Finger Millet - Ragi (Eleusine Coracanal.) "Let'S Promote For Building A Healthy Society and Diabetic Free World"

10/30/2018 Finger Millet – Ragi (Eleusine CoracanaL.
(Eleusine CoracanaL.) "Let's Promote for Building A Healthy Society and Diabetic Free World"
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"FINGER MILLET - RAGI - LET'S PROMOTE FOR BUILDING A HEALTHY WORLD"
Finger Millet – Ragi (Eleusine

CoracanaL.) "Let's Promote for
Building A Healthy Society and
Diabetic Free World"
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10/30/2018 Finger Millet – Ragi (Eleusine CoracanaL.) "Let's Promote for Building A Healthy Society and Diabetic Free World"
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History:
Finger Millet is one of the oldest crops in India is referred as “nrtta-kondaka” in the ancient
Indian Sanskrit literature, which means “Dancing Grain,” was also addressed as “rajika” or
“markataka.” Earliest report of finger millet comes from Hallur in Karnataka of India dating
approximately 2300 BC. There is some debate as to the origin of finger millet and there are
theories that finger millet might have travelled.
Common Names:
Finger millet, African finger millet, caracan millet, koracan [English]; ragi, mijo de dedo, mijo
africano [Spanish]; éleusine, coracan, millet africain [French]; Fingerhirse [German]; Mwimbi, ulezi
[Swahili]; 穇子 [Chinese]; નાગલી [Gujarati]; रागी [Hindi]; [Kannada]; മു ാറി [Malayalam];
कोदो [Nepali]; Дагусса, Элевсина коракан [Russian]; ேகழ் வர [Tamil]; [Telugu]; ข ้าว
ฟ่ างสามง่าม [Thai]
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Description:
Finger millet is a seeded annual cereal which belongs to the grass family, Poaceae. The height of
a mature plant ranges from 50-150 cm in the cool, high-altitude regions of Africa and Asia,
where it is grown for its seeds. Finger millet is a robust, tufted, tillering annual grass and the
inflorescence is a panicle with 4-19 finger-like spikes that resembles a fist when mature, hence it
is named as finger millet.
The spikes bear up to 70 alternate spikelets, carrying 4 to 7 small seeds and the seed percarp is
independent from the kernel and can be easily removed from the seed coat. The seeds, which
may be white, light brown or dark brown, are consumed in a variety of forms including as
unleavened bread made from milled flour. Various types of porridge and alcoholic beverages are
also prepared from the seeds.
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Finger Millet which is commonly known as Ragi is highly nutrient and it is familiar in India. It is
seeded cereal herb which is cultivated in India since ages. The specialty of these tiny deep red
pearls is the abundance of nutrients present in them. In the hills of India they are part of regular
diet regime no wonder people living in these hilly areas are so fit and rarely fall ill.
It is the most important small millet in the tropics (12% of global millet area) and is cultivated in
more than 25 countries in Africa (eastern and southern) and Asia (from Near East to Far East);
predominantly as a staple food grain. The major producers are Uganda, India, Nepal and China.
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Introduction:
Finger Millet (Eleusine Coracana L.) is commonly known as “ragi” in India. The ragi word is
originated from a Sanskrit word “raga” meaning red. This can be grown in almost all types of
soils and climatic conditions. It is known as poor man’s food because of its long sustenance as it
can be stored safely for many years without infestation by insect and pests. This property makes
it a very necessary famine reserve food. Commonly it is cultivated in India, Nepal, Sri Lanka, East
China, Bangladesh, Kenya, Tanzania etc.
Generally brick red is the most common color of its seed. Their kernel shape may be spherical,
globular, oval and varies in size from 1 mm to 1.8 mm. Its endosperm is white in color. Its seed
coat contains five layers and these are attached tightly to the endosperm. The endosperm is soft
and fragile and is divided into three parts viz., peripheral, corneous and floury. Floury endosperm
comprises about 83% of whole grain. Its endosperm is mostly filled with starch granules. Finger
millet starch comprises amylose and amylopectin in the range of 25: 75.
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Finger millet (Eleusine Coracana L.) also known as African millet and is commonly called “ragi” in
India. It is having excellent nutritional value and even superior to other common cereals. It is
richest source of calcium (344 mg) and magnesium (408 mg) than other millets. Predominant
fatty acids of this millet are Oleic (49%), linoleic (25%) and palmitic acids (25%). Finger millet
contains both water-soluble and liposoluble vitamins. Emerging products prepared from this
millet are pasta, noodles, vermicelli and bread. Being gluten-free it is suitable for individuals
suffering from celiac disease. It is also rich source of several phytochemicals.
The incidence of diabetes and obesity are increasing in an exponential manner globally and to
combat them, a raise in demand for food containing complex carbohydrates with higher levels of
dietary fiber and health beneficial phytochemicals has been in demand. Fortification of diets with
food materials rich in phenolic acids was shown to impart antimutagenic, antiglycemic and
antioxidative properties, and this can be exploited in developing health foods.
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Utilization of Wholegrain cereals in food formulations is increasing worldwide, since they are rich
sources of phytochemicals and dietary fiber which offer several health benefits. Millets are
important crops in semiarid and tropical regions of the world due to their resistance to pests and
diseases, short growing season and productivity under hardy and drought conditions when
