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Afzelia africana seed were processed into flour in the laboratory and evaluated for its proximate , mineral composition and functional properties . The results of the evaluation showed that roasting increases the crude protein content from 18.75 – 21.90, crude fat from 16.90 – 22.70 and crude fibre from 0.13-2.00 %. The moisture content reduces greatly on roasting from 7.45 -3.00%. Roasting significantly reduces the mineral composition (P<0.05) of the seed flour. The functional properties has significant effect (P<0.05) on the water absorption capacity , Oil absorption capacity and emulsion capacity with values of 140.00 -125.00g/g , 88.00 60.00g/g , 50.00 -30.00ml/g respectively. The various parameters investigated reveal the potential of Afzelia africana as a seed that could serve as a source of health benefit when used as food supplement in food formulation.

Nutrient Compostion and Functional Properties of Afzelia Africana Seed.