COMMUNICATION

Effect of Degree of Polishing on Milling Characteristicsand Proximate Compositions of Barnyard Millet(Echinochloa frumentacea)

Umesh Chandra Lohani & Jai Prakash Pandey &

Navin Chandra Shahi

Received: 3 July 2010 /Accepted: 17 January 2011 /Published online: 27 January 2011# Springer Science+Business Media, LLC 2011

Abstract Polishing of barnyard millet was done in ricepolisher. Degree of polishing was obtained from 3 to 6 mintime of milling at an increment of 1 min at 8%, 10%, 12%and 14% of moisture levels. At each moisture level anddegree of polishing, proximate compositions (protein, fat,fibre, ash and carbohydrates) were analysed. At 8%moisture,barnyard millet was more resistant to polishing and yielded18.86% of bran after 6 min of milling, while at 14% moistureit was 19.21%. The amount of bran removed increasedsignificantly with time of milling and was best described bypower model when regression analysis was carried out. Themilling and head yield decreased linearly with the degree ofpolishing. For the entire range of milling time, at 10%moisture content, there was highest head yield (52.97%).The broken millet recovery increased in proportion to thedegree of polishing. Regression analysis showed that thepower model was the best fit. The milling time caused areduction in the proximate compositions. The maximum lossin protein, fat, ash and fibre took place at 14% moisturecontent followed by 12%, 10% and 8% moisture levels.Protein, fat, ash and fibre were negatively and linearlycorrelated with degree of polishing.

Keywords Barnyard millet . Milling yield . Head yield .

Degree of polishing . Breakage . Proximate composition

Introduction

Commonly cultivated minor millet crops in the world arefinger millet (Eleusine coracana), foxtail millet (Setariaitalica), kodo millet (Paspalum scorbiculatum), little millet(Panicum sumatrense), proso millet (Panicum miliaceum)and barnyard millet (Echinochloa frumentacea). Thesecrops are produced as a grain, feed crops and also as asubstitute for milled rice when paddy fails (Seetharam1998). Barnyard millet is considered to have originatedeither from Echinochloa colonum or Echinochloa crusgalli,and possesses characters intermediate between the twospecies.

Barnyard millet is grown in Nigeria, Niger, China,Burkina Faso, Mali, Sudan, Uganda, Chad, Ethiopia andIndia. The millet production in the world is 31.88 millionmetric tonnes, while India produces 33.3% of total millet inthe world (FAO 2007). In India, barnyard millet isextensively grown in the central part where it is known assawa, shama, samu, shamula, kudiraivali, sanwa, etc. (Lohaniand Pandey 2008). Its cultivation is mainly confined to tribalbelts of Orissa, Maharashtra, Madhya Pradesh, Tamil Nadu,Bihar, Punjab, Gujrat and the hills of Uttarakhand. It is oneof the most popular minor cereal kharif crop of Uttarakhandand is grown under rainfed condition in the hills up to aheight of 2,000 m. Often, it is grown as a border cropbetween other plantations (Kumar et al. 2000; The Wealth ofIndia 1952).

Barnyard millet occupies 9.89% of the cultivated area ofUttarakhand under cultivation, having a production of18.23 q/ha for the year 2002–2003 (Kajuna 2003). Thebarnyard millet crop is harvested at 24–26% (dry basis, db)grain moisture content and harvested grains are dried toabout 12% (db) moisture content (Singh et al. 2009).Processing of barnyard millet involves de-husking, de-

U. C. Lohani (*) : J. P. Pandey :N. C. ShahiDepartment of Post Harvest Process and Food Engineering,College of Technology, G.B. Pant University of Agriculture andTechnology,Pantnagar, Udham Singh Nagar (Uttarakhand) 263145, Indiae-mail: uclohani@rediffmail.com

J. P. Pandeye-mail: jppandey55@gmail.com

N. C. Shahie-mail: ncshahi2008@gmail.com

Food Bioprocess Technol (2012) 5:1113–1119DOI 10.1007/s11947-011-0518-6

branning/decortication and milling. In traditional method,de-husking and decortication requires the laboriousmanual beating of the grain in mortar with pestle.Mechanisation of millet processing is necessary to copewith large market demands for a clean de-husked productto reduce the severity of human labour involved inmanual de-husking and also to secure other advantagesinherent in a controlled mechanised process. Conepolisher, centrifugal rice sheller and rice polisher areused to de-husk and polish the millets (FAO 1995). Thebasic methodology for the shelling and polishing has to beworked out at laboratory scale prior to be recommendedfor commercial utilisation.

