“…Total unsaturated fatty acids were 83.24, 95.62, 86.46, 92.99, 81.34 and 87.82% for cress, mustard, black cumin, fenugreek, black pepper and clove, respectively. Other fatty acids found in local African condiments include lauric acid, myristic acid, palmitoleic acid, palmitic acid, oleic acid, stearic acid, and lignoceric acid [24,25]. Fatty acids such as caprylic, capric, lauric, myristic, palmitic, margaric, stearic, oleic linoleic and linolenic fatty acids were also found in fermented and non-fermented melon seeds (Citrullus vulgaris), a local African seasoning [26].…”