AbstractThe seeds ofParkia filicoidea, Treculia africana, Mucuna flagellipes, Telfairia occidentalis, Citrullus lanatusandCucumeropsis edulisare 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 oi
展开▼
