Author(s):

Amisha Karki, Ashish Chandra, Sristi Joshi, Parvesh Rawat and Shilpa Sharma

Abstract: Finger millet (Eluesine coracana L.) or ragi occupies significant position in India in terms of production and utilization and in entire world. It is one of the most stable food crop. Finger millet is superior to rice and wheat with respect to mineral, fiber and micronutritient contents. Its utilization in the daily dietary at present is very limited in rural areas only. Processing of finger millet using traditional as well as modern technique for the development of value added and convenient food products will be solution for its promotion and enhancement of consumption will increase profitability. Cake is one of the most popular bakery products. Generally it is prepared from refined wheat flour and is a rich source of protein, fat and carbohydrates but limiting in minerals and dietary fibres. Finger millet (mandua) flour is rich in minerals like iron, calcium, phosphorus, fibre and vitamin contents

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