Table 1 Fatty acids of Raw and fermented Pearl millet grains stored under various storage temperatures and periods.

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

Compounds	Relative percentage (%) at 5 °C
	0th day		60th day		120th day
	R	F	R	F	R	F
α-Linolenic acid (C18:3n3)	2.36 ± 0.01^aAx	2.45 ± 0.02^aAy	2.2 ± 0.01^bAx	2.39 ± 0.01^bAy	2.21 ± 0.00^cAx	2.18 ± 0.01^cAy
Arachidic acid (C20:0)	0.62 ± 0.1^aAx	0.6 ± 0.01^aAx	0.59 ± 0.03^aAx	0.59 ± 0.01^aAx	0.58 ± 0.01^aAx	0.56 ± 0.01^aAx
Behenic acid (C22:0)	0.31 ± 0.01^aAx	0.19 ± 0.01^aAy	0.18 ± 0.01^bAx	0.18 ± 0.01^bAy	0.18 ± 0.01^cAx	0.17 ± 0.01^cAy
Butyric acid (C4:0)	0.03 ± 0.01^aAx	0.02 ± 0.01^aAy	0.03 ± 0.01^aAx	0.02 ± 0.01^aAy	0.12 ± 0.01^bAx	0.06 ± 0.01^bAy
Caproic acid (C6:0)	0.03 ± 0.01^aAx	0.02 ± 0.01^aAx	0.03 ± 0.01^aAx	0.02 ± 0.01^aAx	0.03 ± 0.01^bAx	0.06 ± 0.01^bAx
cis-10-Heptadecanoic acid (C17:1)	n.d.	0.02 ± 0.01^{a, ABy}	n.d.	0.02 ± 0.01^bABy	n.d.	n.d.
cis-11,14,17-Eicosatrienoic acid (C20:3n3)	n.d.	n.d.	n.d.	n.d.	n.d.	n.d.
cis-11,14-Eicosadienoic acid (C20:2)	0.15 ± 0.01^aAx	n.d.	n.d.	0.01 ± 0.02^bAy	0.03 ± 0.01^aAx	n.d.
cis-11-Eicosenoic acid (C20:1)	0.41 ± 0.01^aAx	0.27 ± 0.01^aAy	0.27 ± 0.02^bAx	0.26 ± 0.01^bAy	0.24 ± 0.01^cAx	n.d.
Elaidic acid (C18:1n9t)	n.d.	n.d.	n.d.	n.d.	n.d.	n.d.
Erucic acid (C22:1n9)	1.56 ± 0.01^aAx	n.d.	n.d.	n.d.	n.d.	n.d.
gamma-Linolenic acid (C18:3n6)	n.d.	n.d.	n.d.	n.d.	n.d.	n.d.
Lignoceric acid (C24:0)	0.21 ± 0.01^aAx	0.12 ± 0.01^aAy	0.13 ± 0.01^bAx	0.13 ± 0.01^bAy	0.13 ± 0.01^bAx	0.12 ± 0.02^bAy
Linoleic acid (C18:2n6c)	44.04 ± 0.02^aAx	45.1 ± 0.01^aAy	44.6 ± 0.06^bAx	44.9 ± 0.01^bAy	44.48 ± 0.1^bAx	45.23 ± 0.01^bAy
Margaric acid (C17:0)	n.d.	n.d.	0.05 ± 0.01^bAx	0.04 ± 0.01^bAx	0.04 ± 0.02^bAx	0.04 ± 0.01^bAx
Myristic acid (C14:0)	0.03 ± 0.01^aAx	0.03 ± 0.01^aAx	n.d.	0.02 ± 0.01^bAx	n.d.	0.02 ± 0.01^bAx
Myristoleic acid (C14:1)	0.04 ± 0.01^aAx	n.d.	n.d.	n.d.	n.d.	n.d.
Nervonic acid (C24:1)	n.d.	n.d.	0.04 ± 0.01^bAx	n.d.	n.d.	n.d.
Oleic acid (C18:1n9c)	28.9 ± 0.01^aAx	29.91 ± 0.02^aAy	30.17 ± 0.01^bAx	30.08 ± 0.01^bAy	30.22 ± 0.02^bAx	30.22 ± 0.01^bAx
Palmitic acid (C16:0)	18.48 ± 0.01^aAx	18.38 ± 0.01^aAy	18.77 ± 0.03^bAx	18.44 ± 0.01^bAy	18.81 ± 0.01^bAx	18.49 ± 0.01^bAy
Palmitoleic acid (C16:1)	n.d.	0.11 ± 0.01^aAy	0.1 ± 0.02^bAx	0.1 ± 0.01^bAy	0.09 ± 0.01^bAx	0.1 ± 0.01^bAy
Stearic acid (C18:0)	2.8 ± 0.01^aAx	0.78 ± 0.01^aAy	2.85 ± 0.01^bAx	2.79 ± 0.00^bAy	2.82 ± 0.01^cAx	2.75 ± 0.02^cAy
Tricosanoic acid (C23:0)	n.d.	n.d.	n.d.	n.d.	n.d.	n.d.

