Abstract
Finger millet (Ragi, Eleusine coracana), is the principal food grain of the rural population in India, especially in South India. It is very nutritious with respect to minerals, dietary fiber and essential amino acids. Amongst cereals, Ragi provides highest level of calcium including antioxidants and phytochemicals. The total dietary fiber of finger millet grain is relatively higher than that of most of other cereal grains, which helps to control blood glucose levels in diabetic patients. It is usually converted into flour and a variety of preparations. Several methods of processing of ragi have been developed to make the final product more attractive in flavour, appearance, taste, and consistency . Keywords: Finger millet, ragi, nutrients, vitamin, bioavailability Cite this Article Patel I, Patel K, Pinto S, et al . Ragi: A Powerhouse of Nutrients. Research & Reviews: Journal of Dairy Science and Technology . 2016; 5(3): 36–47p.
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