Fat

Cereals are generally very low in fat, most containing only 2-4% (Tables 3-6). However, some types of maize and oats have more than 10% fat. The distribution of fat within the grain is variable. In oats the fat is distributed throughout the endosperm; in maize it is concentrated in the germ, from which it can be extracted after separation, while rice bran contains 15-20% oil depending on production conditions. Fat is often added in processing, for example in baked products.

Fatty acid composition Cereal fat is liquid at room temperature; it is high in unsaturates and is more correctly described as oil. The major fatty acids in cereal oils are oleic acid (monounsaturated), linoleic acid (polyunsaturated), and palmitic acid

Table 8 Amino-acid composition of sorghum and millets; representative values in grams per 100 g protein

Millets

Table 8 Amino-acid composition of sorghum and millets; representative values in grams per 100 g protein

Millets

Amino-acid

Sorghum

Pearl

Foxtail

Proso

Finger

Japanese

Fonio

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