Poor Man’s Calcium: Ragi
Ragi or mandua is extensively cultivated in various regions of India. In fact, India is the major producer of finger millet, responsible for nearly 60% of global production.
It is light brown to brick red-coloured, rich in phytochemical, compared to other cereals such as rice, maize, and wheat. It is indigenous and used for the preparation of infant foods, health foods and formulations in natural and malted forms.
Ragi Malt - Health Drink for All Age Groups
Ragi has good malting characteristics making it suitable for preparing weaning foods. Including it in the malted form helps improve digestibility, sensory and nutritional quality. Malted weaning foods can be mixed with sugar, milk powder, or whole milk.
Noodles - Value-Added Food
Changing food habits of children have created a market of noodles in India. The demand for millet noodles is rising due to awareness of its nutritional properties. These value-added food items are also known as convenience foods prepared through a cold extrusion system and preferred over pasta made from refined flour.
Fermented Foods
Fermented ragi flour items can be used to make breakfast food items like idli, dosa and add value to the food in terms of protein, calcium and fibre.
Ragi Soup - Good Weight Management
A great option for good health as it is prepared by mixing ragi flour with water and adding vegetables to it, along with condiments for taste. Alternatively, ragi is cooked with three times water and after it's cooled, mix it with water.
Vitamins, minerals, fatty acids and antioxidant properties make it a superb choice to be consumed on a daily basis for better health.
Ragi Rotis Mixed with wheat flour
Ragi roti is made in the ratio 1:1 with what flour makes it a great alternative to being consumed on a daily basis along with vegetables, dals, etc. It complements the diet well, where energy protein malnutrition affects the population the most.