Purpose This paper aims to review the chemical composition and industrial benefits of oil extracted from dikanut kernels. Design/methodology/approach Several literatures on chemical composition of dikanut kernels, methods of oil extraction from dikanut kernels and chemical composition of oil extracted from dikanut kernels were critically reviewed. Findings The review showed that proximate composition of dikanut kernels ranged from 2.10 to 11.90 per cent, 7.70 to 9.24 per cent, 51.32 to 70.80 per cent, 0.86 to 10.23 per cent, 2.26 to 6.80 per cent and 10.72 to 26.02 per cent for moisture, crude protein, crude fat, crude fibre, ash and carbohydrate contents, respectively. The methods of oil extraction from dikanut kernels include soxhlet extraction method, novel extraction method, enzymatic extraction method and pressing method. The quality attributes of dikanut kernel oil ranged from 1.59 to 4.70 g/100g, 0.50 to 2.67 meq/Kg, 4.30 to 13.40 g/100g, 187.90 to 256.50 mg KOH/g and 3.18 to 12.94 mg KOH/g for free fatty acid, peroxide value, iodine value, saponification value and acid value, respectively. Also, the percentage compositions of oleic, myristic, stearic, linolenic, palmitic, lauric, saturated fatty acids, monosaturated fatty acids and polyunsaturated fatty acids ranging from 0.00 to 6.90, 20.50 to 61.68, 0.80 to 11.40, 0.27 to 6.40, 5.06 to 10.30, 27.63 to 40.70, 97.45 to 98.73, 1.82 to 2.12 and 0.27 to 0.49 respectively. The results showed that dikanut kernels has appreciable amount of protein, carbohydrate and high level of fat content while oil extracted from dikanut kernels have high saponification value, high myristic acid and high lauric acid. Research limitations/implications There are scanty information/published works on industrial products made from oil extracted from dikanut kernels. Practical implications The review helps in identifying different methods of extraction of oil from dikanut kernels apart from popular soxhlet extraction method (uses of organic solvent). Also, it helps to identify the domestic and industrial benefits of oil extracted from dikanut kernels. Originality/value The review showed that oil extracted from dikanut kernels could be useful as food additive, flavour ingredient, coating fresh citrus fruits and in the manufacture of margarine, oil creams, cooking oil, defoaming agent, cosmetics and pharmaceutical products.

Background: A healthy diet can ensure a robust immune system that can resist any onslaught by viruses and bacteria. Aim: To assess the nutritional knowledge and consumption patterns of immunity boosting foods of adults before & after the COVID-19 pandemic lockdown periods and the effect of the lockdown on daily food intake among respondents in selected towns in Osun state. Methods: Cross sectional data was collected from six largest local governments areas purposively selected from the three senatorial districts of Osun State (n = 1000) using a well-structured, self-administered questionnaire and the data collected was analyzed using mean, standard deviation, and Pearson's correlation test The study assessed the food intakes of adults using a qualitative food frequency questionnaire. Results: The results indicated that the majority (89.8%) of the respondents had high knowledge of the occurrence of the COVID-19 pandemic. Daily food intake was affected by COVID-19 lockdown, consumption of healthy food among the respondents was high during lockdown as 77% strongly agreed that vitamins and minerals supplement can be considered healthy and immunity boosting, while there was a reduction in the consumption of healthy foods after the lockdown periods. The test of hypothesis showed that the occurrence of pandemic and nutritional knowledge had a significant relationship with the consumption of healthy foods. Conclusion: This study extends and confirms previous research on high nutritional knowledge of immunity-boosting foods in relation to COVID-19 among the respondents and a general reduction in the consumption of healthy foods after the COVID −19 lockdown periods.

This work was carried out in collaboration between all authors. Author AAF designed the study, performed the statistical analysis and managed the literature review. Author GFA managed the analysis of the study and literature searches. Authors WAOA and AAF supervised the work. All authors read and approved the final manuscript.

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This study investigated sensory nutritional evaluation of snacks produced from wheatbreadfruit flour blends. Two different snacks, meat pie and chin-chin were produced using three different mixing proportions (50:50,30:70 & 70:30) of wheat-breadfruit flour blends for each making a total of six snack samples respectively. Fresh breadfruits, wheat flour and other ingredients were obtained from in Ile-Ife, Osun state. The samples were presented to a 50 member panelists to rate them on a 9-point hedonic scale and proximate analysis was also conducted on the flour blends using standard methods to determine their nutritional composition. Analysis of variance (ANOVA) was performed on the data gathered. The result showed that the highest value of moisture content, ash content and crude fiber content were observed in flour sample A (50:50), highest value of protein content, and fat content were observed in flour sample B (30:70) and highest value of carbohydrate content was observed in flour sample C (70:30). Results revealed that there are significant difference at (p<0.05) in the protein, fat, crude fiber, and carbohydrate content of the blends of flour. There are significant difference at (p<0.05) in the results for sensory evaluation of chin chin and meat pie samples. The highest values for chin-chin samples are 7. 60, 7.74, 7.76, 7.62, and 7.84 for colour, flavor, taste, texture and overall acceptance respectively. And for the meat pie samples, the highest values are 7.56, 7.42, 7.52, 7.54, and 7.68 for colour, flavor, taste, texture and overall acceptance respectively. It was concluded that snack samples produced from 30% breadfruit flour with 70% wheat flour blend are the most preferable by the panelists.