ABSTRACT
The amino acid composition of millet is generally characterized by low levels of lysine, tryptophan, threonine, and sulfur-containing amino acids. The prolamin protein fraction of millet, like storage protein of other cereals, is heterogeneous and consists of different polypeptides with similar structure. The protein content of millet is relatively high and its nutritional value is similar to that of sorghum and corn. The digestibility of pearl millet grain protein improved following germination. The improvement in protein digestibility during germination may be attributed to modification of storage proteins. The protein efficiency ratio values of millet alone are relatively low, but supplementation with lysine or high-lysine proteins results in a dramatic increase in the biological value. The protein content of pearl millet varies widely; values from 5 to 23% have been reported, with the average being from 10 to 13%.
