Health benefits of finger millet (Eleusine coracana L.) polyphenols and dietary fiber: a review

By P. B. Devi, R. Vijayabharathi, S. Sathyabama, N. Malleshi, V. Priyadarisini. Journal of food science and technology, 2014

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Millets: Nutritional composition, some health benefits and processing — A review (2013, positive): “and postulated that tannins and phytic acid were responsible for the activity (Devi et al., 2011; Quesada et al., 2011; Kamara et al., 2012).”
A Review of Nutrient Management Studies Involving Finger Millet in the Semi-Arid Tropics of Asia and Africa (2015, neutral): “3%–3%), and sulphur containing amino acids [17,19–21].”
Processing, nutritional composition and health benefits of finger millet in sub-saharan Africa (2019, background): “Traditional processing technologies such as germination, soaking, fermentation, puffing and cooking reduces the level of tannins and phenols while increasing the bioavailability of micronutrients (Devi et al., 2014; Gunashree et al., 2014; Sarkar et al., 2015).”
Genetic and Genomic Resources of Small Millets (2016, background): “They have high dietary fiber content, rich essential amino acids (Table 1), and low glycemic index (Devi et al., 2011; Shobana et al., 2013).”
Millets for Food Security in the Context of Climate Change: A Review (2018, background): “2 and a medium rainfall environment ** * [13] ** [14]”