Amino acids of three varieties of Lageneria siceraria seed flours were determined using standard methods of analysis. The three varieties are rich in essential amino acids needed for human health and growth, with a mean of 53.15%. Sulphur amino acid and aromatic amino acid of the seeds ranged from 17.06 mg/g protein to 24.10 mg/g protein and from 80.22mg/g protein to 89.00 mg/g protein respectively. The varieties of these melon seed flours are closely related; however, there are significant differences (P?0.05) in Cystine, showing that the varieties have some genetic differences. Key Words: Lageneria siceraria seed flours, Essential amino acid, Genetics, Aginine, Cystine
