ragi

Etymology 1
.

Noun

 * 1) A type of grain,, cultivated as a cereal in arid areas of Africa and Asia; finger millet.

Etymology 2
From, from an Indian language such as , since finger millet can be fermented. See Etymology 1.

Noun

 * 1)  A type of yeast traditionally used in winemaking, baking, and brewing, now identified as.
 * 2) * 2010, M.J. Robert Nout, Kofi E. Aidoo, 2: Asian Fungal Fermented Food, Martin Hofrichter (volume editor), Karl Esser (editor), The Mycota, Volume X: Industrial Applications, page 49,
 * It is made from cooked gelatinised rice and red pulverised ragi (yeast cake or jui-piang) and fermented for up to 30 days at 25°C.
 * 1) * 2010, M.J. Robert Nout, Kofi E. Aidoo, 2: Asian Fungal Fermented Food, Martin Hofrichter (volume editor), Karl Esser (editor), The Mycota, Volume X: Industrial Applications, page 49,
 * It is made from cooked gelatinised rice and red pulverised ragi (yeast cake or jui-piang) and fermented for up to 30 days at 25°C.

Etymology 1
From, probably from.

Noun

 * : a yeast culture used to start a fermentation process.
 * : a type of traditionally used in winemaking, baking, and brewing, now identified as.

Etymology 2
From, from. .