Preparation, Characterization, and Nutritional Analysis of Napham: An Indian Traditional Smoke-Dried-Fermented Fish Paste

Table 5

Fatty acid composition (% of total fatty acids) of Napham.

Fatty acids	Content (%)
Lauric acid (C12 : 0)	0.44 ± 0.008
Myristic acid (C14 : 0)	1.82 ± 0.019
Pentadecylic acid (C15 : 0)	1.12 ± 0.012
Palmitic acid (C16 : 0)	30.20 ± 0.145
Stearic acid (C18 : 0)	9.15 ± 0.081
Arachidic acid (C20 : 0)	0.48 ± 0.027
Behenic acid (C22 : 0)	0.33 ± 0.032
Lignoceric acid (C24 : 0)	0.19 ± 0.027
Palmitoleic acid (C16 : 1)	6.31 ± 0.040
Oleic acid (C18 : 1n9c)	22.02 ± 0.033
Cetoleic acid (C20 : 1n9)	0.42 ± 0.025
Linoleic acid (C18 : 2n6c)	10.10 ± 0.002
Gamma linolenic acid (C18 : 3n6)	0.60 ± 0.010
Alpha linolenic acid (C18 : 3n3)	9.90 ± 0.012
Dihomo-gamma-linolenic acid (C20 : 3n6)	0.73 ± 0.002
Eicosatrienoic acid (C20 : 3n3)	0.46 ± 0.021
Arachidonic acid (C20 : 4n6)	4.65 ± 0.031
Eicosapentaenoic acid (C20 : 5n3)	1.08 ± 0.007
Docosahexaenoic acid (C22 : 6n3)	3.44 ± 0.036
TSFA	43.74 ± 0.136
TMUFA	28.74 ± 0.032
TPUFA	27.51 ± 0.168

values are mean ± SD; TSFA = total saturated fatty acid; TMUFA = total monounsaturated fatty acid; TPUFA = total polyunsaturated fatty acid.