major cereals cannot be relied upon to provide sustainable yields. Millets are underutilized in
many developed countries. There is an immense potential to process millet grains into value-
added foods and beverages in developing countries. Furthermore, millets, as they do not contain
gluten and hence are advisable for celiac patients.
Finger millet (Eleusine coracana L.) is important millet grown extensively in various regions of
India and Africa, constitutes as a staple food for a large segment of the population in these
countries. It ranks sixth in production after wheat, rice, maize, sorghum and bajra in India. It is a
naked caryopsis with brick red-coloured seed coat and is generally used in the form of the whole
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meal for preparation of traditional foods, such as roti (unleavened breads or pancake), mudda
(dumpling) and ambali (thin porridge).
Epidemiological studies have demonstrated that regular consumption of whole grain cereals and
their products can protect against the risk of cardiovascular diseases, type II diabetes,
gastrointestinal cancers and a range of other health disorders. Since the millets are normally
prepared from the whole meal, the dietary fiber, minerals, phenolics and vitamins concentrated
in the outer layer of the grain or the seed coat form the part of the food and offer their
nutritional and health benefits. In case the millet is processed to separate out the seed coat
matter as is normally done in millet malting and milling, it could be used as an adjunct in special
food applications.
Nutritional potential of millets in terms of protein, carbohydrate and energy values are
comparable to the popular cereals like rice, wheat, barley or bajra. Finger millet contains about
5–8% protein, 1–2% ether extractives, 65–75% carbohydrates, 15–20% dietary fiber and 2.5–3.5%
minerals. It has the highest calcium content among all cereals (344 mg/100 g). However, the
millet also contains phytates (0.48%), polyphenols, tannins (0.61%), trypsin inhibitory factors and
dietary fiber which were once considered as “anti nutrients” due to their metal chelating and
enzyme inhibition activities but nowadays they are termed as neutraceuticals.
The seed coat of the millet is an edible component of the kernel and is a rich source of
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phytochemicals, such as dietary fiber and polyphenols (0.2–3.0%). It is now established that
phytates, polyphenols and tannins can contribute to antioxidant activity of the millet foods,
which is an important factor in health, aging and metabolic diseases. Although considerable
literature is available on the nutritional and processing aspects of the millet, the information on
the health benefits of its polyphenols and dietary fiber has not been reviewed.
Distribution:
Finger millet is thought to have been domesticated at the beginning of the Iron Age in Africa
and was introduced into India 3000 years ago before spreading to South-East Asia. It is
widespread in warm temperate regions from Africa to Japan and Australia, but can also grow in
colder regions as far north as Northern Ireland, during summer.
Finger millet is a fast growing cereal crop that reaches maturity within 3 to 6 months and
occasionally in only 45 days. It is generally found in disturbed areas, roadsides and banks. It is
commonly found at altitudes between 1000 and 2000 in eastern and southern Africa and up to
2500-3000 m in the Himalayan regions. It grows best at an average temperature of 23°C but can
withstand cooler and hotter conditions. An annual rainfall ranging from 500 to 1000 mm is
suitable, provided it is well distributed across the growing season.
Finger millet will keep growing in drier conditions, but pearl millet and sorghum will be preferred
below 750 mm. Finger millet is intolerant of flooded conditions but withstands some water
logging. It does not do well in areas of heavy rains, but prefers damp conditions. Finger millet is
adapted to a wide range of soil conditions though it prefers fertile, well-drained sandy to sandy
loam soils with a pH ranging from 5 to 7. However, it will grow in lateritic or black heavy soils
and has some tolerance to alkaline and moderately saline soils.
Finger millet is the fourth millet in terms of worldwide production after sorghum (Sorghum
bicolor), pearl millet (Pennisetum glaucum) and foxtail millet (Setaria italica). However, in Africa,
finger millet is second and represents 19% of millet production, after pearl millet (76%). Finger
millet is the main small millet species grown in South Asia. Asian production keeps growing (by
50% in India during the last fifty years and by 8% per year in Nepal) while African production
remains unchanged.
Uses:
Finger millet is a staple food in many African and South Asian countries. It is also considered a
helpful famine crop as it is easily stored for lean years. The grain is readily digestible, highly
nutritious and versatile and can be cooked like rice, ground to make porridge or flour or used to
make cakes. Sprouted grains are recommended for infants and elderly people. Finger millet is
also used to make liquor and beer, which yields by-products used for livestock feeding.
Finger millet grain is not widely used to feed livestock because it is primarily a food grain, but it
is of lesser quality for livestock than maize, sorghum and pearl millet. In India, it is sometimes
used for feeding infant calves, growing animals, as well as sick and convalescing animals.
Ragi has a distinct taste and is widely used in Southern Indian and Ethiopian dishes. Ragi is a rich
source of Calcium, Iron, Protein, Fiber and other minerals. The cereal has low-fat content and
contains mainly unsaturated fat. It is easy to digest and does not contain gluten; people who are
sensitive to gluten can easily consume Finger Millet. Ragi is considered one of the most
nutritious cereals.
Finger Millet (Ragi) Nutrition Facts:

