Description
In India, finger millet is a significant tiny millet crop. In many of the country’s hilly areas, it is a staple diet. Mineral-rich grains are the best source of calcium and are used in a variety of recipes, including cakes, puddings, and sweets. People with diabetes benefit from it as well.
The highest calcium content is seen in finger millet (300–350 mg/100 g). Finger millet proteins are distinct due to their high sulfur concentration of amino acids. Its antioxidant activity is high. It has lower amounts of fat (1.5–2%) and protein (6–8%). The grains are well recognized for their usage as weaning feeds and for their exceptional malting qualities.
Finger Millet (Ragi)
Calcium-rich finger millet (ragi), a wholesome ancient grain used in breads, porridges, cakes and sweets.
Specification
| Origin | India |
|---|---|
| Category | Millet |
| Scientific Name | Eleusine coracana |
| Variety | Whole grain / flour (depending on the form) |
| Color | Brown to reddish-brown (whole grain), light brown (flour) |
| Grain Size | Small, round and oval-shaped grains |
| Moisture Content | ≤ 12% |
| Purity | 99% minimum (cleaned and sorted) |
| Adulterants | Free from foreign particles, stones or any contaminants |
| Packaging | 5 KG, 10 KG, 15 KG, 30 KG, 40 KG, 50 KG and bulk packaging (custom packaging available) |
| Storage | Store in a cool, dry place, away from moisture, in an airtight container to maintain freshness and prevent spoilage |