Proximate properties, tannin content and functional characteristics of selected pearl millet and finger millet varieties cultivated in Zimbabwe.
Keywords:
Food security, proximate composition, functional properties, underutilisation, DroughtsAbstract
Pearl and finger millet grains are important climate-smart crops that are relatively
underutilised in Zimbabwe. The objective of this study was to characterise the proximate,
functional and tannin content of pearl (Okashana 1, PMV 2 and PMV 3) and finger millet
(FMV 1 and FMV 2) varieties cultivated in Zimbabwe. Proximate analysis results were:
moisture content 13.10 % (Okashana 1), 12.15 % (PMV 2), 13.43 % (PMV 3), 13.15 % (FMV
1) and 13.55 % (FMV 2); carbohydrate content was 65.57 % (Okashana 1), 69.23 % (PMV 2),
64.53 % (PMV 3), 72.57 % (FMV 1) and 69.91 % (FMV 2); crude protein of 9.81 % (Okashana
1), 7.29 % (PMV 2), 10.92 % (PMV 3), 5.98 % (FMV 1) and 9.14 % (FMV 2); crude fat content
was 5.39 % (Okashana 1), 6.10 % (PMV 2), 5.97 % (PMV 3), 1.95 % (FMV 1) and 1.49 %
(FMV 2); crude ash content of 2.93 % (Okashana 1), 2.13 % (PMV 2), 1.83 % (PMV 3), 2.95 %
(FMV 1) and 2.36 % (FMV 2); and crude fibre content was 3.20% (Okashana 1), 3.10% (PMV
2), 3.30% (PMV 3), 3.40% (FMV 1) and 3.55% (FMV 2). The tannin content (catechin
equivalent) of the grain varieties was 0.107 % (Okashana 1), 0.071 % (PMV 2), 0.020 % (PMV
3), 0.200 % (FMV 1) and 0.406 % (FMV 2). The functional properties results were: water
absorption capacity 1.32 ml/g (Okashana 1), 1.21 ml/g (PMV 2), 1.26 ml/g (PMV 3), 1.34 ml/g
(FMV 1) and 1.29 ml/g (FMV 2); oil absorption capacity 1.16 ml/g (Okashana 1), 1.35 ml/g
(PMV 2), 1/17 ml/g (PMV 3), 1.17 ml/g (FMV 1) and 1.44 ml/g (FMV 2); and dispersibility of
73.33% (Okashana 1), 74.66 % (PMV 2), 75.33 % (PMV 3), 79.33 % (FMV 1) and 75.00 %
(FMV 2). The millet varieties demonstrated potential to be utilized in developing food products
that could help address food and nutritional security and the best varieties are PMV 3 and
FMV 2.
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