Oil Ertraction And Preparation Of Mayonnaise Using Nfuku Seed (Hildegardia Barteri)

ABSTRACT

This study involved oil extraction and preparation of mayonnaise. Oil was extracted from Nfuku seeds using manual method of oil extraction in the laboratory. The oil was analysed using standard method. Proximate sanalysis was carried out to ascertain the nutrient contents of the seed. 'l'he result showed that Nfuku seed contains 5% of moisture, 41.22% of protein, 25% of thts, 5% of Ash, 4.01% of fiber and 17.04% of carbohydrate it went further to determine the antinuritional factors such as phytate which was found to be 0.90%, 'I'annins 0.95% and Alkaloids 0.88% respectively. 1'hen, mayonnaise was prepared using the extracted oil from Nfuku seed with other ingredients like vinegar, egg, sugar, salt, mustard. Sensory evaluation carried out showed that that the product (prepared mayonnaise) compared favourably with commercial mayonnaise in terms of taste, flavour, texture, colour, and general acceptability.