Variation in grain composition Like other cereals, sorghum and millets are predominantly starchy. Pearl and little millet are higher in fat, while finger millet contains the lowest fat. Barnyard millet has the lowest carbohydrate content and energy value. One of the characteristic features of the grain composition of millets is their high ash content. They are also relatively rich in iron and phosphorus.
Finger millet has the highest calcium content among all the foodgrains.
High fibre content and poor digestibility of nutrients are other characteristic features of sorghum and millet grains, which severely influence their consumer acceptability. Generally the whole grains are Important sources of B-complex vitamins, which are mainly concentrated in the outer bran layers of the grain. Hall and Earle.