Protein, Calcium, Zinc, and Iron Contents of Finger Millet Grain Response to Varietal Differences and Phosphorus Application in Kenya
Wekha N. Wafula | Nicholas K. Korir | Henry F. Ojulong | Moses Siambi | Joseph P. Gweyi-Onyango
This study was carried out to investigate the influence of phosphorus fertilizers on the concentrations of nutrients, particularly calcium, protein, zinc, and iron in finger millet grains grown in different agro-ecologies in Kenya. The on-station experiments were carried out at Kiboko (Eastern Kenya), Kakamega, and Alupe (Western Kenya) in 2015 during the short and long rainy seasons. The trials were laid out in a randomized complete block design (RCBD) in a 4 × 3 factorial arrangement with three replicates. The treatments comprised of four levels of phosphorus (0, 12.5, 25.0 and 37.5 kg ha−1 P2O5) and three finger millet varieties (U-15, P-224 and a local variety). Application of phosphorus significantly (p ≤ 0.05) increased the protein content of finger millet grain in varieties in all the three sites. Variety U-15 had the highest protein content (11.0%) at 25 kg ha−1 P2O5 with the control (zero P) on variety P-224 eliciting the lowest (4.4%) at Kiboko. At Kakamega, the 25 kg ha−1 P2O5 treatment with U-15 variety had the highest protein content (15.3%) while the same variety at 12.5 kg ha−1 P2O5 rate elicited the highest protein content (15.0%) at Alupe. Phosphorus application significantly enhanced the nutritional quality of finger millet grains specifically protein, calcium, iron, and zinc. Variety P-224 had the highest calcium content in all sites and highest iron content at Kakamega while the local varieties had the highest zinc content in all sites. The varieties responded differently to each quality component but generally, based on the protein content, the 25 kg ha−1 P2O5 is recommended.
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