Milling properties of barnyard millet have direct andgreat influence on its commercial value. The term ‘degreeof polishing’ or ‘percent polishing’ is the amount of branremoved with respect to the brown rice weight. The millingquality is judged by high head millet yield and minimumbrokens.

Keeping in view all the above points, the presentinvestigation has been taken up with the followingobjectives: (1) to study the effect of degree of polishingon milling characteristics and (2) to study the effect ofdegree of polishing on proximate compositions of barnyardmillet during milling in a rice polisher

Materials and Methods

Materials

The investigations were conducted on a commercial varietyof barnyard millet (VL-172) grown in Uttarakhand. Thisgenetically pure variety was procured from VivekanandParvatiya Krishi Anusandhan Shala, Almora. The initialmoisture content of barnyard millet was found to be 14.0±0.2% (db). The grain was cleaned to remove the husk andother foreign materials by using air screen cleaner.Cleaned samples were stored in properly sealed polythenebags, which in turn were kept in airtight desiccators to avoidthe moisture exchange and insect infestation from thesurroundings.

Milling Characteristics

The barnyard millet having initial moisture content 14%(db) was dried in an oven to obtain moisture levels of 8%,10% and 12% (db). All samples were subjected to de-husking followed by polishing. Polishing was done on a‘SATAKE’ laboratory vertical rice polisher for 0, 3, 4, 5and 6 min time of milling. A sample size corresponding to150 g of de-husked millet was fed to the rice polisher intriplicate. The following milling parameters were calcu-

lated using the formula given below (Khush et al. 1979;Webb et al. 1985).

Degree of polishing ðDPÞ; percent

¼ Weight of bran; grammes

Weight of brown millet; grammes� 100 ð1Þ

Total yield ðTYÞ; percent

¼ Weight of milled millet; grammes

Weight of sample; grammes� 100 ð2Þ

Head yield ðHYÞ; percent

¼ Weight of head millet; grammes

Weight of sample; grammes� 100 ð3Þ

Proximate Compositions

Hot air oven method (IS 4333-II, 1967) was employedfor direct determination of moisture content. A grainsample (20 g) was ground in a hammer mill to yield asample of ground material for drying having a sizepassing through a 1-mm IS sieve. The sample weight(5 g) of ground grains was taken and recorded as initialweight of the sample, Mo, and transferred to a previouslydried dish. The dish was quickly closed with its lid,weighed and the weight recorded as M1. The lid wasremoved before placing the dish in the static hot air oven,maintained at 130±1 °C and left for 2 h. After 2 h, thedish was taken out of the oven, covered with its lid andput into the desiccators containing activated silica gel.When the dish cooled down to room temperature, whichin general took 30–45 min, it was weighed, and its weightwas recorded as M2. The moisture tests were carried out intriplicate, and the weighing was done to the nearest ±1.0 mg.Moisture content (MC) of the sample was computed using theequation

MC ¼ M1 �M2

M0ð4Þ

Protein content in the sample was determined accordingto the procedure given by Lowry et al. (1951) andBensadoun and Weinstein (1976). Fat content was mea-sured using a rapid solvent extractor (Soxtec SystemExtraction Unit, HT 1043). The total ash in the samplewas determined according to the procedure given by theAOAC (1984) method. Determination of crude fibre in thesample was based on the AOAC (1984) method. Carbohy-drate content in the grain sample was estimated by thedifference. The percentage of protein, fat, fibre, ash and

1114 Food Bioprocess Technol (2012) 5:1113–1119

moisture was subtracted from 100 to give the percentage ofcarbohydrate of sample.

The analysis of variance (ANOVA) tables were generat-ed for each of the response functions. Tukey’s honestlysignificant difference test was performed for those responsedata for which ANOVA was significant and to determinedifferences between the means by using SPSS 16.0.2, April,2008.

