Dietary fibers, starch fractions and nutritional composition of finger millet varieties cultivated in Sri LankaS A SJayawardanaauthorJ K R RSamarasekeraauthorG H C MHettiarachchiauthorJGooneratneauthorS DMazumdarauthorRBanerjeeauthorSoluble, insoluble and total dietary fiber contents, rapidly and slowly digestible starch contents, arabinoxylans, β-glucans, fructans, resistant starch, amylose and total sugar contents, minerals and trace elements compositions and proximate compositions of three finger millet varieties, namely Ravi, Rawana and Oshadha, were evaluated using standard protocols. There were no significant differences (P≥ 0.05) among the rapidly digestible starch, arabinoxylans, β-glucans, fructans, amylose, total sugar, protein, crude fat and crude fiber contents of Ravi, Rawana and Oshadha varieties. Total dietary fiber contents varied between 13.01% (Ravi) and 13.79% (Oshadha). Slowly digestible starch contents ranged from 43.38% (Ravi) to 49.15% (Oshadha) and resistant starch contents ranged from 3.75% (Ravi) to 4.58% (Oshadha). Ash content of Ravi (3.22%) was significantly higher (P < 0.05) than ash contents of other two varieties. Average sodium, magnesium, potassium, calcium, iron, zinc and phosphorous contents of three finger millet varieties were 12.04, 141.78, 407.15, 345.62, 3.49, 1.89 and 331.07 mg/100 g, respectively. Findings of the present study indicated that studied finger millet varieties were good sources of dietary fibers (including resistant starch) as well as minerals and trace elements (especially potassium, calcium, phosphorous and iron) when compared to commonly consumed cereals such as rice and wheat.CerealsMilletsFinger MilletFood and Nutrition2019-09ElsevierArticle