Phosphorus application affects the nutritional quality of millet grain in the Sahel

The application of phosphorus (P) and crop residues (CR) to acid sandy soils of the Sahel has been shown to increase yields of pearl millet (Pennisetum glaucum L.) several-fold. Information is lacking, however, about possible detrimental effects of such yield-enhancing amendments on grain quality, in particular the bioavailability of zinc (Zn) as defined by the phytate:zinc molar ratio (PZMR) and the concentrations of calcium, micronutrients, and protein. To determine the effects of CR and P on grain quality, millet seeds taken from the grain stores of 14 farmers and from a 2-yr on-station fertilizer experiment were analyzed for macronutrients, Zn, copper, iron, and phytate-P. The on-station experiment comprised four millet lines, P applied at 0 and 13 kg ha(-1), and CR applied at 500 and 2000 kg ha(-1) as surface mulch or ash. Grain from farmers' unfertilized millet had PZMRs ranging from 15 to 30. Application of P increased the concentrations of phytic acid in the grain between 25 and 29% and decreased Zn concentrations between 6 and 11%. The reasons for this were greater P uptake and a dilution of Zn by the large yield increases after P application. Phosphorus application decreased protein concentrations in both years, and increased the PZMRs from 20 to 25 in 1992 and from 21 to 29 in 1993. Although CR markedly increased millet yield, their application had little effect on PZMRs. While PZMRs above 15 are generally considered critical for Zn nutrition of humans, meat consumption and traditional practices of millet processing may increase Zn bioavailability in local dishes. Further studies of full diets are therefore needed, particularly among rural groups at particularly high risk of Zn deficiency such as nursing women and small children before definitive conclusions can be drawn about the effects of P fertilizer application to millet on the nutritional status of farmers in the Sahel. (C) 1998 Elsevier Science B.V. All rights reserved.