Also known as Finger Millet or African Millet. Finger millet is especially valuable as it contains the amino acid methionine, which is lacking in more starchy grains. In many parts of the world, ragi has traditionally been used in food products such as; porridge, unleavened bread, cookies, cakes, couscous, and malted beverages can be made from this versatile grain. Boiled ragi seeds are one of the simplest uses. The small, corneous grains can be mixed with water or milk and made into porridge.
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