Fatty Acids and Grain Macronutrients of Some Pennisetum glaucum Genotypes.

This article discusses the potential of Pennisetum glaucum (pearl millet) as a replacement crop for cereals due to its resistance to abiotic stresses and its nutritional value. The study focuses on the oil content and fatty acid composition of different genotypes of P. glaucum. The results show that P. glaucum grains have a lower carbohydrate content compared to conventional cereals, but a higher protein content. The primary fatty acids in P. glaucum grains are linoleic acid, oleic acid, and palmitic acid. The oil content and fatty acid composition vary among different genotypes of P. glaucum. The document also provides information on the macro element content of the seeds and describes the methods used for analysis. [Extracted from the article]