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This study aimed at evaluating the fermention levels of pearl millet [Pennisetum Glaucum (L.) R. Br] stovers silage during storage based on pH evolution. A completely randomized experimental design in a 6×2×2 factorial scheme with three replications for each treatment was used to evaluate three factors (6 cultivars, 2 different cutting stages, and with or without salt addition to the cultivars). The silages were prepared in plastic bags and stored for 60 days at room temperature. The results revealed that the pH values of the treatments were significantly (P < 0.05) higher on the first day than in the other periods and a rapid drop in pH, with significant differences (P < 0.05), to levels below 4 was obtained on the third day of storage for the majority of local Sadoré and Siaka Millet silages (Niger). Four types of pH evolution were recorded and the variation was statistical significant among cultivars. Also, analysis of the relationships between pH, chemical composition parameters and In Vitro Digestibiliy of Organic Matter (IVDOM) showed that increasing pH values were associated with increasing Dry Matter content of stovers before silage (DM_BE), Dry Matter content of silages (DM_S), Neutral Detergent Fiber (NDF), Acid Detergent Fiber (ADF), Acid Detergent Lignin (ADL) values and decreasing Crude Protein (CP), Metabolizable Energy (ME), IVOMD, and Ash values. However, the pH values obtained for all silages showed that all the millet stovers used were suitable for silage. At the maturity stage, it is thus possible to use the grain for human consumption and to ensile the stovers for animal feed. This study also shows that monitoring the pH in the silo makes it possible to evaluate the quality of the fermentations to avoid losses on the farms.