Im a bit confused with those grains. My local grocery stores in germany usually only have hulled golden millet and online I can find whole fingermillet (red ragi), whole red millet (braunhirse in german), hulled sorghum and some other varieties, kodo, foxtail, little, proso, which all look hulled too but its not stated.
It is hard to find information about how to prepare them, golden millet and sorghum can easily be cooked, red millet is apparently consumed raw more as a supplement or as flour and doesnt get soft when cooked so its not suited for cooking. You cannot hull this variant either. I wonder if its really unedible or just unpleasant?
Is it thats the same with sorghum and golden millet and thats why i only find them hulled? I found red sorghum in a US online store and I think the red part is a hull so it wouldnt be hulled. It seems fingermillet is only used as flour either, so i suppose its like with the red one, but i dont know. It would make sense if they all are just suitable for cooking hulled, since i was surprised that you can cook some and not others if they are of the same species basically. Would it have benefits to eat the unhulled flour instead of the hulled? Does unhulled mean the same as whole and unhulled are not whole anymore (main question)?
i found some answers, a grain usually has a hull, bran, endosperm and germ. if its hulled only the hull is removed. if its refined bran and germ are removed too, if those and the endosperm are still all intact its whole. the red pigments are in the bran you can match that with the orac value. it also explains why sorghum has no lectins, because the hull is inedible so the inner part doesnt need defense mechanism anymore, assumed that lectins as anti-nutrients are a defense mechanism. lectin-containing grains mostly have edible hulls.
So these are all whole, and it is also why sorghum and the other millets have no lectins, because they are in the hull. if ragi is hulled it should be cookable and i think it is, but not sure.