Compounds	Relative percentage (%) at 25 °C
	0th day		60th day		120th day
	R	F	R	F	R	F
α-Linolenic acid (C18:3n3)	2.36 ± 0.01^aBx	2.45 ± 0.02^aBy	2.33 ± 0.03^bBx	2.35 ± 0.02^bBy	2.23 ± 0.01^cBx	2.47 ± 0.01^cBy
Arachidic acid (C20:0)	0.62 ± 0.1^aAx	0.6 ± 0.01^aAx	0.56 ± 0.01^aAx	0.58 ± 0.01^aAx	0.55 ± 0.03^aAx	0.53 ± 0.01^aAx
Behenic acid (C22:0)	0.31 ± 0.01^aAx	0.19 ± 0.01^aAy	0.17 ± 0.01^bAx	0.17 ± 0.01^bAy	0.18 ± 0.01^cAx	0.22 ± 0.01^cAy
Butyric acid (C4:0)	0.03 ± 0.01^aBx	0.02 ± 0.01^aBy	0.03 ± 0.01^aBx	0.03 ± 0.01^aBy	0.04 ± 0.01^bBx	0.35 ± 0.01^bBy
Caproic acid (C6:0)	0.03 ± 0.01^aAx	0.02 ± 0.01^aAx	0.03 ± 0.02^aAx	0.03 ± 0.01^aAx	0.05 ± 0.01^bAx	0.04 ± 0.01^bAx
cis-10-Heptadecanoic acid (C17:1)	n.d.	0.02 ± 0.01^aAy	n.d.	n.d.	n.d.	n.d.
cis-11,14,17-Eicosatrienoic acid (C20:3n3)	n.d.	n.d.	0.04 ± 0.01^aAB	n.d.	n.d.	n.d.
cis-11,14-Eicosadienoic acid (C20:2)	0.15 ± 0.01^aBx	n.d.	n.d.	n.d.	0.06 ± 0.02^aBx	0.11 ± 0.01^aBy
cis-11-Eicosenoic acid (C20:1)	0.41 ± 0.01^aAx	0.27 ± 0.01^aAy	0.24 ± 0.02^bAx	0.28 ± 0.01^bAy	n.d.	0.24 ± 0.01^cAy
Elaidic acid (C18:1n9t)	n.d.	n.d.	n.d.	n.d.	n.d.	0.08 ± 0.01^bBx
Erucic acid (C22:1n9)	1.56 ± 0.01^aBx	n.d.	0.03 ± 0.01^bBx	0.03 ± 0.01^bBy	n.d.	n.d.
gamma-Linolenic acid (C18:3n6)	n.d.	n.d.	n.d.	n.d.	n.d.	n.d.
Lignoceric acid (C24:0)	0.21 ± 0.01^aAx	0.12 ± 0.01^aAy	0.12 ± 0.01^bAx	0.12 ± 0.01^bAy	0.11 ± 0.01^bAx	0.1 ± 0.01^bAy
Linoleic acid (C18:2n6c)	44.04 ± 0.02^aAx	45.1 ± 0.01^aAy	44.84 ± 0.01^bAx	45.24 ± 0.02^bAy	45.13 ± 0.01^bAx	45.33 ± 0.01^bAy
Margaric acid (C17:0)	n.d.	n.d.	0.04 ± 0.01^bAx	0.04 ± 0.01^bAx	0.04 ± 0.03^bAx	0.04 ± 0.01^bAx
Myristic acid (C14:0)	0.03 ± 0.01^aAx	0.03 ± 0.01^aAx	n.d.	n.d.	n.d.	0.02 ± 0.01^bAx
Myristoleic acid (C14:1)	0.04 ± 0.01^aAx	n.d.	n.d.	n.d.	n.d.	n.d.
Nervonic acid (C24:1)	n.d.	n.d.	n.d.	n.d.	n.d.	n.d.
Oleic acid (C18:1n9c)	28.9 ± 0.01^aBx	29.91 ± 0.02^aBy	29.84 ± 0.01^bBx	29.82 ± 0.01^bBy	30.17 ± 0.02^bBx	29.3 ± 0.01^bBy
Palmitic acid (C16:0)	18.48 ± 0.01^aAx	18.38 ± 0.01^aAy	18.78 ± 0.02^bAx	18.42 ± 0.01^bAy	18.61 ± 0.01^bAx	18.45 ± 0.00^bAy
Palmitoleic acid (C16:1)	n.d.	0.11 ± 0.01^aAy	0.11 ± 0.02^bAx	0.1 ± 0.01^bAy	0.09 ± 0.01^bAx	0.09 ± 0.1^bAy
Stearic acid (C18:0)	2.8 ± 0.01^aBx	0.78 ± 0.01^aBy	2.8 ± 0.01^bBx	2.78 ± 0.01^bBy	2.72 ± 0.01^cBx	2.63 ± 0.01^cBy
Tricosanoic acid (C23:0)	n.d.	n.d.	0.04 ± 0.01^bBx	n.d.	n.d.	n.d.

