keywords: Eleusine coracana, proximate, mineral, amino acid
The chemical composition of finger millet (Eleusine coracana) flour was studied for its nutrients with respect to proximate, mineral and amino acid compositions. Chemical composition of the finger millet flour was determined using standard analytical methods. The result of the proximate composition indicated that the finger millet flour contained considerable amount of crude protein (8.42 ± 0.05), crude fat (7.94 ± 0.06), carbohydrate (73.32 ± 0.23), ash (2.51 ± 0.11), crude fibre (2.51 ± 0.06), and moisture (5.58 ± 0.21) while the mineral composition showed that it contained Ca (70.89), Na (19.95), Mg (16.42), K (9.95), Mn (9.95), Cu (4.73), Cr (9.83), Fe (0.74), Zn (0.45) P (60.80) mg/100g and Pb was not at detectable range of AAS. Amino acid analysis revealed that leucine was 10.65 g/100g crude protein which constituted the highest essential amino acid (EAA) while glutamic acid (17.21 g/100g cp) was the most concentrated AA. Finger millet flour has a balance content of minerals and essential amino acids, though supplementation may be required for Leu, Met + Cys (TSAA) and valine. Hence the flour can be used for human and animal nutrition.