Abstract
Grain samples of six varieties of common millet ( Panicum miliaceum), three varieties of finger millet ( Eleusine coracana) and four varieties of foxtail millet ( Setaria italica) were analyzed for their proximate composition, mineral composition and phytate and oxalate contents. The average protein contents of common millet, finger millet and foxtail millet were 14·4, 9·8 and 15·9%, respectively. The crude fibre content of the millets ranged from 3·2 to 4·7%. In general, the mineral contents were high compared with those of other common cereal grains. In particular, the high level of calcium (0·24%) in finger millet was noteworthy. The high contents of phytic acid (0·50–0·70%) in millets present grounds for concern, in view of its interference with several minerals. The oxalate contents (21–29 mg/100 g dry weight) of the millets were low. Considerable between- and within-millet differences were observed with regard to most nutrients analyzed. The overall results are suggestive of the underexplored potential of millets as sources of dietary nutrients.
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