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The Allanblackia tree is found in parts of West, Central and East Africa and grows primarily in tropical rainforests. The oil from the seeds has been used by local communities but not on a commercial scale. The study was conducted to determine the nutrient composition of Allanblackia paviflora seeds and compare with some plant fats as well as assess the use of the oil in soap preparation. The oil was extracted by a screw press and also by solvent extraction using petroleum ether. The proximate composition showed that the dried seed kernels have a high fat content of 67.59%, low protein and ash contents of 4.27 and 1.98%, respectively. The major minerals in the seeds were potassium and phosphorus. The predominant fatty acids in the extracted oils were stearic acid and oleic acid with contents of about 52 and 45% respectively and the lowest amount was palmitic acid. The extremely high stearic acid content and very low palmitic acid content distinguished Allanblackia oil from palm and palm kernel oils. Sensory evaluation of soap samples prepared from the oil indicated that the soap had good lathering ability and washing efficiency.

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Orange is mainly consumed as fresh fruit, concentrated juice, or thin dried slices, while the seeds are usually discarded by consumers and orange juice processing companies. This study was carried out to determine the physical, frictional, nutritional, and antinutritional properties of the Late Valencia and Red Blood orange seeds. The proximate composition, mineral profile, antinutrient content, and physical and frictional properties of two orange seed varieties were determined using standard methods. The mean length, width, thickness, geometric, and arithmetic mean diameter of the Late Valencia and Red Blood seeds were 14.66, 8.45, 5.05, 8.47, and 9.39 and 13.74, 7.51, 4.99, 7.97, and 8.75 mm, respectively. An angle of repose 39.62° and 38.62°, coefficient of friction of 0.63 and 0.61 on wood, 0.33 each on mild steel, and 0.41 and 0.43 on Teflon were recorded, respectively, for the Late Valencia and Red Blood orange seed varieties. Seeds from Late Valencia and Red Blood orange variety contained 547.39 mg/100 g and 693.87 mg/100 g of oxalate, respectively. Proximate and vitamin C of the orange seeds analyzed indicated that the protein (4.18%), fat (57.45%), fiber (6.06%), energy (640.66 kcal/100 g), and vitamin C (63 mg/100 g) content in the Late Valencia were significantly higher ( p < 0.05 ) than the Red Blood orange (3.61%, 55.77%, 5.49%, 85 kcal/100 g, and 54 mg/100 g) correspondingly. The high fat content of the orange seeds makes them potential source of oil for both food and nonfood product applications. Ca, P, and K were predominantly found in the two orange seed varieties. Physical and frictional properties obtained from this work could aid in the design of equipment for harvesting, processing, transporting, separating, packaging, and storage of orange seeds from Late Valencia and Red Blood orange varieties. Further research is required to determine the suitability of orange seed flours for value-added products.

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