Finger millets are having excellent nutritional value. As they contains 6% to 8% protein, 1% to
1.7% fat, starch 65% to 75%, minerals 2% to 2.25% and dietary fiber 18% to 20%. Its proximate
composition is superior to wheat, maize, sorghum and rice with regard to dietary fiber, calcium
and few micronutrients. The seed coat of this millet is rich source of phenolic compounds,
minerals and dietary fiber.
Protein:
Ragi has very high protein content which is of the order found in rice. Few varieties of Ragi even
contain double the protein found in rice. Protein found in finger millet is good quality protein
since it has eleusinin which can be easily absorbed by the body. Unlike most cereals, Ragi also
contains tryptophan, methionine, and cystine which are important for maintenance of health.
Protein content of this millet ranges between 6% to 8%, although low protein content of 5% and
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high protein content of 12% have been reported in different varieties. Prolamins content is about
35-50%, albumins and globulins constitute 8% to 15% of total proteins. Its Amino acid
composition is good as it contains (2.5%) lysine, (13%) tryptophan, (2.9%) methionine, (3.1%)
threonine and (4%) leucine and isoleucine.
The grain’s protein content is comparable to that of rice. However, some ragi varieties have
shown double that level. More importantly, this protein content is quite unique. The main
protein fraction is eleusinin which has a high biological value, meaning that it is easily
incorporated into the body. There are also significant quantities of tryptophan, cystine,
methionine and total aromatic amino acids.
If that sounds too complicated, all you need to know is that these are considered crucial to
human health and that most cereals are deficient in these components. This high protein content
makes finger millet a very important factor in preventing malnutrition. The cereal can be an
especially good source of protein for vegetarians because of its methionine content that
constitutes about 5% of the protein.
Minerals:
Ragi is full of minerals. Calcium, Phosphorous, Iron and Potassium are found in Ragi. The
concentration of Calcium in Ragi is five to thirty times that found in other cereals. Finger Millet is
certainly a natural alternative to health supplements. Consumption of Ragi is known to have a
positive impact on people who have low hemoglobin count and those at risk of osteoporosis. In
a study “The Lost Crops of Africa” by National Academies Press, Ragi has been called a Super
Cereal. The study elaborated that people from Uganda and Sudan have healthy and robust
physiques despite consumption of just one meal a day; this could be due to finger millet.
Ragi is also a very rich source of minerals. It has been found to have between 5-30 times the
calcium content found in other cereals. It is also rich in phosphorus, potassium and iron. Calcium
is of course an important component in maintaining bone density and health. Thus, finger millet
would be a healthier alternative to over-the-counter supplements, especially for people who
might be at risk of osteoporosis or low hemoglobin levels.
Lipids:
Lipids of this millet are mostly triglycerides and these are known to reduce the incidence of
duodenal ulcer. Finger millet is having a lipid content of 1.5%. Oleic (49%), linoleic (25%) and
palmitic acids (25%) are predominant fatty acids of this millet. About 72% of total lipids are
present as neutral lipids, 13% as glycolipids and 6% as phospholipids.
Carbohydrates:
Finger millet is rich source of carbohydrates (72%) and comprises (1.04%) free sugars, (65.5%)
starch and non-starchy polysaccharides and (11.5%) dietary fiber. Research study reveals that the
carbohydrate profile of few varieties of finger millet and reported 59.5% to 61.2% starch, 6.2% to
7.2% pentosans, 1.4% to 1.8% cellulose and 0.04% to 0.6% lignins. The dietary fiber content of
this millet is much higher (11.5%) than brown rice, polished rice and other millets such as foxtail,
little, kodo and barnyard millet.
Dietary Fiber:
Total dietary fiber content of this millet is 22.0% which is relatively higher than other common
cereal grains e.g. 12.6% wheat, 4.6% rice, 13.4% maize and 12.8% sorghum. Dietary fibers are
categorized as water soluble and water insoluble. Research findings reported 15.7% insoluble
dietary fiber, 1.4% soluble dietary fiber in finger millet grain. Other study reports say that 22.0%
total dietary fiber, 19.7% insoluble dietary fiber and 2.5% soluble dietary fiber in finger millet.
Vitamins:
Finger millet contains both lipo-soluble and water-soluble vitamins viz., thiamin, riboflavin, niacin
and apparently ascorbic acid and tocopherols. Water-soluble B-vitamins of finger millet are
concentrated in the aleuronic layer and germ, while as lipo-soluble vitamins are mainly located in
the germ.
Antioxidants:
Finger Millet contains antioxidants which help in lowering cell damage by controlling oxidation
of cells. Oxidation is a cause of cancer and aging. Studies have found that people consuming
finger millet based diet are relatively lesser prone to esophageal cancer compared to those
consuming maize/ wheat based diet.
Finger Millet Flour Nutritional Value:

