# Effect of Processing Methods on Amino Acid and Fatty Acid Composition of _Parkia biglobosa_ Seeds
## 3 Results
### Fatty Acid Composition  
The fatty acid composition of each sample is presented in Table 6. The results revealed that linoleic acid dominated the fatty acid composition in FPB (42.29%), DPB (41.94%), and PI (26.7%), while lauric acid showed the least value. Stearic acid dominated the saturated fatty acid (SFA) composition in FPB (15.1%), DFB (14.41%), and PI (14.78%), while myristic acid was the least in all the samples. FPB (43.1%) was the highest total polyunsaturated acid (PUFA) when compared to DPB (42.68%) and PI (27.13%). Linoleic acid dominated the polyunsaturated fatty acid composition in the samples. Oleic acid had the highest concentration of monounsaturated fatty acid, with PI (14.05%), FPB (13.67%), and DPB (13.41%). FPB (1.84) had the significantly highest polyunsaturated/saturated (p:s) ratio, while PI (0.91) was the lowest. Lauric acid had the highest CV values.  
\begin{table}
\begin{tabular}{c c c c c c c c} \hline \hline  & **FPB** & **DPB** & **PI** & **Mean** & **SD** & **CV\%** \\ \hline
**Fatty Acids** & & & & & & & \\
**Lauric acid** & C12.0 & 0.01 b  & 0.00 b  & 0.11 a  & 0.04 & 0.068 & 170 \\
**Myristic acids** & C14.0 & 0.02 b  & 0.02 b  & 0.09 a  & 0.043 & 0.040 & 93 \\
**Palmitic acid** & C16 & 9.5 c  & 8.76 b  & 14.64 a  & 10.97 & 3.202 & 29.2 \\
**Palmitic acid** & C16.1 & 0.05 c  & 0.03 b  & 0.28 a  & 0.12 & 0.139 & 115.8 \\
**Stearic acid** & C18.0 & 15.1 b  & 14.41 a  & 14.78 a  & 14.76 & 0.345 & 2.3 \\
**Oleic acid** & C18.1 & 13.67 b  & 13.41 b  & 14.05 a  & 13.71 & 0.322 & 2.3 \\
**Linoleic acid** & C18.2 & 42.29 b  & 41.94 b  & 26.7 a  & 36.98 & 8.902 & 24 \\
**Linoleic acid** & C18.3 & 0.78 b  & 0.71 b  & 0.18 a  & 0.56 & 0.328 & 58.6 \\
**Arachidic acid** & C20.0 & 11.33 b  & 12.05 b  & 9.37 a  & 10.92 & 1.387 & 12.7 \\
**Behenic acid** & C22.0 & 0.08 b  & 0.03 b  & 0.27 a  & 0.13 & 0.127 & 97.7 \\
**Lignocenic acid** & C24.0 & 0.05 b  & 0.04 b  & 0.39 a  & 0.16 & 0.199 & 124.4 \\ \hline \multicolumn{6}{c}{**Saturated Fatty Acid (SFA)**} \\ \hline
**Myristic acid** & C14.0 & 0.02 a  & 0.02 a  & 0.09 b  & 0.043 & 0.040 & 93 \\
**Palmitic acid** & C16.0 & 9.5 b  & 8.76 b  & 14.64 a  & 10.97 & 3.202 & 29.2 \\
**Shearic acid** & C18.0 & 15.1 b  & 14.41 a  & 14.78 a  & 14.76 & 0.345 & 2.3 \\
**Behenic acid** & C22.0 & 0.08 b  & 0.03 b  & 0.27 a  & 0.13 & 0.127 & 97.7 \\
**Tolai** & & 24.7 a  & 23.22 a  & 29.78 a  & 25.9 & 3.44 & 13.3 \\ \hline \hline \end{tabular}
\end{table}
Table 6: Fatty acids composition of FPB, DPB and PI. Different alphabet (a, b, c) showed a significant difference of \(p<0.05\). SDP (Standard deviation), CV% (coefficient of variation).  
\begin{table}
\begin{tabular}{c c c c c c c} \hline \hline
**Amino Acids** & **Scoring** & **FPB** & **DPB** & **PI** & **Mean** & **SD** & **CV\%** \\ \hline
**Ile** & 4.00 & 0.57 b  & 1.09 a  & 1.09 a  & 0.92 & 0.30 & 32.6 \\ \hline
**Leu** & 7.00 & 0.82 c  & 1.01 b  & 1.16 a  & 0.99 & 0.17 & 17.2 \\ \hline
**Lys** & 5.50 & 0.97 c  & 1.05 b  & 1.53 a  & 1.18 & 0.30 & 25.4 \\ \hline
**Met + Cys** (**TSAA**) & 3.50 & 0.20 b  & 0.27 b  & 0.38 a  & 0.28 & 0.09 & 32.1 \\ \hline
**Phe + Tyr** & 6.00 & 1.55 c  & 1.72 b  & 2.03 a  & 1.77 & 0.24 & 13.6 \\ \hline
**Thr** & 4.00 & 0.58 b  & 0.86 a  & 0.72 a  & 0.77 & 0.14 & 18.2 \\ \hline
**Val** & 5.00 & 0.94 c [FOOTNOTE:c]Footnote b: footnotemark