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Nutrient composition and protein quality of minor millets
1National Institute of Animal Science, Animal Physiology and Biochemistry, Orum Sdnl, Denmark.
Summary
Five minor millets from Andhra Pradesh, India, were analyzed for nutrient composition. These millets offer higher protein but lower lysine compared to major cereals, with French millet being an exception for mineral content.
Area of Science:
- Nutritional science
- Food science
- Agricultural science
Background:
- Minor millets are crucial crops in dryland and tribal regions of Andhra Pradesh, India.
- Understanding their nutritional profile is essential for food security and dietary diversification.
Purpose of the Study:
- To evaluate the nutrient composition of five commonly consumed minor millets.
- To assess protein quality and energy utilization of these millets in rats.
Main Methods:
- Analysis of proximate principles, amino acids, fiber components, calcium, phosphorus, and iron.
- Determination of true digestibility (TD), biological value (BV), net protein utilization (NPU), and digestible energy (DE) in rats.
Main Results:
- Minor millets exhibited higher protein content and lower lysine compared to major millets.
- Dehusked millets showed reduced total dietary fiber (TDF) and tannin levels.
- Protein TD ranged from 95.0-99.3%, and BV ranged from 48.3-56.5%.
- Most millets were poor sources of calcium, phosphorus, and iron, except for French millet.
Conclusions:
- Minor millets are a valuable source of protein, though lysine content warrants attention.
- Processing methods like dehusked can alter fiber and tannin content.
- French millet stands out for its mineral profile, suggesting targeted cultivation and consumption benefits.