Proximate, mineral and selected physicochemical characteristics of baobab (Adansonia digitata)seed, pulp and seed-oil were determined using standard analytical methods. The proximate composition (%) of the seed and pulp were as follows; moisture (3.8 ± 0.2 and 11.2 ± 0.2), protein (19.5 ± 0.5 and 3.5 ± 0.1), fat (13.4 ± 0.1 and 0.4 ± 0.1), ash (3.1± 0.1 and 4.5 ± 0.5), crude fibre (15.6 ± 0.5 and 6.1 ± 0.1) and carbohydrate (44.6 and 74.3

Abstract:The physicochemical properties of juice from pineapple and watermelon and their ready to drink (RTD) blends were carried out. The % watermelon juice and pineapple juice of each formulation (v/v) were BL1 (70:30), BL2 (60:40), BL3 (50:50), BL4 (30:70) and BL5 (40:60). The standards were done without blending the two juices SPJ (100% standard pineapple juice) and SWJ (100% standard watermelon juice). The results of the analysis of Vitamin C content (mg/g) gave 125.26 in SWJ, 38.90 in SPJ, 111.58 in BL1, 98.94 BL2, 86.31 BL3, 72.63 BL4 and 84.21

A study in terms of proximate, elemental and fatty acid contents of (Hura crepitans) seed was investigated using standard analytical techniques. The results of proximate composition in % were as follows: moisture 12.82 ± 0.01, crude protein 24.76 ±0.04, crude fibre 10.15 ± 0.03, fat 10.68 ± 0.01, ash 3.16 ± 0.02 and carbohydrate 34.75 ± 0.05. The elemental composition of the seed showed Na, K, Ca and Mg in mg/100g to be 6. 00 ± 0.01, 123.00 ± 0.02, 10.40 ± 0.03, 112.00 ± 0.01 respectively while other elements determined in mg/kg were Fe and Zn with 7.10 ±0.04 and 2.60± 0.01. The (%) free fatty acid compositions of the seed oil were as follows: lauric (1.310 ±0.015), palmitic (0.389 ±0.012), palmitoleic (1.211 ±0.013), stearic (2.436 ± 0.004), oleic (6.138 ±0.003), linoleic (8.625 ±0.001) and linolenic (2.469 ± 0.102). The results revealed linoleic and oleic acids to be the most common in terms of abundance while palmitic acid was the least. The seed of Hura crepitans could be described as a good food because it contained significant amount of essential nutrients required by man.

The amino acid contents and the functional properties of matured unripe, ripe and overripe pawpaw (Carica papaya) seeds were carried out using standard methods as follow up to a previous paper where some aspects of the chemical composition of the seeds at different ripening stages were determined. Twenty amino acids comprising ten essential and non-essential amino acids were detected, out of which total essential amino acids (EAA) in % were 48, 47 and 24 while nonessential amino acids in % were 52, 53 and 76 in unripe, ripe and overripe pawpaw seeds respectively. Functional properties for bulk density (BD), water absorption capacity (WAC), oil absorption capacity (OAC), foaming capacity (FC), emulsion capacity (EC), gelation capacity (GC) and viscosity were also determined. Favourable functional properties and the amino acids makes the results from this study an important index to the use of the seeds from the various ripening stages a means of supplementing the existing source of nutrient in food formulation.

Work on effect of soy-cheese flour inclusion in bread production was investigated. Soy-cheese was produced from carefully sorted and cleaned soybeans and later processed into flour through drying, milling and sifting operations. Bread samples were thereafter produced from blend of wheat and soy-cheese flour using the following blend ratios: 95:5, 90:10, 85:15, 80:20. Bread sample was equally produced from 100% wheat flour which served as control. The bread samples were subjected to proximate and organoleptic analysis. The results of proximate analysis revealed that fortified bread samples had higher proximate constituents than the control with the exception of carbohydrate content. The organoleptic analysis result revealed that there was no significant difference among the samples and control in terms of crust and crumb color, taste, flavour, and overall acceptability. However there was significance difference among the samples in term of texture. Acceptable bread samples could therefore be produced from blends of wheat and soy-cheese flour with improved proximate and organoleptic qualities.

Thaumatococcus daniellii is an under-exploited, wild rhizomatous perennial herb from Africa that is classified as one of the non-timber forest products. The aril contains an intensely sweet and nontoxic protein used as sweetener in food and other related industries. This study evaluated the nutrient, antinutrient, minerals and sugars contents of T. daniellii seeds. The proximate analysis of the seeds in percent on dry basis revealed 9.18±0.04 ash, 10.52±0.10 moisture, 2.48±0.02 crude fat, 29.45±0.13 crude fibre, 6.67±0.05 protein, 41.70±0.73 carbohydrate and the energy value was calculated to be 213.29±0.11 Kcal/100 g. Minerals analysis of the seeds in mg/kg revealed the presence of sodium 113.00±0.

Oil from Allamanda cathartica seed was extracted using n-hexane as solvent in soxhlet extractor. The physicochemical and antioxidants properties of the oil were carried out using standard analytical methods. The fatty acid attributes of the extracted seed oil were determined by Gas Liquid Chromatographic (GLC) method. The results of the physicochemical properties gave the followings: Specific gravity (0.87±0.04 g/cm3), refractive index (1.46±0.02 at 30°C), viscosity (53.12±0.08 mpal/sec), acid value (69.17±0.12 mg/g), peroxide value (1.86±0.02 meg O2/kg), saponification value (81.59±0.18 mg/g), iodine value (41.78±0.04 mg/100 g) and unsaponifiable matter (1.61±0.02%). The antioxidant analysis gave 2,2diphenyl picryl-1-hydrazyl radical scavenging capacity (DPPH) as (62.13±0.13%), ferric reducing antioxidant power (FRAP) (0.63±0.01%) and phenols (0.63±0.01%). The extracted oil was found to contain 64% saturated, 32% unsaturated and 4% polyunsaturated fatty acids. Margaric (23.74 g/100 g) and erucic acids (11.35 g/100 g) were the main saturated and unsaturated fatty acids, respectively in the seed oil. The overall results revealed that Allamanda cathartica seed oil is a potential source of plant oil alternative to the existing sources of oils.

The physicochemical changes in pawpaw (Carica papaya) seeds during normal storage ripening stages (mature unripe, ripe and overripe) were investigated in terms of the proximate, mineral and antinutritional composition using standard analytical techniques. From the analysis, the % proximate composition of mature unripe, ripe and overripe pawpaw seeds showed that it has moisture content (5