Finger millet, Eleusine coracana L., is also known as African millet, koracan, ragi (India), wimbi (Swahili), bulo (Uganda) and telebun (the Sudan). The colour of grains may vary from white through orange-red, deep brown and purple, to almost black. It is an important staple food in parts of eastern and central Africa and India. It is the principal cereal grain in northern and parts of western Uganda and northeastern Zambia. The grains are malted for making beer. Finger millet can be stored for long periods without insect damage, and thus it can be important during famine. It is believed that Uganda or a neighbouring region is the centre of origin of E. coracana, and it was introduced to India at a very early date, probably over 3,000 years ago.

Millet is one of the oldest foods known to humans and possibly the first cereal grain used for domestic purposes. Its use in making bread is mentioned in the Bible. In Africa and India, millet has been used as a staple food for thousand of years. It was grown as early as 2700 BC in China where it was the prevalent grain before rice became the dominant staple. Today millet ranks as the sixth most important grain in the world, sustains 1/3 of the world’s population and is a significant part of the diet in northern China, Japan, Manchuria and various areas of the former Soviet Union, Africa, India, and Egypt.

Millets grow in harsh environments where other crops grow or yield poorly. They are grown with limited water resources by a multitude of small farmers in many countries, usually without the application of fertilizers or other inputs. Consumed by disadvantaged groups, they are often referred to as "coarse grain" or "poor people's crops". Finger millet is not generally traded in the international markets, so small farmers seldom have an assured market in the event of surplus production.

Finger Millet is highly nutritious, non-glutinous and like buckwheat and quinoa, is not an acid forming food so is soothing and easy to digest. In fact, it is considered one of the least allergenic and most digestible grains available and it is a warming grain so will help to heat the body in cold or rainy seasons and climates.

Finger Millet is tasty, with a mildly sweet, nut-like flavor and contains a myriad of beneficial nutrients. It is nearly 15% protein, contains high amounts of fiber, B-complex vitamins including niacin, thiamin, and riboflavin, the essential amino acid methionine, lecithin, and some vitamin E. It is particularly high in the minerals calcium, iron, magnesium, phosphorous, and potassium.  The seeds are also rich in phytochemicals, including phytic acid, believed to lower cholesterol, and phytate, which is associated with reduced cancer. Starch is the major storage form of carbohydrate in millet. It consists of amylopectin, a branched-chain polymer of glucose, and amy-lose, a straight-chain polymer. The digestibility of the starch depends on hydrolysis by pancreatic enzymes.

¹TABLE 1: Nutrient composition of sorghum, finger millet and other cereals (per 100 g edible portion; 12 percent moisture)

¹TABLE 2: Essential amino acid composition (mg/g) of sorghum and finger millet proteins

Sources: FAO. 1970a; Indira and Naik. 1971.

¹TABLE 3: Mineral composition of sorghum and finger millets (mg%) ^a

a Expressed on a dry-weight basis.
¹FAO, Sorghum and Millet in Human Nutrition

Finger Millet is traditionally used or mixed with sorghum to make nutritious porridges, breads, pasta and fermented beverages such as traditional beer.  It is an excellent source of dietary calcium and fiber for people suffering from calcium deficiencies. Also good for teeth and bones.

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Sources: Sorghum and Millet in African Nutrition: The Traditional African Diet

                FAO, Sorghum and Millet in Human Nutrition