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Finger millet is often ground to a fine power and sold and popularly known as Millet Flour. It is
depicted that in a typical content in 100 grams of Millet Flour (edible portion, 12% moisture).
Major portion of Millet Flour is carbohydrate, followed by protein and fiber. It has the least
amount of fat in them. Major portion of Flour is carbohydrate, around 80%. The Fat percentage is
quite less which is good. Protein and fiber content is relatively less as well. 100 grams of Finger
millet has roughly on an average of 336 KCal of energy in them.
Content Range
Carbohydrate 71.3 – 89.5
Protein 5.8 – 12.8
Fiber 3.5 – 3.9
Fat 1.3 – 2.7
Finger millet’s flour is also a good source of Minerals, Vitamins and some good number of
Essential Amino Acids (EAA) which are essential for human body.
Millet’s flour has high amount of calcium. Calcium is one of the most important ingredients of
our body and our daily need is around 350 mg. There are traces of Iron but rests of other
minerals are negligible.
Mineral Content Amount (Typical-mg)
Calcium 350
Iron 3.9
Niacin 1.1
Thiamin 0.42
Riboflavin 0.19
Finger Millet for Amino Acids:

Finger Millet is rich in Amino Acids which are vital in normal functioning of body and are
essential for repairing body tissues. Finger Millet contains Tryptophan, Threonine, Valine,
Isoleucine and Methionoine amino acids. Isoleucine helps in muscle repair, blood formation,
contributes to bone formation and improves skin health. Valine is essential amino acid which
facilitates metabolism, helps in muscle coordination and repair of body tissues. It helps in
balancing nitrogen in the body. Another essential amino acid, not found in most cereals, is
Methionine which is useful in various body processes, helps in eliminating fat from the body and
is main provider of sulfur in body. Sulfur is essential for production of Glutathione - body's
natural antioxidant.
Finger Millet also has some good number of Essential Amino Acids (EAA) which are essential for
human body. Few of the key EAAs are Valine, Methionine, Isoleucine, Threonine and Tryptophan.
Valine is essential for repair of tissues, muscle coordination and metabolism. It also help maintain
balance of nitrogen in the body. It also help promote mental calmness and enhance maintain
mental vigor.
Isoleucine is essential for ensuring blood formation, keeping a check on blood sugar levels. It
also helps heal and repair muscle tissues, bones and skin.
Threonine helps maintain protein levels in the body. It also helps formation of tooth enamel, also
prevents formation of fat in the liver.
Tryptophan act as natural relaxant and help fight anxiety, depression and insomnia. They also
help in treating migraine headaches. They reduce excess appetite and help control weight gain;
they also release of growth harmones.
Methionoine which is a sulfur based amino acid which is essential for various activities in human
body. It is said to help promote growth of healthy skin and hair. The Sulfur which we get from
Methionine helps produce a substance called lecithin which helps reduce cholesterol, reduce fat
inside the livers and help protect kidneys. This methionine is generally lacking in staple diet of
some of the vegetarians and hence regular Finger Millets intake will help get enough of these
amino acids.
Amino Acids Content Amount(mg/g of protein)
Leucine 594
Valine 413
Phenylalanin 325
Isoleucine 275
Threonine 263
Methionine 194
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Tryptophan 191
Lysine 181
Cystine 163
Health Benefits:
Despite its popularity for generations, Finger Millet today struggles to find a place in the modern
diet. We will take a look at immense health benefits that Finger Millet offers.
The speciality of these tiny deep red pearls is the abundance of nutrients present in them. Finger
Millet is a rich source of Calcium, Iron, Protein, Fiber and other minerals and is a gluten-free
food. The cereal has low fat content and contains mainly unsaturated fat. It is easy to digest and
does not contain gluten; people who are sensitive to gluten can easily consume Finger Millet. It
is considered one of the most nutritious cereals.
Due to rich fibre content, Finger Millet is believed to be a good laxative and prevents
constipation. People who suffer from liver diseases, high-blood pressure, heart weaknesses and
asthma should consume roasted green finger millet. The millet is also advised to a lactating
mother if she is unable to produce sufficient milk to feed her infant. Finger millet is considered to
be a boon for diabetes patients and obese people, as the digestion of finger Millet takes place at
a slow pace and hence, glucose is released slowly into the blood.
Also, Millet contains an amino acid known as Typtophan. This compound reduces the appetite
and thus helps to control our diet. So, if we are aiming at shedding a few kilos, consuming finger
millet can be of great help. It is specially recommended to kids, as the millet is rich in calcium
and therefore helps in proper growth and development. Being a rich source of iron, finger millet
is good for all those suffering from anaemia. The millet helps to raise the haemoglobin level. It
helps to fight malnutrition and degenerative diseases. It also works well as an anti-ageing agent.
It is one of the highly nutritious cereals and one of the healthiest millets in the world. It is rich in
Calcium, Iron, Protein Fiber and Minerals. Mainly consisting of unsaturated fat, its overall fat
content is low. It is easy to digest and is gluten free. (Gluten is mixture of two proteins in cereal
grains that make the dough elastic) Hence Finger Millet is recommended to those who are
gluten sensitive
Finger millet has a very low glycemic index thus making its digestion process slow and helping in
keeping the blood sugar levels at a constant ratio. It is a highly respected food amongst diabetes
patients. Thiamine, iron and calcium are all present in abundance in finger millet. Finger millets
are also rich in dietary fiber hence help in easy digestion. They are also an excellent remedy for
constipation as they act as natural laxatives. Finger millets are low in fat content but rich in
carbohydrates hence are good for people who are obese.
Aid in Youth Health:
Aside from the phenolic content and antioxidants which are important factors in preventing
ageing, finger millet and kodo millet have specifically shown potential in inhibiting cross-linking
of collagen. Cross-linking of collagen happens when molecules forms cross-links between and
within collagen molecules in the skin, tendons and blood vessels. Cross-linking of collagen
reduces elasticity and leads to stiffness. This is mostly associated with aging.
Help Digestion:
High fiber content in finger millet aids digestion and movement of food through the digestive
system. This way, it cleanses the body and protects against constipation and other digestive
problems.
Help in Weight Loss:

Finger millet health benefits include weight management, which make it an important agent in
various weight loss programs. The small grain contains large amounts of fiber and tryptophan;
both reduce hunger pangs. The high amount of dietary fiber combine keeps the stomach full for
a longer and prevents unwanted cravings. It lowers our blood sugar levels in the body by
activating insulin.
It contains an amino acid called Tryptophan which lowers appetite and helps in keeping weight
in control. Finger Millet gets digested at a slower rate thus keeps one away from in taking
excessive calories. Also, fibers present in it give a feeling of fullness thus controls excessive food
consumption.
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Increase Bone Strength:
Finger Millet is one of the richest plant sources of calcium which helps in strengthening bones. It
also contains vitamin D. These qualities make it an important agent for development and
maintenance of stronger bones. Millets consumption helps in development of bones in growing
children and in maintenance of bone health in adults. Some studies suggest that finger millet
can help protect against osteoporosis and could reduce risk of fracture.
Control Diabetes:
The rapid rise in the prevalence of diabetes has led to a great demand for foods containing
complex carbohydrates with high dietary fiber levels and beneficial phytochemicals.
Phytochemicals are a varied group of chemical compounds derived from plants, which are
considered to be important factors in our capacity to combat disease. All these components are
usually found in the outer layer of the grain or the seed coat and so, it is generally a good idea
to consume whole grains.
The phytochemicals of Finger Millets help in slowing digestion process. This helps in controlling
blood sugar level in condition of diabetes. In a study conducted in 2000, it was found that Finger
Millet based diet helps diabetics as it contains higher fiber than rice and wheat. Also, the study
found that diet based on whole finger millet has lower glycemic response i.e. lower ability to
increase blood sugar level. This is due to presence of factors in Finger Millet’s flour which lower
digestibility and absorption of starch.
Especially with finger millet, the grain’s seed coat is richer in polyphenols as compared to grains
such as barley, rice, maize and wheat. For example, it has 40 times the phenolic content of rice
and 5 times that of wheat. Among the millets, it is comparable to foxtail millet and second only
to kodo millet. Initial studies have also shown that finger millet controls blood glucose levels and
hyperglycemic and oxidative stress. Finger millet has also shown promise in accelerating wound
healing among diabetics
Eating finger millet regularly reduces the risk of diabetes due to its high dietary fiber and
polyphenol content. Finger millet has more fiber than other grains such as wheat, maize and rice.
The high fiber content slows down digestion, which keeps blood sugar levels down. It also has
low glycemic index, making it ideal for snacking and protecting against blood sugar spikes.
Reduce Cholesterol:
Finger millet has cholesterol reduction properties, which make it an ideal food for a healthy heart
and circulatory system. Finger millet contains three amino acids – lecithin, methionine and
threonine which protect against the formation of plaque within blood vessels and deposition of
excess fat in the liver, thereby protecting against hypertension, stroke and other circulatory
problems.
Finger Millet contains amino acids Lecithin and Methionine which help in bringing down
cholesterol level by eliminating excess fat from Liver. Finger Millet also contains Threonine amino
acid which hinders fat formation in the liver, which brings cholesterol level of the body down.
Emerging research has shown that finger millet has the potential to reduce risk of cardiovascular
diseases. Technically speaking, finger millet reduces concentrations of serum triglycerides and
inhibits lipid oxidation and LDL cholesterol oxidation. LDL (Low Density Lipoprotein) cholesterol
is what is termed “bad” cholesterol and is especially troublesome when oxidized. Oxidized LDL
inflames the arteries, leading to arteriosclerosis and the risk of heart attack or strokes.
Have Anti-Cancer Potential:

