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

The changes in lipid and fatty acid contents after soaking, cooking, germination and fermentation of three white sorghum varieties were 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 of raw 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’ was the highest variety in oleic acid while ‘Shandaweel-6’ was the highest variety in palmitic, stearic, linolenic, arachidic, eicosenoic acid and total saturated fatty acids. ‘Giza-15’ was the highest variety in palmitoleic, linoleic, total unsaturated fatty acids and ratio of unsaturated to saturated fatty acids. Fatty acids relative percentage changed after soaking, cooking, germination and fermentation.