LESSER KNOWN NIGERIAN EDIBLE OILS AND FATS .3. FATTY-ACID COMPOSITIONS AS DETERMINED BY GAS-LIQUID CHROMATOGRAPHY

Abstract

The seeds of Parkia filicoidea, Treculia africana, Mucuna flagellipes, Telfairia occidentalis, Citrullus lanatus and Cucumeropsis edulis are commonly used in Nigerian cooking. The component acids of the oils of these seeds have been investigated qualitatively and quantitatively by gas-liquid chromatography. Some of the seeds are shown to be a rich source of oil.