The use of locally produced condiments is gaining popularity as a healthier replacement for monosodium glutamate seasoning in cooking local and even some international dishes. This study determined the comparative proximate composition, mineral content and sensory properties of fermented condiments produced from two underutilized seeds namely pumpkin seeds (Cucurbita moschata) and watermelon seeds (Citrullus vulgaris). using the commonly used locust bean seed (Parkia biglobosa) as a control The condiment samples were produced following traditional fermentation methods, while the proximate composition and mineral content were analyzed using standard methods. The sensory attributes were evaluated based on the consumer’s preference with the exception of the watermelon seed condiments which developed a very pungent odor during fermentation. The locust bean condiments had the highest mean value of fibre and protein (3.16 and 20.32 %), but the least moisture (18.00 %), ash (2.57%) and carbohydrate (33.16%) contents. The watermelon seed condiments had the highest moisture, ash and carbohydrate contents (18.00, 2.57 and 33.16% respectively) and the least fibre, protein and fat contents (3.16, 20.32 and 22.8 % respectively). For the pumpkin seed condiments, the values of fibre and protein content were similar to those of the locust bean condiments but it had the highest fat content of 23.97%. The ash contents of all three condiments were statistically not different from each other (P<0.05), while the fat content of the pumpkin seed condiment was statistically the same with that of the locust bean condiment (P<0.05). The locust bean condiment contained the highest Calcium and potassium contents of 9.36 and 35.3 mg/100 g respectively, while the watermelon seed condiments contained the highest sodium content of 62.00 mg/100 g and an appreciable amount of potassium (23.78 mg/100 g). The pumpkin seed condiments had the lowest mineral contents of all three as the calcium content was 2.94 mg/100 g, potassium content was 0.49 mg/100 g, magnesium content of 1.03 mg/100 g and sodium content of 1.43 mg/100 g. The magnesium contents of all three condiments were the same statistically (P<0.05).The result of sensory attributes of the condiments showed that there was no significant difference in terms of appearance, which ranged from 7.50 - 8.15, mouth feel (7.15 to 7.80) and the overall acceptability had a mean value that ranged from 7.15 - 7.80. There was no significant difference in the taste and aroma of the condiment samples with mean score values of 7.55 - 7.80 and 7.15 - 7.90. The underutilized seeds compared favorably with commonly utilized locust bean seeds showing a high nutritional value. However, the watermelon seed would need further research as it developed a very pungent odor during fermentation and could not be used for sensory analysis. The pumpkin seeds could be recommended as a substitute for condiment production.

Cake was produced using blends of wheat flour and African locust bean fruit (Parkia biglobosa) pulp flour to assess the suitability of the locust bean fruit pulp flour in baking cake of higher nutritional value. The proximate, functional and sensory qualities of the cake samples produced were investigated. The flour used was made from composite blends of wheat flour and African locust bean fruit pulp flour in varying proportions (100:0, 80:20, 60:40, 40:60 and 20:80). The cake produced from 100% wheat flour served as control, and the flour blends were also analyzed for their functional properties. The results showed that there was a significant increase in moisture, ash and crude fibre as the amount of African locust bean fruit pulp flour increased, while the protein, crude fats and carbohydrate content decreased. The moisture content ranged from 4.40 - 6.92 %, ash (1.51 - 2.18 %), and fibre (1.11 - 2.32 %). The functional properties of the flour varied as the substitution level increased. An increase was observed in the oil absorption capacity (1.19 to 2.42 g/mL), bulk density (0.25 – 0.65 g/mL), water absorption capacity (1.18 – 1.60 g/mL) and the loose density (0.08 – 0.37 g/mL). On the other hand, a decrease was observed in the gelation temperature (72.10 – 68.10 oC) and the swelling index (1.55 – 1.40 g/mL). The result of sensory attributes were evaluated using 9 point hedonic scale with a mean value of appearance ranging from 6.68 - 8.50, taste (6.82 - 8.28), texture (6.69 - 8.05), and the flavour (6.33 - 7.67). The overall acceptability value ranged from 7.38 to 8.52. The results showed that there was a significant difference at P<0.05 between the control and samples with increase in level of substitution in all the parameters investigated. Hence, acceptable cake can be produced from a composite substitute of 80:20 for wheat flour and African locust bean fruit pulp flour.