Utilization of Biang Fish Flour (Ilisha elongata) as an Enrichment Material for Sago Noodles Nutrient Value

Table 6

The fatty acid content of sago noodles.

Fatty acids	M0 (%)	M2 (%)
1. Caprylic acid, C8:0	0.061 ± 0.1^a	0.189 ± 0.3^b
2. Lauric acid, C12:0	0.008 ± 0.2^a	0.024 ± 0.4^b
3. Tridecanoic acid, C13:0	0.00 ± 0.3^a	0^a
4. Myristic acid, C14:0	0.15 ± 0.23^a	0.51 ± 0.12^b
5. Myristoleic acid, C14:1	0.004 ± 0.4^a	0.0156 ± 0.1^b
6. Pentadecanoic acid, C15:0	0.06 ± 0.56^a	0.27 ± 0.1^b
7. Palmitic acid, C16:0	0.59 ± 0.2^a	2.97 ± 0.3^b
8. Palmitoleic acid, C16:1	0.13 ± 0.14^a	0.42 ± 0.2^b
9. Heptadecanoic acid, C17:0	0.07 ± 0.45^a	0.21 ± 0.25^b
10. Cis-10-heptadecanoic acid, C17:1	0.03 ± 0.3^a	0.09 ± 0.3^b
11. Stearic acid, C18:0	0.50 ± 0.27^a	1.8 ± 0.6^b
12. Elaidic acid, C18:1n9t	0^a	0^a
13. Oleic acid, C18:1n9c	0.75 ± 0.3^a	0.46 ± 0.5^b
14. Linolelaidic acid, C18:2n9t	0.02 ± 0.1^a	0.06 ± 0.6^b
15. Linoleic acid, C18:2n6c	0.06 ± 0.5^a	0.18 ± 0.3^b
16. Arachidic acid, C20:0	0.02 ± 0.4^a	0.06 ± 0.2^b
17. y-linolenic acid, C18:3n6	0.00 ± 0.3^a	0
18. Cis-11-eicosenoic acid, C20:1	0.04 ± 0.2^a	0.03 ± 0.1^b
19. Linolenic acid, C18:3n3	0.011 ± 0.25^a	0.039 ± 0.4^b
20. Heneicosanoic acid, C21:0	0.008 ± 0.4^a	0.024 ± 0.5^b
21. Cis-11,14-eicosedienoic acid, C20:2	0.022 ± 0.3^a	0.066 ± 0.34^b
22. Behenic acid, C22:0	0.025 ± 0.25^a	0.081 ± 0.1^b
23. Cis-8,11,14-eiosetrienoic acid, C20:3n6	0^a	0^a
24. Cis-11,14,17-eicosatrienoic acid methyl ester, C20:3n3	0^a	0^a
25. Arachidonic acid, C20:4n6	0.026 ± 0.1^a	0.093 ± 0.4^b
26. Tricosanoic acid, C23:0	0^a	0^a
27. Cis-5,8,11,14,17-eicosapentaenoic acid, C20:5n3	0.24 ± 0.1^a	1.14 ± 0.46^b
28. Lignoceric acid, C24:0	0.015 ± 0.2^a	0.045 ± 0.3^b
29. Nervonic acid, C24:1	0.011 ± 0.1^a	0.033 ± 0.21^b
30. Cis-4,7,10,13,16,19-docosahexaenoid acid, C22:6n3	0.41.23 ± 0.25^a	1.26 ± 0.1^b

Description: M0 (control), M2(fish meal 8%): the different letters within the same column represent significantly different values ().