The seed is used in food majorly in soup making as a soup condiment, flavouring agent and for soup thickening for emulsification and stabilization of soup in south eastern Nigeria. The seeds are a good source of bioactive compounds comprising flavonoids, alkaloids, phenolic compounds, saponins and tannins, protein, carbohydrate, lipids and fiber. The seeds are also a good source of water soluble vitamins (ascorbic acid, thiamine, riboflavin and niacin) and minerals such as Ca, P, K, Mg, Na, Zn, Fe and Cu. (