Finger millet (Eleusine coracana, "Dagusa" in Amharic and "Ragi" in Kannada) is an annual plant in the grass family, widely grown in the arid regions of Africa and Asia. Finger millet is native to the Ethiopian Highlands, which was introduced into India approximately 4000 years ago. It is very adaptable to dry climate and grows in higher elevations up to 2,300 metres. It is grown as a cereal crop and a staple food in many regions of Africa and Asia.
Finger millet is often intercropped with legumes such as peanuts (Arachis hypogea), cowpeas (Vigna sinensis), and pigeon peas (Cajanus cajan) etc. It is estimated that finger millet is grown on approximately 38,000 km2. The seeds are stored extremely well and are not attacked by insects or moulds. It grows well without irrigation, pesticides, or fertilisers. The long storage capacity makes finger millet an important crop for poorer farming communities.
Finger millet is especially valuable in the amino acid methionine, which is lacking in other cereal crops, notably polished rice. It has the highest content of protein and calcium than any other cereal. It is digested easily from infancy through old age. It costs less than wheat, rice, or dairy milk while delivering superior nutrition. Finger millet can be ground and cooked into cakes, puddings or porridge. It is also used as a flavoured drink in festivals. The preparation made out of this cereal is considered as a weaning food for babies because of its high nutrition content. It is a good food for those with osteoporosis and other calcium deficient patients. Finger millet is an ideal food for obese people, because its digestion is slow and the carbohydrate takes longer time to get absorbed. It is an important crop for preventing malnutrition in rural communities in some developing countries. The straw from finger millet is used as an animal fodder.
The nutritive value of Ragi per 100 g is as follows:
Protein 7.3 g
Fat 1.3 g
Carbohydrate 72 g
Minerals 2.7 g
Calcium 3.44 g
Fibre 3.6 g
Energy 328 kCal
Preparation:
In India, finger millet (called locally as ragi) is mostly grown and consumed in Karnataka, Andhra Pradesh, Tamil Nadu, Maharashtra, and Goa. Ragi flour is made into flatbreads, including thick, leavened dosa and thinner, unleavened roti. Ragi grain is malted and the grains are ground. This ground flour is consumed mixed with milk, boiled water or yoghurt. In southern parts of India, pediatricians recommend finger-millet-based food for infants of six months and above because of its high nutritional content, especially Iron and calcium. Home made Ragi malt happens to be one of the most popular infant food even to this day. Sprouting ragi increases the bioavailability of its iron to 88%, comparable only to mother’s milk (and 8 times higher than cow’s milk).
Finger millet is often intercropped with legumes such as peanuts (Arachis hypogea), cowpeas (Vigna sinensis), and pigeon peas (Cajanus cajan) etc. It is estimated that finger millet is grown on approximately 38,000 km2. The seeds are stored extremely well and are not attacked by insects or moulds. It grows well without irrigation, pesticides, or fertilisers. The long storage capacity makes finger millet an important crop for poorer farming communities.
Finger millet is especially valuable in the amino acid methionine, which is lacking in other cereal crops, notably polished rice. It has the highest content of protein and calcium than any other cereal. It is digested easily from infancy through old age. It costs less than wheat, rice, or dairy milk while delivering superior nutrition. Finger millet can be ground and cooked into cakes, puddings or porridge. It is also used as a flavoured drink in festivals. The preparation made out of this cereal is considered as a weaning food for babies because of its high nutrition content. It is a good food for those with osteoporosis and other calcium deficient patients. Finger millet is an ideal food for obese people, because its digestion is slow and the carbohydrate takes longer time to get absorbed. It is an important crop for preventing malnutrition in rural communities in some developing countries. The straw from finger millet is used as an animal fodder.
The nutritive value of Ragi per 100 g is as follows:
Protein 7.3 g
Fat 1.3 g
Carbohydrate 72 g
Minerals 2.7 g
Calcium 3.44 g
Fibre 3.6 g
Energy 328 kCal
Preparation:
In India, finger millet (called locally as ragi) is mostly grown and consumed in Karnataka, Andhra Pradesh, Tamil Nadu, Maharashtra, and Goa. Ragi flour is made into flatbreads, including thick, leavened dosa and thinner, unleavened roti. Ragi grain is malted and the grains are ground. This ground flour is consumed mixed with milk, boiled water or yoghurt. In southern parts of India, pediatricians recommend finger-millet-based food for infants of six months and above because of its high nutritional content, especially Iron and calcium. Home made Ragi malt happens to be one of the most popular infant food even to this day. Sprouting ragi increases the bioavailability of its iron to 88%, comparable only to mother’s milk (and 8 times higher than cow’s milk).
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