Nutritional values of Kurakkan (finger millet)

Moisture 13.24%

Protein 7.6%

Carbohydrates 74.36%

Fiber 1.52%

Minerals 2.35% (includes Magnesium, Manganese, Tryptophan, Phosphorus, Vitamin B)

Fat 1.35%

Energy 341.6 cal/100g

Benefits of eating Kurakkan

+  Heart-protective properties:

Magnesium in kurakkan contains heart healthy properties. Magnesium lowers the blood pressure. 

+  Avoid Gallstones :

Fiber in Kurakkan helps reduce the incidence of gallstones.

+  Protection against breast cancer

+  Kurakkan is gluten free

+  Helps in weight loss

Q: Doctors and nutritionists say kurakkan flour is better than wheat flour due to health benefits but people still do not heed the advice. From your findings why would you say this is correct?

A: Kurakkan flour is good for health as it contains high amounts of fibre, B-complex vitamins including niacin, thiamin, and riboflavin, the essential amino acid methionine, lecithin, and some Vitamin E. It is particularly high in minerals such as iron, magnesium, phosphorous, and potassium.

The seeds are also rich in phytochemicals, including phytic acid, believed to lower cholesterol, and phytate, which is associated with reduced cancer. Methionine (essential amino acid) is limited in communities which consume rice, yams and tubers and is rich in kurakkan.

As the fibre content is high, there is a feeling of fullness and satiation after consumption and this prevents snacking and eating in between meals. It is also low in fat, containing about 1.7 grams in every 100g.

Kurakkan flour is categorised into median glycemic index foods which release glucose into the blood stream slowly which is an advantage for diabetics.

The main reason for the low consumption of this food is due to the attitude of people. People refer to this crop as "coarse grain" or "the poor man's crop". The nutritional advantage of it has not been understood.

Also, kurakkan can be prepared in dishes such as roti and thalapa. Today, there are products that use kurakkan such as bread and noodles, but are not popular due to the appearance and taste. It is important to educate consumers on the health benefits of kurakkan.

                                                            (The Sunday Observer interviewed Buddhika Perumpuli of the Ruhunu University)