QUANTIFIATION OF TOTAL PROTEIN AND MINERAL COMPOSITION OF DIFFERENT VARIETIES OF GREAT MILLETS
Abstract
This study presents analysis of the total protein and mineral content in three distinct varieties of great millet (sorghum bicolor) namely white, yellow, and red varities of great millet. Using advanced analytical techniques, the total protein and mineral composition of each variety was quantified, revealing significant differences in their nutritional profiles. These findings indicate that: Red great millet boasts the highest protein content (12.42 ± 0.11%). Red great millet displayed enhanced iron content (45.50 ± 0.30 mg/100g), White great millet demonstrated superior magnesium content (112 ± 0.11 mg/100g), Red great millet showed the highest elevated calcium content (12.40 ± 0.07 mg/100g). These results have far-reaching implications for crop selection, breeding programs, and nutritional applications. These studies provides a valuable insight in to the biochemical nutritional properties of great millet as a sustainable source of protein and essential minerals, providing valuable insights for stakeholders in agriculture, nutrition, and food security.
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