Edible oils were extracted from the pulp of African pear (Dacryodes edulis) and the seed of tallow tree (Allanblackia floribunda), given a yield of 48.93 and 65.31%, respectively. The oil samples were analyzed for chemical composition, physical properties, and fatty acid profile. Total saturated fatty acids of 51.64 and 34.12% were obtained from Allanblackia seed oil and African pear pulp oil, respectively, while 48.36% and 65.88% were recorded values for Total unsaturated fatty acids from

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... blackia seed oil and African pear pulp oil, respectively. African pear pulp oil gave 23.17% linoleic acid as against 1.18% in Allanblackia seed oil. The iodine value of African pear pulp oil (APPO) was 58.05 g/100 g, this figure was significantly higher than that of Allanblackia seed oil (ASO) (40.29 g/100 g), and not significantly different (P > 0.05) from the iodine value of the control (crude palm oil). Percentage free fatty acid (FFA) of 0.556 and 0.146 for APPO and ASO, respectively, were significantly (P<0.05) lower than that of the control CPO with FFA of 3.33%. The peroxide value (PV) of APPO and ASO were respectively 0.90 and 0.49 mEq/kg, which were significantly lower (P < 0.05) than 1.53 mEq/kg shown in the control (CPO). The slip melting point of African pear pulp oil, Allanblackia seed oil and crude palm oil were, respectively, 25.34, 35.40 and 32.57°C. Values for Lovibond colour intensity were 2.5, 6.0 and 11 red for Allanblackia seed oil, African pear pulp oil and crude palm oil, respectively. Allanblackia seed oil, with a melting point of 35.40°C will provide a good solid base for bakery fat production, while Africa pear pulp oil rich in polyunsaturated fatty acids will provide healthy and essential fatty acids.