Figure (1a and 1b): Total fatty acids composition of Coca butter substitute (CBSO) Shortening (SHO) samples. a) Total saturated (SFA) and unsaturated (USFA) fatty acids composition. B) Total monounsaturated (MUSFA), polyunsaturated (PUSFA) and trans (TFA) fatty acid composition. Values are means ± S.D (n =3). Mean value was significantly different between CSBO and SHO samples (P<0.05).