Ragi Mudde: A Nutritional Powerhouse from Karnataka’s Culinary Tradition: A Review

BACKGROUND: Millets are a group of variable small seeded grass, widely grown around the world as cereals crop. The finger millet had more moisture and calcium content. Whereas, fat content was least when compared to three other different millets. Foxtail millets had more protein content, pearl millets had more zinc and proso millets had more carbohydrate and fat content. AIM: To determine the proximate constituent and micronutrient content of finger millet, foxtail millet, pearl millet and proso millet. OBJECTIVES: To analyse the moisture, carbohydrate, fat, and protein content of finger millet, foxtail millet, pearl millet, proso millet by standard methods of AOAC. To analyse the calcium and zinc content of finger millet, foxtail millet, pearl millet, proso millet by atomic absorption spectrophotometer.MATERIALS AND METHODS: Proximate analysis of samples (moisture content, carbohydrate, protein, fat, calcium and zinc) was performed by standard methods of Association of Official Analytical Chemist (AOAC).RESULTS AND CONCLUSION: The mean values of finger millet for moisture content (12.86 ± 0.95) had highest and fat content (1.58 ± 0.36) was least. In foxtail millet protein content (12.94 ± 0.87) was highest and in pearl millet zinc content (3.29 ± 0.47) was highest. In proso millet fat content (12.80 ± 0.30) and carbohydrate content 75.06 ± 7.3) was highest when compared to the other millet. Calcium (344.45 ± 2.62) had highest in finger millet whereas pearl millet zinc content (3.29 ± 0.47) was highest when compared to the other millets. Hence, the study results can be useful for informing the people to select the different millets depending upon the nutritional needs.

Finger Millet (Eleusine coracana L. Gaertn) is an excellent source of calcium, iron, dietary fibre, and methionine, an essential amino acid typically deficient in rice and wheat. In addition to its grain, finger millet produces a nutrient-dense straw that serves as both valuable livestock fodder and a potential source of soil organic carbon. The present study was designed and conducted to assess the impact of finger millet residue management with ANGRAU decomposer on the yield, profitability and nutrient uptake of subsequent legume crops under upland conditions. A field experiment was conducted during rabi, 2024-25 at the Agricultural Research Station, Vizianagaram, Andhra Pradesh, India, to assess the impact of finger millet residue management practices on subsequent legume crops. The experiment was conducted in a split-plot design with three replications. The main plot treatments include finger millet residue incorporation (M1), finger millet residue incorporation + ANGRAU decomposer (M2) and no residue incorporation (M3); the subplot treatments include the legume crops viz., sunhemp, horsegram, groundnut, blackgram and greengram. The data were statistically analysed using ANOVA. Treatment means were compared using the F-test at a 5% significance level, and critical differences were calculated wherever significant. The experimental results revealed that finger millet residue incorporation + ANGRAU decomposer (M2) resulted in significantly higher finger millet equivalent yield (FMEY)(2075 kg ha-1), net returns (Rs.151,286.00 ha-1), BCR (2.13), plant nutrient uptake and soil available nutrients (N2-243.2 kg ha-1, P2O5- 32.9 kg ha-1, K2O-330.8 kg ha-1). Among the legume crops, the groundnut crop resulted in higher FMEY (3333 kg ha-1), Net returns (Rs.91844 ha-1), BCR (2.57) and kernel nutrient uptake as compared to other legume crops. Among different treatment combinations, groundnut in combination with finger millet residue incorporation coupled with ANGRAU decomposer, resulted in significantly higher finger millet equivalent yield (3646 kg ha-1), net returns (Rs.1,03,819.00 ha-1), plant nutrient uptake and soil available nutrients; however, it remained on par with groundnut with finger millet residue incorporation. With the adoption of finger millet residue management along with ANGRAU decomposer, the finger millet-groundnut cropping system will become a viable cropping system for upland ecosystems.

