Native pear (Dacryoides edulis) popularly referred to as Ube and consumed boiled or roasted maize was studied for its nutrient composition and antinutritional factors using standard methods of analysis. Its contribution to nutrient intake of consumers was also studied. The results of analyses revealed that 100g portion of the raw fruit pulp contained 67.9g of moisture, 7.3g crude protein, 4.5g crude lipid, 2.1g crude fibre, 1.2g crude ash, 17g carbohydrates, and 138.5 kcal gross energy. The mineral and vitamin content were 26mg potassium, 17mg sodium, 36mg calcium, 7mg iron. 53mg phosphorus, 63.6µg β-carotene, 13.5mg ascorbic acid and 5.6mg a-tocopherol / 100g fresh pulp. Roasting and boiling brought significant reduction in the nutrient content and antinutritional factors of the fruit pulp, but also brought significant increase in its carbohydrate content. The fruit pulp can be a good source of antioxidants such as a – tocopherol, ascorbic acid and β – carotene; as well as iron. Its low sodium and gross energy content qualifies it as a good snack for hypertension patients and the obese.