Oil contents through analysis of proximate composition of the seeds of six legumes were investigated in order to assess the quality attributes of some of their oils. These legumes were cowpea (Vigna unguiculata), bambara groundnut (Voandzeia subteranea), yam bean (Sphenoostylis stenocarpa), oil bean (Pentaclethra macrophylla), soybean (Glycine max) and groundnut (Arachis hypogaea) seeds. The oil yields ranged from 2.5% in cowpea to 40.3% in groundnut seeds. Crude protein contents ranged from 20.86% in bambara groundnut seeds to 43.02% in soybean seeds indicating they are good sources of protein. Cowpea seeds had highest content (57.76%) in carbohydrate, followed by yam bean (56.54%) and bambara groundnut (51.64%), while oil bean had the lowest value of 6.92%. The physicochemical properties of the oils from soybean, oil bean and groundnut seeds were further examined since their oil yields were above 10.00%. Seventy grams of oil in each case were extracted from these legumes for these analyses. The specific gravity ranged from 0.910 in oil bean oil to 0.917 in soybean oil. Oil bean oil, with highest values in moisture content (0.75 %) and peroxide value (21.2 mg/g oil) had highest saponification number of 306.86 mg/g oil while soybean oil with lowest values both in moisture content (0.43 %) and peroxide value (9.80 mg/g oil) had the lowest saponification number of 187.94 mg/g oil. Free fatty acid ranged from 0.17 in soybean oil to 0.48 in groundnut oil. Iodine value was highest (98.22 mg/100g) in soybean oil, followed by oil bean oil (98.22 mg/100g) and was lowest (93.40 mg/100g) in groundnut oil. These results obtained highlighted the potentials of these three oils in the manufacture of soaps, cosmetics, paints, confectioneries, margarines and edible oils. The results also maintained that soybean oil exhibited the best physicochemical properties amongst them and thus could be used better as edible oil and for industrial applications.

Starches obtained from five selected improved cassava species (NR 93/0199, TMS 96/0304, TMS 98/0581, TMS 92/10326, TMS 98/12123) were chemically modified by oxidation, acetylation and acid-thinning. Baking potentials of these starches were investigated. Acetylated starches significantly (p<0.05) gave the highest values in specific volume (10.25 ml/g). Acid-thinned starches significantly (p<0.05) yielded the lowest values in specific volume (2.92 ml/g). Oxidized starches maintained the least positions in some sensory properties-aroma (6.60), and general acceptability (6.62). TMS 96/0304 significantly (p<0.05) had the lowest value in specific volume (5.54 ml/g). Highest values were obtained in specific volume (6.82 ml/g) for NR 93/0199 as well as for TMS 98/12123 among the cassava species. Although the different modification methods and cassava species showed no significant (p>0.05) effects on the sensory properties of the wheat/cassava starch bread samples, the native starches and TMS 98/0581 had the highest scores for general acceptability.

Flour blends of arrowroot starch and wheat flour were developed in the ratios of 100:0, 0:100, 10:90, 20:80, 30:70, 40:60, 50:50, and 60:40. These flour blends were investigated for their functional and nutritional properties to determine their potentials for utilizations in a variety of wheat flour-based products. The range of values of the results obtained were for: bulk density (0.37 – 0.91 g/cm3), foaming capacity (21.20 – 82.00%), foaming stability (20.80 – 80.00%), emulsion capacity (18.27 – 54.85 %), emulsion stability (12.39 – 60.29%), water absorption capacity (101.41 - 106.77%), oil absorption capacity (94.70 – 107.80%), least gelation capacity (6.00 – 10.00%), protein (6.5 – 11.28%), ash (1.37 – 3.60%), moisture (4.30 – 10.50%), fat (1.63 – 4.60%), crude fibre (2.60 – 4.20%), carbohydrate (69.70 – 78.81%), vitamin C (0.70 – 2.80 mg/100g), vitamin A (0.00 – 0.66 mg/100g), zinc (1.6 – 3.3 mg/100g), iron (0.3 – 1.2 mg/100g), copper (2.6 – 5.0 mg/100g), sodium (10.4 – 43.0 mg/100g), potassium (16.2 – 74.6 mg/100g), calcium (5.2 – 33.2 mg/100g), magnesium (4.9 – 13.6 mg/100g) and phosphorus (45.0 – 317 mg/100g). Bulk density, foaming capacity, foaming stability, emulsion capacity, emulsion stability and least gelation capacity of the flour blends decreased as the incorporation of arrowroot starch increased, while the water absorption capacity of the flour blends increased as the concentration of the arrowroot starch increased. Protein, carbohydrate, vitamin C, vitamin A, sodium, potassium, calcium, magnesium and phosphorus contents of the flour blends decreased as the substitution with arrowroot starch increased; whereas ash, moisture, fat, crude fibre, zinc, iron and copper contents increased with increased substitution. These results obtained highlighted the potentials of arrowroot starch in substituting wheat flour in wheat flour based products.