Evaluating the physical and chemical contents of millets obtained from South Africa and Zimbabwe

• Main Authors: Zahra Mohammed Hassan, Nthabiseng Amenda Sebola, Monnye Mabelebele
• Format: Article
• Language: English
• Published: Taylor & Francis Group 2020-01-01
• Series: CyTA - Journal of Food
• Subjects: food; feeds; pearl millet; finger millet; amino acids
• Online Access: http://dx.doi.org/10.1080/19476337.2020.1818831

Millets which are considered the third most important cereal in Africa have remained underutilised for food and feed. Therefore, the core aim of this study was to evaluate types of millets obtained from South Africa and Zimbabwe for physical and chemical characterization. Catechin and epicatechin were higher for finger millet types. Crude protein and gross energy were similar for all the millets. However, the starch content of the South African finger millet was higher compared to the Zimbabwean type and the pearl millets from both regions. The macro-minerals of the four millets varied with calcium and magnesium being higher in finger millets. All the millet types had abundant potassium which ranged from 3864.60 to 4899.30 mg/kg. Furthermore, the essential amino acids of the millet types differed greatly. Overall, a greater impact on physical and chemical characteristics was influenced by millet type, even though some locational differences were observed.