Finger millet or ragi is an excellent ingredient that should be added to your everyday diet. One can make many things out of ragi flour like roti, bread and brownies. People who love to eat ragi flour prefer to buy it in large quantities and store it at home. By doing so, many have noticed that the flour gets spoilt quickly, if not stored properly. Here are a few ways to store ragi flour for a longer time.
– If you have bought large quantities of ragi grains, then make sure to clean it well; rinse it with water properly and then dry it under the sun. Only after this, should you be storing it in any container. Keep in mind before you grind the flour. There should be no moisture in the grain, otherwise there might be lumps in the flour.
– After you store the ragi flour in a container, make sure you don’t open it repeatedly. This will cause the flour to come in contact with the air and it will lose its freshness. The container is tightly closed.
– Make sure to always store ragi flour in a dry and cool place. The temperature should not be too cold or too hot. Frequent changes in temperature can cause moisture to form in the container, which may change its taste and texture.
– Make sure to keep it away from direct sunlight. Exposure to direct sunlight can cause loss of nutrients, which will again affect the quality of the flour. Make sure it is stored in the cabinet.
– Make sure to keep them in good quality containers. A food container would be best for the longevity of food ingredients. You can also use air-tight seals as they will not let air or moisture enter the container. This way you can keep your food ingredients in a better condition and prevent it from going stale.
