Abstract
The Nigerian cooked testa-free seeds (afon) of Treculia africana were prepared in the laboratory by the traditional technique from raw seeds of T. africana and the nutritional consequences of such cooking assessed. Cooking considerably improved the nutritional value of the raw seeds. The protein efficiency ratio was almost trebled (0·7 to 1·9) while the true digestibility and net protein utilisation were significantly increased—from 85·0 to 93·3 and from 41·6 to 69·2, respectively. The biological value of the seeds was greatly improved, from 48·9 to 74·2.
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