Journal of Agricultural Science and Food Technology

Research Paper|Published July 2025|Vol.11(1):1-6

https://doi.org/10.36630/jasft_25010

 

 

Does Processing Influence the Nutrient and Antinutrient Compositions of Pearl Millet Grains?

 

Charles Hannatu¹, Makinde O. John^1*, Aminu Maidala¹, Iliya B. Amaza¹, Lawan Adamu¹, Sudik S. David¹, Akeem B. Sikiru², Musa Ahmad Rufai¹ and Ajide S. Olusoji³

 

¹Department of Animal Science, Federal University, Gashua, Nigeria.
²Department of Animal Science, Federal University of Agriculture, Zuru 872101, Kebbi, Nigeria.
³Department of Animal Science, Landmark University, Omu-Aran, Nigeria.  

ABSTRACT

The rising and unpredictable costs of conventional livestock feed ingredients, despite the vast untapped potential of most non-conventional alternatives such as pearl millet, remain a serious concern. This study evaluated the effects of two processing methods on the nutrient and anti-nutrient compositions of pearl millet grains,   using maize as the standard energy source. Two different processing methods -boiling and fermentation- were employed out. All raw and processed pearl millet grains were milled and taken to the laboratory for proximate, mineral, and antinutrient analyses. All the nutrient parameters measured showed significant differences (P<0.05). Maize had significantly  (P<0.05) higher values of dry matter, ether extract, crude fibre, ash, nitrogen-free extract, metabolizable energy, and total carbohydrates compared to both raw and processed pearl millet grains. The percentage of organic matter (98.11–98.68%) and crude protein (8.84–10.58%) was significantly higher (P < 0.05) in the processed pearl millet grains. The ash content (1.32–1.89%) was significantly lower (P < 0.05) in both raw and processed pearl millet compared to maize. Crude fibre content (4.74%) was highest in the raw pearl millet relative to the other grains. All minerals analyzed-except magnesium (Mg)-were significantly higher (P < 0.05) in maize grains than in both raw and processed pearl millet grains. Furthermore, all the antinutritional factors measured were significantly higher (P < 0.05) in raw pearl millet grains compared to the processed millet and maize. Fermentation resulted in a significantly greater reduction (P<0.05) in saponin (37.65%) and tannin (19.32%) compared to boiling, which achieved reductions of 35.56% and 15.04%, respectively. In contrast, boiling was more effective (P<0.05) in reducing oxalate and phytate contents, with reductions of 32.14% and 20.11%, respectively, compared to  25.00% and 16.96% in the fermented samples. It was concluded that pearl millet should be processed before inclusion in feed formulations. Further studies are recommended to evaluate its effects on animal growth, health, and productivity.

Keywords: Antinutritional factors, boiling, fermentation, maize, pearl millet.

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