ISSN: 2474-8846
Authors: Allah YN* and Tijani N
In this study, millet bran from three millet varieties (Gero, Maiwa and Gajaga) obtained from the traditional (manual) and modern (mechanized) processing methods were evaluated for proximate and some phytochemical compounds. The 3 x 2 treatments were factorially combined and laid out in complete randomized design (CRD) each replicated three times. Two measures (about 5 kg) each of Gero, Maiwa and Gajaga millet varieties were purchased from the grain section of Sokoto central market and divided into two equal parts, which were processed separately, using the traditional (manual) and modern (mechanized) processing methods. The bran obtained after milling from each of the millet variety and processing methods were air dried and weighed to obtain the bran yield expressed as percentage of weight of the millet sample used. The air dried bran samples were then evaluated for proximate and some phytochemical compounds using standard procedures. The results obtained showed that the DM of brans from manually processed millet varieties were significantly (P < 0.05) lower than the mechanically processed. The DM content of Gajaga millet bran was highest with (97.6%) followed by maiwa (94.2%) and the lowest in DM was gero with (93.8%). The CP of manually milled variety is higher compared to mechanized. The CP of maiwa and Gajaga (8.1%) and (8.0%) are higher than gero (5.2%). low CF was recorded at manually milled varieties. The CF of maiwa which is (5.8%) is the highest. Follow by Gero and Gajaga which are (5.2%) and (5.2%) respectively. Higher content of EE was recorded at manually milled varieties. Gero and Gajaga has the higher EE of (3.3%) respectively compared to Maiwa (1.1%). The NFE recorded was higher at mechanized processed varieties. Gajaga has the highest NFE (85.6%), while Gero has the lowest of (70.4%). Higher content of Ash was also recorded at manually milled varieties. Maiwa has the highest Ash (6%) content, followed by Gero (5.6%). Out of six antinutritional compound analysed, phytate shows the highest percentage in all the varieties. The content of phytate ranges between (1.66g/100g) and (1.35g/100g) followed by oxalate which also ranges between (1.28g/100g) and (1.15g/100g). Alkaloid is the most limiting anti-nutritional compounds which ranges between (0.25%) and (0.16%). The result showed higher content of phenol in the mechanically produced brans of Gero and Maiwa, while higher value was recorded in the manually processed bran of Gajaga. The result also showed that phytate is the highest anti-nutritional compounds in millet bran, while alkaloid is the least anti-nutritional compound in millet bran.
Keywords: Millet bran; Proximate; Phytochemical compounds; Processing Methods; Sokoto; Nigeria