The rich antioxidant profile including flavonoids, tannins and phenolic acids has made finger
millet an anti-cancer food. Antioxidants fight inflammation in the body which is believed to be
one of the causes of cancer. Antioxidants prevent excessive oxidation (how surprising!), which
could otherwise cause cancer and ageing because of cell damage. Studies have found that
regular consumers of the grain have a low incidence of esophageal cancer than those on grains
such as maize and wheat.
Help Lactation:
Besides the direct benefits to the consumer, finger millet benefits a nursing infant through the
mother’s improved breast milk production. The vitamins, amino acids and minerals present in the
grain benefit both the mother and her baby.
Treat Anemia:
Finger millet sprouts are rich in readily-absorbed iron that helps in blood formation and
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treatment of anemia. Vitamin C present in the sprouts helps in iron absorption. Regular helpings
of meals containing the sprouts will help you access more finger millet health benefits so you
can cut down on artificial iron supplements. Finger Millet is a very good source of natural Iron
and regular consumption helps in condition of Anaemia.
Lower the Risk of Gallstones:
Fiber in finger millets helps protect against formation of gallstones by speeding elimination of
waste from the digestive system. Studies have shown that regular consumers of foods rich in
soluble and insoluble fiber have a 13 percent less risk of getting gallstones than those who don’t.
Aid in Relaxation:
Antioxidants in finger millet such as tryptophan help to induce relaxation by eliminating free
radicals within the bloodstream. Other finger millet health benefits arising from its antioxidant
properties include relief from stress-related problems such as sleep disorders, depression,
anxiety, headaches and migraines naturally.
Revert Skin Aging:
The grain has anti-aging properties. By eating it regularly, you can have a smooth, youthful skin
thanks to the amino acids such as lysine and methionine which help in the formation of collagen,
thereby slowing appearance of wrinkles.
Have Anti-Microbial Properties:

Besides the obvious benefits, finger millet has been found to have antibacterial properties. Tests
have shown that it acts against several bacteria – salmonella spp. that causes a fever similar to
typhoid, bacillus cereus that is associated with food poisoning and staphylococcus aureus
responsible for many soft tissue and skin diseases including cellulitis, abscesses and furuncles.
Finger Millet other Health Conditions:
If consumed regularly, Ragi could help in keeping malnutrition, degenerative diseases and
premature aging at bay. Green Ragi is recommended for conditions of blood pressure, liver
disorders, asthma and heart weakness. Green Ragi is also recommended to lactating mothers in
the condition of lack of milk production. It is an extremely nutritious cereal and is very beneficial
for maintaining a good health.
Usage of Finger Millets:

The Finger Millets can be enjoyed in different forms and preparations such as Roti, Dosa,
Porridge, Upma, Cakes, Biscuits etc.
It is increasingly becoming popular as a bakery product and recently its demand has increased
considerably due to people getting educated about its rich health benefits.
Organically grown finger millets are healthier and safer to eat as there are no harmful chemical
fertilizers or pesticides used in growing them hence they can be eaten with a free mind.
Note:
Excess consumption of finger millet is suspected to enhance production of excess oxalic acid in
the body. However, its high intake could increase quantity oxalic acid in the body. Therefore, it is
not advised to patients having kidney stones (Urinary Calculi).
Goitrogenic substance present in Finger Millet restricts absorption of iodine in the body, which
may lead to thyroid problems including goiter. While goitrogens in most foods are reduced by
cooking, the opposite is true for millet. If you have a thyroid problem, be careful about excessive
consumption of millet.
Finger Millet is an Excellent Baby Food:

Finger Millet is a nutritious and versatile grain to offer to babies and it is believed that it
promotes better digestion. The high calcium and iron content is useful for the bone growth and
overall development of the infant. Specially-processed powders for infants are available widely to
be used during weaning. Finger millet has got good malting properties and hence is being used
in the preparation of weaning foods. Ragi malt and millet based beverages are very popular in
South India. Being low in fat and gluten free, ragi is easy to digest. It is therefore, given as first
foods to babies in the form of ragi porridge.
It is rich in Calcium which helps in strengthening bones. It is an excellent source of natural
calcium for growing children and aging people. Regular consumption helps in the development
of bones in growing children and in the maintenance of bone health in adults. It keeps diseases
such as osteoporosis at bay and could reduce a risk of fracture.
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Traditional Food Products from Finger Millet:
Many traditional foods are made from finger millet. It is one of most nutritious millet and it is
easy to digest as well. Since it does not contain gluten, it is a wonderful grain alternative for
people who are gluten-sensitive. It is low fat cereal and most of the fats are in the unsaturated
form.
We can enjoy various health benefits of finger millet by eating it in a variety of ways. The main
methods of processing the grain are milling, popping, decorticating and fermenting. It is
consumed in various forms including porridge, pancakes, pasta, noodles, soups, sweets, biscuits
and cakes.
Finger millet is usually pulverized and whole meal is utilized for the preparation of traditional
foods. In addition to traditional foods, it is also processed to prepare popped, malted, and
fermented products. Noodles for diabetic patients were successfully developed from finger millet
by Shukla and Srivastava. 30% to 50% finger millet proportion was blended with refined wheat
flour for preparation of noodles.
On the basis of sensory evaluation, 30% finger millet incorporated noodles were selected and
evaluated for glycemic response compared to control. Results revealed that 30% finger millet
incorporated are having low glycemic index as compared to control. Finger millet seed coat is an
edible material and contains a good proportion of dietary fiber, minerals and phytochemicals.
Seed coat matter (SCM) forms a by-product of the millet milling, malting and decortication; this
can be utilized as composite flour in biscuit making.
'Puttu' is a traditional breakfast of Kerala, usually made with rice powder together with coconut
and steamed in a cylindrical steamer. The same preparation is also made with ragi powder, which
makes it more nutritious. Multigrain flour preparation by combining wheat and finger millet in
the ratio of 7:3 (wheat: finger millet) is one of the simplest ways of incorporating ragi in the daily
diet as no Indian meal is complete without the Indian style bread or roti. In the proposed blend,
though the gluten content is reduced significantly, the making of chapatti is not much affected.
However, the color turns a little dark. Fortification of finger millet in chapattis is very helpful in
controlling glucose levels in diabetic patients efficiently. Malted ragi grains are ground and
consumed, mixed with milk, boiled water or yogurt. In southern parts of India, it is a
recommended food, by doctors for infants of six months and above because of its high
nutritional content. Homemade ragi malt is one of the most popular infant foods till date.
Malting characteristics of finger millet are superior to other millets.
On malting the vitamin-C is elaborated, phosphorus availability is increased, digestion is easier

