EXTRACTION AND PROCESSION OF AGBONO COTYLEDON FOR LONG SHELF-LIFE
Journal Title: Academic Research International - Year 2012, Vol 2, Issue 1
Abstract
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) o C 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
Authors and Affiliations
Festus C. , Nwala, L
Keywords
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