Seeds of mandarin, grapefruit,, sour orange, sweet orange and lime were analyzed and characterized in terms of physical properties, chemical composition, fatty acids and amino acids contents. Trails were made for minimizing the bitterness of the dehulled seeds by soaking in citric acid and boiling in water before using in preparing of cake at 0, 5, 10 and 15% levels. The influence of using such levels of citrus seeds on some cake properties were also evaluated. Among the citrus fruits, the smaller size one had the highest seed content and the lowest seed index. The seeds colour ranged from light yellow to light creamy. They were found to be a good source of crude fat (52.8-57.2%), crude protein (14.78-18.55%), crude fibers (14.25-16.07%), carbohydrates (10.55-12.25%) and total ash (2.10-2.34%). The ratio of unsaturated to saturated fatty acids ranged from 2.08 to 2.45 in citrus seed oils. Except methionine, the other essential amino acids were high in citrus seed protein. Soaking in 3% citric acid caused a reduction in bitter taste feeling of the sour orange . The addition levels of the dehulled sour orange before and after debittering increased yellowness of the prepared cakes. Panelists preferred cakes containing 5% debittered citrus seed flour due to its similarity with the control. Slight increase in both fat and protein of cakes was observed due to addition of 5% debittered sour orange flour.