Dried fruit kernels of Cola nitida and Garcinia kola were analysed and compared for proximate composition, physical, functional, and moisture isotherm characteristics. Their main differences were in appearance, fat and protein contents, carbohydrate composition as reflected in least gelation concentrations, water absorption capacity, monolayer moisture content, critical equilibrium moisture contents and the corresponding water activities for maintaining shelf-stability during storage. For each characteristic mentioned, there was significant (p<0.05) difference between the C. nitida and G. kola kernels. However, these kernels showed similarity mainly in their ash and carbohydrate contents, loose bulk density, emulsion and foaming properties, and the sigmoid-shaped isotherm curves. The mathematical descriptions of the experimental data were best obtained when the Brunauer–Emmett–Teller (BET) and Henderson equations were applied; mean relative deviations were less than 2%.