Ragi Mudde, a traditional preparation from finger millet (Eleusine coracana), is a culturally and nutritionally significant staple of Karnataka, India. Millets like ragi are highly nutritious, drought-resistant and adaptable to semi-arid conditions, making them vital for food security and sustainable agriculture. Ragi Mudde is not only a source of carbohydrates, calcium, iron and dietary fiber but also an integral part of Karnataka&rsquo;s culinary heritage, reflecting rural traditions, agrarian lifestyles and local cultural identity. The study analyzed traditional preparation methods, physicochemical properties and nutritional composition of Ragi Mudde. Ragi flour of varying particle sizes (150 &mu;m, 300 &mu;m, 450 &mu;m, 600 &mu;m, 750 &mu;m) was used to prepare Ragi Mudde following conventional cooking techniques. Physical, chemical and functional properties such as bulk density, water absorption, moisture content, fat content and ash content were measured. The work was conducted at RNS Institute of Technology during 2025. Particle size of ragi flour significantly influenced the physicochemical characteristics of Ragi Mudde. Bulk density decreased while water absorption, moisture content, fat and ash content increased with coarser flour. Ragi Mudde prepared from finer flour had denser texture, while coarser flour yielded softer and more water-absorbent mudde. Nutritionally, Ragi Mudde was a rich source of calcium, iron, dietary fiber and moderate protein, supporting energy needs and overall health. Ragi Mudde is a culturally significant, nutrient-dense functional food that embodies the culinary heritage of Karnataka. Its preparation methods, nutritional value and adaptability highlight the relevance of traditional millet-based diets in contemporary nutrition and sustainable food systems. Preservation and promotion of Ragi Mudde can support and provide a sustainable, health-promoting dietary option for modern and traditional populations alike. 
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Ragi Mudde: A Nutritional Powerhouse from Karnataka&rsquo;s Culinary Tradition: A Review

<div style="text-align: justify;">A study was carried out to determine fibre and non starch polysaccharide fractions of sorghum stover, ragi straw and groundnut haulms. Sorghum stover had the significantly highest fibre fractions (NDF, ADF, Cellulose, hemicelluloses and Lignin) and non starch polysaccharide fractions (Total, Soluble and Insoluble) compared to the other two crop residues. Enzyme activity assay of cellulase, hemicellulase, xylanase and pectinase revealed multiple activities in a single enzyme. In vitro trials were carried out to evolve substrate specific customized non - starch polysaccharidase mixture for sorghum stover, ragi straw and groundnut haulm. The first trial was conducted to locate the range of enzymes required for maximum sugar release, followed by another in vitro trial to precisely identify the enzymes needed for respective substrates and the third one was to identify the inclusion level of these enzymes in combination to sorghum stover or ragi straw or groundnut haulm. All these trials were conducted in duplicate in three runs. These experiments established that each gram of sorghum stover and ragi straw requires 1200 U of Cellulase, 120 U of Xylanase and 700 U of Pectinase for maximum hydrolysis and each gram of groundnut haulm requires 1600 U of Cellulase, 100 U of Xylanase and 600 U of Pectinase for maximum hydrolysis.</div>

<div style="text-align: justify;">Customising the requirement of fibrolytic enzymes to improve feeding value of sorghum stover, ragi straw and groundnut haulms</div>

<div>Background: The excessive usage of chemical fertilizers and the negligence on soil health regarding the conservation and use of organic sources of nutrients have not only caused the exhaustion of soil nutrient reserves but also resulted in soil health problems which is not conducive to achieving consistent increase in agricultural production. The beneficial influence of organic matter on the physical, chemical and biological properties of the soil is well known, the full appreciation of the same remains which is unfortunately ignored in modern agriculture. The regular recycling of organic wastes in the soil is the most efficient method of maintaining optimum nutrient reserves of soil and nutrient uptake by the plant. The Present Study was conducted to evaluate the nutrient status of soil under integrated usage of organic and inorganic sources. 
 
