| Food |
Energy
Kcal |
Protein
g |
Fat
g |
Carbohydrates
g |
Calcium
mg |
Iron
mg |
b Caro-tene
mcg |
Thiamine
mg |
Riboflavin
mg |
Niacin
mg |
| Ragi |
328 |
7.3 |
1.3 |
72.0 |
344 |
3.9 |
42 |
0.42 |
0.19 |
1.1 |
The nutritive value of ragi is better than that of rice and other cereals. The husk forms 5.6 per cent of the weight of the grain. The average composition is also follows; moisture, 13.1; protein, 7.1; fat, 1.3; carbohydrates, 76.3; and mineral matter, 2.2 per cent. It is rich in calcium, phosphorus and iron, the calcium content is higher than in the common cereals and millets. The major proteins of ragi are prolamins and glutelins and they appear to be adequate in all the essential amino acids. Germinated finger millet is used to make weaning foods for infants.
PROCESSING
Milling
Ragi can be milled by wet conditioning. It can be steamed followed by milling in a hammer or plate mill or a roller flour mill.
Malting
Compared to other millets, ragi is most suitable from the stand point of product quality and enzyme release for malting. The malted ragi flour can be used along with germinated green gram flour to formulate a high calorie dense weaning food having excellent nutritional qualities. Ragi flour can be used with milk beverages.
Parboiling of ragi helps in the quality of ragi dumpling by eliminating its slimy texture. Flour from puffed ragi has good flavour and can be used in snacks and supplementary foods.in south India ragi is used as gruel, dumpling, roti, dosa or porridge .
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