The seed oil of Telfairia occidentalis was analyzed to establish its physicochemical properties and fatty acids profile as part of an on-going screening process for plant constituents of nutritional and economic significance. Physicochemical characteristics showed that the light yellow oil had a specific gravity of 0.921 ± 0.020, refractive index of 1.462 ± 0.002, viscosity 60.20 ± 0.01(cSt) and a smoke point of 245.00 ± 1.75 0 C. The iodine value was 115.60 ± 1.20mg iodine/g, saponification value was 179.04 ± 1.60 mg KOH/g, acid value was 3.48 ± 0.06 mg KOH/g, free fatty acid 1.74 ± 0.49 % and peroxide value 2.26 mEq/kg. The seed oil was found to contain high level of unsaturated fatty acids; oleic acid (13.42%), linoleic acid (64.34%) and a high molecular weight fatty acid; eicosapentaenoic acid, (2.43)%. Nanoencapsulation of eicosapentaenoic acid, a constituent of the seed oil, could be a good source of essential fatty acid in food formulations.