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The doum palms are important noncultivated fruit-plants in the arid and semiarid districts of Turkana, Samburu and Marsabit of Kenya. The plant has many domestic and commercial uses. However, despite the central place it occupies in the diets of all pastoral age groups living along the banks of the major rivers, its fatty acid profile is lacking in the literature. This study was conducted in order to document its lipid profile. Lipid extracts of the nut of the Turkana doum palm, Hyphaene coriacea, were obtained and the major fatty acids in the mesocarp and kernel oil extracts were determined. It was shown that the nut has an oil content of 0.4 and 10.3% in the mesocarp and kernel, respectively. The kernel and mesocarp lipid extracts contained 55 and 66% long-chain saturated fatty acids, C12-C16, and 76 and 66% total saturated fatty acids, respectively. The predominant fatty acids in declining order are lauric, oleic, myristic, palmitic and linoleic acid in the mesocarp, and lauric, oleic, capric, myristic, palmitic, linoleic and caprylic in the kernel. Both kernel and mesocarp oil extracts contained traces of stearic acid and no linolenic acid. Its hexane extract is therefore a typical lauric oil. The kernel oil extract had total monounsaturated fatty acids/total saturated fatty acids, total polyunsaturated fatty acids/total saturated fatty acids and total unsaturated fatty acids/total saturated fatty acids ratios of 0.29, 0.03 and 0.31, respectively. Due to the higher unsaturation, the oil extracts of the Turkana doum palm nut may be less stable with respect to oxidative deterioration than coconut and palm kernel oils. The knowledge of the nutrient composition of indigenous food plants such as the Turkana doum palm is important for the purpose of educating the public on the nutritional value of indigenous food plants available in their localities and for the purposes of conservation. The fatty acid profile of the lipid extracts of the nut of the plant showed that “eengol” is more unsaturated than coconut and palm kernel oils due to its higher oleic acid content. In this respect, it may be healthier to consume it in comparison to coconut and palm kernel oils. Keywords : Hyphaene coriacea , Turkana, fatty acids AJFAND Vol. 8 (2) 2008 pp. 118-132

Fatty acids in the nut of the Turkana Doum Palm (<i>Hyphaene Coriacea</i>).