and amino acids are synthesized. In south India, the malted ragi flour is extensively used in
preparation of weaning foods, instant mixes and beverages. Despite finger millet's rich nutrient
profile, low cost and easy availability recent studies indicate its lower consumption in general by
urban Indians.
Obesity has become a matter of health concern in India. Unhealthy foods have increasingly
become a part of the food choices made by youth. Large populations of children in the country
are malnourished and are deficient in calcium and protein. The millet ragi then could be the
answer to all the above problems relating to nutrient deficiencies. Ragi is truly a wonder cereal
grain and should be consciously incorporated in the diets in one way or the other.
Hopefully, there will be a turnaround in finger millet’s fortunes. Take a look at the recipes below,
and if you enjoy them, include more ragi in your regular diet. That would be one miniscule step
in the right direction
Finger Millet - Ragi Recipes:
Finger Millet Porridge:

Ingredients:
Finger millet flour - 30g
Water - 200ml
Milk - 3 tbsp or buttermilk - 50ml
Ghee - 1teaspoon
Salt or jaggery to your taste
Directions:
Put the water into a pan and bring it to a boil.
Add the salt or jaggery.
Slowly add the flour, stirring the mixture to prevent it from forming lumps.
Continue stirring and cook for 5 minutes.
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Add the milk before turning off the stove.
Serve hot with the ghee, topping with walnuts or almonds.
Finger Millet Idli:

Ingredients:
Finger millet flour - 2 cups
Idli rice - 1 cup
Fenugreek seeds - ½ tsp
Whole black gram (skinned) - 1 cup
Salt if needed
Preparation:
Clean the black grams and fenugreek seeds and soak for 4 hours.
Clean and soak the rice in a separate container for 4 hours.
Grind the black grams, adding little quantities of water to make a smooth, fluffy batter.
Grind the rice, adding little quantities of water to make a coarse batter.
Put the finger millet flour, salt and black gram batter into the rice paste to form a uniform semi-
solid batter.
Place the mixture in a large container and put it away to ferment for about 8 hours.
Directions:
Put water in a steamer and turn on the heat.
Use a ladle to mix fermented batter to make it uniform; then pour into Idli (cake) molds.
Place the molds in the steamer and steam for about 15 minutes to cook. Use a toothpick to
confirm it is cooked.
Once it is cooked, sprinkle with some water and wait 2 to 3 minutes before removing the cake
molds from the steamer.
Serve the hot cake with chutney or sambar of your liking.
Ragi Malt:
Traditionally, ragi is given to infants and young children as a ragi malt because it is easier to
digest, though it’s nutritional value is somewhat decreased.
Soak ragi grains for 12 hours. Germinate by tying them in a thin/muslin cloth for 2-3 days
Dry the germinated grains
Remove the roots
Dry roast
Grind to a fine powder and sieve
Ragi Malt – Salty Version:
Mix 3-4 tsp of ragi malted flour with a little bit of water, enough to make a paste
Boil 1 cup of water
Add salt
Add the ragi paste and cook for 2-3 minutes
Optional: After it cools down, add buttermilk/yogurt
Ragi Malt – Sweet Version:

Mix 3-4 tsp of ragi malted flour with a little bit of water, enough to make a paste
Boil 1 cup of water
Add 3-4 tsp of jaggery
Add 1/4 tsp of cardamom powder
Add the ragi paste and cook for 2-3 minutes
Can have it either hot or cold
Finger Millet Pancakes:

