Oil and Fatty Acid Contents of White Sorghum Varieties under Soaking, Cooking, Germination and Fermentation Processing for Improving Cereal Quality

• Main Authors: Abd El-Moneim M.R. AFIFY, Hossam Saad El-BELTAGI, Samiha M. ABD EL-SALAM, Azza A. OMRAN
• Format: Article
• Language: English
• Published: AcademicPres 2012-05-01
• Series: Notulae Botanicae Horti Agrobotanici Cluj-Napoca
• Online Access: http://www.notulaebotanicae.ro/index.php/nbha/article/view/7585

The changes in lipid and fatty acid contents after soaking, cooking, germination and fermentation of three white sorghum varietieswere studied to improve cereal quality. The results revealed that oil in raw sorghum varieties ranged from 3.58 to 3.91%, respectively and‘Dorado’ represents the highest variety in oil content. As general trend after germination, oil content was decreased. Fatty acid contents ofraw sorghum contains palmitic (12.10 to 13.41%), palmitoleic (0.47 to 1.31%), stearic (1.13 to 1.36%), oleic (33.64 to 40.35%), linoleic(42.33 to 49.94%), linolenic (1.53 to 1.72%), arachidic (0.10 to 0.18%) and eicosenoic acid (0.24 to 0.39% of total lipid). ‘Dorado’ wasthe highest variety in oleic acid while ‘Shandaweel-6’ was the highest variety in palmitic, stearic, linolenic, arachidic, eicosenoic acid andtotal saturated fatty acids. ‘Giza-15’ was the highest variety in palmitoleic, linoleic, total unsaturated fatty acids and ratio of unsaturatedto saturated fatty acids. Fatty acids relative percentage changed after soaking, cooking, germination and fermentation.