. 2013 Oct 21;1(6):452–463. doi: 10.1002/fsn3.70

Table 5.

Fatty acid (% fatty acid) of raw, germinated, and fermented Moringa oleifera seed flour

Fatty acids	RMO	GMO	FMO
Saturated fatty acids
Myristic acid	0.57 ± 0.00^a	0.42 ± 0.01^b	0.44 ± 0.01^b
Palmitic acid	13.48 ± 0.00^c	14.01 ± 0.01^b	14.50 ± 0.00^a
Stearic acid	12.62 ± 0.01^b	13.57 ± 0.03^a	13.52 ± 0.01^a
Behenic acid	0.16 ± 0.00^a	0.13 ± 0.00^a	0.20 ± 0.06^a
Arachidic acid	ND	ND	ND
Total	26.83 ± 0.01	28.13 ± 0.05	28.66 ± 0.08
Poly unsaturated fatty acids
Linolenic acid	0.18 ± 0.00^b	0.13 ± 0.01^c	0.32 ± 0.01^a
Linoleic acid	58.79 ± 0.02^c	60.70 ± 0.01^b	62.05 ± 0.01^a
Arachidonic acid	ND	ND	ND
Total	58.97 ± 0.00	60.83 ± 0.02	62.37 ± 0.02
Mono unsaturated fatty acids
Palmitoleic acid	0.36 ± 0.00^a	0.26 ± 0.00^b	0.22 ± 0.00^c
Oleic acid	13.18 ± 0.00^a	10.25 ± 0.03^b	8.32 ± 0.02^c
Total	13.54 ± 0.00^a	10.51 ± 0.03^b	8.54 ± 0.02^c
P:S	2.19	2.16	2.18

Values are means (±SEM) of triplicate samples; means with different superscripts in the same row show significant difference (P < 0.05). ND, not detected; RMO, raw M. oleifera flour; GMO, germinated M. oleifera flour; FMO, fermented M. oleifera flour; P, phosphorus; S, sulfur.