Compounds	Relative percentage (%) at 45 °C
	0th day		60th day		120th day
	R	F	R	F	R	F
α-Linolenic acid (C18:3n3)	2.36 ± 0.01^aCx	2.45 ± 0.02^aCy	2.26 ± 0.00^bCx	2.23 ± 0.0^bCy	2.23 ± 0.0^cCx	n.d.
Arachidic acid (C20:0)	0.62 ± 0.1^aAx	0.6 ± 0.01^aAx	0.57 ± 0.01^aAx	0.58 ± 0.02^aAx	0.52 ± 0.01^aAx	0.61 ± 0.01^aAx
Behenic acid (C22:0)	0.31 ± 0.01^aAx	0.19 ± 0.01^aAy	0.16 ± 0.01^bAx	0.17 ± 0.01^bAy	0.23 ± 0.01^cAx	0.19 ± 0.01^cAy
Butyric acid (C4:0)	0.03 ± 0.01^aCx	0.02 ± 0.01^aCy	0.02 ± 0.01^aBx	0.06 ± 0.01^aBy	0.64 ± 0.01^aCx	n.d.
Caproic acid (C6:0)	0.03 ± 0.01^aAx	0.02 ± 0.01^aAx	0.02 ± 0.02^aAx	0.03 ± 0.01^aAx	0.04 ± 0.01^bAx	0.05 ± 0.01^bAx
Cis-10-Heptadecanoic acid (C17:1)	n.d.	0.02 ± 0.01^aBy	n.d.	n.d.	n.d.	0.03 ± 0.01^bBy
Cis-11,14,17-Eicosatrienoic acid (C20:3n3)	n.d.	n.d.	n.d.	n.d.	n.d.	n.d.
Cis-11,14-Eicosadienoic acid (C20:2)	0.15 ± 0.01^{a, ABx}	n.d.	n.d.	n.d.	0.14 ± 0.01^{aAB, x}	n.d.
Cis-11-Eicosenoic acid (C20:1)	0.41 ± 0.01^aBx	0.27 ± 0.01^aBy	0.25 ± 0.03^bBx	0.23 ± 0.01^bBy	0.27 ± 0.01^cBx	2.29 ± 0.01^cBy
Elaidic acid (C18:1n9t)	n.d.	n.d.	n.d.	n.d.	0.1 ± 0.00^bCx	n.d.
Erucic acid (C22:1n9)	1.56 ± 0.01^aCx	n.d.	n.d.	n.d.	n.d.	n.d.
Gamma-Linolenic acid (C18:3n6)	n.d.	n.d.	n.d.	n.d.	0.02 ± 0.01^bBx	n.d.
Lignoceric acid (C24:0)	0.21 ± 0.01^aAx	0.12 ± 0.01^aAy	0.12 ± 0.01^bAx	0.12 ± 0.01^bAy	0.1 ± 0.01^bAx	0.13 ± 0.01^bAy
Linoleic acid (C18:2n6c)	44.04 ± 0.02^aAx	45.1 ± 0.01^aAy	45.3 ± 0.1^bAx	45.21 ± 0.01^bAy	45.07 ± 0.01^bAx	44.79 ± 0.02^bAy
