in the production of brewed beverages such as beer. When finger millet is germinated, enzymes are activated, which transfer starches into other carbohydrates such as sugars. Finger millet has a good malting activity. The malted finger millet can be used as a substrate to produce for example gluten-free beer or easily digestible food for infants. Uses 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. Nutrition Finger millet is 11% water, 7% protein, 54% carbohydrates, and 2% fat (table). In a 100 gram (3.5 oz) reference amount, finger millet supplies 305 calories, and is a rich source (20% or more of the Daily Value, DV) of dietary fiber and several dietary minerals, especially iron at 87% DV (table). Growing finger millet to improve nutrition The International Crops Research Institute for the Semi-Arid Tropics (ICRISAT), a member of the CGIAR consortium, partners with farmers, governments, researchers and NGOs to help farmers grow nutritious crops, including finger millet. This helps their communities have more balanced diets and become more resilient to pests and drought. For example, the Harnessing Opportunities for Productivity Enhancement of Sorghum and Millets in Sub-Saharan Africa and South Asia (HOPE) project is increasing yields of finger millet in Tanzania by encouraging farmers to grow improved varieties. Preparation as food In India The finger millet or ragi is malted and its grain is ground into flour. The flour is consumed with milk, boiled water, or yogurt. The flour is made into flatbreads, including thin, leavened dosa and thicker, unleavened roti. There are various food recipes of 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.