The protein content in millet grain typically ranges from 8.8% to 19.3%, averaging 13.7%. After the removal of husks, the protein concentration in the millet kernel increases, reaching a range of 11.2–23.5% with an average value of approximately 16.0%. There is no official classification for protein levels for this crop.
The millet protein complex does not form gluten, which makes it valuable in the production of gluten-free products. The crop contains essential amino acids, such as leucine and methionine. The feed quality of millet is determined by high protein levels in both grain and straw, which is effective for livestock rations.
Protein accumulation depends heavily on growing conditions. Specifically, arid conditions contribute to an increase in protein concentration in the grain, although this is often accompanied by a decline in its quality characteristics.
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Protein content.