Finger Millet Cookies

Finger millet scientific name is  Eleusine coracana, It family name is  Poaceae, It is grown from about 500 to about 2400 m above sea level (e.g. in Himalaya region). Finger millet can grow on various soils, including highly weathered tropical lateritic soils.

 

Finger millet can be ground and cooked into cakes, puddings or porridge. The grain is made into a fermented drink (or beer) in Nepal and in many parts of Africa. The straw from finger millet is used as animal fodder. It is also used for a flavored drink in festivals. 

 

Nutritional value of finger millet   Protein 7.6g per 100g,  Fat 1.5g per 100g,  Carbohydrate 88g per 100g,  Calcium 370mg per 100g,  Vitamins - A: 0.48mg per 100g,  Thiamine (B1): 0.33mg per 100g,  Riboflavin (B2): 0.11mg per 100g,  Niacin: (B3) 1.2mg per 100g,  Fiber 3g per 100g.

 

The finger millet is malted and its grain are grinded to form flour. The flour is consumed mixed with milk, boiled water or yogurt. The flour is made into flatbreads, including thin, leavened dosa and thicker, unleavened roti.

 

There are various food recipes of finger millet, including dosaidliladdu etc. In southern India, on pediatrician’s recommendation, finger millet is used in preparing baby food, because of millet’s high nutritional content, especially iron and calcium. Home-made finger millet malt is considered to be very good for health.

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