This study is an investigation into how the cherished characteristics (sliminess, taste and aroma) and shelf life of ugiri cotyledon (Irinvigia gabonensis) can be retained through defatting of the cotyledons. Fresh ugiri fruits were cracked open to remove the ugiri seed (cotyledons), clean, wiped and ground. The ugiri chaff extracted from ugiri cotyledon through solvent extraction using petroleum spirit (60-80)oC was stored in desiccators and black polyethylene bags. The defatted ugiri chaff was compared with the stored undefatted chaff. The results indicate that ugiri cotyledon can be defatted and preserved to retain the cherished characteristics without moulding or fungal growth. It is recommended that ugiri cotyledons be defattied and preserved for food preparations.
