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Date fruit (Phoenix dactylifera L.) is rich in both macro and micronutrients, including vitamins. Several researches have been carried out to determine the nutritional properties of various varieties of date fruit, however, there is currently no study that compares the nutritional composition, total phenolic content and sugar content of ripe red and yellow date. Proximate composition of ripened red and yellow dates was analyzed, the total phenolic content, Vitamin C and sugar contents were also determined. The moisture content in the date samples were 4.87 % and 5.76 %; ash content 1.05 % and 1.08 %; protein content to be 3.11 % and 1.37 %; carbohydrate content to be 60.6 % and 61.02 %; fat content to be 18.02 % and 17.4 % and crude fibre content in the two date samples was determined to be 12.3 % and 13.2 % for Red and Yellow variety respectively. Carbohydrate content of the red date was significantly higher than that of yellow date fruit with both having 14.87% and 9.10% respectively Vitamin C content of red and yellow date was 1.71 mg/100g and 1.46 mg/100g respectively. Vitamin C content of the varieties were fairly low; however, phenolic content was high. The total phenolic content of the red and yellow date was 37.91 mg/100g and 43.55 mg/100g respectively. The finding of this research helps in understanding the nutritional composition of two different varieties of the Nigerian date fruits which can be a basis for developing value-added supplements and nutritious food in the food industry.

Avocado (Persea americana) belongs to the family of Lauraceae. The processing of this fruit, as well as its fresh consumption, results in large amounts of waste, such as peels and seeds. The peels were dried at 40, 50, 60, 65 and 70 °C using oven dryer with a constant air velocity 1.4 m/s and open sun drying. The bioactive (flavonoids, total phenols and vitamin C) and nutritional content (carbohydrate, fat, fibre, protein, energy and ash content) of the avocado peel was investigated. The drying process took place mainly in the falling rate period indicating that water removal at the initial stage of the drying process was high and there was a rapid decrease as drying continued until equilibrium was reached. The ash, fibre, protein, vitamin c, flavonoids and metabolic energy content increase rapidly with an increase in the drying temperature. There was decrease in the fat, total phenolic content and moisture content of the dried avocado peels in this research. The Nutritional results obtained showed avocado peels had high contents of carbohydrate (40.732 % at 70 °C), fibre (35.187 % at 60 °C) and phenols (25.643 % at 50 °C) and therefore could be used as alternative sources of nutrients and also be added in foods avoiding waste and adding value to the fruit. The results showed that the peels are rich in antioxidants, fibre, flavonoids which helps to fight free radical damage and cancer in mammals and could be use as additive in foods.