How to Make Ragi Flour oar Atta
Ragi flour or atta is considered a superfood because it is very high in calcium and an excellent source of essential nutrients.
Sprouting is a healthy way of making Ragi flour. You can make healthy, gluten free Ragi or Finger millet flour from organic soaked and sprouted Ragi.
When we sprout Ragi, we convert a dormant seed into a live plant. Ragi, like other millets, contains Phytates, Phytic Acid, Polyphenols, Tannins, Flavonoids and Trypsin which are nutrition inhibitors.
In the sprouting process these anti-nutrients break away. Anti-nutrients can bind to certain dietary minerals and make it very hard for our body to digest & absorb these minerals.
The sprout consumes some of the Ragi’s starch and modifies its nutritional content.
According to a research, the process of germinating Ragi increases calcium and iron levels substantially while reducing fats.
Sprouting also increases concentration of other vitamins & minerals. Decrease in starch and increase in fiber and protein lowers Glycemic index of Sprouted Ragi as compared to non-sprouted Ragi.
According to the National Institute of Nutrition in India, 100 grams of Ragi contains 344 mg calcium which is very high for a grain. It makes Ragi one of the best non-dairy sources of calcium.
Ragi flour or atta is an excellent source of natural iron and thus a boon for those with low haemoglobin levels.
Sprouting Ragi increases Vitamin C levels in the flour making it easy for the body to absorb iron into bloodstream.
Ragi flour’s high dietary fibre content ensures slow release of sugar in your blood making you feel full for a long time. No wonder Ragi is called a superfood for people with diabetes.