Journal of Scientific Research and Reports

Aims: The study aimed to evaluate and compare the protein and crude fibre content of eight different millet species, emphasizing their potential in formulating nutritionally superior food products.

Study design: This was an experimental, laboratory-based study.

Place and Duration of Study: The study was conducted at the Department of Dairy Microbiology, Dairy Science College, Hebbal, Bengaluru, Karnataka, India, between January 2024 and October 2024.

Methodology: Eight millet species, including foxtail millet, bajra, sorghum, finger millet, little millet, kodo millet, barnyard millet, and proso millet, were analyzed for their protein and crude fibre content. The protein content was determined using the micro-Kjeldahl technique, while the crude fibre content was measured through a two-step acid and alkaline digestion process. Statistical analysis was performed using ANOVA, and the critical difference (CD) at a 5% significance level was calculated to determine significant variations in nutrient content.

Results: The protein content varied significantly among the millets, with foxtail millet showing the highest value at 10.50%, followed by proso millet at 9.94%. Finger millet had the lowest protein content at 7.24%. Crude fibre content was highest in finger millet (3.61%), while barnyard millet exhibited the lowest value (1.70%). Statistical analysis revealed a critical difference of 0.055 for protein content and 0.025 for crude fibre content at P=.05, indicating significant differences between millet types.

Conclusion: The study highlighted the nutritional variability among different millet species, with foxtail millet standing out for its high protein and fibre content, making it suitable for high-protein, high-fibre food formulations. Finger millet’s high fibre content makes it valuable for digestive health applications. These findings underscore the potential of millets as functional foods, contributing to better nutrition and sustainable agriculture.