Ragi

indonesien term for starter or inoculum, but in the west, ragi refers to indonesian yeast cakes or java yeast similar to chinese yeast ball or peh chu. Ragi is not consumed as such but is used as a starter primarily for making fermented product, tempeh, tape, and rice wines. To make ragi, rice flour is mixed well with small amounts of each or some of the following spices: garlic, ginger, langkuas, jeruk nipies, pepper, sugar, and others. The exact proportions of these spices varies with the manufacturer and is generally a trade secret. The spices were said to maintain the desired balance of microorganisms. Enough water is added to form a thick paste, which is then shaped into small cakes or balls of 3 to 4 cm in diameter and placed on woven bamboo trays lined with rice straw. In some cases, powdered old ragi is·sprinkled over the balls, or it is added in the dry mixture, but some makers do not use any inoculum. The trays are stacked and kept in a room at 25 to 35°c for 2 to 5 days and then sun-dried. Ragi is usually sold as grayish-white small cakes or balls. The dominant microorganisms are amylomyces rouxii calmette, rhizopus chinensis saito, saccharomycopsis fibuligera (lindner) klocker, s. Malanga (dwidjoseputon) kurtzmann et al.

Also see

• Indian food
• Glossary of Indian food

Nutrition

NB:Carbohydrate, by difference(total carbs-fiber) is also called net carbs

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