Methods: A field experiment entitled &ldquo;Nutrient Management Interventions in Rice-Ragi Sequence&rdquo; was conducted during kharif and rabi seasons of 2017-18 and 2018-19 on sandy loam soil of the Agricultural College Farm, Bapatla. The seven treatments consisted of T1: 100% RDF (100-60-40 kg N-P-K ha-1); T2: 100% RDF + Soil application of ZnSO4 @ 50 kg ha-1; T3: 125% RDF+Soil application of ZnSO4 @ 50 kg ha-1; T4: 75% RDF + Poultrymanure&nbsp; @ 0.82 t ha-1 + Soil application of ZnSO4 50 kg ha-1; T5: 75% RDF + FYM @ 5.0 t ha-1 + Soil application of ZnSO4 @ 50 kg ha-1; T6:50% RDF + Poultrymanure @ 1.6 t ha-1 + Soil application of ZnSO4 @ 50 kg ha-1 and T7: 50% RDF + FYM @ 10 t ha-1 + Soil application of ZnSO4 @ 50 kg ha-1. The experiment was laidout in randomized block design with seven treatments and replicated thrice during kharif rice and in rabi each kharif treatment was subdivided into four sub treatments (S1: Nofertilizer, S2: 100% RDF, S3:75% RDF and S4:50% RDF) and hence, The split plot design was adopted in rabi. Total No.of plots per each replication in the rabi was 28 (7x4=28).&nbsp; 
 
Result: Nutrient content and uptake of nitrogen, phosphorus, potassium and zinc have increased significantly with the fertility levels and organics. 50% RDF + FYM @ 10 t ha-1 + ZnSO4 @ 50 kg ha-1 recorded the highest nitrogen, phosphorus, potassium and zinc contents and uptakes in grain and straw of rice. In no till rabi ragi, N, P, K, Zn and calcium content and uptake in grain and straw were found to be significantly superior with 100% RDF (S2) to the rest of the treatments in both the years and in pooled data.</div>

Effect of Nutrient Management Interventions on Nutrient Uptake of Rice-zero Till Ragi under Coastal Lands

Background: The present study was carried out to evaluate effect of different levels of finger millet flour (ragi) on the texture profile of chicken nuggets. 
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Methods: The chicken nuggets were incorporated with different levels of finger millet flour&nbsp;i.e.&nbsp;0, 3, 6, 9% along with other spices and condiments to the minced meat to prepare the emulsion. Hardness, cohesiveness, gumminess, springiness and chewiness were obtained using a Stable texture analyser (Microsystems Texture Analyzer;TA-XT2). 
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Results: Addition of finger millet (ragi) levels @ 3-6% are optimal for achieving a well-rounded texture profile for creating innovative chicken nugget formulations. However, higher ragi levels (9%) may affect the cohesiveness and elasticity of the chicken nuggets.

Effect of Incorporation of Finger Millet Flour (Ragi Flour) on Texture Profile of Chicken Nuggets

<div style="text-align: justify;">The study determined the physical properties of ﬁnger millet (FM) (Eluesine coracana) grains and the functional properties of FM ﬂour. Physical properties such as colour attributes, sample weight, bulk density, true density, porosity, surface area, sample volume, aspect ratio, sphericity, dimensional properties and moisture content of grain cultivars were determined. Water absorption capacity (WAC), bulk density (BD), dispersibility, viscosity and micro-structure of FM ﬂours were also evaluated. Data collected were analyzed using SPSS statistical software version 23.0. Results showed that milky cream cultivar was signiﬁcantly higher (p &lt; 0.05) than other samples in sample weight, bulk density, true density, aspect ratio and sphericity. However, pearl millet, used as a control, was signiﬁcantly diﬀerent from FM ﬂour on all dimensional properties. Moisture content of milky cream showed higher signiﬁcant diﬀerence for both grains and ﬂours as compared to brown and black grain/ﬂours. Milky cream cultivar was signiﬁcantly diﬀerent in L , b , C , H values, WAC, BD and dispersibility for both FM grains and ﬂours. Data showed that brown ﬂour was signiﬁcantly higher in viscosity than in milky and black ﬂours. Microstructure results revealed that starch granules of raw FM ﬂours had oval/spherical and smooth surface. The study is important for agricultural and food engineers, designers, scientists and processors in the design of equipment for FM grain processing. Results are likely to be useful in assessing the quality of grains used to fortify FM ﬂour.</div>

Studies on Evaluation and Determination of Physical and Functional Properties of Millets. (Ragi and Pearl Millet)

<div>Background: Salinity and low soil nitrogen availability are important growth limiting factors for most crops. The proper use of N fertilizer is not only important for growth but it may also alter the salinity tolerance of plants depending on the level of salinity.&nbsp; 
 
