nut oil was extracted from (black, brown and yellow) cultivars using n-hexane. Physiochemical properties (refractive index, specific gravity, acid value, free fatty acid, peroxide, saponification and iodine values of the oil samples were determined. Storage studies on the tiger nut oils were done by monitoring changes in the thiobarbituric acid, peroxide value, free fatty acid and moisture content for twelve (12) weeks. The refractive index, specific gravity, acid value and free fatty acid value ranged between 1.46 ̵ 1.47, 0.89 ̵ 0.90, 0.4 ̵ 1.40mg/g, and 0.20 ̵ 0.75% respectively. The peroxide, saponification and iodine values ranged between 3.99 ̵ 4.43meq/kg, 183.25 ̵ 202.87mg/kOH/g and 29.69 ̵ 31.74g/l2/g respectively. The major fatty acids (FAs) of the tiger nut oil were oleic (77.71%), palmitic (16.17%), and stearic (5.08%) acids for the black cultivar, oleic (64.12%), palmitic (11.86%), linoleic (11.87%) and dihum ̵ g ̵ linolenic (1.71%) for the brown cultivar while the yellow cultivar had oleic (68.89%), linoleic (12.77%), palmitic (13.33%) and stearic (4.46%). During storage peroxide value, free fatty acid, moisture content and thiobarbituric acid of the oil were within the maximum limits as recommended by CODEX Alimentarius.

Studies on plantain chips fried with varietal stored tiger nut oil were studied. Three different tiger nut cultivars were sourced from Benue state and their oil extracted using hexane in an extractor. The stored oils were used to fry plantain chips after potatoes slicing and oil quality and stability analyzed. The moisture values of the chips from 0 week to week 12 for sample (A) ranged between 2.09-2.41 and 2.08-3.48 for samples (B) and (C) respectively .The thiobarbituric acid value from zero week - week12 for sample B O ranged between 0.19-0.21malon mg, sample BO ranged between 0.27-0.36 malon mg, while sample C ranged between 0.23-0.24malom mg. The appearance, aroma, taste, texture and overall acceptability of the chips ranged between 6.25-7.40, 6.20-6.55, 6.30-6.45, 6.20-6.55 and 6.15-6.55 respectively. Sample A and CKO (control) was most preferred in terms of appearance, aroma, taste, texture (crispness) and overall acceptability while sample A and C was least preferred. The sensory scores of the plantain chips fried with the oil were high for taste and aroma. During the storage, moisture values and thiobarbituric acid values of the chips were within the limits as recommended by CODEX Alimentarius.

The physicochemical, functional and sensory properties of acha-tamba based ogi enriched with hydrolyzed soy peptides were investigated. The proximate value moisture content increased with percentage inclusion of acha tamba and peptides additions (10.1-11.5) % Similar trend were observed in protein values (2.15-8.02) %, Ash (3.05-3.34) %, crude, fiber (7.05-10.6) % and carbohydrate content 65.9-69.2) % which had down tail trends on acha ,tamba and peptides percentage inclusions. Water absorption capacity (1.07-1.24) g/ml oil absorption capacity (1.10-1.91) g/ml and swelling index (3.06-3.50) g/ml revealed increased content with material inclusions. The chemical properties of PH (4.27-4.6), Titratable acidity (0.88-0.97) and Total soluble solids were favored with material percentage inclusion. The sensory results revealed that sample Band sample C with moderate percentage inclusion of 10% and 20 % acha, tamba and soypeptides were more acceptable by panelists.

Quality evaluation of blends of tomato, onion and pepper powder were studied using standard methods. Blends of tomato, onion and pepper were formulated at different ratio. Sample A (TOP100/0/0), sample B (TOP 70/25/5), Sample C (TOP 70/20/10), sample D TOP70/15/15 and Sample E (TOP 70/10/20). The functional chemical and sensory properties of the sample were evaluated. Result showed decrease in moisture content from 11.70 -9.15 % as the ration of the onion and pepper varies , also wettability of the sample decreases as the ration of onion and pepper were alternated from 2.5 -2.00 g/ml but density of samples increases from 0.80-0.78g/ml , reconstitution index shows that sample A has the highest value of 8.95g/ml while sample D has the least value of 6.00g/ml , water absorption capacity of sample B has the highest oil absorption capacity value of 2.10% while sample B and E has the least oil absorption capacity of 1.61%.Vitamin C content of sample increases as the ration of onion and pepper were varied with sample E having the highest value of 16.06mg/100g while sample A has the least value of 11.25mg/100g PH of sample decreases with sample E having the highest value of 7.20 while sample A has the least value of 6.95 . Sensory evaluation scores of the sample indicates that all sample were moderately liked based on appearance, aroma, taste and overall acceptability. Based on the functional, chemical and sensory properties sample E is preferred.