Version 1
: Received: 11 September 2024 / Approved: 12 September 2024 / Online: 12 September 2024 (15:43:57 CEST)
How to cite:
Mode, A. M.; Magaji, U. F.; Yahaya, S. Y.; Zaki, N. G.; Dandare, S. U. Effect of De-Husking on Nutritional and Antioxidant Quality of Nigerian Millet Varieties. Preprints2024, 2024091006. https://doi.org/10.20944/preprints202409.1006.v1
Mode, A. M.; Magaji, U. F.; Yahaya, S. Y.; Zaki, N. G.; Dandare, S. U. Effect of De-Husking on Nutritional and Antioxidant Quality of Nigerian Millet Varieties. Preprints 2024, 2024091006. https://doi.org/10.20944/preprints202409.1006.v1
Mode, A. M.; Magaji, U. F.; Yahaya, S. Y.; Zaki, N. G.; Dandare, S. U. Effect of De-Husking on Nutritional and Antioxidant Quality of Nigerian Millet Varieties. Preprints2024, 2024091006. https://doi.org/10.20944/preprints202409.1006.v1
APA Style
Mode, A. M., Magaji, U. F., Yahaya, S. Y., Zaki, N. G., & Dandare, S. U. (2024). Effect of De-Husking on Nutritional and Antioxidant Quality of Nigerian Millet Varieties. Preprints. https://doi.org/10.20944/preprints202409.1006.v1
Chicago/Turabian Style
Mode, A. M., Nuhu Ginom Zaki and Shamsudeen Umar Dandare. 2024 "Effect of De-Husking on Nutritional and Antioxidant Quality of Nigerian Millet Varieties" Preprints. https://doi.org/10.20944/preprints202409.1006.v1
Abstract
Millet is a staple food in Northern Nigeria, widely used for the preparation of various millet-based dishes. However, traditional processing methods, such as de-husking, can significantly affect the grain's nutritional and antioxidant properties. This study evaluates the antioxidant composition and nutritional value of four millet varieties cultivated in Northern Nigeria, with a particular focus on the impact of de-husking on these parameters. Our analysis encompasses the proximate composition, phytochemical content, antioxidant vitamins, mineral elements, amino acid profile, and antioxidant activities of the millet samples. The findings reveal that all millet varieties contain significant levels of antioxidant compounds, including phenolics, flavonoids, and vitamins, although their concentrations varied due to genetic differences and environmental factors. Notably, in the mineral composition, higher (p
Biology and Life Sciences, Food Science and Technology
Copyright:
This is an open access article distributed under the Creative Commons Attribution License which permits unrestricted use, distribution, and reproduction in any medium, provided the original work is properly cited.
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