Malting quality of new varieties of ragi (Eleusine coracana).

9 high yielding strains of ragi were evaluated for their malting quality for use in weaning foods as bran free malted flour. The unmalted ragi var. contained 6.3-8.3% protein and 9.7-14.9% bran. Yields of refined malt flour ranged from 62.8 to 70.8%. Of the var. tested Indaf 1, Indaf 9, Annapurna and Indaf 3 were found to be good malting var. as they possess good germinating capacity and high amylase activity with good yield of malted flour. Germination conditions (24 h soaking + 72 h at 25-26 degree C) are practical for application at a small-scale rural level.