Fatty acids

Amaranth flour

Corn flour

Crackers

Control

Formula 3

Tortilla

Control

Formula 2

Myrsitic

0.18

-

-

0.11

-

0.15

Pentadecanoic

0.07

-

-

0.03

-

0.09

Palmitic

17.04

12.58

10.70

8.70

13.81

13.35

Palmitoleic

0.18

0.18

0.11

0.10

0.15

0.16

Heptadecanoic

0.17

0.11

0.13

0.13

1.09

0.15

Heptadecenoic

0.09

0.05

0.06

0.03

0.04

0.04

Stearic

3.41

2.59

3.27

3.35

3.42

5.39

Oleic

22.6

35.58

27.49

26.57

33.82

27.11

Linoleic

43.29

46.18

56.35

51.04

45.08

44.26

Linolenic

1.16

1.45

0.33

0.91

1.35

1.07

Eicosenoic

0.30

0.39

0.21

0.19

0.37

0.33

Arachidic

0.85

0.68

0.76

0.51

0.67

0.92

Behenic

0.34

0.21

0.59

0.62

0.20

0.32

Docosadienoic

8.45

-

-

6.30

-

5.15

Docosatrienoic

0.78

-

-

0.52

-

0.40

Docosatetraenoic

0.83

-

-

0.74

-

0.80

Lignoceric

0.26

-

-

0.15

-

0.31

Total saturated (TS)

22.32

16.17

15.45

13.59

19.19

20.68

Total unsaturated (TU)

77.68

83.83

84.55

86.40

80.81

79.32