Three varieties of pearl millet seeds (CITA2) (8156) and (8864) respectively. Each variety were obtained from IITA Ibadan. It was forted graded and the waste ones were taken to laboratory for chemical analysis, our protein content, amino acid, fatty acid profile and vitamin evolution. Result of analysis obtained in term of protein shows that sample A contain 24.87% while sample B contain 24.83% and sample C contain 22.53% respectively. In term of amino acid sample A contain 8.49% while sample B contain 8.32% and sample C contain 8.65% respectively. In term of fatty acid sample A contain 4.74% while sample B contain 4.72% and sample C contain 3.83% respectively. In term of vitamin sample A contain 5.39% while sample B contain 5.37% and sample C contain 5.38% respectively.




The millets are a group of small seeded species of cereal crops or grains belonging to the family graminaea and widely grown around the world for food and fodder. The most widely cultivated species in order of world wide production are pearl millet (Pennisatum glaucum), foxtail millet (Setaria talica), proso millet (paneium miliaceum) and finger millet (Eleusine coracana) (Crawford and lec, 2003).

The most important characteristics of millet is their unique ability to tolerate and survive under adverse condition of continuous or intermittent drought as compared to most other cereals like maize and sorghum (LCR, 1997). Millets are principally food source in aid and regions of the world. Ikwell et al (1993) ranked pear millet as the most important cereal in the Southern Sudan and the Northern Guinea, Nkama (1998) outlined the uses and traditional food preparations of pearl millet in Nigeria. The grain serve as food for the majority of people of Africa who utiline it in the form of porridge produced from flour called ‘tuwo’, efresting drink ‘kunu’, dessent ‘danwake’ and palp ‘ogi’, millets bear in Cameron, millet flour called ‘Bajari’ in Western India. There are two major types of recommended and local varieties of millet in Northern Nigeria namely, Ex-Borno with a yield potential of 2,000 – 3,000 kg/ha and the improved SOSAT variety with a yield potential of 2,500.

Furthermore, the seed is a valuable food resources on account of its protein and lipid contents: 12% protein, 3% crude fibre, 4% fat (Ojediran, 2008). There is a growing interest in the crop because of the technological possibilities of its utilization in such industrial applications as starch production. Therefore, consequent on the large seals production and commercial exploitation of the crop, is the need to study the physical and mechanical attributes of this crop, which are important in the design of equipment for handling, cleaning, storing and processing (J. Sanchos et al; 2008; Vilehe et al; 2003; Kachru et al; 1994). To date some physical properties of pearl millet seeds have been evaluated by Chucwu and Ajisegiri (2005), sine and shape sphericity; Ajaw and Ojediran (2006); thousand seed mass, bulk and solid densities and terminal velocity. However, information on the combined effects of moisture variations, and crop varieties on physical properties of pearl millet appear to be scanty in literature. The present studying is therefore aimed at contributing to the knowledge of pearl millet seeds to improve the post harvest handling and storage operations and equipment through investigation of some relevant physical properties such as axial dimensions, sphericity bulk, and solid densities, thousand seed mass, angle of response and static coefficient of friction on five structural surfaces as affected by variety and moisture content.


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