Various Particulars of Ragi (finger millets) Eleusine coracana

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Ragi is the main food grain for many peoples, especially in dry areas of India and Sri Lanka. Grain is higher in protein, fat and minerals than rice, corn, or sorghum (Reed, 1976). It is usually converted into flour and made into cakes, Puddings, or porridge. When consumed as food it provides a sustaining diet, especially for people doing hard work. Straw makes valuable fodder for both working and milking animals. A fermented drink or beer is made from the grain. Grain may also be malted and a flour of the malted grain used as a nourishing food for infants and invalids. Ragi is considered an especially wholesome food for diabetics. Ragi in India is eated by making flour and ragi balls. They make flat breads (Roti) and eaten with various

Authors: 
Cornell University
Publisher: 
Cornell University