thumb|Eleusine coracana ([[MHNT)]]

thumb|Eleusine coracana (L.) Gaertn., inflorescence.

Finger millet (Eleusine coracana) is an annual herbaceous plant. It is a tetraploid and self-pollinating species probably evolved from its wild relative Eleusine africana.

Finger millet is native to the Ethiopian and Ugandan highlands. It has the ability to withstand cultivation at altitudes over above sea level and a high drought tolerance. The grain is suitable for decades-long storage. It is widely grown as a cereal crop in the arid and semiarid areas in Africa and Asia.

Taxonomy

Finger millet is under the genus Eleusine Gaertn.

Cultivation

History

Finger millet originated in East Africa (Ethiopian and Ugandan highlands). It probably evolved from its wild relative Eleusine africana. It was claimed to have been found in an Indian archaeological site dated to 1800 BCE (Late Bronze Age); however, this was subsequently demonstrated to be incorrectly identified cleaned grains of hulled millets. The earliest record of finger millet comes from an archaeological site in Africa which is thought to date to the 3rd millennium BCE, although it has not been precisely dated.

By 1996, cultivation of finger millet in Africa was declining rapidly because of the large amount of labor it required, with farmers preferring to grow nutritionally inferior but less labor-intensive crops such as maize, sorghum, and cassava. Such a decline was not seen in Asia, however.

Growing regions

Main cultivation areas are parts of eastern and southern Africaparticularly Uganda, Kenya, the Democratic Republic of the Congo, Zimbabwe, Zambia, Malawi, and Tanzaniaand parts of India and Nepal.

Cropping systems

thumb|Fields of finger millet in the [[Annapurna region of Nepal]]

Finger millet monocrops grown under rainfed conditions are most common in drier areas of Eastern Africa. In addition, intercropping with legumes, such as cowpea or pigeon pea, are also quite common in East Africa. Tropical Central Africa supports scattered regions of finger millet intercropping mostly with legumes, but also with cassava, plantain, and vegetables. In East and Southern Africa, the closely related species Eleusine indica (common name Indian goose grass) is a severe weed competitor of finger millet. Especially in early growing stages of the crop and the weed and when broadcast seeding instead of row seeding is applied (as often the case in East Africa), the two species are very difficult to distinguish. Finger millet blast can be controlled with cultural measures, chemical treatments, and the use of resistant varieties. Researchers in Kenya have screened wild relatives of finger millet and landraces for resistance to blast. Cultural measures to control finger millet blast suggested by ICRISAT for Eastern Africa include crop rotations with nonhost crops such as legumes, deep ploughing under of finger millet straw on infected fields, washing of field tools after use to prevent dissemination of the pathogen to uninfected fields, weed control to reduce infections by weed hosts, and avoiding of high plant densities to impede the pathogen dispersal from plant to plant.

Striga, a parasitic weed which occurs naturally in parts of Africa, Asia, and Australia, can severely affect the crop and yield losses in finger millet and other cereals by 20 to 80%. Striga can be controlled with limited success by hand weeding, herbicide application, crop rotations, improved soil fertility, intercropping and biological control. The most economically feasible and environmentally friendly control measure would be to develop and use Striga-resistant cultivars. Striga resistant genes have not been identified yet in cultivated finger millet but could be found in crop wild relatives of finger millet. Another pathogen in finger millet cultivation is the fungus Helminthosporium nodulosum, causing leaf blight. are considered as the most relevant insect pests in finger millet cultivation.

Other insect pests include:

  • Root feeders
  • root aphid Tetraneura nigriabdominalis
  • Shoot and stem feeders
  • Atherigona miliaceae and Atherigona soccata
  • Sesamia inferens
  • stem weevil Listronotus bonariensis
  • Leaf feeders
  • hairy caterpillars, Amsacta albistriga, Amsacta transiens, and Amsacta moorei
  • cutworms, Agrotis ipsilon
  • armyworm larvae of Spodoptera exempta, Spodoptera mauritia, and Mythimna separata
  • leaf-folder Cnaphalocrocis medinalis larvae
  • skipper Pelopidas mathias larvae
  • grasshoppers, Chrotogonus hemipterus, Nomadacris septemfasciata, and Locusta migratoria
  • beetle grubs of Chnootriba similis
  • thrip, Heliothrips indicus
  • Sucking pests
  • aphids, Hysteroneura setariae, Metopolophium dirhodum, Rhopalosiphum maidis, and Sitobion miscanthi
  • mealy bug, Brevennia rehi
  • leaf hoppers Cicadulina bipunctella and Cicadulina chinai

Propagation and sowing

thumb|Ragi Plant

Propagation in finger millet farming is done mainly by seeds. In rainfed cropping, four sowing methods are used:

  • Broadcasting: Seeds are directly sown in the field. This is the common method because it is the easiest way and no special machinery is required. The organic weed management with this method is a problem, because it is difficult to distinguish between weed and crop.
  • Line Sowing: Improved sowing compared to broadcasting. Facilitates organic weed management due to better distinction of weed and crop. In this method, spacing of 22 cm to 30 cm between lines and 8 cm to 10 cm within lines should be maintained. The seeds should be sown about 3 cm deep in the soil.
  • Drilling in rows: Seeds are sown directly in the untreated soil by using a direct-seed drill. This method is used in conservation agriculture.
  • Transplanting the seedlings: Raising the seedlings in nursery beds and transplant to the main field. Leveling and watering of beds is required during transplanting. Seedlings with 4 weeks age should be transplanted in the field. For early Rabi and Kharif season, seedlings should be transplanted at 25 cm x 10 cm and for late Kharif season at 30 cm x 10 cm. Planting should be done 3 cm depth in the soil

Harvest

thumb|Finger millet sprays in [[Uganda]]

Crop does not mature uniformly and hence the harvest is to be taken up in two stages. When the earhead on the main shoot and 50% of the earheads on the crop turn brown, the crop is ready for the first harvest. At the first harvest, all earheads that have turned brown should be cut. After this drying, threshing and cleaning the grains by winnowing. The second harvest is around seven days after the first. All earheads, including the green ones, should be cut. The grains should then be cured to obtain maturity by heaping the harvested earheads in shade for one day without drying, so that the humidity and temperature increase and the grains get cured. After this drying, threshing and cleaning as after the first harvesting.

