ABSTRACT
This chapter provides information on uses, folk medicine, chemistry, germplasm, distribution, ecology, cultivation, harvesting, yields, energy, and biotic factors of Oyster nut, Zanzibar Oil vine, Telfairia nuts, and Jikungo. Oyster nut is cultivated for its edible seeds and oil yield. The fruits are used in soups, and the nuts are used in confectionery and chocolates, either alone or as a partial substitute for Brazil nuts or almonds, and are quite palatable fresh or roasted, as well as pickled. Medicinally, oyster nuts have laxative properties, and women in Usa-mabar eat the nut immediately after childbirth to cause early contraction of the pelvis, increase the flow of milk, and insure an early return of their strength so they can return to normal duties in a day or two. Oyster nut is propagated by seeds, which should be planted within 3 months, as the oil dries out of the kernel, causing deterioration of the germ.
