DEVELOPING IMPROVED METHODS OF PROCESSING AND UTILIZATION OF KERNELS OFIRVINGIA GABONENSIS(VAR.GABONENSISAND VAR.EXCELSA)

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Abstract
Kernels of two varieties of an economic farm tree Irvingia gabonensis, namely, var. gabonensis (ugiri) and var. excelsa (ogbono), were processed into flour after defatting. The kernels are the source of an important soup condiment and the fruit pulp of var. gabonensis is eaten when ripe. Samples were analysed for moisture and nutrient contents before and after 9 months shelf-life storage. A comparative sensory evaluation of both fresh and stored, defatted and undefatted samples was carried out using a seven point Hedonic scale. There was a marginal depreciation in proximate compositions after storage but this did not significantly affect nutritional status. Defatting significantly prolonged storability and preserved their taste, flavour, texture, colour, odour, drawability and general acceptability. Undefatted samples depreciated considerably when stored in ambient conditions for upwards of 6 months and were totally unacceptable after 9 months.

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