Culinary

thumb|Finger millet in its commonly consumed form as a porridge

Finger millet can be ground into a flour and cooked into cakes, puddings or porridge. The flour 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.

In India

thumb|Balls of dense finger millet porridge (ragi mudde) in Karnataka

Finger millet is a staple grain in many parts of India, especially Karnataka, where it is known as ragi (from Kannada ರಾಗಿ rāgi). It is malted and its grain is ground into flour.

There are numerous ways to prepare finger millet, including dosa, idli, and laddu. 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. Satva, pole (dosa), bhakri, ambil (a sour porridge), and pappad are common dishes made using finger millet. In Karnataka, finger millet is generally consumed in the form of a porridge called ragi mudde in Kannada. It is the staple diet of many residents of South Karnataka. Mudde is prepared by cooking the ragi flour with water to achieve a dough-like consistency. This is then rolled into balls of desired size and consumed with sambar (huli), saaru (ಸಾರು), or curries. Ragi is also used to make roti, idli, dosa and conjee. In the Malnad region of Karnataka, the whole ragi grain is soaked and the milk is extracted to make a dessert known as keelsa. A type of flat bread is prepared using finger millet flour (called ragi rotti in Kannada) in Northern districts of Karnataka.

In Tamil Nadu, ragi is called kezhvaragu (கேழ்வரகு) and also has other names like keppai, ragi, and ariyam. Ragi is dried, powdered, and boiled to form a thick mass that is allowed to cool. This is the famed kali or keppai kali. This is made into large balls to quantify the intake. It is taken with sambar or kuzhambu. For children, ragi is also fed with milk and sugar (malt). It is also made in the form of pancakes with chopped onions and tomatoes. Kezhvaragu is used to make puttu with jaggery or sugar. Ragi is called koozh – a staple diet in farming communities, eaten along with raw onions and green chillies. In Andhra Pradesh, ragi sankati or ragi muddha – ragi balls – are eaten in the morning with chilli, onions, and sambar. In Kerala, puttu, a traditional breakfast dish, can be made with ragi flour and grated coconut, which is then steamed in a cylindrical steamer. In the tribal and western hilly regions of Odisha, ragi or mandiaa is a staple food. In the Garhwal and Kumaon regions of Uttarakhand, koda or maduwa is made into thick rotis (served with ghee), and also made into badi, which is similar to halwa but without sugar. In the Kumaon region, ragi is traditionally fed to women after child birth. In some parts of Kumaon region the ragi flour is used to make various snacks like namkeen sev, mathri and chips.

Ragi flour

To make the flour, ragi is graded and washed. It is allowed to dry naturally in sunlight for 5 to 8 hours. It is then powdered. Ragi porridge, ragi halwa, ragi ela ada, and ragi kozhukatta can be made with ragi flour. All-purpose flour can be replaced with ragi flour during baking. Ragi cake and ragi biscuits can be prepared. The flour is consumed with milk, boiled water, or yogurt. The flour is made into flatbreads, including thin, leavened dosa and thicker, unleavened roti.

In South and Far East Asia

In Nepal, a thick dough (ḍhĩḍo) made of millet flour (kōdō) is cooked and eaten by hand. The dough, on other hand, can be made into thick bread (rotee) spread over flat utensil and heating it. Fermented millet is used to make a beer chhaang and the mash is distilled to make a liquor (rakśiशी). Whole grain millet is fermented to make tongba. Its use in holy Hindu practices is barred especially by upper castes. In Nepal, the National Plant Genetic Resource Centre at Khumaltar maintains 877 accessions (samples) of Nepalese finger millet (kodo).

In Sri Lanka, finger millet is called kurakkan and is made into kurakkan roti – an earthy brown thick roti with coconut and thallapa – a thick dough made of ragi by boiling it with water and some salt until like a dough ball. It is then eaten with a spicy meat curry and is usually swallowed in small balls, rather than chewing. It is also eaten as a porridge (kurrakan kenda) and as a sweet called 'Halape'. In northwest Vietnam, finger millet is used as a medicine for women at childbirth. A minority use finger millet flour to make alcohol.

As beverage

Ragi malt porridge is made from finger millet which is soaked and shadow dried, then roasted and ground. This preparation is boiled in water and used as a substitute for milk powder-based beverages.

<gallery>

Finger millet.jpg|Finger millet

Ragi (Eleusine coracana) BNC (cropped).png|Multicolored finger millet grains

Pappad made of finger millet (Eleusine coracana).jpg|Pappad made of finger millet

Ragi und bajji.jpg|Ragi mudde and bhajji with sambar and chutney

Roti made from Eleusine coracana.jpg|Roti

Ragi idli.JPG|Ragi idli

Ragi Idli South India (Finger Millet).jpg|Idli, a South Indian breakfast dish made from ragi flour

Chhaang.jpg|Chhaang

File:Finger millet putt uplads by Vijayanrajapuram 01.jpg|Puttu made of Finger millet

</gallery>

References

  • 'Eleusine coracana (L.) Gaertn.'