Evaluation of proximate compositions, functional properties and oil characterization of ‘kpaakpa’ (Hildegardia barteri) seed was studied. Defatted and undefatted ‘kpaakpa’ (Hildegardia barteri) seed flours were produced. The proximate and functional properties were determined on both the defatted and undefatted flours. The crude ‘kpaakpa’ seed oil was extracted (using hexane solvent) and characterized. The result of proximate analysis showed the moisture content, ash, fat, crude fibre, protein and carbohydrate contents to be 11.18, 5.6, 37.92, 6.45 31.53 and 7.37% respectively for undefatted flour and 18.6, 6.8, 4.37, 1.99, 26.52 and 41.72% respectively of the defatted flour sample. The results of functional properties did not show a consistent behavior for all the parameters analyzed for both defatted and undefatted ‘kpaakpa’ seed. However, it showed that defatting operation increased most of the functional properties except for bulk density and wettability which increased in undefatted ‘kpaakpa’ seed flour. The results obtained for the oil characterization of the extracted crude ‘kpaakpa’ seed oil showed 0.86 g/g for specific gravity, 0.87g/ml for density, 8.84 mgKOH/g for peroxide value, 55.36% for unsaponifiable matter, 56.48% for iodine value, 0.30% for free fatty acid (FFA) and 0.59% for acid value. The results obtained in this study indicate that both the defatted and undefatted ‘kpaakpa’ seed flour can be utilized in food system because they are good sources of protein, can be used to substitute or supplement flours with low protein in food production and can as well be useful sources of low-fat fabricated foods as well as animal feeds. The oil however can be utilized commercially for production of vegetable oil.

The study investigates the micronutrient and anti-nutritional composition of ‘kpaakpa’ (Hildegardia barteri) seed flours. Defatted and undefatted samples of ‘kpaakpa’ (H. barteri) seed flours were produced. The mineral, vitamin and anti-nutrient composition of the flour samples were determined. Results of mineral composition showed calcium, copper, iron and potassium contents to be 30.00 mg/100g, 0.84 mg/100g, 3.67 mg/100g and 1.62 mg/100g, respectively, for the defatted flour; 27.33 mg/100g, 0.68 mg/100g, 0.86 mg/100g and 2.40 mg/100g, respectively for the undefatted flour sample. For the defatted flour, high calcium content indicated that the seed could be a valuable calcium supplement, especially, in calcium deficient diets. Furthermore, results obtained for vitamin A, vitamin D, vitamin E and vitamin K were 1769.13 µg/100g, 8.25 µg/100g, 67.85 mg/100g and 10.31 mg/100g, respectively for the defatted flour and 5759.10 µg/100g, 15.87 µg/100g, 78.50 mg/100g and 11.53 mg/100g for the undefatted flour. The high vitamin A content revealed that the seed could be a good supplement for foods with low vitamin A and could be a remedy to blurred vision. The results of the anti-nutrient determination showed that the composition of phytate, oxalate, tannin and cyanide of defatted seed flour were 0.37, 0.14, 0.93 and 0.04%, respectively and 0.34, 0.05, 0.60 and 0.06% for the undefatted seed flour. The low anti-nutritional content particularly cyanide makes the seed more suited for food formulation.