Table 5.

Saturated fatty acid (SFA) composition of sample expressed as % of total fatty acids.

Sample	Saturated Fatty Acid Content (%)
	C4:0	C6:0	C8:0	C10:0	C12:0	C14:0	C16:0	C18:0	C20.0	C22:0	C24:0
Flour Composites
LF	0.15 ± 0.01 a	0.24 ± 0.01 a	0.31 ± 0.01 a	0.24 ± 0.01 a	0.30 ± 0.01 a	1.23 ± 0.03 a	21.38 ± 1.21 a	5.50 ± 0.21 a	1.67 ± 0.04 a	1.40 ± 0.03 a	0.53 ± 0.02 a
WF	0.68 ± 0.03 b	0.72 ± 0.04 b	0.21 ± 0.01 b	0.08 ± 0.002 b	0.24 ± 0.01 b	1.12 ± 0.02 b	22.44 ± 1.25 b	12.20 ± 0.65 b	0.51 ± 0.02 b	0.15 ± 0.01 b	0.33 ± 0.01 b
WFL10	0.64 ± 0.03 b	0.56 ± 0.03 c	0.23 ± 0.01 b	0.10 ± 0.005 b	0.25 ± 0.01 b	1.15 ± 0.02 b,c	21.93 ± 1.20 b	12.07 ± 0.62 b	0.71 ± 0.03 c	1.07 ± 0.02 c	0.37 ± 0.02 b
WFL20	0.41 ± 0.02 c	0.41 ± 0.02 d	0.26 ± 0.02 c	0.13 ± 0.005 c	0.26 ± 0.01 b	1.17 ± 0.02 c	21.71 ± 1.17 a,b	11.44 ± 0.58 c	0.79 ± 0.04 c	1.14 ± 0.03 c	0.38 ± 0.02 b
WFL30	0.25 ± 0.01 d	0.35 ± 0.02 e	0.28 ± 0.02 c	0.18 ± 0.01 d	0.28 ± 0.02 a,b	1.21 ± 0.02 a	21.52 ± 1.15 a	10.36 ± 0.55 c	0.91 ± 0.04 d	1.24 ± 0.04 d	0.43 ± 0.02 c
Composite Breads
WB	0.36 ± 0.02 a	0.30 ± 0.02 a	0.17 ± 0.01 a	0.05 ± 0.001 a	0.27 ± 0.01 a	1.14 ± 0.04 a	22.52 ± 1.25 a	15.01 ± 0.80 a	0.38 ± 0.02 a	0.11 ± 0.005 a	0.18 ± 0.01 a
WBL10	0.35 ± 0.01 a	0.22 ± 0.01 b	0.19 ± 0.01 a,b	0.08 ± 0.002 a	0.27 ± 0.01 a	1.15 ± 0.05 a	22.14 ± 1.22 a	11.85 ± 0.75 b	0.55 ± 0.03 b	0.16 ± 0.01 b	0.31 ± 0.02 b
WBL20	0.32 ± 0.01 a	0.20 ± 0.01 b	0.20 ± 0.01 a,b	0.15 ± 0.005 b	0.23 ± 0.01 a	1.18 ± 0.05 a	21.82 ± 1.07 b	10.60 ± 0.60 b	1.10 ± 0.05 c	1.07 ± 0.01 a	0.33 ± 0.02 b
WBL30	0.25 ± 0.01 b	0.14 ± 0.01 c	0.22 ± 0.01 b	0.23 ± 0.01 c	0.19 ± 0.01 b	1.21 ± 0.06 b	21.75 ± 1.06 b	9.12 ± 0.55 c	1.41 ± 0.06 d	1.15 ± 0.01 b	0.49 ± 0.03 c

^a–d A t-test was used to compare the mean differences registered among samples; data within the same column sharing different superscripts are significantly different (p < 0.05) flour composites.