Finger Millet Scientific Cultivation and Its Uses in India

Abstract

Finger millet (Eleusine coracana L.) is a prevalent grain crop in the dry parts of Asia and Africa. It prolongs to be a staple food and is known locally as “Ragi” in southern states like Karnataka, Andhra Pradesh, and Telangana, especially in Karnataka. It serves as fodder as well as grain. Its grain is the richest source of calcium and it is utilized in a wide range of food products, including cakes, puddings, sweets, and other baked products. There are many homemade products prepared with finger millet and some of the well-known products are ragi roti, ragi dosa, ragi balls, ragi porridge, ragi upma, ragi cakes, and ragi biscuits. In addition, it is used to manufacture beer and liquor (known as arake or areki in Ethiopia), and also its different products are fed to animals. Due to its high fiber, mineral, vitamin, macro and micro-nutrient, phytochemicals contents, and its endowing ability to fight off chronic diseases. A cheap, satisfying, and healthful diet can be made by including finger millet in a regular diet.