The FA composition of the mungbean cultivars investigated
(Table 4), despite differences among cultivars,
followed the general pattern for legumes [24]; with linoleic
and oleic acids as the dominant FA (Table 3).The seed oils
from the mungbean cultivars investigated contained significant
amounts of saturated FA, (16:0), a common feature
of legume seed oils [30], which is confirmed by the FA
profile of the mungbean cultivars investigated. The predominance
of linoleic and oleic acids, certainly adds an
extra dimension to the nutritional value of chickpea seed
oil. Linoleic and linolenic acids are the most important
essential FA required for growth, physiological functions