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Table 4 Fatty acid profile (%) of therapeutic complementary foods

From: Nutritional, antioxidant and organoleptic properties of therapeutic-complementary-food formulated from locally available food materials for severe acute malnutrition management

Samples OG P0 P1 P2 P3
Saturated fatty acids (SFA)
Caprylic acid 0.00a 0.00a 0.00a 0.00a 0.00a
Capric acid 0.00a 0.00a 0.00a 0.00a 0.00a
Lauric acid 0.00a 0.00a 0.00a 0.00a 0.00a
Myristic acid 0.32c 0.32c 0.36b 0.31c 0.76a
Palmitic acid 25.89a 13.10b 12.21e 12.77c 12.55d
Margaric acid 0.05b 0.05b 0.06b 0.05b 0.12a
Stearic acids 3.62d 4.13c 6.14a 6.15a 5.32b
Behenic acid 0.52c 0.51c 0.58b 0.49c 1.25a
Lignoceric acid 0.07b 0.07b 0.08b 0.07b 0.18a
Arachidic acid 0.27b 0.08c 0.03d 0.77a 0.00e
ƩSFA 30.74a 18.98e 19.73d 20.61b 20.18c
Monounsaturated fatty acids (MUFA)
Palmitoleic acid 1.40a 0.80d 0.90c 0.77e 0.95b
Oleic acid 24.25e 46.15a 44.21d 44.40c 44.97b
Erucic acid 0.38c 0.37c 0.43b 0.36c 0.91a
ƩMUFA 26.03d 47.32a 45.54c 45.53c 46.83b
Polyunsaturated fatty acids (PUFA)
Linoleic acid 39.83a 25.34b 23.21e 24.37d 24.57c
Linolenic acid 3.24e 8.21c 11.35a 9.57b 8.13d
Arachidonic acid 0.09b 0.09b 0.10b 0.08b 0.21a
ƩPUFA 43.16a 33.64c 34.66b 34.02d 32.91e
MUFA/PUFA 0.60c 1.40a 1.31b 1.33b 1.42a
PUFA/SFA 1.40d 1.77b 1.75b 3.95a 1.63c
(PUFA + MUFA)/SFA 2.25e 4.26b 4.06c 6.23a 3.95d
  1. Mean values with the different superscript within the same row are significantly different from each other (p ≤ 0.05)
  2. Keys: P0 = Full fat milk 30%, peanut 25%, soybean oil 15%, sugar 28%, mineral mix 2%, P1 = Orange-fleshed sweet potato 26.5%, sorghum 26.5%, full fat milk 30%, soybean oil 5%, sugar 10%, moringa leaves 2%), P2 = Soycake 15%, Orange fleshed sweet potato 26.5%, sorghum 26.5%, full fat milk 15%, soybean oil 5%, sugar 10%, moringa leaves 2%, P3 = Soycake 30%, Orange fleshed sweet potato 26.5%, sorghum 26.5%, soybean oil 5%, sugar 10%, moringa leaves 2%) and OG (100% sorghum)