EXTRACTION AND PROCESSION OF AGBONO COTYLEDON FOR LONG SHELF-LIFE

This research work is an investigation into how agbono cotyledon extracted from the seed of a specie of the agbono plant (irvingia excelsa) can be processed for long-shelf life. The agbono chaff extracted from agbono cotyledon through solvent extraction using petroleum spirit(60-80)oC was preserved in desiccators and also in black polyethene bags. The findings showed that agbono cotyledon can be processed and preserved to retain the cherished characteristics (sliminess, taste, aroma, etc ) without moulding or fungal growth. The processed agbono was welcomed by the general public. It is recommended that agbono cotyledons be processed by defatting and preserved for food preparations.