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Finger millet ( Eleusine coracana ) is a gluten-free, nutritionally versatile crop with significant potential to enhance resilience, diversity and productivity in Eritrea’s food and feed systems. However, it remains underutilised. Known for its gluten-free nature, rich in mineral contents, and dietary fibre, finger millet holds promise in niche markets, particularly for coeliac-friendly foods and drinks. Despite its potential, there is a little information on its agronomic, post-harvest handling, and nutritional properties. This review explores the botanical description, origin, distribution, and the crop's adaptability to various climates and soils. It also explores essential agronomic practices, including land preparation, sowing methods, seeding rates, cropping systems, fertiliser needs, irrigation methods, and pest and disease management. Additionally, the review highlights the nutritional and phytochemical compositions of finger millet, its health and environmental benefits, and applications in gluten-free traditional beverages such as siwa. The potential of finger millet's straw as animal feed is also discussed, covering its chemical composition, nutritive value, straw yield, and quality improvements. By synthesizing existing literature and identifying research gaps, this review contributes to the promotion and adoption of finger millet, emphasizing its potential as a valuable, celiac-friendly food and animal feed, opening up new markets and improving its utilization in Eritrea and beyond, improve not only global food and nutrition security, but also human health. • Finger millet (Eleusine coracana) is a gluten free, forgotten, nutritious, celiac friendly food in Eritrea • Finger millet is a healthy food rich in carbohydrates, dietary fibre, vitamins, mineral and phytochemical compositions • Highly esteemed for making gluten free beverages including beer and Siwa, a traditional gluten free beverage in Eritrea • Finger millet’s straw offer a potential animal feed • Limited research exists on Finger millet agronomic practices, post-harvest handling, nutritional properties, and its value as animal feed
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Mallu et al. (2025) studied this question.
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