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

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 distinctly classify the fatty acid data as compared to PLS-DA with respect to various storage conditions. A high value of the variable importance in projection score (VIP > 1) indicates a significant contribution of the FAs to cluster separation. The idea of the FA analysis at a particular time period will be helpful for the endorsement of applicable remedial measures so as to minimize grain quality loss and recommend a use-by-date.