Abstract

COMPARATIVE NUTRITIONAL AND MINERAL PROFILING OF COMMERCIAL FINGER MILLET (RAGI) FLOUR BRANDS: FOCUS ON MOISTURE, ASH CONTENT, ALKALINITY, AND CALCIUM LEVELS

Astha Jain BSc IV Year Honors, *Dr. Manju Gupta, Professor and Dr. Manisha Jain

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Abstract

This study evaluates the nutritional and mineral composition of three commercial finger Millet (Eleusine coracana) flour brands—Smita Grah Udhyog, Patanjali, and Manan. Analytical methods were used to determine moisture, ash content (total, water-soluble, and acidinsoluble), alkalinity of water-soluble ash, and calcium concentration. Analytical methods followed AOAC protocols. Hibiscus rosa-sinensis extract was used as a natural pH indicator for alkalinity titration. Results revealed significant variations in mineral content and bioavailability indicators across the brands. Smita Grah Udhyog showed the highest calcium concentration, while Patanjali demonstrated superior mineral bioavailability. These findings highlight the importance of brand selection based on targeted nutritional needs.

Keywords: Finger Millet, calcium, ragi, ash content, nutritional composition, commercial brands.