Decortication of Ragi

Decortication of ragi offers a strong value proposition by improving the grain’s edibility, appearance, and processing quality through removal of the outer husk. It reduces anti nutritional factors, enhances digestibility, and produces finer flour suitable for various food products. The process adds value by enabling diversified uses in bakery, weaning foods, and health products, while also increasing market acceptability and commercial potential.

Decortication of ragi is used to remove the outer husk, producing clean, edible grain suitable for flour making and further processing. It is applied in the preparation of bakery products, weaning foods, malted products, and health mixes. This process improves usability, enhances product quality, and supports wider applications in food industries.

Decortication of ragi offers several advantages by removing the outer husk, which improves edibility and appearance. It enhances digestibility and reduces anti-nutritional factors, making the grain more suitable for consumption. The process yields finer, better-quality flour, supports diverse food applications, and increases market value while improving overall processing efficiency.