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

  • Abd El-Moneim M.R. AFIFY Cairo University, Faculty of Agriculture, Department of Biochemistry, P. Box 12613, Gamma st, Giza, Cairo
  • Hossam Saad El-BELTAGI National Research Centre, Pharmaceutical Sciences Div., Medicinal and Aromatic Plants Dept., Dokki,12311, Cairo
  • Samiha M. ABD EL-SALAM Food Technology Research Institute, Agricultural Research Center, Department of Crops Technology
  • Azza A. OMRAN Agricultural Research Center, Food Technology Research Institute, Department of Crops Technology

Abstract

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.

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Author Biographies

Abd El-Moneim M.R. AFIFY, Cairo University, Faculty of Agriculture, Department of Biochemistry, P. Box 12613, Gamma st, Giza, Cairo
Department of Biochemistry, Faculty of Agriculture, Cairo University
Hossam Saad El-BELTAGI, National Research Centre, Pharmaceutical Sciences Div., Medicinal and Aromatic Plants Dept., Dokki,12311, Cairo
Department of Biochemistry, Faculty of Agriculture, Cairo University
Samiha M. ABD EL-SALAM, Food Technology Research Institute, Agricultural Research Center, Department of Crops Technology
Department of Crops Technology, Food Technology Research Institute, Agricultural Research Center
Azza A. OMRAN, Agricultural Research Center, Food Technology Research Institute, Department of Crops Technology
Department of Crops Technology, Food Technology Research Institute, Agricultural Research Center
Published
2012-05-14
How to Cite
AFIFY, A. E.-M. M., El-BELTAGI, H. S., ABD EL-SALAM, S. M., & OMRAN, A. A. (2012). Oil and Fatty Acid Contents of White Sorghum Varieties under Soaking, Cooking, Germination and Fermentation Processing for Improving Cereal Quality. Notulae Botanicae Horti Agrobotanici Cluj-Napoca, 40(1), 86-92. https://doi.org/10.15835/nbha4017585
Section
Research Articles

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