Impact of Germination Durations on the Proximate Composition and Anti-Nutritional Profile of Little Millet (Panicum sumatrense)

Little millet (Panicum sumatrense) contains valuable nutrients alongside phytates, tannins and oxalates that may limit nutrient availability. This study investigated changes in the proximate composition and selected anti-nutritional factors of little millet following germination for 0, 12, 24, 36 and 48 h. Grains were soaked, germinated at approximately 37.5 °C and 80–90% relative humidity, sun-dried and milled into flour. Moisture, protein, fat, ash, crude fibre, carbohydrate, phytic acid, tannins and oxalates were determined in triplicate using the reported analytical methods. Data were analysed using one-way analysis of variance followed by Tukey's test at a 5% significance level. After 48 h, moisture, protein and crude fibre increased by 10.39%, 12.89% and 9.66%, respectively, whereas fat, ash and carbohydrate content decreased by 10.54%, 8.19% and 3.30%, respectively, relative to the raw grain. Phytic acid decreased from 8.82 to 6.50 mg/g (26.30%), tannins from 3.44 to 2.32 mg/g (32.55%) and oxalates from 2.42 to 1.76 mg/g (27.27%). Reductions in these three anti-nutritional factors were statistically significant between successive 12-h intervals. Although further decreases occurred up to 48 h, germination for 24–36 h produced substantial compositional changes within a shorter processing period. The findings indicate that germination can modify the nutritional and anti-nutritional composition of little millet, although its effects on nutrient bioavailability require direct assessment.