### Fatty Acid Profile
Moreover, pea, followed by soybean, was characterized by the high contents of n3 PUFA, while chickpea had the lowest values. These results are in agreement with those previously reported by [PERSON] et al. [99]. The findings of this study regarding the fatty acid profile of chickpeas are similar to those reported by other authors who found the SFA to be between 12.6 and 16.5% (13.4%), the MUFA between 19 and 39% (28.2%) and the PUFA between 44 and 63% (58%) [99; 100; 101; 102]. Among the PUFAs, the percentage of n3 and the n6/n3 ratio were within the range previously reported (15-21%) [99; 102]. These studies also found that the most dominant fatty acid in chickpea is linoleic acid (42.1-61.4%), followed by oleic acid (20.1-38.5%), palmitic acid (9.1-12.1%), linolenic acid (2.1-6.6%) and stearic acid (1.3-2.4%). The variations reported can be attributed to environmental factors and the cultivar [103]. The results from pea indicate that the values found for the A brand for SFA, MUFA and PUFA are within the range described by previous studies, i.e., 11-23%, 26-34% and 41-56%, respectively [99; 104; 105]; however the B brand showed slightly higher values for PUFA and lower values for MUFA. The n6/n3 ratios in the analyzed A and B flours were slightly lower than the values previously found [99; 105], and the values were significantly lower than those found for chickpeas. For chickpeas and other pulses, the main fatty acid was linoleic acid, followed by oleic acid, and the values were similar to those reported in other studies (34.7-47.7% and 25.0-33.3%, respectively) [99; 106; 103; 105]. In general, the amount of linoleic acid and oleic acid was similar to that of other pulses, such as beans and lentils, which have 46.7 and 44.4% linoleic acid and 28.1 and 20.9% oleic acid, respectively [103]. These fatty acids were followed by linolenic acid, in contrast to chickpeas, and showed slightly higher values than those previously reported (6.5-8.3%), while palmitic acid showed lower values (15.5-12.6%) [99; 105]. Soybean flour A showed a similar percentage of SFA, MUFA and PUFA to pea and chickpea. This result and the percentages observed are in agreement with the data reported by [PERSON] et al. [99] and [PERSON] et al. [107], who also found that the n6/n3 ratio varied between 5.8 and 8.2, as was observed for the A flour. Then, the main fatty acids of the A brand flour were linoleic, oleic, palmitic and \(\alpha\)-linolenic acid, as previously observed [99; 108; 109; 110; 111], with the percentages observed for these four fatty acids within the range described by these authors being 40.4-54.8%, 17.5-21.4%, 10.8-13.1% and 5.3-9.9%, respectively. However, the B flour showed a lower amount of PUFA and a higher amount of the two other fatty acid groups and a very low amount of n3. The differences in the technological process, which led to a variation in the fat content (18 vs. 23%), may be the origin of the difference in the level of fatty acids, together with differences in environmental factors and the cultivar [112]. Hemp flour showed the highest PUFA contents among the flours analyzed, with a value of 74-75%, while the MUFA and SFA were about 11-14%. These results are in agreement with the values described in both flours and hemp seeds [90; 113; 114; 90]. The high proportion of n3 fatty acids, which makes the ratio of n6/n3 one of the lowest among the flours analyzed, is noteworthy. These studies also highlight the high percentage of linoleic acid (51.6-56.4%) followed by \(\alpha\)-linolenic (10.5-17.3%) and oleic acid (10.7-17.9%), with significant levels of \(\gamma\)-linolenic acid (3-18%), which is in accordance with the findings of this study. Finally, rice flour showed a very different fatty acid profile, with high amounts of SFA, low amounts of PUFA compared with the remainder of the flours and with the data reported in the literature pointing to levels of SFA between 25 and 39.3%, and low amounts of MUFA between 34.9 and 50.9% and of PUFA between 9.9 and 37.2% for milled rice flour [116; 117; 118].