Vol. 7, Issue 1, Part A (2025)

Ragi (Finger Millet) is a nutrient-rich cereal crop that offers numerous health-beneficial effects due to its high content of phytochemicals, minerals, and dietary fibre. It is also naturally high in essential nutrients, including calcium, iron, and dietary fibre, and is a gluten-free grain, making it an effective alternative for those with dietary restrictions. However, traditional processing methods often result in significant losses of these beneficial compounds. This study aimed to develop a phytochemical-enriched ragi flour preparation using optimised processing techniques and evaluate its nutritional and phytochemical profile.
The research investigated that the incorporation of various natural ingredients, such as legumes, seeds, and vegetables, into ragi flour boosts its phytochemical content, including antioxidants, flavonoids, and phenolic compounds. 
Phytochemical-enriched Ragi flour can serve as a sustainable food source that not only improves the nutritional quality but also enhances the phytochemical content and antioxidant activity. This innovation has a sustainable processing technique for industrial scale-up. Potential health benefits for consumers, particularly in the region where ragi is a staple crop, thereby supporting global efforts towards sustainable nutrition, and it also contributes to food security and sustainable agriculture practices.
This study highlights the potential of phytochemical-enriched ragi flour preparation as a sustainable and nutritious food option, particularly for regions where ragi is a staple crop. The optimised processing techniques can be scaled up for industrial production, providing a valuable opportunity to enhance the nutritional quality of ragi-based products and promote better health outcomes.