Edible oils were extracted from the pulp of African pear (Dacryodes edulis) and the seed of tallow tree (Allanblackia floribunda), given a yield of 48.93 and 65.31%, respectively. The oil samples were analyzed for chemical composition, physical properties, and fatty acid profile. Total saturated fatty acids of 51.64 and 34.12% were obtained from Allanblackia seed oil and African pear pulp oil, respectively, while 48.36% and 65.88% were recorded values for Total unsaturated fatty acids from Allanblackia seed oil and African pear pulp oil, respectively. African pear pulp oil gave 23.17% linoleic acid as against 1.18% in Allanblackia seed oil. The iodine value of African pear pulp oil (APPO) was 58.05 g/100 g, this figure was significantly higher than that of Allanblackia seed oil (ASO) (40.29 g/100 g), and not significantly different (P > 0.05) from the iodine value of the control (crude palm oil). Percentage free fatty acid (FFA) of 0.556 and 0.146 for APPO and ASO, respectively, were significantly (P<0.05) lower than that of the control CPO with FFA of 3.33%. The peroxide value (PV) of APPO and ASO were respectively 0.90 and 0.49 mEq/kg, which were significantly lower (P < 0.05) than 1.53 mEq/kg shown in the control (CPO). The slip melting point of African pear pulp oil, Allanblackia seed oil and crude palm oil were, respectively, 25.34, 35.40 and 32.57°C. Values for Lovibond colour intensity were 2.5, 6.0 and 11 red for Allanblackia seed oil, African pear pulp oil and crude palm oil, respectively. Allanblackia seed oil, with a melting point of 35.40°C will provide a good solid base for bakery fat production, while Africa pear pulp oil rich in polyunsaturated fatty acids will provide healthy and essential fatty acids.

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This study evaluated the nutrient and anti-nutrient content of four rice varieties in Port Harcourt metropolis. Four rice varieties (Tomato gold TG, Mama’s pride MP, Ultimate gold UG and daily choice DC) were used in this study. The rice varieties were purchased, milled into fine flour and evaluated for proximate, mineral and anti-nutrient analysis using standard methods. Proximate composition of the rice varieties revealed that moisture content ranged from 11.51-12.80%, ash (0.45-0.60%), fat (0.39-1.39%), crude protein (5.73-6.07%), crude fibre (0.90-6.85%) and carbohydrate (73.67-80.09%). Mama’s pride rice variety contained higher ash and fat contents while Tomatoes gold had significantly higher crude fibre. On the other hand, ultimate gold rice variety contained higher protein and carbohydrate; however, ash, protein and moisture contents did not vary significantly (p>0.05) between the rice varieties. Mineral composition of the rice varieties also showed that magnesium content ranged from 6.28-9.63 mg/100 g, calcium (3.74-8.23mg/100g) and iron (1.50-5.48mg/100g). The concentration of these mineral elements was found to be superior in ultimate gold rice variety. Phenol content of the rice varieties ranged from 9.92-14.58mg/100g, phytate (1.22-1.53g/kg), saponin (5.86-6.37%), tannin (47.03-66.89 mg/100 g) and flavonoid (2.29-2.80%). Ultimate gold rice variety also contained higher concentrations of phenol and tannins while saponin content was higher in daily choice rice variety. Phytate content on the other hand did not vary significantly (p>0.05) between the rice varieties. The result therefore revealed that ultimate gold rice variety contained a considerable amount of nutrients and should be highly recommended to consumers for derivation of the above-mentioned nutrients.

This work was carried out in collaboration between all authors. The first author OMA is the chief supervisor to the M.Sc. student while the second author GOW is the supporting supervisor. Both of them jointly designed the study and guided the student throughout the research process. The last author CO is the M.Sc. student who conducted the research, managed the literature searches and the statistical analysis. All authors read and approved the final manuscript.

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