Table 1 Fatty Acid Profile presented as of

Table 1. Fatty Acid Profile presented as % of the total fatty acids Sample/Fatty acids Doughnut Meat pie Hotdog C 8: 0 0. 32 ± 0. 05 ab 0. 24 ± 0. 03 b ND C 12: 0 0. 33 ± 0. 03 b 0. 86 ± 0. 16 a 0. 94 ± 0. 01 b 1. 31 ± 0. 11 a C 14: 0 0. 19 ± 0. 05 c 0. 87 ± 0. 06 b Beef roll Saturated fatty acids (SFA) 0. 24 ± 0. 02 b 0. 86 ± 0. 16 a 1. 31 ± 0. 11 a Jollof Rice Fried Rice ND 0. 40 ± 0. 07 a 0. 22 ± 0. 16 c 0. 23 ± 0. 02 c 1. 02 ± 0. 04 a 0. 84 ± 0. 02 b C 15: 0 0. 03 ± 0. 05 ND 0. 04 ± 0. 03 ND ND ND C 16: 0 38. 07 ± 0. 5 b 42. 20 ± 1. 1 a 40. 92 ± 0. 32 a 42. 70 ± 1. 10 a 35. 76 ± 0. 31 c 34. 7 ± 0. 4 c C 17: 0 0. 17 ± 0. 02 a ND 0. 10 ± 0. 07 b ND ND 0. 17 ± 0. 02 a C 18: 0 4. 52 ± 0. 07 b C 20: 0 0. 49 ± 0. 02 a 0. 20 ± 0. 28 b 0. 47 ± 0. 01 a 0. 20 ± 0. 28 b 0. 51 ± 0. 09 a 0. 49 ± 0. 02 a C 22: 0 0. 10 ± 0. 07 ND ND 0. 10 ± 0. 08 C 24: 0 0. 09 ± 0. 07 ND 0. 08 ± 0. 06 ND ND ND C 26: 0 0. 03 ± 0. 03 ND ND ND Total SFA 45. 09 ± 0. 1 b 49. 92 ± 0. 1 a C 14: 1 C 16: 1 cis ND 0. 27 ± 0. 06 c C 18: 1 cis 42. 62 ± 0. 57 a C 20: 1 cis 0. 01 b Total MUFA C 18: 2, cis 0. 20 ± 43. 1 ± 0. 2 b 5. 11 ± 0. 23 a 5. 28 ± 0. 02 a 4. 98 ± 0. 22 a 4. 3 ± 0. 1 b 42. 49± 0. 05 c 41. 20 ± 0. 04 c ND 0. 47 ± 0. 02 b 48. 05± 0. 05 a 48. 51± 0. 1 a Monounsaturated fatty acids (MUFA) ND ND 0. 21 ± 0. 03 c 0. 48 ± 0. 01 b ND 1. 49 ± 0. 06 a 0. 06 ± 0. 00 0. 20 ± 0. 09 c 38. 4 ± 0. 40 c 40. 74 ± 0. 15 b 43. 8 ± 0. 8 a 43. 1 ± 0. 4 a 0. 26 ± 0. 01 b 0. 4 ± 0. 2 a 45. 36 ± 0. 02 a 43. 74 ± 0. 2 b 11. 08 ± 0. 12 10. 6 ± 0. 17 ND 38. 87 ± 0. 07 d 9. 26 ± 0. 15 10. 32± 0. 32 0. 02 c 0. 02 a 0. 12 ± 38. 9 ± 0. 4 c 0. 09 c 41. 04 ± ND 0. 1 c 0. 2 d 39. 38 ± Polyunsaturated fatty acids (PUFA) 10. 5 ± 0. 09 10. 3 ± 0. 02 0. 03 b 0. 02 a C 18: 3 cis C 20: 2 cis C 20: 5 cis Total PUFA 0. 22 ± 0. 04 ND 9. 50 ± 0. 02 c 0. 39 ± ND ND 10. 7 ± 0. 01 b 0. 28 ± ND ND 10. 3 ± 0. 03 b C 18: 2, trans 0. 17 ± 0. 01 ND 0. 05 ± 0. 06 Total TFA P/S ratio* n 6/n 3 ratio** 0. 01 a ND 0. 21 26. 5 0. 06 c 0. 17 ± 0. 21 42 4. 51 ± 0. 23 b 0. 39 ± ND ND 10. 4 ± 0. 1 b Trans fatty acid (TFA) ND 0. 05 ± 0. 22 37. 5 ND 0. 22 26. 4 0. 17 c 0. 24 ± ND ND 11. 3 ± 0. 08 a 0. 31 ± 0. 01 b ND 0. 13 ± 0. 0 11. 04 ± 0. 04 a ND 0. 10 ± 0. 07 ND 0. 26 46 0. 10 ± 0. 07 b 0. 26 24. 1 Mean ± standard deviation of replicate analysis (n= 5) Values with the same superscripts within the column are not significantly different (p < 0. 001) *P / S ratio = ratio of poly-unsaturated to saturated fatty acids, the standard value is ≥ 0. 4 **n-3 / n-6 ratio = ratio of ώ-3 and ώ -6 fatty acids Israel Olusegun Otemuyiwa* et al. Fatty Acid, Carotenoid and Tocopherol Content of Some Fast Foods from a Nigerian Eatery. Journal of Food and Nutrition Research, 2013, Vol. 1, No. 5, 82 -86. doi: 10. 12691/jfnr-1 -5 -1 © The Author(s) 2013. Published by Science and Education Publishing.