Composition of Senegal millets and sorghums

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Abstract
Analyses of millets and sorghums grown by the Senegalese peasant population were compared with others grown on a research station under improved conditions of seed selection and cultivation. Crude protein, Na and nicotinic acid contents were higher in the experimental than in the native-grown millets and sorghums. In addition, Ca and K contents of the millets were higher in the experimentally-grown plants. Genetic factors appeared important in controlling protein content, which was 13.2% for Sorghum guineensis and only 9.8% in Sorghum caffra. The millets and sorghums generally have smaller B-vitamin contents than wheat and rice, but otherwise are similar to the other cereals. Lysine is apparently the limiting amino acid.
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