Ragi is also known as finger millet. It constitutes a little over 25% of the food grains grown in India. Nutritionally it is almost as good as or better than wheat or rice. The major proteins of ragi are prolamins and glutenins and they appear to be adequate in all the essential amino acids. Ragi is rich in minerals especially calcium. It is also rich in fibre. It is also rich in phytate and tannin and hence interferes with mineral availability. It contains B-vitamins but is poor in B2. Malting of finger millet is a traditional process followed in India and is used in infant foods and in milk thickener formulations, conveniently called ragi malt.
The grain is also malted and the flour of the malted grain is used as nourishing good for infants and invalids. Malting releases the amylases which dextrinize the grain starch. An added advantage of malting ragi is in the production of an agreeable odour developed during the kilning of the germinate d grain. Malted ragi flour is called ‘ragi malt’ and is used in the preparation of milk beverages. A fermented drink or beer is also prepared from the grain in some parts of the country. |