Millet is one of the cereal grains that belong to the grass family. It's widely consumed in developing countries and India. Millet is a rich source of nutrition. The food products and beverages made out of them have many health benefits. Different types of millets have their specialties. Sorghum grain is completely gluten-free and rich in iron, protein, and fiber. Finger millet is a source of natural calcium and iron. It helps cure anemia and improves bone health. Pearl millet consists of magnesium which helps in reducing respiratory problems. Millets are highly nutritious, non-glutinous, and non-acid-forming foods. Millets have many nutritional and health-promoting properties, especially the high fiber content. Millets hydrate our colon to keep us from being constipated. Niacin in millet can help to lower cholesterol. Millets contain major and minor nutrients in good amounts along with dietary fiber. They are rich in nutrition and dietary fiber. They serve as a good source of protein, micronutrients, and phytochemicals. The millets contain 7-12% protein, 2-5% fat, 65-75% carbohydrates, and 15-20% dietary fiber. The essential amino acid profile of the millet protein is better than various cereals such as maize. Millet contains fewer cross linked prolamins, which may be an additional factor contributing to the higher digestibility of the millet protein. Millets are more nutritious than fine cereals. Small millets are a good source of phosphorous and iron. Millet contributes to antioxidant activity with phytates, polyphenols, tannins, anthocyanins, phytosterols, and pinacosanols present in having an important role in aging and metabolic diseases. All millets possess high antioxidant activity. There are several varieties of millets. Pearl millet (bajra), sorghum millet (jowar), buckwheat (kuttu), amaranth (rajgira), finger millet (nachni / ragi), foxtail millet (Kangana), little millet (samai), kodo millet (kodon), barnyard millet (Sanwa) and proso millet (chena) are some of the types. The nutritional value, availability, and huge production of the grain have dragged the special attention of stakeholders. This article deals with three major aspects that Millet as a substitute food against rice, the nutritional benefit of millet, and awareness of millet consumption in common people.

The current definition of dietary fibre was adopted by the Codex Alimentarius Commission in 2009, but implementation requires updating food composition databases with values based on appropriate analysis methods. Previous data on population intakes of dietary fibre fractions are sparse. We studied the intake and sources of total dietary fibre (TDF) and dietary fibre fractions insoluble dietary fibre (IDF), dietary fibre soluble in water but insoluble in 76 % aqueous ethanol (SDFP) and dietary fibre soluble in water and soluble in 76 % aqueous ethanol (SDFS) in Finnish children based on new CODEX-compliant values of the Finnish National Food Composition Database Fineli. Our sample included 5193 children at increased genetic risk of type 1 diabetes from the Type 1 Diabetes Prediction and Prevention birth cohort, born between 1996 and 2004. We assessed the intake and sources based on 3-day food records collected at the ages of 6 months, 1, 3 and 6 years. Both absolute and energy-adjusted intakes of TDF were associated with age, sex and breast-feeding status of the child. Children of older parents, parents with a higher level of education, non-smoking mothers and children with no older siblings had higher energy-adjusted TDF intake. IDF was the major dietary fibre fraction in non-breastfed children, followed by SDFP and SDFS. Cereal products, fruits and berries, potatoes and vegetables were major food sources of dietary fibre. Breast milk was a major source of dietary fibre in 6-month-olds due to its human milk oligosaccharide content and resulted in high SDFS intakes in breastfed children.

