Some of the characteristics of a melon seed oil, which is shown to be of the semi‐drying type containing mainly linoleic and oleic acids, are described.

The seeds of Parkia jilicoidea, Treculia africana, Mucuna flagellipes, Terfairia occidentalis, Citrullus lanatus and Cucumeropsis edulis are commonly used in Nigerian cooking. The component acids of the oils of these seeds have been investigated qualitatively and quantitatively by gas-liquid chromatography. Some of the seeds are shown to be a rich source of oil.

No abstract