Abiodun, Olufunmilola AdunniAkinoso, RahmanOlosunde, Oluwapelumi O.Adegbite, Jacob A.Omolola, O.A.2018-12-072018-12-07201431 Abiodun, O.A, Akinoso, R., Olosunde, O.O. Adegbite, J. A. and Omolola, O. A. (2014). Nutritional quality and essential oil compositions of Thaumatococcus danielli (Benn.) tissue and seed. Food Chemistry 160: 286-291. Elsevier publisher http://dx.doi.org/10.1016/j.foodchem.2014.03.114http://hdl.handle.net/123456789/1374Nutritional quality and essential oil compositions of Thaumatococcus danielli (Benn.) tissue and seed were determined. Oil was extracted from the seed using standard methods while the fatty acids of the oil, chemical and anti-nutritional properties of defatted seed flour were determined. Total fat yield of the seed flour was 12.20%. Defatted seed flour had higher crude fibre (36.92%), carbohydrate (40.07%) and ash (8.17%) contents. Major mineral contents were potassium, calcium, sodium and magnesium. The tissue contain appreciable amount of vitamin C (8.10 mg/100 g). Oleic acid (42.59%) was the major fatty acid in the seed oil and the total unsaturated fatty acid was 62.38%. The seed oil had higher acid and saponification values and low iodine value. Oxalate (11.09 mg/100 g) content was the major anti-nutrient in the defatted seed flour. Defatted T. danielli seed flour serves as good source of dietary fibre and energy.enEssential oilThaumatococcus danielli fruitChemical propertiesAnti-nutrientsFatty acidArticle