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Ripe fruits of tropical almond (Terminalia catappa) of red and yellow varieties were collected from National Root Crops Research Institute (NRCRI) Umudike environs. The pulp was analyzed as eaten. The nutrient compositions were determined using AOAC techniques. Minerals were determined using wet acid digestion method for multiple nutrient determinations as described by AOAC. Gravimetric and spectrophotometric methods were used for phytochemical determinations. The anti-oxidant activity of the extracts was measured in terms of hydrogen donating or radical-scavenging ability using the stable free radical 1.1-diphenyl-2-picylhydrazyl (DPPH). Means and standard deviation were calculated and compared using student t-test. Tropical almond had moisture (82.74 – 83.68%), fiber (1.69 -1.74%), fat (0.06 – 0.07%) Protein (1.27 – 1.32%). predominate minerals were P(143.34 – 145.45mg/100g), K(234.77 -235.82mg/100g), and Ca(12.84 – 14.43ma\g/100g). Β-carotene obtained was 5540 – 5830mcg/100g, vitamin C 17.44 – 18.83mg/100g. all phytochemicals analyzed were below 1%. Radical scavenging ability of red variety of tropical almond were 18.30, 23.70, 32.40, 35.40 and 48.50% at the corresponding concentrations of 2,4,6,8, and 10ppm while the scavenging ability of the yellow variety at 2, 4, 6, 8 and 10ppm were 16.70, 21.30, 29.40, 32.50 and 43.80 respectively. The results show that consumption of tropical almond will contribute significantly to intake and health benefits

Ready- to- eat soursop and pawpaw fruits were purchased from Ubani and Umuariaga markets Umuahia, Abia State. Crude protein and crude fiber ranged between 1.17-1.27% and 0.04-0.05% respectively. Ca (90.39mg/100g), Mg(143.49mg/100g), Na(290.51mg/100g) P(185.67mg/100g), I(6.67mg/100g) and Fe(0.35mg/100g) were significantly higher in pawpaw jam,while K (69.38mg/100g) was significantly higher in soursop jam. All the vitamin analysed were significantly higher in pawpaw jam. Phytochemicals were within permissible limits. pH, total titratable acidity and total soluble solids ranged between 3.24- 3.45, 0.63-0.78% and 63.45-70.71% respectively. Pawpaw and soursop jams compared fovourably with pineapple jam (commercial jam) in terms of flavor, taste and texture, but colour attribute for pawpaw jam (7.65) was significantly higher than that of pineapple jam. The results indicated that the jams particularly that of pawpaw would provide essential valuable minerals, energy and vitamin C, needed for good body development.