The effect of brewers spent grain (BSG) addition (5–15% level), barrel temperature (100–110C) and screw speed (100–140 rpm) on proximate composition and functional properties of extruded yam starch‐based pasta were studied. A laboratory scale single‐screw extruder was used to obtain the extrudates. Data obtained were subjected to statistical analysis using RSM based on Box–Behnken design to optimize process variables. Seventeen combinations including five replicates of the central point were performed in random order as configured for three factors. The responses are significantly affected by the process parameters with the effect of temperature more pronounced. Based on the desirability concept, the optimum conditions for processing of extrudates were found to be a barrel temperature of 110C, screw speed of 121.47 rpm and BSG level of 9.58%. PRACTICAL APPLICATION In this work, we have demonstrated practically the use of brewers spent grain (BSG) regarded as a problematic waste product in the brewing industry in the development of a yam starch‐based pasta product. The BSG at different levels was used as a source of dietary fiber in combination with variation of extrusion parameters. The extrusion process was observed to be highly effective with the aforementioned processing conditions applicable for the production of pasta products with acceptable proximate and functional properties. This is a practical way of utilizing this major problematic waste in many brewing industry and can be an addition source of revenue for the food industry.

In this study, the effect of different stages of ripening, i.e. unripe, semi-ripe and ripe, on quality parameters of oils extracted from the kernels of Mango (Magnifera indica) seeds was investigated. The kernels were oven-dried and oil extracted from them using soxhlet apparatus and n-hexane as solvent. The fatty acid profile, phospholipids, sterol contents and some chemical properties such as saponification value, peroxide value, iodine value and acid value of oils obtained from the seeds at different level of maturity were determined. The results show that the oils are rich in saturated fatty acid most especially stearic and palmitic acids varying from 34.36 - 37.86% and 8.84 -10.66 % respectively. The predominant unsaturated fatty acid present in the oils is oleic acid ranging from 41.96 – 45.65 %. For the chemical parameters, the peroxide values (1.82 - 2.23 %) meq/kg, acid values (5.00 – 5.50) mg/KOH/g decreased with fruit maturity. For phospholipids, phosphatidyl choline (380 – 451 mg/100 g) and phosphatidyl ethanolamine (217.42 - 342.63 mg/100 g) having the highest quantities, they all increased with fruit maturity except sphingomyelin and phosphatidic acid. Stigmasterol, sitosterol and cholesterol contents of the oils decreased with fruit maturity while Δ-5-avenasterol, campesterol and the cholestanol contents increased with fruit maturity. Sitosterol and stigmasterol and had the highest values at 345.81 - 386.96 mg/100 g and 83.70 – 137.09 mg/100 g respectively. Conclusively, the kernel oils have potential for use as domestic and industrially as a non-conventional source of vegetable oil in chocolate and confectionery products.