Finger millet: Scientific production technologies and its nutritional importance

Abstract

Finger millet (Eleusine coracana L.) is a yearly cultivated plant which is commonly used as a cereal in Asia and Africa’s dry regions. It is popular minor millet and staple diet in various parts of the country, especially hilly regions. In southern states like Karnataka, Andhra Pradesh and Telangana, it is still one of the key elements in the staple diet and locally known as ragi, particularly in Karnataka. It is used as grain for food, and straw or green foliage for fodder purpose. Ragi is high in mineral nutrients and the richest calcium source, used in a variety of dishes like cakes, puddings, sweets etc. It comes in various forms and formulations like ragi dosa, ragi ball, ragi roti, ragi
porridge, ragi upma, ragi biscuits and ragi cakes which are some of the most popular ragi meals. In addition to being used to manufacture beer and liquor, finger millet also produces by-products that are fed to livestock.