The pulp and seed of "Thevetia Peruviana" plant were
analysed for their proximate composition, mineral elements
and some properties of the tacky latex were investigated.
The protien content of te seed is higher than that of the
pulp. The seed could be a god source of protein as it
compares well with those obtained in some legumes.
The extraction of protein from the defatted seed cake
is found to be a function of flour: Solvent ratio, pH, type
of solvent and extraction time.
The Kernel has as much as 60% of a yellow non-drying
oil. Some physico-chemical properties of the oils are
reported and these compare with those of edible and useful
oils like Olive, Soybean, Sunflower and Sesame oils.