Description
The whole grain of Ragi may be ground into flour or decorticated before grinding to produce either a fine particle product or flour, which is then used in various traditional foods. The flour may be ground coarsely or finely, depending on individual preference and recipe requirement. Ragi flour is commonly eaten with the hull, which retains the majority of the nutrients. It is rich in calcium and antioxidants and all the varieties are gluten-free, an attractive alternative for wheat allergy sufferers.
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