Summary The chemical composition and functional properties of African breadfruit kernel flour (ABKF), wheat flour (WF) and their blends were determined. Cookies prepared from the blends were evaluated for their protein contents, physical and sensory characteristics. The flour blends had higher protein, fat and ash contents than WF. The level of these nutrients improved with increased amounts of ABKF in the blends. Foaming, water and oil absorption capacities of the flour blends increased, while the foam stability decreased with increased level of ABKF. The protein contents of the composite flour cookies were higher than that of the all WF cookie. There were no significant differences (P > 0.05) in the flavour of the composite flour cookies and that of all WF cookies. However, sensory scores differed significantly (P < 0.05) amongst them for colour, texture and overall acceptability.

The seeds of lesser-known species - Cucumeropsis mannii, Lagenaria sicceraria varieties 1 and 2 and Telfairia occidentalis, of Cucurbitaceae family were studied. The protein content of C. mannii was 36.1% and the varieties 1 and 2 of L. sicceraria had 32.1% and 33.3% respectively. Telfairia occidentalis had protein content of 33.2%. The fat contents of C. mannii, L. Sicceraria var. 1 and 2 and T. occidentalis were 44.4%, 44.6%, 46.9% and 42.3% respectively. The crude fibre content for each of the two varieties of L. sicceraria was 3.6% and T. occidentalis had 5.5%. Cucumeropsis mannii had the lowest (2.4%) fibre content. The carbohydrate contents for L. Sicceraria var. 2, C. mannii, and T. occidentalis were 12.6%, 13.2% and 14.4% respectively. Lagenaria sicceraria var. 1 had the highest value of carbohydrate (15.8%). The species were relatively rich in potassium and magnesium with range of values of 0.56% to 0.68% and 434 ppm to 444 ppm respectively. Cucumeropsis mannii and Lagenaria sicceraria var. 2 had relatively high contents of calcium (117 ppm) and iron (109 ppm) respectively. The kernels of these species exhibited lipase activity. Telfairia occidentalis showed the highest degree of lipase activity.

A brief review of literature on kernels of Citrullus and Cucumeropsis ('egusi' melon) species, Telfairia occidentalis (fluted pumpkin), Lagenaria (gourd) species of all of Cucurbitaceae family and other oilseeds such as Pentaclethra macrophylla (African oil bean), Parkia spp. (African locust bean) both of Mimosaceae family and Butyrospermum paradoxum (shea butter) of Sapotaceae family which are grown and widely used as food in Nigeria is presented. The kernels of species of Cucurbitaceae form the bulk of unconventional oilseeds used for food in Nigeria. The nutritional value of some of the kernels and the physicochemical properties and storage stability of the oils obtained from them are discussed. The various consumable forms in which they exist are also described. The problems and prospects of these neglected oilseeds in Nigeria are highlighted.

The nutrient retention and sensory quality factors of vegetables blanched by two methods and solar-dried or dried in the cabinet dryer were evaluated. The type and conditions of the blanching treatment prior to drying affect the retention of ascorbic acid, carotene, and ash in the dried vegetables. The sun-dried vegetables had inferior colour, texture and acceptibility compared to the vegetables dried in the cabinet dryer. There were significant differences in the rehydration and drying ratio of the dried vegetables. The implications of the blanching and drying processes for an effective preservation technique are discussed.

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The seed oils of Cucumeropsis mannii, two varieties of Lagenaria sicceraria and Telfairia occidentalis were evaluated. The oil contents by mechanical expression were 33.2%, 33.4%, 34.2% and 32.8% from the roasted kernels of C. mannii, L. sicceraria var. 1, L. sicceraria var. 2 and T. occidentalis, respectively. Lower oil contents (26.4-28.6%) were obtained from unroasted kernels of the species. The difference in oil yield between the unroasted and roasted kernels was significant (p < 0.05). Roasting of the kernels did not affect the quality factors of the oils, except for the color. The color of oil from roasted kernels was golden, whereas that from unroasted kernels was pale yellow. The predominant fatty acids were pahnitic, stearic, oleic and linoleic. The oils from the varieties of L. sicceraria were more unsaturated (80.2-80.3%) than the oils from C. mannii (71.4%) and T occidentalis (69.3%). The smoke (149.5-180. 1~ and flash (204.8-291.5~ points varied considerably among the oils. Cucumeropsis mannii and T occidentalis kernel oils failed a cold test, while the oils from L. sicceraria passed.

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The effects of blanching, sun-oven-drying and storage conditions on beta-carotene content of the fresh leaves of fluted pumpkin were investigated. The beta-carotene (mg/100 g) of fresh leaves (unblanched) was 98.9 whereas on blanching the value was reduced to 86.3 for steam blanch and 83.8 for water blanch. After dehydration the losses in the beta-carotene were in the ranges of 37.6 to 48.8%, 40.5 to 51.3% and 68.8-72.0% for the steam-, water-blanched and unblanched leaves, respectively. The lower limit loss values were for the oven-dried leaves whereas the upper limit values were obtained from sundried ones. The ambient (30 +/- 2 degrees C) and refrigeration (7 +/- 1 degree C) storage conditions showed some slight changes in beta-carotene contents of the leaves. The losses were in the ranges of 2.0 to 25.7% (refrigeration) and 9.2 to 36.3% (ambient) conditions. Blancing and storage conditions affected the organoleptic characteristics of the leaves.