Dehusking reduces nutritional and antioxidant quality of Nigerian millet varieties

Abstract

Millet is a staple food in northern Nigeria, widely consumed in various traditional dishes. However, common processing practices, such as dehusking, may significantly affect its nutritional and antioxidant properties. This study evaluated the antioxidant composition and nutritional value of four millet varieties cultivated in Northern Nigeria, with a focus on the impact of dehusking. Analyses included proximate composition, phytochemical content, antioxidant vitamins, mineral elements, amino acid profile, and antioxidant activities. All millet varieties contained significant amounts of antioxidant compounds, including phenolics, flavonoids, and vitamins, although their concentrations varied due to genetic and environmental influences. Calcium (Ca) was the most abundant macromineral (p