Methods: The present study was undertaken to determine the interactive effects of N nutrition and saline irrigations (3, 6, 7.2, 10, 12 and 14 dSm-1) on growth and grain productivity in two varieties of finger millet viz. VL-315 and Local Hills. Different growth and productivity parameters (like plant height, dry weight of shoot, root and leaves, dry weight of panicle/plant, no. of grains, grain yield/plant etc.) adversely affected by saline irrigations, however, nitrogen nutrition minimized at different levels of salinity.&nbsp; 
 
Result: The positive response of nitrogen was comparatively higher at lower salinity levels (3-7.2 dSm-1) as well as at control than higher salinity (10-14 dSm-1). The effect of salinity was lower in cv. VL- 315 than Local Hills, but the interactive effects of N nutrition and salinity also enhanced the dry weight of shoot, root, leaves, dry weight of panicles and grains/plant. It is probable that N nutrition had enhanced assimilation of NO3-1-N, through the activity of NRA which further increased total nitrogen and protein content in leaves, hence, enhanced growth, biological and grain yield in both cultivars.</div>

Ameliorative Effects of Nitrogen Application on Vegetative Growth and Productivity in Genotypes of Ragi (Eleusine coracana Gaertn.) under Saline Conditions

<div>Background: Under nutrition is a condition due to insufficient intake of energy and nutrients to meet an individual&rsquo;s needs to maintain good health. Cereals and millets based supplementary foods represents good source of essential nutrients. Recently, millets are tagged as nutri-cereals and its health promoting benefits are attracting consumers worldwide. The current study was aimed to develop millet based ready-to-use composite mix and to evaluate its quality in terms of usage in various traditional foods and shelf life. 
 
Methods: RTU composite mix was developed using locally available cereals, millets, pulses and oilseeds. The nutrient composition of developed mix was analyzed. The traditional region specific foods namely Dose, roti and Mudde (Ragi ball) was prepared and subjected for sensory evaluation. Further mix was stored up to three months at room temperature and evaluated for microbial load, moisture, free fatty acid and peroxide value. 
 
Result: Protein, fat, carbohydrate and energy content of the mix were 18.5g, 9.56g, 58.21 g and 393.24 kcal per 100 g respectively. Roti was best accepted (7.63), followed by mudde (7.50) and dose (7.03). Free Fatty Acid (FFA) was increased from 1.08 per cent to 1.56 per cent oleic acid, whereas peroxide value (PV) was increased from 7.46 to 9.35 mEq O2/kg of oil during storage. Total bacterial count (TBC) was increased from 4.5 X 102 to 8.1 X 103. The developed RTU mix which has nutritional potential needs to be popularized to address under nutrition and for overall good health of the society.</div>

​Nutritional Composition and Shelf Life Evaluation of Millet based Composite Mix

A health food was developed by blending ragi malt (finger millet malt) with oats flour to avail complementary health benefits. Micronutrients are essential for growth and development of children below five years, for proper functioning of every system in the body and are vital for good health. Finger millet is rich source of calcium, iron and dietary fiber, while oats are dense with dietary fiber, proteins, vitamins, minerals and phytochemicals. Ragi malt was blended with oats flour at different levels 10%, 20% and 30% respectively. The incorporated products were subjected to sensory analysis by a panel of 30 members using 5 point Hedonic scale. Formula 1 (10% oats flour formulation) was rated superior to control sample. The superior sample was analyzed and results were compared with FSSAI standards for Malt Based Foods. Shelf life of the product was about 90 days under ambient environment when packed and stored in metallized polyester.

Complementary health food rich in micronutrients

<div style="text-align: justify;">Background: The availability of macro and micronutrients added to the soil are affected by soil environmental factors leading to various losses. When a similar amount of fertilizer is applied through foliar application, its use efficiency is increased many folds.&nbsp;In the sandy loam soil, foliar applied fertilizers are up to 20 times more effective as compared to soil applied fertilizers. Water soluble fertilizer of 19:19:19 grade N: P: K is totally water soluble and present in crystalline powder form. It can be applied to the crop by fertigation or through foliar spraying. Instant uptake of nutrients by the plants resulting in significant and quick improvement in crop growth. Humic acid when applied to field converted into readily available humic substances which directly or indirectly effect the plant growth. Foliar application of nutrients along with soil application of nutrients increase the yield and to improve the quality of cereal crops .Keeping the aforesaid facts in consideration, the present investigation was carried out to study effect of NPK water soluble fertilizer on growth, yield and yield attributes and nutrient uptake of ragi. Methods: The present investigation was carried out during January &ndash; May 2018 at farmers field, kamarajapuram village, Katpadi Taluk, Vellore district, Tamil Nadu, India. The experiments were laid out in RBD (Randomized Block Design), Ragi [Elusine coracana (L.) Gaertn], CO-14 variety were taken into study. The experimental soil was sandy loam, 10 treatments with replicated thrice. The soil and plant sample was collected periodically proceed with standard analytical and statistical method followed. Result: Our investigations the soil and foliar feeding of nutrients along with water soluble fertilizer and humic acid combined treatment T10 (Soil application of 50% RDN + foliar spray of 50% RDN and 100% P and K through water soluble fertilizer [on 20 and 40 DAT] + foliar spray of humic acid 0.1% [on 20 and 40 DAT]) was significantly superior in performance with respect to growth, yield attributes, quality and nutrient uptake by ragi. It can be recommended to farmers to achieve more benefit from finger millet.</div>

