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Chemical Composition and Nutritive Value of Pearl Millet (Pennisetum typhoides (Burm.) Stapf and E. C. Hubbard) Grain¹

Pearl millet[Pennisetum typhoides (Burm.) Stapf and E. C. Hubbard] grain is equal or superior to grain of wheat (Triticum aestium L.), corn (Zea mays L.), sorghum (Sorghum bicolor Moench), and rice (oryza sativa L.) in protein and oil content. It contains similar amounts of Ca and P and more Fe than these cereals. Except for a lysine deficiency, pearl millet has an excellent amino acid profile. Limited genotype assessment suggests that protein and lysine content of pearl millet can be improved by breeding. The starch properties of pearl millet, sorghum, and corn are similar. Pearl millet oil contains more palmitic, stearic, and linolenic and less oleic and linoleic fatty acids than corn oil.

Key Words: Protein • Amino acids • Lysine • Protein efficiency ratio • Starch • Oil • Fatty acids • Calcium • Phosphorus • Iron • Genetic variation

² Research Geneticist, Plant Science Research Division, ARS, USDA, and the University of Georgia, College of Agriculture Experiment Stations, Coastal Plain Station, Tifton, Ga.; Assistant Dean of Research, Florida Agricultural Experiment Stations, University of Florida, Gainesville, Fla.; and Professor of plant breeding, Makerere University College, Kampala, Uganda, respectively.

Received for publication March 4, 1971.