Result and Discussion

Effect of Milling Time on Degree of Polishing

Degree of polishing, the extent to which the bran layers areremoved, was obtained by varying the time of milling (TM)from 3 to 6 min at an increment of 1 min for different

moisture levels. ANOVA showed that there was a signif-icant effect of moisture and time of milling on the degree ofpolishing of barnyard millet (P<0.05). Degree of polishingat moisture 8% (db) was significantly (P<0.05) differentthan those at 10%, 12% and 14% (db) moisture level. Thevalues of degree of polishing at different times of millingwere significantly (P<0.05) different from each other(Table 1). The amount of bran removed increased signifi-cantly when the time of milling was increased for allconsidered moisture levels, which is in accordance withMohapatra and Bal (2010) for rice. When moisture wasincreased from 8% to 10% (db), degree of polishingincreased significantly (P<0.05). No significant (P>0.05)change was observed in the degree of polishing when themoisture level was increased from 10% to 14%, however.At 8% moisture content, the barnyard millet was found tobe more resistant to polishing as it yielded 18.86 g of the

Time of milling (min) Moisture content, % (db)

8 10 12 14

Degree of polishing (%)

0 0.0000 0.0000 0.0000 0.0000

3 9.40±0.36a 10.80±0.37b 10.85±0.30b 10.91±0.32b

4 11.97±0.30b 13.93±0.21c 14.00±0.42c 14.07±0.50c

5 15.00±0.42c 16.53±0.36d 17.27±0.48d 17.32±0.59d

6 18.86±0.51d 18.97±0.45e 19.13±0.48e 19.21±0.65eΔDPΔTM

0 – – – –

3 3.13±0.12a 3.60±0.12a 3.62±0.10a 3.64±0.11a

4 2.57±0.06a 3.13±0.17a 3.15±0.12a 3.16±0.18a

5 3.03±0.16a 2.60±0.16a 3.27±0.13a 3.25±0.12a

6 3.86±0.09a 2.43±0.13a 1.87±0.01a 1.89±0.07a

Milling yield (%)

0 68.98 69.10 68.80 67.27

3 62.50±0.36a 61.63±0.37ab 61.33±0.31b 59.93±0.33c

4 60.53±0.32d 59.57±0.25de 59.14±0.38e 57.75±0.44f

5 58.63±0.40g 57.84±0.35gh 56.92±0.43h 55.62±0.50i

6 55.89±0.46j 55.99±0.41jk 55.64±0.43k 54.35±0.54l

Head yield (%)

0 51.20 52.97 51.52 49.02

3 44.26±0.19a 43.02±0.19b 42.34±0.16c 40.86±0.20d

4 42.10±0.16b 40.81±0.17c 39.95±0.22d 38.51±0.20e

5 39.96±0.26c 38.97±0.24d 37.61±0.32e 36.26±0.30f

6 37.00±0.26d 37.01±0.27e 36.24±0.31f 34.91±0.21g

Broken (%)

0 17.78 16.13 17.28 18.26

3 18.23±0.55a 18.61±0.56b 18.99±0.47c 19.07±0.52c

4 18.43±0.47b 18.76±0.42c 19.19±0.61d 19.24±0.64d

5 18.67±0.66c 18.87±0.59d 19.31±0.74e 19.37±0.80e

6 18.89±0.72c 18.98±0.68d 19.40±0.74e 19.45±0.75e

Table 1 Milling characteristicsof barnyard millet at differentmoisture levels

Vlues are mean ± SD of threereplicates. Values followed bythe same letter in the same rowand column are not significantlydifferent (p>0.05)

Food Bioprocess Technol (2012) 5:1113–1119 1115

bran from 100 g of brown millet after 6 min of milling. Thisvalue is lower in comparison to those observed when 10%,12% and 14% of moisture levels were considered. This wasdue to the fact that high moisture and short tempering timehelped to separate the bran and germ from endosperm.Webb and Claderwood (1977) reported that at low moisturelevels, rice samples were more resistant to milling andrequired considerably more milling pressure in order toobtain an equivalent degree of polishing. Overall, the trendof degree of polishing for the considered moisture levelsindicate that the degree of polishing increased graduallywith time of milling, but the rate (ΔDP/ΔTM) was reducedat 10% degree of polishing (Table 1). This result wasattributed to the fact that with the increase in time ofmilling, the grain surface becomes smoother on abrasion,thereby reducing the rate of bran removal. This is inagreement with the finding of Sidhu et al. (1975), Singh(1992) and Siebenmorgen and Sun (1994). ANOVAshowed that there was no significant (P>0.05) effect ofmoisture level of grain and time of milling, on the rate ofdegree of polishing (Table 1).

