Cereal Chem 61:301 - 304.  |  VIEW ARTICLE
Mineral and Vitamin Contents of Saudi Arabian Pearl Millet Flour and Bread.

J. K. Khalil and W. N. Sawaya. Copyright 1984 by the American Association of Cereal Chemists, Inc. 

The contents of nine mineral elements, beta-carotene, and seven vitamins of B-complex series were studied in pearl millet (Pennisetum americanum) flour and bread obtained from Jizan, Sudi Arabia. On a wet basis, the mineral concentrations (mg/100g) in the flour and bread were respectively: Na, 17 and 102; K, 420 and 239; Ca, 22 and 23; P, 338 and 250; Mg, 44 and 37; Fe 3.35 and 3.09; Zn, 1.88 and 0.96; Cu 0.68 and 0.55; and Mn, 3.09 and 1.89. The concentration of beta-carotene (less than 0.01 mg/100 g) was low in both. The levels of vita mins in the flour and bread were, respectively, (mg/100 g); Thiamine, 0.27 and 0.17; riboflavin, 0.15 and 0.11; pyridoxine, 0.27 and 0.24; niacin, 0.89 and 0.87; pantothenic acid, 1.40 and 0.71; folic acid (micro g/100 g), 34.9 and 18.3; and vitamin B12 (microg/100g), 0.07 and 0.05. For adults of both sexes, in terms of the Recommended Dietary Allowances of the Food and Nutrition Board, 100 g of fresh millet bread can contribute approximatly 3% of Ca, 6% of Zn, 11-12% of Mg, 31% of P, 17-31% of Fe, 2% of vitamin B12, 5% of folic acid, 5-6% of niacin, 6-8% of riboflavin, 11-12% of pyridoxine, and 11-15% of thiamine.