Comparative Study on the Fatty Acid Profile of Three Local Food Condiments (Dawadawa, Ogiri Igbo and Ogiri Okpei) Sold in Aba, Abia State, Nigeria

In today's society, the risk of cardiovascular disease is steadily rising. The fatty acid composition three local fermented food condiments (dawadawa, ogiri igbo, and okpei) purchased from different markets in Aba, Nigeria, was studied using gas chromatography mass spectrometry (GCMS) order to look for alternative natural that are absorbed body without having many health implications. profiles revealed presence caproic all condiments, with dawadawa (0.916%), igbo (0.767%) okpei (6.167%). Linoelaidic observed be present dadwadawa (1.608%) (7.050%) only, while oleic only (0.901%). Both (2.939%) (1.419%) showed palmitoleic acid, isovaleic also both (2.298%) (12.307%) condiments. Butanoic (35.779%), palmitic (4%) 4-Methyloctanoic (1.491%) were found native devoid linoleic (omega-6 group) alpha-linolenic (omega-3 group). lipid profile differed significantly, a higher content than okpei.