Margaric acid (C17:0)	n.d.	n.d.	0.04 ± 0.01^bAx	0.04 ± 0.01^bAx	0.04 ± 0.00^bAx	0.05 ± 0.01^bAx
Myristic acid (C14:0)	0.03 ± 0.01^aAx	0.03 ± 0.01^aAx	0.02 ± 0.02^bAx	n.d.	n.d.	0.03 ± 0.01^bAx
Myristoleic acid (C14:1)	0.04 ± 0.01^aAx	n.d.	n.d.	n.d.	n.d.	n.d.
Nervonic acid (C24:1)	n.d.	n.d.	n.d.	n.d.	n.d.	n.d.
Oleic acid (C18:1n9c)	28.9 ± 0.01^aAx	29.91 ± 0.02^aAy	29.99 ± 0.02^bAx	30.29 ± 0.01^bAy	29.48 ± 0.01^bAx	30.54 ± 0.01^bAy
Palmitic acid (C16:0)	18.48 ± 0.01^aBx	18.38 ± 0.01^aBy	18.39 ± 0.01^bBx	18.22 ± 0.01^bBy	18.38 ± 0.04^bBx	18.42 ± 0.01^bBy
Palmitoleic acid (C16:1)	n.d.	0.11 ± 0.01^aAy	0.1 ± 0.01^bAx	0.1 ± 0.01^bAy	0.1 ± 0.01^bAx	0.09 ± 0.01^bAy
Stearic acid (C18:0)	2.8 ± 0.01^aBx	0.78 ± 0.01^aBy	2.74 ± 0.02^bBx	2.74 ± 0.01^bBy	2.63 ± 0.00^cBx	2.78 ± 0.01^cBy
Tricosanoic acid (C23:0)	n.d.	n.d.	0.02 ± 0.01^bBx	n.d.	n.d.	0.02 ± 0.01^cBy

Means followed by the same lowercase letters on the same column (among storage days) and means followed by the same uppercase letters on the same row (among storage temperatures) among the raw (x) and fermented (y) values do not differ significantly by the Tukey test (p ≥ 0.05). n.d.-not detec.

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Table 1 Fatty acids of Raw and fermented Pearl millet grains stored under various storage temperatures and periods.

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