Fermentable energy in insoluble dietary fibre (DF) sources was evaluated by in vivo and in vitro methods using rats. Test diets contained 50 and 100 g maize husk or organic-acid-treated maize husk/kg diet. Soluble fractions were removed from both the DF sources by washing. The acid treatment increased digestibility by a microbial hemicellulase from 12.7% to 32.6%. The fermentability of DF was evaluated by measurement of the production rate of short-chain fatty acids (SCFA) in a short-term in vitro incubation of the caecal contents of rats fed on test diets for 22 d. The production rates of the major SCFA, acetic, propionic and butyric acids, were increased by feeding both DF sources, and these production rates in the acid-treated DF group were significantly higher than those in the untreated DF group. The production rate of a minor SCFA, isovaleric acid, was decreased by feeding both diets. The production rate of total SCFA in rats given the acid-treated maize husk was 32.6% higher than that in rats given the untreated maize husk. The fermentable energy in DF was estimated in vivo by subtracting the faecal excretion of DF energy from ingested DF energy. The fermentable energy in DF was increased by the acid treatment (32.5% in maize husk and 63.4% in acid-treated maize husk), which agreed with the SCFA production rate predicted in the caecum. These results indicate that a short-term incubation of caecal contents is a useful method for evaluation of the fermentability of DF sources, and that acid treatment can increase the fermentability of an insoluble DF source.

In this study, the effect of different levels of ragi or finger millet (Eleusine coracana) flour (0, 2.5, 5.0 and 7.5%) on chemical composition, cooking characteristics, instrumental color and sensory properties of chicken patties was evaluated. Incorporation of ragi flour (RF) had no significant effect on fat or protein content of cooked patties. However, RF significantly (P < 0.05) reduced the shrinkage from 6.01 to 4.75%. Patties formulated with RF had the smallest reduction in diameter and thickness. The use of RF reduced the pH of cooked patty from 6.68 to 6.57. RF incorporation at all levels resulted in lower (P < 0.05) Commission Internationale de l'Eclairage lightness (L*) and yellowness (b*) values compared with control. Chicken patties formulated with RF had acceptable sensory scores. On the basis of physicochemical and sensory characteristics, incorporation of RF up to 5% was optimal. Storage stability of chicken patties formulated with 0 (control) and 5% RF was examined during 21 days of refrigerated storage (4 ± 1C). The pH and the thiobarbituric acid value values increased (P < 0.05) from 6.58 to 6.68 and from 0.41 to 0.72, respectively, during storage. Aerobic plate counts increased (P < 0.05) from 2.97 to 5.32 and from 2.98 to 5.39 for control and ragi patties, respectively. Hunter L* and redness values did not change (P > 0.05) during storage, whereas b* values generally decreased with increasing storage. All sensory attributes declined (P < 0.05) as storage time increased.

A health food was developed by blending ragi malt (finger millet malt) with oats flour to avail complementary health benefits. Micronutrients are essential for growth and development of children below five years, for proper functioning of every system in the body and are vital for good health. Finger millet is rich source of calcium, iron and dietary fiber, while oats are dense with dietary fiber, proteins, vitamins, minerals and phytochemicals. Ragi malt was blended with oats flour at different levels 10%, 20% and 30% respectively. The incorporated products were subjected to sensory analysis by a panel of 30 members using 5 point Hedonic scale. Formula 1 (10% oats flour formulation) was rated superior to control sample. The superior sample was analyzed and results were compared with FSSAI standards for Malt Based Foods. Shelf life of the product was about 90 days under ambient environment when packed and stored in metallized polyester

Chapter 2 - Classification, Technological Properties, and Sustainable Sources

Effects of dietary particle size and fiber source on nutrient digestibility and short chain fatty acid production in cannulated growing pigs

