Processing Effects on Physicochemical and Proximate Composition of Finger Millet (Eleusine coracana)

African millet is a cereal crop with tiny seed. The study was aimed at determining the effect of processing methods on the proximate, phytochemical, and mineral composition of finger millets. Grains were collected, roasted and another portion fermented, after which physicochemical, proximate, and mineral analysis were carried out using the methods of Association of Analytical Communities. Findings from the result showed that terpenoids, tannins, steroids, and saponin were present in fermented millet, while only alkaloids, terpenoids, and tannin were the only phytochemicals present in roasted millet. Bulk density of fermented millet was 1158 ± 16.51 kg/m³ and significantly different from roasted and unprocessed millets with 993.6 ± 11.44 kg/m³ and 1146.80 ± 16.04 kg/m³. DPPH activity and Foaming Capacity in fermented millet were 26.40 % and 1.96 % respectively and significantly different from values obtained in roasted and unprocessed millet that both had 31.80 % (DPPH activity) and (5.88 %) foaming capacity. Fermented millet had higher carbohydrate (78.46 %), crude fibre (8.48 %), and energy (327.96 Kcal/100 g), while roasted millet had higher crude protein (6.53 %) and moisture (11.25 %). Manganese was the highest mineral obtained from unprocessed millets (18.1 %) and whose value was higher than those of the processed millets. Roasted millet recorded highest values for phosphorus (0.35 %), potassium (0.44 %), magnesium (0.13 %), zinc (25.5 %), and iron (74.9 %). Processing of millets helped release more nutrients and metabolites into the food products, though fermented millet would be recommended as an energy laden food source, rich in various phytochemicals of health benefitting nature.