Summary
Protein and minerals are central to human diets. This study investigated the effects of germination periods (24 h, 48 h, and 72 h) as a pretreatment process on the nutritional and antinutritional components of pearl millet and amaranth grain flours (28 ± 0.1 °C). The results showed significant differences (p < 0.05) in the proximate, mineral, and antinutrient factors of the samples. The highest protein content, 8.61% in the millet and 17.37% in the amaranth, was observed after 24 h of germination. Specifically, the protein content in the millet after 24 h of germination, 8.61%, was significantly higher than after 72 h, which was 8.07%, and also higher than in the ungerminated millet flour, which was 7.71%. Furthermore, the concentration of iron (Fe) in the millet after 24 h, 48 h, and 72 h
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