Table 1.
Proximate chemical composition of sorghum and pearl millet flours (g/100 g DW).
| Samples | Moisture (%) | Proteins | Lipids | Fibers | Ash | Carbohydrates |
|---|---|---|---|---|---|---|
| Sorghum Varieties | ||||||
| white | 9.33 ± 0.01 a | 19.62 ± 0.01 a | 3.49 ± 0.02 a | 2.56 ± 0.02 a | 1.59 ± 0.01 a | 72.71± 0.02 a |
| yellow-pale | 8.51± 0.01 b | 23.21 ± 0.01 b | 3.62 ± 0.01 b | 3.39 ± 0.01 b | 1.44 ± 0.01 b | 68.31 ± 0.04 b |
| yellow | 8.63 ± 0.01 c | 23.78 ± 0.01 c | 2.74 ± 0.01 c | 3.79 ± 0.03 c | 1.21 ± 0.01 c | 68.45 ± 0.02 c |
| red | 8.85 ± 0.01 d | 23.51 ± 0.01 d | 3.33 ± 0.01 d | 4.70 ± 0.03 d | 1.15 ± 0.01 d | 67.28 ± 0.02 d |
| Pearl Millet Varieties | ||||||
| gawane | 8.00 ± 0.01 e | 27.85 ± 0.01 e | 5.11 ± 0.01 e | 5.68 ± 0.03 e | 2.24 ± 0.01 e | 59.09 ± 0.01 e |
| mouri | 8.03 ± 0.01 f | 32.56 ± 0.02 f | 5.36 ± 0.01 f | 3.72 ± 0.05 c | 2.77 ± 0.01 f | 55.57 ± 0.04 f |
DW: dry weight of flour. Mean values in the same column with different superscript letters are significantly different (p < 0.05).