Ragi is an annual plant widely grown as a cereal in the arid areas of Africa and Asia. In India, ragi is mostly grown and consumed in Karnataka, Andhra Pradesh, Tamil Nadu, Maharashtra and Goa. As a crop and after harvesting, ragi keeps extremely well and is seldom attacked by pests. This eliminates the need for chemical fertilisers and pesticides making it a safe food. It is also a cost-effective source of protein, iron, calcium and fibre, which makes it the preferred food of many communities. Notably, it is a rare source of the amino acid methionine.
The whole grain of ragi may be ground into flour or decorticated before grinding to produce either a fine particle product or flour, which is then used in various traditional foods. The flour may be ground coarsely or finely, depending on individual preference and recipe requirement.
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