Summary Lalob fruit from the Sudan has been examined by modern chemical and physical methods. The kernels which amount to 9 to 10% of the fruit contain approximately 46% oil. Extraction of the ground kernels with commercial hexane yields a light yellow oil, having a composition calculated from iodine‐thiocyanogen values corresponding to 43.8% linolein, 30.5% olein, 23.7% saturated acid glycerides, and 2.0% unsaponifiable matter. Calculation of the composition from ultraviolet absorption measurements gave results in fairly close agreement with those obtained by the iodine‐thiocyanogen method. It was shown that the color of the crude oil was due almost entirely to the presence ofa‐carotene.

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