Considering the boundary conditions of the process ofbran removal, various regression models (linear, hyperbol-ic, exponential, logarithmic and power) were attempted todescribe the process of polishing of barnyard milletsatisfactorily.

The power model was found as the most appropriate tocorrelate the degree of polishing with time of millingbecause the associated errors (SEE) was minimal (0.1693 to0.4452) and showed the higher value of correlationcoefficient (0.9902 to 0.9984). Furthermore, the mean error(0.6655% to 1.9783%) was computed from residuals. Thisindicated that the accuracy of Eq. 1 is optimum among allthe attempted models. Thus, the power model wasconsidered the best fit.

DP ¼ a� ðTMÞb ð1Þ

The value of constant ‘a’ and coefficient ‘b’ varied from2.8987 to 4.5618 and 0.8003 to 1.0367, respectively withinthe different moisture levels.

Effect of Degree of Polishing on Milling Characteristics

ANOVA showed that both, the moisture content of grainand time of milling, significantly (P<0.05) affected themilling yield. More milling time influenced the values ofmilling yield, head yield and degree of polishing. Theremoval of bran layers from millet with increasing ofmilling duration resulted in the reduction of the millingyield and the head yield. Similar results have been reportedby Sidhu et al. (1975), Roberts (1979), Bajaj and Sidhu(1984) and Sun and Siebenmorgen (1993) for rice. The

values of milling yield at 14% (db) of moisture weresignificantly lower than those at 8%, 10% and 12% (db) ofmoisture. There was also a significant (P<0.05) differencein the milling yield obtained between 8% and 12% (db) ofmoisture level of grain. To the contrary, no significantdifference was observed between 8% and 12% nor between10% and 12% of moisture of grain. The values of headyield at each moisture level were significantly (P<0.05)different from each other. At each time of milling, millingyield was significantly (P<0.05) different with each other.The minimum head yield of 34.91% was obtained with acorresponding maximum breakage of 19.45% at 14% ofmoisture level after 6 min of milling. The head yield were37.00%, 18.89%; 37.01%, 18.98% and 36.24%, 19.40%, at10%, 12% and 14% of moisture levels, respectively.However, for the entire range of milling time (3–6 min ofmilling), at 10% of moisture content, there was highermilling and head yield, compared to the other moisturelevels considered in the present study (Table 1).

The percentage of broken increases with increasedmilling time due to friction between the grains and betweenthe abrasive surface of the equipment and the grains. Theresult is in agreement with the study of Mohapatra andBal (2010) for rice. ANOVA showed that the effect ofmoisture content and time of milling on broken wassignificant (P<0.05). The values of broken at 12% and14% (db) of moisture levels and 5 and 6 min of milling werenot significantly (P>0.05) different. The minimum breakagepercentage was obtained at 8% of moisture level followed by10%, 12% and 14% of moisture contents (Table 1).

The correlation of milling yield with the degree ofpolishing was computed. The relationship was found to belinear for all experimental moisture levels. The correlationcoefficients of this model were observed to be from 0.9988to 0.9998 for all experimental moisture levels. The valuesof associated errors SEE and EM ranged from 0.0160% to0.1107% and 0.0164% to 0.1141%, respectively among thedifferent moisture contents. The linear regression of theexperimental data yielded the following equation betweenmilling yield and degree of polishing.

MY ¼ cþ d � DP ð2Þ

The values of constant ‘c’ and coefficient ‘d’ ranged from67.2319 to 69.1092 and −0.6709 to −0.6907, respectively,among different experimental moisture levels.

For quantifying the process of head millet recovery,various empirical relations were considered based on thehypothesis that the rate of reduction in head millet couldeither be constant with the degree of polishing or a functionof initial head yield (0% degree of polishing) unpolishedmillet. An attempt was made to correlate head yield withdegree of polishing. The relationship was found to be linear

1116 Food Bioprocess Technol (2012) 5:1113–1119

for all experimental moisture levels. The ‘R2’ values of thediffered from 0.9990 to 0.9998 and the values of associatederrors SEE and EM ranged from 0.0149% to 0.1079% and0.0621% to 0.1650%, respectively within the experimentalmoisture levels. Based on high R2 values and low values ofassociated errors, this model was selected and followingequation was yielded.

