Finger millet (Ragi)

Ragi, also known as finger millet (Eleusine coracana L.), is widely grown in India. This millet, known as Koracan in Sri Lanka and by many names in Africa, has long been a staple grain in eastern and central Africa, as well as India. In India, finger millet was traditionally processed through grinding, malting, and fermentation to make drinks, porridges, idli (steamed cake), dosa (pancake), and roti. Finger millet, one of India’s oldest crops, is known as “nrttakondaka” in ancient Sanskrit literature, meaning “dancing grain.” It has also been referred to as “rajika” or “markataka”. Finger millet was first recorded around 2300 BC in Hallur, Karnataka, India. Finger millet may have arrived in India via sea from Arabia or South Africa, or by crossing the Indian Ocean in both directions. Finger millet, also known as “umi” in Bihar and “nachni” in Maharashtra, was a common domesticated plant in India’s various states. Finger millet has high levels of carbohydrates, including free sugars (1.04%), starch (65.5%), and non-starchy polysaccharides or dietary fiber (11.5%). Wankhede et al. (1979a) found 59.5–61.2% starch, 6.2–7.2% pentosans, 1.4–1.8% cellulose, and 0.04-0.6% lignins in several finger millet cultivars. Finger millet has significantly greater fiber content (11.5%) than brown rice, polished rice, and other millets like foxtail, tiny, kodo, and barnyard millet. Finger millet is high in calcium (344 mg %), phosphorus (283 mg%), iron (3.9 mg%), and several trace minerals and vitamins. Finger millet has a higher potassium level (408 mg%) than other cereals and millets.

Kingdom:              Plantae

Order:                    Poales

Family:                  Poaceae

Genus:                   Eleusine

Species:                 coracana

• • Vernacular Name: Common name Ragi, Mandika, Marwah, Mandua (Hindi), Nagli, Nachni (Marathi), Ragi (Kannada), Ragulu, Chodi (Telugu), Keppai, Kelvaragu (Tamil), Marwa (Bengali), Nagli, Bavto (Gujrati), Mandia (Oriya), Mandhuka, and Mandhal (Punjabi).
  • Origin: Finger millet (Eleusine coracana L.) is an allotetraploid crop derived from E. coracana subspecies Africana. Eleusine includes approximately 10 species, including both annual and perennial varieties. Finger millet is a grain crop grown for food throughout Africa and Southern Asia, especially in India. Koracan is a staple food in Sri Lanka, eastern and central Africa, and India.
  • Plant parts: The crop is harvested annually. Culms are tufted, sturdy, erect or ascending, and typically branched, standing 50–120 cm tall. The leaf sheaths are glabrous, while the leaf blades are flat (30–60 × 0.6–1.2 cm), pilose, or glabrous, with a ligule of 1-2 mm. The inflorescence is subdigitate, consisting of 5–20 strong racemes that are typically incurved when mature. The hairy bases are 5–10 × 0.8–1.5 cm in size. The lemmas are triangular-ovate and measure 2.2–4.7 mm. The palea is narrowly oval, with wings and scabrid keels. The spikelets are narrowly imbricate and ovate, averaging 5–9 mm and containing 6–9 florets that do not disarticulate when mature. The glumes are lanceolate-oblong and scabrid along the winged keel, with the lower glume being three-veined and measuring 1.5–3 mm, and the upper glume having extra veins in the keel and measuring 1.8–5 mm. Grain: globose, coarsely striate-punctate, and yellowish brown. May-September for Fl. and Fr.; 2n = 36.
  • Geographical area: Finger millet (Eleusine coracana), commonly known as ragi, is primarily cultivated in several states across India, where it thrives in diverse agro-climatic conditions. The leading state in finger millet production is Karnataka, which accounts for approximately 64.8% of the total output. Here, ragi is a staple food, especially in rural areas, where it is consumed in various forms such as porridge and flatbreads. Other significant states include Tamil Nadu, contributing around 7.1%, and Uttarakhand, which accounts for about 5.4% of the total production. Additionally, finger millet is grown in Maharashtra, Andhra Pradesh, Odisha, and Jharkhand, although these states contribute smaller percentages to the overall production. The crop is particularly valued for its resilience to drought and low-input requirements, making it suitable for cultivation in dry and marginal lands. Its high nutritional value, especially its calcium and iron content, further underscores its importance in the diets of many communities, particularly in food-insecure regions. Overall, the geographical distribution of finger millet in India highlights its significance as a vital crop for food security and nutrition.
  • Functional properties:
  • Nutritional Composition: Finger millet is rich in essential nutrients, containing approximately 5-8% protein, 65-75% carbohydrates, and 15-20% dietary fiber. It is particularly noted for its high calcium content, which is about 344 mg per 100 grams, making it one of the richest sources of calcium among cereals. Additionally, it provides significant amounts of iron, phosphorus, and potassium, which are crucial for various bodily functions, including bone health and red blood cell production.
  • Dietary Fiber: The high fiber content in finger millet aids in digestion and helps regulate blood sugar levels. It contains both soluble and insoluble fibers, which promote gut health by acting as prebiotics and adding bulk to stool. This property is beneficial for preventing constipation and reducing the risk of colon cancer.
  • Low Glycemic Index: Finger millet has a low glycemic index, making it an excellent food choice for individuals with diabetes. The complex carbohydrates and dietary fiber present in ragi help control blood sugar levels by slowing down the absorption of glucose in the bloodstream.
  • Antioxidant Properties: The presence of polyphenols and other phytochemicals in finger millet contributes to its antioxidant properties. These compounds help combat oxidative stress and may reduce the risk of chronic diseases, including heart disease and certain types of cancer.
  • Gluten-Free: Finger millet is naturally gluten-free, making it a suitable grain for individuals with celiac disease or gluten intolerance. This characteristic broadens its appeal as a nutritious alternative to gluten-containing grains.
  • Health Benefits: Regular consumption of finger millet is associated with various health benefits, including anti-diabetic, anti-inflammatory, and antimicrobial effects. Its nutrient-dense profile supports overall health, making it a valuable addition to the diets of individuals, particularly in regions where it serves as a staple food.