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Lipid profile and fatty acid composition of finger millet (Eleusine coracana).

Mahadevappa, V. G. and Raina, P. L. (1978) Lipid profile and fatty acid composition of finger millet (Eleusine coracana). Journal of Food Science and Technology, India, 15 (3). 100-102, 19 ref..

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Abstract

Total lipids constituting 1.85-2.10% from 7 var. of finger millet (ragi, Eleusine coracana) were extracted with chloroform/methanol, purified, resolved by silicic acid column chromatography and analysed for component fatty acids. The total lipid consisted of 70-72% neutral lipids, mainly triglycerides and a small proportion of sterols, 10-12% glycolipids and 5-6% phospholipids. Proportions of lipid classes were similar in all 7 var. Chloroform-insoluble lipids constituted 8-10%. All classes of lipid contained 46-62% oleic acid, 8-27% linoleic acid, 20-35% palmitic acid, and traces of linolenic acid. Cv. within a sp. exhibited identical lipid profiles.

Item Type: Article
Uncontrolled Keywords: BREED-; millets, var. & lipids in finger; LIPIDS-; FATTY-ACIDS; millet lipids, var. & fatty acids in finger; MILLETS-; var. & lipids in finger millets
Subjects: 600 Technology > 08 Food technology > 19 Lipids-oils/fats
600 Technology > 08 Food technology > 21 Cereals > 05 Ragi (Finger Millet)
Divisions: Grain Science and Technology
Depositing User: Food Sci. & Technol. Information Services
Date Deposited: 07 Apr 2010 06:14
Last Modified: 07 Apr 2010 06:14
URI: http://ir.cftri.com/id/eprint/6506

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