SAMPLE MOISTURE % DM % E E % C F % C P %  ASH % NFE %
Kodo(Kodo millet) 5.53 ± 0.67 94.47 ± 0.67 3.36 ± 0.61 34.24 ± 0.89 4.94 ± 0.43 7.74 ± 0.89 49.73 ± 1.12
Gunji(Proso millet) 7.32 ± 0.48 92.68 ± 0.48 2.8 ± 0.53 31.63 ± 0.69 4.13 ± 0.56 8.42 ± 0.63 53.02 ± 2.01
Jhipiri (Barnyard millet) 6.79 ± 0.64 93.21 ± 0.64 4.04 ± 0.49 38.4 ± 0.66 5.15 ± 0.55 9.11 ± 0.86 43.29 ± 1.48
Ragi (Finger millet) 9.22 ± 0.56 90.78 ± 0.56 2.85 ± 0.49 20.6 ± 0.55 6.25 ± 0.56 10.49 ± 0.85 59.8 ± 2.24
Wheat 8.3 ± 0.87 91.69 ± 0.87 2.95 ± 0.54 11.32 ± 0.73 12.19 ± 0.62 9.51 ± 0.91 62.36 ± 1.63
Sorghum (Great millet) 6.13 ± 0.72 93.87 ± 0.72 4.69 ± 0.60 18.04 ± 0.64 5.69 ± 0.69 8.06 ± 0.55 63.51 ± 0.48
Values (mean ± SE, n=6) in same column with different letter superscripts are significantly different, (p<0.05)
Table 3: Proximate composition of different cereals and millets (Bran samples).