Oil extraction from egusi seeds using supercritical CO2 extraction method was performed using series of operational parameters, temperature (55, 60, 75 °C), flow rate (30 g/h) and pressure (450, 600 bar). Egusi oil (EO) extracted at 60 °C, 30 g/h and 450 bar (EO1); 55 °C, 30 g/h and 600 bar (EO2) and 75 °C, 30 g/h and 600 bar (EO3) were investigated in a plant scale supercritical equipment. The fatty acid composition of egusi oil was analysed using gas chromatography, with result showing a high linoleic acid approximately (53%) and oleic acids (19%). The index of atherogenicity (IA%) and thrombogenicity index (IT %) were significantly low for the three oil samples, indicating its health benefits. Oxidative stability of egusi oil was analysed by Methrohm 743 Rancimat, confirming a less oxidised oil. Hence, egusi oil can be used as a raw material in dietary supplements and as a functional oil in the food industry.

Defatted egusi flour offers a food option high in protein and essential micronutrients. An instant processing method was adopted in a ready-to-eat instant soup using egusi grit, hydrocolloid, and defatted flour. A D-optimal quadratic mixture model was used to study the effect of the independent variables (grit, flour, and hydrocolloid) qualities. The quadratic model was adequate to navigate the design space for taste and appearance. The numerical optimization for appearance and taste of instant soup (IES) was used to obtain the optimal soup mix of 10 g of hydrocolloid, 57.2 of defatted flour and 17 g of grits. Sixteen trace and five major mineral elements were found in the egusi soup, with a high concentration of phosphorus (1220.4, 1326.2 and 1277.9 mg/100 g), potassium (1220.4, 1326.2 and 1277.9 mg/100 g), magnesium (822.2, 905.3 and 863.70 mg/100 g), calcium (172.3, 190.9 and 183.4 mg/100 g) and iron (53.7, 57.5 and 29.5 mg/100 g), and for instant egusi soups from boiled egusi grit (IESBG), instant egusi grit from spherified grit (IESSG) and instant egusi grit from extruded grit (IESEG), respectively. The amino acid profile of instant egusi soup offers all essential amino acids necessary to nourish the body. Phosphorus content was significantly (p ≤ 0.05) high across the three soups: 1742, 1836 and 1838 mg/100 g for IESBG, IESSG, and IESEG, respectively; IESSG and IESEG were significantly (p ≤ 0.05) higher in minerals when compared with IESBG. Instant egusi soup differed significantly (p ≤ 0.05) in lightness (L*), while the redness (a*) and yellowness (b*) did not vary significantly.

Combinations of indigenous ingredients lacking in certain essential amino acids could be used to obtain a protein isolate with a better amino acid profile that can be used as a functional food ingredient and suitable raw material for the food industry. Functional properties and amino acid profile of Bambara groundnut and Moringa oleifera leaf protein complex and its precursors (Bambara groundnut protein isolates (BGNPI) and Moringa oleifera leaf protein isolate (MOLPI)) were evaluated. The protein, fat, ash, carbohydrate, and moisture content of the protein isolates and complex ranged from 39.42 to 63.51%, 2.19 to 11.52%, 1.60 to 7.09%, 24.07 to 51.29%, and 2.61 to 9.57%, respectively, and differed significantly (p < 0.05) from one another. The total amino acids of the protein isolates and complex were 75.11, 50.00, and 71.83 g/100 g, respectively. The protein complex is higher in threonine, phenylalanine, lysine, and leucine when compared to the FAO/WHO reference pattern. The oil absorption capacity was between 0.89 and 2.26 g/g and the water absorption capacity was between 1.22 and 1.5 g/g. Herein, the water absorption capacity and swelling capacity increased with temperature with foaming capacity dependent on pH. The minimum solubility was at around pH 2–4 and 4–5. The protein isolates and complex can be used as a functional food ingredient in value-added products.

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The utilisation of local raw material in the production of ready-to-use therapeutic food (RUTF) is worthy of exploration for the replacement of full-fat milk, peanut butter, mineral and vitamin mix used in the standard formulation. The objective of this study was to produce snack bars that will meet the protein requirement set by World Health Organisation (WHO) for RUTF (13–16% by weight) using the Bambara groundnut-Moringa oleifera leaf protein complex (BAMOLP). The BAMOnut snack bars were simulated using the mixture preparation procedure in Superpro Designer to determine different proportions of BAMOLP, Moringa oleifera leaf powder, egusi, oats, and millet. Three bars formulated were; BAMOnut-OB3 (BAMOnut Bar enriched with oats and 3% BAMOLP), BAMOnut-MB2 (BAMOnut Bar enriched with millet and 2% BAMOLP), and BAMOnut-OMB5 (BAMOnut Bar enriched with oats, millets, and 5% BAMOLP). The snack bars were assessed for physical, nutritional, proximate and bench-top sensory properties. BAMOnut-OB3 was firmer and less crumbly, with a larger particle size. BAMOnut-OB3 had the lowest water activity, lightest colour and the best amino acid profile. The moisture (4.9%), protein (14.1%), fat (19.3%), carbohydrate (59.7%), and energy (468.6 Kcal/100 g) of BAMOnut-OB3, compare favourably with the requirements for RUTF (2.5% moisture, 13–16% protein, 26–36% fat, 41–58% carbohydrate, and 520–550 Kcal/100 g energy). Local raw materials can be successfully used in the production of RUTF.