The effect of variety on the proximate and sensory properties of wheat millet cakes was assessed. Cake samples were produced from varying compositions of flour from wheat/millet varieties (pearl, finger and fonio millet). Wheat was substituted with 10 to 40% millet and plain wheat used as control. The cakes were evaluated for proximate and sensory properties using standard methods. The proximate composition of different wheat/millet cake showed that moisture content ranged between 15.90-19.15% (pearl),15.61-19.15% (finger) and 12.52-19.15% (fonio millet), while ash content ranged between 1.0-2.05% (pearl), 1.90-2.49% (finger) and 0.70-2.05% (fonio millet). Fat content of cakes from flour blends ranged between 18-18.67% (pearl millet), 15.91-18.00% (finger millet) and 14.90-18.00% (fonio millet), while protein content ranged between 5.75-13.16% (pearl millet), 5.75-11.85% (finger millet) and 5.35-10.54% (fonio millet) respectively. Crude fibre content ranged between 1.32-2.00% (pearl millet), 1.67-3.00% (finger millet) and 0.68-1.67% (fonio millet), while carbohydrate content of wheat/millet cakes ranged between 44.72-51.72% (pearl millet), 43.51-51.16% (finger millet) and 34.34-48.83% (fonio millet). Sensory evaluation result of cakes from blends of wheat/millet varieties showed 4.60-8.05 (pearl), 3.65-8.30 (finger) and 5.65-7.80 (fonio) for color, while appearance values ranged from 5.10-7.80, 3.20-8.50 and 5.25-7.85 for finger, pearl and fonio blend respectively. Flavor ranged between 5.05-7.90, 4.30-7.70 and 5.15-7.80 for pearl, finger and fonio millet blends, while texture values ranged between 5.60-7.50 for pearl, 3.90-7.60 for finger and 4.80-7.55 for fonio millet blend respectively. Taste ranged from 5.20 -7.86, 4.09 -7.89 and 5.20-7.86, with overall acceptability of products ranging from 5.10-8.00, 4.35-7.75 and 5.65-7.80 for pearl, finger and fonio millet blends respectively. The substitution of different quantities of millet varieties for wheat flour caused a decrease in moisture, ash and fat contents with an increase in protein, fibre and carbohydrate with cake samples competing favorably with the wheat cake sample. The study has shown millet to have good potential for confectionary production.

In India, ragi is the colloquial name for finger millet (Eleusine coracana L.). It is sometimes recognised as poor man’s food. Ragi flour is used to baked items to create calcium and iron-fortified biscuits. Calcium deficiency may cause birth abnormalities and dental problems. Ragi is good source of iron, which is crucial for the production of haemoglobin in red blood cells. Nutritionally, finger millets are rich in calcium, potassium, dietary fibres and polyphenolic constituents. Some individuals are allergic to protein gluten causing immune reaction. Gluten intolerance leads to chronic inflammatory bowel disorder. An ongoing strict diet (GFD) is the only solution available for these illnesses. Gluten-free products have less nutritional content and to be more expensive other lactose food products. They are well known for their health benefits like antidiabetic, antioxidant and antimicrobial properties. Hence, finger millets are naturally gluten free, these can be consumed by both gluten intolerant as well as diabetic individuals.

Finger millet (Eleusine coracana) is one of the important small millets with high nutraceutical value in the world. Most of the millet farmers attracted by Finger millet cultivation due to its wide adoptability in different soil types and climate. It also grows well in hot climates with short rainfall periods and cool climates with warm millets. A multitude of small farmers grow finger millet with limited water resources and in many countries this crop is often referred to as “poor people's crop”. The grains of finger millets are very small in size with brown, light brown and white in colours based on different cultivars. The white cultivars have been developed mainly for the baking industry, the brown and light brown types used for porridge while the brown cultivar is utilized for brewing traditional opaque beer in Southern Africa. Finger millet has the highest source of calcium and iron when compared to the other cereals. Finger millet contains high concentration of carbohydrates, dietary fibre, phytochemicals and essential amino acids; presence of essential minerals; as well as a gluten‑free status. Diet is a major focus of public health strategies aimed at maintaining optimum health throughout life, thus preventing early onset of chronic diseases as well as promoting healthier ageing. Many researchers have described that finger millet helps in natural weight loss, strengthens bone, prevents diabetes, prevents anti-ageing, maintains blood pressure levels, protects from disease, improves in hemoglobin status in children etc.,. Studies on the different properties of foods have shown that consumption of certain foods may provide greater health benefits. Finger millet is not only used for human consumption, but it is also used as feed for cattle and birds. Finger millet is used in the preparation of different foods both in natural and malted forms, like porridge, puddings, pancakes, biscuits, roti, bread, noodles, and other snacks. Besides this, it is also used as a nourishing food for infants when malted and is regarded as wholesome food for diabetic patients. Therefore, necessary need to needs to increase production and productivity through various improved technologies to meet our requirements in future and also strengthen public distribution system for achieving nutritional security.

