Fatty acid profiling for discriminating fermented and non-fermented pearl millet (Pennisetum glaucum L.) grains under different storage temperatures.

ABSTRACT: Fatty acids (FAs) are the building block of fats or lipids and the key indicator for rancidity during grain storage. The pearl millet grains were subjected to lactobacillus (LAB) fermentation and changes in their fatty acid profile with respect to different storage conditions were analysed. This study scrutinized the effect of storage period and temperature (5, 25, and 45 °C) on the fatty acid profile of raw and fermented pearl millet grains stored for 120 days through the FA analysis. A total of 23 FA compounds were identified in raw and fermented grains during storage. The predominant FAs identified in both the control and fermented pearl millet grains are linoleic, oleic, palmitic, alpha-linolenic, and stearic acids. Multivariate data analysis shows that the oPLS-DA and sPLS-DA could di

SUBMITTER: Selvan SS 

PROVIDER: S-EPMC12488892 | biostudies-literature | 2025 Oct

REPOSITORIES: biostudies-literature