Effect of De-Husking on Nutritional and Antioxidant Quality of Nigerian Millet Varieties

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 grainʹs 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<0.05) levels of selenium (Se) and magnesium (Mg) were observed, while trace levels of iron (Fe), copper (Cu), and zinc (Zn) were present. The study demonstrated that de‐husking significantly (p<0.05) reduced the levels of most nutritional and antioxidant parameters, underscoring the superior nutritional value of whole grains compared to their de‐husked counterparts. This highlights the importance of consuming millets in their unprocessed form to maximise health benefits. Moreover, the presence of essential phytochemicals, amino acids, and dietary fiber in these grains, suggests their potential role in reducing the risk of chronic diseases such as cancer, cardiovascular diseases, obesity, and diabetes. These findings underscore the nutritional and functional potential of millet grains as valuable sources of essential nutrients, which can be utilised in nutraceutical formulations or as functional foods for promoting human health. This study emphasises the need to preserve the integrity of millet grains during processing to fully capitalise on their health benefits.