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Ginger (Zingiber officinale) and garlic (Allium sativum) were characterized with respect to their proximate composition, energy value, mineral content, anti-nutrient constituents, functional and antioxidants properties. Their seed oils were also extracted and characterised with respect to their physicochemical properties and fatty acid profiles. The crude protein (CP), crude fibre(CF), ether extract (EE), ash and gross energy of ginger averaged 7.8, 6.2, 11.0, 9.0 g/100gDM and 385.6 kcal/100g respectively. The corresponding values for garlic were 27.7, 1.0, 2.5, 1.5 g/100gDM and 411.3 kcal/100g. K was the most abundant mineral followed by Mg, Na and Ca. Among the trace minerals, Mn was the most abundant and Zn, the least. A similar trend was found in garlic. The mean value for water absorption capacity (WAC) and oil absorption capacity(OAC) in ginger(410.0, 407.3%) respectively were lower than those of garlic (580.0, 630.9 %) while the foaming stability and emulsion stability(43.7 and 48.0%) were higher. Mean phytate and phytin-P content in ginger (27.1 & 7.6mg/g) were similar to those of garlic (23.7 & 6.7mg/g) respectively while the polyphenols (as tannic acid equivalent) and oxalate levels in ginger were generally lower than in garlic as indicated by very high CV(%) ranging from 139.3 to 118.4%. Diethylether extracted oils from ginger had acid value(%), free fatty acid(%), saponification value (mmKOH/g), peroxide value (mmKOH/g) and iodine value(Wij's) of 4.1, 2.1, 90.9 2.31 and 17.1 respectively. The corresponding values for garlic were 2.8%, 1.4%, 92.1mmKOH/g, 5.8mmKOH/g and 10.9 Wij's, respectively.The thin layer Gas chromatographic analysis of the seed oils revealed the presence of fatty acids varying from C 2 to C 18 with concentrations of individual fatty acids varying from 0.30 to 1.6%. Oleic, stearic, palmitic and lauric acids were the principal fatty acids contributing to 1.43, 1.5, 1.3 and 1.0% respectively in ginger while the corresponding values in garlic were 1.5, 1.6, 1.4 and 1.1%, respectively. Antioxidant potentials measured as total phenol g/100g, reducing power (OD 700) and free radical scavenging ability(%) were higher in ginger(3.6, 1.0,14.4; respectively than in garlic (2.9,0.7,13.1).

Lathyrus seeds are a major component of human diets especially in regions with marginal soils and during drought-induced famine. 20 lines comprising ten of Lathyrus sativus (4 local and 6 improved), 5 lines of Lathyrus cicera and 5 lines of Lathyrus ochrus were analysed for proximate constituents, energy values, nutritionally valuable minerals, functional properties and in vitro multi-enzyme protein digestibility. The mean values for crude protein, crude fibre, ether extract, ash, nitrogen-free extract and gross energy in L. sativus (local) were 24.9, 4.0, 9.8, 3.7, 51.7g/100g DM and 441.6kcal/100g respectively, while the corresponding values for the improved varieties were 22.9, 5.1, 6.7, 3.9, 55.9g/100g/DM and 417.6 kcal/100g. The corresponding proximate values for L. cicera were 20.4, 4.1, 3.8, 3.0, 63.3g/100g DM and 403.2kcal/100g; and L. ochrus were 22.9, 7.0, 6.1, 3.5, 54.8g/100g DM and 407.7kcal/100g respectively. Mg, K, Na, Ca and P were the most abundant minerals in all the species analysed. Mn was not detected in some lines of L. sativus (improved), L. cicera and L. ochrus while none was found in local L. sativus lines. Water absorption capacity (WAC) ranged from 120% in L. sativus (improved), L .cicera and L. ochrus to 250% in lines 527, 508 and 504 of L. sativus. Among the improved lines, Oil absorption capacity (OAC) ranged from 138% to 294.4% in L. sativus and between 184% and 294.4% in L. ochrus. Foaming capacity and Foaming stability at 30mins were similar in L. cicera and L. ochrus while wide variations were observed in local and improved varieties of L. sativus as shown by the high coefficients of variation of 31.7 and 36.2% respectively. The emulsion capacity and emulsion stability of all the species showed little interspecies variabilities. The seed flours from all the species had varying protein solubilities with changes in pH. The proteins generally had multiple maxima and minima solubilities with pH changes. The mean in vitro multi-enzyme protein digestibility ranged from 75.0% in L. sativus (local) to 77.4% in L. cicera.

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