Ragi mudde is a traditional food made with ragi (finger millet) flour. It is a major source of carbohydrate, calcium, iron, protein and well balanced amino acids and is a staple diet in rural parts of South India. The consistency of Ragi mudde depends on the particle size of its flour and water uptake during cooking. Ragi flour (RF) particle size was determined by particle size analyzer. The physical properties of Ragi mudde such as bulk density (RF), water uptake during cooking (Ragi mudde) were also measured. Traditionally cooked Ragi mudde was characterized for color and texture by sensory and instrumental analysis. The coarseness or fineness of the RF was found to have tremendous effect on the physical and sensory profile of Ragi mudde, such as hardness, stickiness, cooking quality, color and texture. Ragi flour with different particle size, viz., 150 (S1), 300 (S2), 450 (S3), 600 (S4) and 750 (S5) µm were used in the preparation of Ragi mudde. Color values, expressed as L*, a* and b*, showed significant difference among the samples. Texture profile analysis (TPA) of the samples showed positive correlation to hardness and stickiness. The results of quantitative descriptive analysis (QDA) revealed that the samples S4 and S5 scored high for the overall quality. Considering the above parameters, RF with particle size 600-750 µm, suits best and ideal for the preparation of Ragi mudde.

World Gastroenterology Organisation Global Guidelines: Diet and the Gut.

This study investigated the effects of dietary supplementation of indigenous dietary fiber (DF) sources with different solubilities on the growth performance, intestinal health, and gut microbiota in meat geese. A total of 400 meat geese at 17-d-old were randomly divided into 4 treatments with 10 replicates per treatment and 10 geese per replicate in a 28-d trial. The dietary treatments included a corn-soybean meal basal diet (BD), and BD supplemented with wheat bran as high soluble DF source (HS), alfalfa meal as medium soluble DF source (MS), or bamboo meal as low soluble DF source (LS). The results showed that dietary supplements of DF sources improved the growth performance of geese by improving final body weight (P = 0.010) and average daily weight gain (P = 0.003), and decreasing feed to gain ratio (P < 0.001). Among the DF source supplemented groups, HS treatment decreased the feed to gain ratio compared to LS treatment (P = 0.015). Next, HS and MS treatments decreased the levels of uric acid (P = 0.022) and triglyceride (P = 0.003) compared to BD and LS groups, and HS treatment decreased the high-density lipoprotein cholesterol level (P = 0.032) in serum compared to BD, LS, and MS groups. Additionally, dietary supplement of DF sources, especially the HS treatment improved the immune function of ileum and cecum by decreasing the levels of interlukin-10 level (P < 0.001) and interlukin-1β (P < 0.001), and increasing the level of secretory immunoglobulin A (P < 0.05) compared to BD, LS, and MS groups. Also DF sources supplements, especially the MS and HS treatments enhanced the antioxidant capacity of ileum and cecum by increasing activities of CAT (P < 0.001), SOD (P = 0.006 in ileum, P < 0.001 in cecum), and T-AOC (P < 0.001), but decreasing the MDA level (P < 0.001) compared to BD and LS groups. Furthermore, the length of ileum in BD group was shorter than DF source supplemented groups. And HS group had the longest ileum length (P = 0.010) and villus height (P = 0.001), and the most goblet cell number (P = 0.013) among all groups. Finally, by comparing the gut microbiota composition among BD, LS, and HS groups, HS treatment induced the enrichments of Butyricicoccus and Gemmiger, which were correlated with the improvements in the growth performance, lipid and fatty acid metabolisms, and intestinal condition. In conclusion, this study indicated that dietary supplementation of DF source, especially the high soluble DF source modulated the gut microbiota, enhanced the growth performance, nutrient metabolism, and intestinal health of meat geese. These findings suggested that highly soluble fiber sources might be preferable to use in geese production.