Journal of Advances in Biology & Biotechnology

Millets represent a distinctive aspect of biodiversity within agricultural and food security frameworks. These small-grained, versatile cereals possess medicinal properties owing to their rich content of vitamins, minerals, and bioactive compounds that contribute to human health and recovery. The majority of the proso millet market place is held by the birdseed industry. Given their high nutritional profile, these ancient staples are often referred to as “nutricereals”. The pre-processing methods revealed a significant difference in all components. Carbohydrate content was highest in soaking (56.75 g/100 g) while protein peaked in germinated grains (14.33 g/100 g). Fat was reduced considerably in germinated (0.70 g/100 g) and soaked (0.40 g/100 g) samples, whereas roasting retained the highest fat content (3.17 g/100 g). The antinutritional factors were prominent in all millets. The pre-processing methods shows that tannin levels were highest in the control (1.46 mg/g) but reduced considerably with processing, reaching the lowest value in the soaking treatment (0.63 mg/g). Phenolic content increased markedly in the germinated sample (95.70 mg/100 g), whereas Phytic acid content, which was highest in the control (60.67 mg/100 g), showed a substantial reduction after processing, with soaking (37.20 mg/100 g) and roasting (38.00 mg/100 g) being the most effective. The mineral profile showed significant improvement with processing treatments. Calcium content of soaked grain recording the highest level (500.80 mg/100 g). Sodium levels, however, were highest in the control (21.80 mg/100 g) and decreased across treatments. Potassium content improved markedly, ranging from 45.00 mg/100 g in the control with soaking and germination also showing elevated values.