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ABSTRACT
Pearl millet [Pennisetum glaucum (L.) R. Br.] is an economically important cereal crop globally alongside rice, wheat, maize, barley and sorghum. It is considered as one of the oldest crops to be cultivated and is widely cultivated on about 30 million hectares of land in the dry tropical regions of Asia and Africa, which turn out about 50% of the millet production worldwide (National Academy of Sciences, 1996). Pennisetum glaucum is the most widely cultivated species of millet and is said to be indigenous to sub-Saharan Africa (Hassan et al, 2021). Pearl millet is a nutritionally dense crop, more nutritious than most other cereals and has also been found to have high energy levels (Saleh et al, 2013). In this study, the fermented frozen and decanted pearl millet were analyzed for their nutritive values using the following parameters; moisture content, crude protein, fat content, crude fibre, ash content and carbohydrate .It can be deduced from the results obtained that both the frozen and the fermented samples are good sources of major nutrients. Both methods of preservation produced samples with relatively high percentage of moisture and carbohydrate, while protein, lipid, fibre and ash were on the low side. It was also discovered that fermentation improved the quality of the samples by increasing the levels of proteins and fibre while reducing the levels of antinutrients.
