Ways for Better Utilization of Finger Millet through Processing and Value Addition and Enhance Nutritional Security among Tribals

Abstract

Finger millet is in food use since time immemorial, and large number of traditional food preparations is in practice in the rural areas (predominantly tribal areas), particularly in the production catchments. Finger millet also known as ragi in India is one of the important cereals occupies highest area under cultivation among the small millets. Finger millet is comparable to rice with regard to protein (6-8%) and fat (1-2%) and is superior to rice and wheat with respect to mineral and micronutrient contents. It is a major source of dietary carbohydrates for a large section of society. However, its utilization in the daily dietary at present is largely restricted to rural areas/tribal areas only. Unavailability of products to the taste of urban community is the main reason. Processing the finger millet using traditional as well as modern techniques for the development of value added and convenient food products would be the possible solution for its promotion and enhancement of consumption, nutritional status and thereby increasing profitability and better livelihood to the tribal community. This will also help the country to diversify the food basket for nutritional sustainable food availability to the common mass with low purchasing capacity. The present paper describes some of the possible value added products from finger millet.