<div style="text-align: justify;">Effect of NPK Water-soluble Fertilizer on Growth, Yield and Nutrient Uptake of Finger Millet</div>

<div>Background: Farmers are facing the challenges to providing adequate availability of feed and fodders to livestock during dry period (lean period) which poses a major threat in livestock productivity. This study delineates, pelleting of feed and fodder helps to meet out the fodder requirement during lean period consequently improving the livestock productivity. 
 
Methods: The experiment was conducted at Forage Pelleting Unit, Department of Forage Crops in Agricultural College and Research Institute, Tamil Nadu Agricultural University, Coimbatore, Tamil Nadu from March 2020 to June 2022 to identify the best suitable dry fodder crops for quality pellets production. The laboratory experiment was conducted and laid out in completely randomized block design with 11 treatments and three replications. The treatment consists of D1: Rice straw, D2: Maize stover, D3: Maize husk, D4: Sorghum straw, D5: Ragi straw, D6: Pearl millet stover, D7: Wheat straw, D8: Groundnut haulms, D9: Groundnut shells, D10: Sugarcane tops, D11: Blackgram husk were selected and produced into individual dry fodders pellets. Then, the selected dry fodders were harvested with the help of fodder harvester cum chaffer. The chaffed material was then dried using a solar drier at 70&deg;C for one day to attaining the ideal moisture of 12%. Then, dried materials were grinded by fodder pulverizer and then grinding material was conveyed through conditioning with passing the steam at 60 to 70&deg;C. Then, the conditioning material was passes through a pelletizer with 6 mm die diameter. 
 
Result: The observation on macro minerals (calcium, magnesium, potassium) and micro minerals (cobalt, zinc, manganese) were analyzed by using an Inductive Coupled Plasma Mass Emission Spectroscopy. The unpelleted and pelleted dry fodders showed a significant variation in the major and minor nutrients. In this regards, the calcium content recorded higher in groundnut haulms (D8) with 1.027 per cent and whereas ragi straw (D5) were recorded higher magnesium and potassium contents with 0.433 per cent and 2.178 per cent respectively. The minor nutrients like cobalt, manganese and zinc contents varied significantly due to pelleting process. From this study, rice straw (D1) recorded higher cobalt content with 0.378 per cent and whereas, ragi straw (D5) recorded higher zinc content (16.45 per cent) and while, manganese contents were registered higher in pearl millet straw (D6) with 54.88 per cent.</div>

Ragi Mudde: A Nutritional Powerhouse from Karnataka’s Culinary Tradition: A Review

Customising the requirement of fibrolytic enzymes to improve feeding value of sorghum stover, ragi straw and groundnut haulms

Effect of Nutrient Management Interventions on Nutrient Uptake of Rice-zero Till Ragi under Coastal Lands

Effect of Incorporation of Finger Millet Flour (Ragi Flour) on Texture Profile of Chicken Nuggets

Studies on Evaluation and Determination of Physical and Functional Properties of Millets. (Ragi and Pearl Millet)

Ameliorative Effects of Nitrogen Application on Vegetative Growth and Productivity in Genotypes of Ragi (Eleusine coracana Gaertn.) under Saline Conditions

Nutritional Composition and Shelf Life Evaluation of Millet based Composite Mix

Complementary health food rich in micronutrients

Effect of NPK Water-soluble Fertilizer on Growth, Yield and Nutrient Uptake of Finger Millet

The Nutrient Dynamics of Major and Minor Nutrients on Pelleted and Unpelleted Dry Fodders