Rancidity development in millet species stored in different storage conditions and evaluation of free fatty acids content in tested samples.

Rancidity development was studied in 22 samples of selected millet species (Panicum miliaceum, Setaria italica, Pennisetum americanum, Echinochloa frumentacea and Eleusine coracana). Fat content was evaluated in the foxtail millet (Setaria italica) and proso millet (Panicum miliaceum) varieties. The effects of different storing conditions, three processing designs (flour, groats and whole grains) and the content of unsaturated fatty acids on the development of rancidity have been studied. Changes during the 16-week storage period were evaluated as titratable acidity, using a slightly modified standard method for titration according to the Czech State Norm (CSN) 56 0512-9. The most significant changes were found in processed grains, especially in groats. Great differences were found between storing conditions and titratable acidity almost doubled in laboratory conditions. The highest changes appeared in whole grains of pearl millet (Pennisetum americanum) sample; on the other hand, the measured titratable acidity of whole grains in foxtail millet (Setaria italica) oscillated only a little. Main fatty acids presented in millets were linoleic, oleic, and palmitic. Unsaturated fatty acids were in higher amount than saturated fatty acids.

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