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Dhindo and rice were cooked, and all the samples were evaluated for the nutritional contents. Dietary fiber was determined from the gravimetric method. The millet form of dhindo contained a high amount of dietary fiber, which was found to be 0.835 gm by the firewood method and 0.82 gm by LPG gas. Total carbohydrate, reducing sugar, and protein were determined from the UV visible spectrophotometer. Rice contained a high amount of total and reducing sugar and was found to be 31.8 mg/3 gm and 30.03 mg/3 gm by LPG and firewood, respectively,
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