NUTRITIONAL COMPOSITION OF MILLETS AND ITS GENETIC DIVERSITY REVEAL THROUGH SRAP MARKERS

Abstract

Millets are a highly nutritious, non-glutinous, acid-free food. As a result, they are soothing and easy
to stomach. The AOAC method was used to determine the proximate composition of fifteen millets,
including Banyard millet, Pearl millet, and Sorghum. True protein, total carbohydrate, fat, moisture,
ash, fibre, calcium, and iron levels ranged from 5.54-21.47%, 42.58- 85.59%, 3.14-6.62%, 7.36-
13.97%, 1.07-5.32%, 2.99-12.44%, 10.6936.25 mg/100g, and 3.52-17.60 mg/100g, respectively.
SRAP markers were used in genetic diversity studies. A total of 66 bands were generated by 10
SRAP primer combinations, 65 of which were polymorphic, with 56 shared and 9 unique bands. The
polymorphism information content values for SRAP markers ranged from 0.60 (SRAP-08) to 0.86
(SRAP04), with an average of 0.78 per primer, and the SRAP primer index ranged from 1.81 (SRAP08) to 7.82 (SRAP-04). GAFS-11 and BAR-1410 had the lowest similarity, while GHB-732 and
GHB-1231 had the most.