James A. Duke. Handbook of Energy Crops. Uses Ragi is the main food grain for many peoples, especially in dry areas of India and Sri Lanka. It is usually converted into flour and made into cakes, Puddings, or porridge. When consumed as food it provides a sustaining diet, especially for people doing hard work.
Straw makes valuable fodder for both working and milking animals.
A fermented drink or beer is made from the grain. Grain may also be malted and a flour of the malted grain used as a nourishing food for infants and invalids. Ragi is considered an especially wholesome food for diabetics. Over 20 varieties of ragi are cultivated in India. Many named cultivars are involved in breeding trials in India.