Finger millets are gaining popular recognition as a superior source of phytochemicals, micronutrients such as calcium, phosphorous and iron, and dietary fibre, when compared with cereals such as wheat and rice. Finger Millet: Nutritional Properties, Processing, and Utilization provides comprehensive information about the grain, including details of its different components such as starch, protein, bioactive metabolites, and their use in food products. It also discusses the effects of processing on their nutritional profile, as well as its utility as a gluten-free wheat substitute. This book will be a comprehensive reference tool for researchers, students, nutritionists, food technologists, policy makers, and agricultural practitioners.