Fatty acid and Volatile profiling of Sorghum and Millet

Food is one of the basic necessities of mankind and is obtained from different sources such as cereals, meat, vegetables, fruits, milk and milk products.Cereals represent major staple foods and cheapest source of energy, carbohydrates, protein, micronutrients and fiber to the human diet in developing countries. Sorghum and millet are vital for the existence of food security and considered superior than other cereals particularly millet as best grown under harsh and severe environmental conditions with little input during growth. Sorghum and millet are important food staples in semi-arid tropics of Asia and Africa. Sorghum and millet are cereal grains that have prospective to be used as substitute to wheat flour for celiac patients. These are considered as the good source of many important and essential fatty acids. The volatile profiling of these two important crops is comparable to other cereals as well. The present study was an effort to explore biochemical composition of commercially available sorghum and millet varieties with special reference to their fatty acid and volatile profiling. Chemical composition of sorghum and millet was determined according to respective methods.