HY ¼ iþ j� DP ð3Þ

The values of constant and coefficient ‘i’ and ‘j’ variedfrom 48.6291 to 51.3294 and from −0.7149 to −0.7603.

Statistical analysis was done to correlate the breakage(BR) of milled millet with degree of polishing. Powermodel was most precise with correlation coefficients rangedfrom 0.9952 to 0.9992 and the values of associated errorsSEE and EM varied from 0.0056 to 0.0157 and 0.0248 to

0.0551, respectively, among the different moisture levels.The experimental data yielded the following model.

BR ¼ k � ðDPÞl ð4ÞThe values of ‘k’ and ‘l’ for all considered moisture levels

varied from 16.2278 to 17.5598 and 0.0345 to 0.0517,respectively.

Effect of Degree of Polishing on Proximate Compositions

Protein, fat, ash and fibre content of milled barnyard milletdecreased by 46.40%, 61.46%, 52.50% and 25.30%,respectively, at 8% of moisture level; 48.84%, 67.05%,60.19% and 32.62%, respectively, at 10% of moisturecontent; 50.24%, 69.20%, 64.71% and 34.53%, respectively,at 12% of moisture content and 51.53%, 71.28%, 69.56% and

Time of milling (min) Moisture content, % (db)

8 10 12 14

Protein (%)

0 8.62±0.02 8.17±0.03 8.22±0.04 8.50±0.03

3 6.62±0.02a 5.87±0.03b 5.83±0.02b 6.10±0.03c

4 6.08±0.04b 5.20±0.03c 5.15±0.04c 5.33±0.02d

5 5.42±0.06c 4.67±0.01e 4.46±0.03d 4.59±0.02e

6 4.62±0.03d 4.18±0.03f 4.09±0.02g 4.12±0.02gf

Fat (%)

0 2.88±0.03 2.64±0.03 2.63±0.02 2.82±0.03

3 2.00±0.04a 1.62±0.03b 1.58±0.04b 1.71±0.02c

4 1.76±0.02b 1.32±0.02d 1.27±0.05d 1.34±0.02d

5 1.48±0.03c 1.08±0.04e 0.96±0.02f 1.01±0.03ef

6 1.11±0.03d 0.87±0.02g 0.81±0.05g 0.81±0.03g

Ash (%)

0 1.20±0.02 1.03±0.03 1.02±0.02 1.15±0.02

3 0.89±0.02a 0.67±0.03bc 0.65±0.02b 0.72±0.03c

4 0.80±0.04b 0.57±0.04d 0.55±0.02d 0.58±0.02d

5 0.70±0.01c 0.49±0.02e 0.43±0.03e 0.46±0.02e

6 0.57±0.03d 0.41±0.03f 0.36±0.03f 0.35±0.02f

Fibre (%)

0 1.66±0.04 1.41±0.02 1.39±0.02 1.54±0.02

3 1.44±0.03a 1.14±0.04bc 1.10±0.03c 1.21±0.04b

4 1.38±0.03ab 1.07±0.03d 1.03±0.02de 1.09±0.02d

5 1.33±0.02b 0.99±0.02e 0.95±0.02ef 0.94±0.02e

6 1.24±0.03c 0.95±0.02ef 0.91±0.04f 0.90±0.03ef

Carbohydrate (%)

0 85.64±0.05 86.75±0.06 86.74±0.01 85.99±0.01

3 89.06±0.02a 90.69±0.12b 90.84±0.03b 90.27±0.10c

4 89.98±0.07b 91.84±0.10c 92.00±0.05c 91.66±0.03d

5 91.07±0.07c 92.76±0.01d 93.20±0.07e 93.00±0.06f

6 92.45±0.07d 93.60±0.01e 93.84±0.08g 93.82±0.09g

Table 2 Proximate compositionof barnyard millet at differentmoisture levels

Vlues are mean ± SD of threereplicates. Values followed bythe same letter in the same rowand column are not significantlydifferent (p>0.05)