1 cup of finger millet flour, 1 medium red onion, finely diced, 1 tablespoon olive oil, 2
tablespoons of peanuts (or peanut butter), 1 teaspoon of salt (for taste), 1 teaspoon pepper, 1/4
cup of water. Optional: 1 teaspoon of curry powder.
In a frying pan, heat the olive oil and fry diced onions till light brown. Add pepper and curry
powder and fry for a minute. Add 1 cup of finger millet flour, salt, peanuts and fried onions to a
dry bowl and mix well. Add the water and knead the dough. One can make them either to the
consistency of pancake batter or bread batter. Heat a skillet. Spread the batter in skillet and cook
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till brown.
Ragi Ladoo:
Ingredients:
Ragi (Finger Millet) flour : 1 cup
Ghee : ½ cup
Palm Sugar : ½ cup
Grated Fresh Coconut : ¼ cup
Black Sesame : 2 tbsp
Groundnuts : 2 tbsp
Almonds : 8-10
Cardamom powder : ¼ tsp
Method:
In a shallow pan and low heat, dry roast black sesame, groundnuts and grated fresh coconut
separately. Keep them aside to cool. Remove the skin from the groundnuts.
Add a tsp of ghee to the pan and toast the almonds for a minute or two and keep them aside.
Add the Ragi flour to the pan along with 2-3 tbsp of ghee and roast for 15-20 minutes. Add
more ghee if needed.
Add the roasted almonds, groundnuts, coconut and black sesame. Keep stirring. Add the palm
sugar and cardamom powder. Stir for another 2 minutes. Take off the heat and let it cool.
Apply ghee onto your palm; take 3-4 tbsp of the mixture and roll into a ladoo. Add more ghee if
needed to make a firm, round ladoo.
Ragi Halwa:
Ingredients:
Ragi Flour : 1.5 cups
Jaggery or Coconut Sugar or Sugar (powdered) : 1.5 cups
Coconut Oil or Ghee : 1/2 cup
Cashews : 1/2 cup
Cardamoms (powdered – seeds only) : 4
Water : 3 cups
Coconut Oil or Ghee (to sauté the cashews) : 1 tbsp
Tip: Jaggery and coconut sugar go well with coconut oil; sugar goes well with ghee.
Method:
Fry the cashews in 1 tbsp of coconut oil or ghee. Keep aside. Mix ragi flour and water into a
paste. Heat the mixture in a thick-bottomed vessel on medium heat, stirring constantly.
After 3 minutes, mix in the powdered sugar and cardamom powder. Start adding the coconut oil
(or ghee), 2 tablespoons at a time. Keep mixing until all the oil (or ghee) is used.
Lower the heat and keep stirring for another 3–4 minutes. The mixture will start coming together
– from a pasty consistency to a ball. Add the sautéed cashews.
Cook for another 2–3 minutes, mixing constantly. As the mixture cooks, the oil will start to
separate from the ragi ball. Drain the excess oil and transfer the halwa to a glass bowl. Serve
warm.
Ragi Pakoda:
Ingredients:
Ragi (finger millet) flour: 2 cups
Roasted gram/chickpea flour (Besan) 1/2 cup
Cabbage (shredded) 2 cups
Capsicum/Bell pepper (chopped small): 1/2 cup
Curry leaves: 1 tablespoon

Coriander leaves: 1/4 cup
Ginger: 1 inch piece
Cashew pieces: 1/2 cup
White sesame seeds : 1 tablespoon
Black pepper powder: 1/2 teaspoon
Groundnut/Peanut oil: 200ml
Salt: 1 teaspoon
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Chaat masala: 1/2 teaspoon
Method:
Peel and mince the ginger. Coarsely chop the coriander and curry leaves. Mix the veggies and
herbs – cabbage, capsicum, ginger, coriander and curry leaves – in a bowl.
Mix the dry ingredients – ragi flour, besan, cashew pieces, sesame seeds, salt, and black pepper
powder/chili powder – in a large mixing bowl.
Heat the oil for frying. Add 2 tablespoons of this hot oil to the dry mix. Now add the vegetables
to the dry ingredients and mix well. Add just enough water to form a dough. Make bite-sized
ragi pakoda pieces and fry them in hot oil.
Sprinkle with chaat masala before serving.
Ragi Cookies:
Ingredients:
Ragi Flour: 2/3 cup
Whole Wheat Flour: 2/3 cup
Butter: ½ cup
Brown Sugar: ½ cup
Yogurt: 1 tbsp.
Baking Powder: ¼ tsp.
Freshly Ground Cardamom: 1 – 2 tsp.
Vanilla Extract: 1 tsp.
Method:
Mix the flours and spread them in a flat baking pan.
Roast the flours in the pre-heated oven (180°C) shaking the baking pan every few minutes, until
toasted (6-7 minutes.)
Meanwhile, beat the butter and sugar until soft and creamy.
Dissolve the baking powder in the yogurt, then add the spices.
Once the flour mixture is cooled, mix all the ingredients together to form a ball.
Divide the ball into 4 equal pieces.
From each piece form five balls.
Place each one on a greased cookie sheet (baking pan) and use a fork to flatten each ball,
making crossed lines on top.
Bake for 12 minutes at 180°C.
Let the cookies cool before removing.
Keep in an airtight tin for one day to let the flavors develop.
Ragi Dosa:
Ingredients:
Method:
Heat a tawa and ladle the dosa mix onto the tawa.
Gradually spread the mix a thin circle by lifting and rotating the tawa. Ragi dosas are usually
difficult to spread with a ladle as they tend to tear.
Grease with some oil on the edges and middle.
Flip over to the other side after a few minutes.
Transfer to a plate after a few minutes.
The State of Ragi Cultivation Today:

Considering all these benefits, it is extremely surprising that in a world desperate for health
foods and miracle cures, most people have never heard of ragi. In many places where it is grown,
it is looked upon as a “poor person’s crop” or a “famine food.” In the United States, it is often
used as birdseed! Though it is in decline in Africa, it is still an important crop in the eastern part
of the continent, especially among subsistence farmers. But in India, it is greatly neglected and
fast disappearing.
For example, according to the government’s crop production statistics, in 1998-99, about 2.7
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million tons of finger millets were harvested from 1.8 million hectares. Fast-forward to 2013-14,
and those numbers have fallen by 95%. Only 90,000 tons were harvested from 99,000 hectares. It
is the fact that this is a very hardy crop that grows even in arid regions with minimal water.
Finger millet is also available in a range of varieties that can be grown in monsoon-heavy regions
to dry areas and in the Himalayas as well, up to an altitude of 2300 meters. It is need of the hour
for promotion of millets and millet food especially Finger Millet which has multi health benefits.
Post Harvesting Operations of Finger Millet:

The harvesting of finger millet crop takes place mainly during October to November. There are
two methods of harvesting.
Harvesting of only panicles:
After crop maturity, the panicles (ear heads) of finger millet are collected by cutting with the help
of sickle leaving the plant stalks as such in the field. The operation is being carried out at one
time or at intervals depending on the uniformity of maturity. The harvested panicles are
gathered in a container such as bamboo baskets (tokri) before heaping them in a convenient
place. The panicles staked in heaps are left for sun drying for a period ranging from one week to
more than a month. Because the heat generated within the heap will help in easy separation of
grains during threshing.
Harvesting of stalks along with panicles:

This is most commonly used method. In this method harvested stalks are spread in rows in field
for sun drying for a couple of days depending on weather conditions. After sun drying the
harvested stalks are bundled and staked near the threshing yard. During rainy days a stacking
practice which involves arranging the bundles remaining in the field in closed lines in slanting
position covered with dried straw to prevent dampening. After few days the cover is removed
and allowed to dry for one to two days before staking at the yard.
Storage:
Before storage grains of finger millet are sun dried. Various types of structures (Bhakari,
Kalanjiam, Semiliguda, turjhulla, Dumbriguda, Chatka) are used by farmers for storage of this
millet. Closed structures are commonly used for storage of seeds. In present days gunny bags or
nylon woven sacs are used by farmers for grain storage. However storage period for this millet
varies from region to region.
Threshing of Finger Millet Grains:

Separation of grains from panicles (ear heads) is done by spreading panicles or stalk in the
morning and threshing starts from 10 o’clock. Threshing of panicles or stalks is usually done by
using bullocks (4-5 in number) for trampling or by stone roller drawn by a pair of bullocks. For
large scale operation in some places tractors are used by farmers for grain separation. Farmers
also use paddy threshers. Bamboo sticks are also used for threshing on small scale operations.
Processing Technologies for Finger Millets:

Milling:
Generally finger millet is pulverized to flour for preparation of food products. First it is cleaned to
remove foreign materials such as stones, chaffs, stalks etc. then passed through abrasive or
friction mills to separate out glumes (non-edible cellulosic tissue) and then pulverized. Normally
it is pulverized in stone mill or iron disc or emery coated disc mills. Sometimes pearling or
decortications are used to de-husk the finger millet grain; it results in pulverization of both the
seed coat and endosperm. Hence finger millet is invariably pulverized along with seed to prepare
whole meal. Centrifugal Sheller can also be used to de-hull/decorticate the small millets.
Decortication:
This is a very recent process developed for finger millet. It is also known as debranning. This
method is used for debranning of all cereals, but it is not effective for finger millet owing to its
seed coat intactly attached to fragile endosperm. However hydrothermal processing is used to
decorticate finger millet this involves (hydration, steaming and drying) which hardens the
endosperm of grain and enables it to withstand mechanical impact. The decorticated finger
millet could be cooked as such as rice is cooked.
Popping:
Popping is one of the traditional methods to prepare popped finger millet flour. In this process
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millet is mixed with 3-5% additional water to raise the moisture content tempered for 2-4 hrs
and then popped by high temperature and short time (HTST) treatment by agitation in sand to
about 230°C.This process results in development of highly desirable aroma because of Millard
reaction between sugars and amino acids. Popped finger millet is a precooked ready to eat
product. Also it can be pulverized and mixed with protein rich sources to prepare ready
nutritious supplementary food.
However popping contaminates the product with particles of sand which is used as a heat
transfer media and thus affects its eating quality. To overcome this drawback air popping in a
suitable mechanical device has been successfully explored. But this method lacks the
characteristics aroma compared to that using sand. Popped finger millet can be prepared at
household community or at industrial level.
Malting:
Malting of finger millet is commonly practiced for specialty foods. During this process
bioavailability of proteins, carbohydrates and minerals are enhanced. Some B-group vitamins are
synthesized and concentration of anti-nutritional factors is also reduced. Malting involves
soaking of viable seeds in water to hydrate and to facilitate sprouting. These sprouts are then
kiln dried. Finally the rootlets are separated from the grain manually by rubbing with hand. All
these operations influence the quality of malt. Seed germination is most important step because
during this process the hydrolytic enzymes are developed these cause endosperm modification
and increases nutritional properties. Malting of finger millet has been successfully utilized for
developing various health foods such as infant food, weaning food, milk based beverages and
confectionary products.
Environmental Impact:
Soil erosion control:
Finger millet tillers heavily and roots from the lower nodes, thus providing excellent protection
against soil erosion.
Weeds:
The wild form of finger millet is an aggressive colonizer that forms large continuous populations
in disturbed habitats. It can invade fields of cultivated finger millet and occasionally crosses with
the cereal crop, producing weedy hybrids.
Conclusion:
Although potential health benefits and nutritive value of millet grains were found comparable to
major cereals, these are not treated as regular diet in the modern society due to lack of proper
awareness. Several processing technologies were found to improve nutritional characteristics of
millets. Utilization of millet grains as food is still limited to populations in rural areas. This is due
to lack of innovative millet processing technologies.
This review provides a scientific rationale use of finger millet as a therapeutic and health
promoting food. In addition for promoting utilization of millet grains in urban areas to open new
markets for farmers to improve their income, developing highly improved products from millets
is needed. The unified efforts can bring a sea change in the production and utilization of Millets
and Millet Foods especially Finger Millet which has got tremendous health advantages.
Finger millet can be used in different food formulations for making value added products due to
its well-balanced protein profile and gluten free properties. Although the consumption pattern
of this millet is specific and continue to remain as such therefore its popularization in the
broader range is essential and specific design of foods acceptable to the population can help in
promoting the consumption of this millet.
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OSK OSK REDDY

REDDY Founder at S.Kumar's Group of C…
3 comments
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Komal Thakur 2mo

Komal Creative Producer & Independant Filmmaker; Permaculture Practitioner;
Thakur
Brilliant article! Thank you!
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Sandesh Jadhav 7mo

Sandesh Corporate Communicator|Research Analyst
Jadhav
Latest Research Study on Global Dry Malt Extracts Market 2018 published by Orian
Research. This report includes market size, share, trends, growth and 2025 Forecast. The
research report analyses the historical as well as present performance of Market Get
Sample Copy @ https://goo.gl/nfw7ZG
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Shaifali veda 12mo

Shaifali "The Human Design" Founder and Curator; shaifaliveda.com
veda
Outstanding contribution through this medium OSK REDDY..I appreciate you extreme
passion towards health and wellbeing of the planet Earth...Keep doing the awesome
work...:-) Health being priority is taken for granted and this even disturbs me when I
conduct session on keeping health and beautiful mind is in our hands and we forget
that all the time
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"FINGER MILLET - RAGI - LET'S PROMOTE FOR BUILDING A HEALTHY WORLD"