Vol. 9, Issue 4, Part J (2025)

The present study focusing on the comprehensive analysis of five varieties of millets (Foxtail, Proso, Barnyard, Kodo, and Little millets) concerning their protein content, antioxidant properties, and proximate composition. The objective is to extract proteins from millets using ammonium sulfate precipitation, quantify protein content using the Lowry method, assess antioxidant properties using the phosphomolybdate method, and conduct proximate analysis to determine their nutritional composition. Proteins are extracted via ammonium sulfate precipitation, selectively separating them based on solubility. The Lowry method, a colorimetric assay, measures protein content by reacting proteins with copper ions and calculating concentration from absorbance readings. Antioxidant properties are evaluated through the phosphomolybdate method, assessing millets' ability to scavenge free radicals and inhibit oxidative damage, yielding insights into their potential health benefits. Proximate analysis determines millets' moisture, protein, fat, ash, and carbohydrate content, offering a comprehensive understanding of their nutritional profile. These findings contribute valuable insights into millets' protein content, antioxidant properties, and proximate composition, promoting their utilization as a sustainable and nutritious food source, beneficial for both human health and agricultural practices.