Food Bioprocess Technol (2012) 5:1113–1119 1117

41.56%, respectively, at 14% moisture level as the degree ofpolishing increased from 0% to 20% (±1.0). ANOVA showedthat there was a significant (P<0.05) effect of moisture, timeof milling and also of interaction of moisture and time ofmilling, for each nutrient. The protein content was high inthe peripheral layers of milled barnyard millet, and lower indirection to the centre of kernel. Protein, fat, ash andcarbohydrate values at different time of milling weresignificantly (P<0.05) different from each other for allconsidered moisture levels. At 3 and 4 min of milling, theprotein content was not significantly (P>0.05) different at10% and 12% (db) of moisture levels, while at 5 and 6 minof milling, protein content was not significantly (P>0.05)different at 10% and 14% (db) of moisture levels. For fatcontent, at 4 and 6 min of milling, the values at 8% ofmoisture content were significantly (P<0.05) different fromthe other moisture levels. For 3 min of milling, the fatcontent at 10% and 12% (db) of moisture content were notsignificantly (P>0.05) different, while at 5 min of milling,the fat content at 10% and 14%; and 12% and 14% ofmoisture levels were not significantly (P>0.05) different. Forthe total ash content at 4, 5 and 6 min of milling, the ashcontent at 8% of moisture content were significantly (P<0.05)different compared to the other moisture contents, whereasfor 3 min of milling, the values at 10% and 12%; and 10%and 14% of moisture levels were not significantly (P>0.05)different. The low content of fat, ash and fibre of milledbarnyard millet were attributed to the removal of theperipheral layers of bran from the unpolished millet. Thefibre values at 8% moisture content did not show asignificant (P>0.05) difference at 3 and 4; and 4 and5 min of milling. For 10% and 14% of moisture levels, thevalues at 5 and 6 min of milling were not significantly(P>0.05) different, whereas at 12% moisture, the fibrevalues were not significantly (P>0.05) different at 4 and5; and 5 and 6 min of milling. The extended milling timecaused a heavy reduction in the proximate compositions.The maximum loss in protein, fat, ash and fibre took placeat 14% moisture content because of more de-branning ofbarnyard millet followed by 12%, 10% and 8% ofmoisture levels. As carbohydrate was determined bydifference, it was higher at 14% moisture level. Carbohy-drate values for 3 and 4 min of milling were notsignificantly (P>0.05) different at 10% and 12% (db) ofmoisture content, while at 6 min of milling, the valueswere not significantly (P>0.05) different at 12% and 14%of moisture level (Table 2).

Attempts were made to correlate the protein, fat, ash,fibre and carbohydrate contents of milled barnyard milletwith degree of polishing through regression models (linear,hyperbolic, exponential, logarithmic and power). The linearmodel was found best suitable having high correlationcoefficient ranged from 0.9998, 0.9988 to 0.9998, 0.9950 to

0.9998, 0.9898 to 0.9994 and 0.9998 for protein, fat, ash,fibre and carbohydrate, respectively among the differentmoisture levels. The associated errors, standard error ofestimate and mean error were small and varied; for protein,from 0.0109 to 0.0164 and 0.1183 to 0.2289, respectively; forfat, from 0.0038 to 0.0156 and 0.1389 to 0.8611, respectively;for ash, from 0.0015 to 0.0146 and 0.3602 to 1.5646,respectively; for fibre, from 0.0023 to 0.0172 and 0.1773 to0.9471, respectively; for carbohydrates, from 0.029 to 0.0251and 0.0021 to 0.0165. The regression model developed thefollowing linear equations for proximate compositions (PC),i.e. protein, fat, ash, fibre and carbohydrate content.

PC ¼ uþ v� DP ð5ÞWhere ‘u’ is constant and ‘v’ is coefficient. The protein,

fat, ash and fibre of milled barnyard millet were negativelyand linearly correlated with the degree of polishing.Malleshi and Deshikachar (1985) observed that the crudefibre content of seeds was negatively correlated with theyield of polished grains.

Conclusions

The de-husked barnyard millet can be polished in aSATAKE rice polisher. For getting the optimum degree ofpolishing, milling yield and brokens, 10% (db) of moisturecontent and 3 min of milling time can be recommended. Asfar as the proximate composition was concerned, protein,fat, ash and fibre contents were decreased accordingly tothe increase of moisture and milling time, probably becausemore bran was removed. Therefore, 8% to 10% (db) ofmoisture content and 3 min of milling time can berecommended for polishing of barnyard millet in aSATAKE rice polisher without much loss of nutritionalvalues of millet.

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