Technological Development of Irvingia Gabonensis (Pk) Kernels: Trial Pro-duction of Seasoning Products

This study explored the potential of Irvingia gabonensis kernels, a local re- source in the Republic of Congo, for the production of seasoning fats and pow- ders. The kernels, which have a low water content (2.86%) and a high oil con- tent (39.2%), were processed into seasoning products. The manufacturing process consisted of three main stages: oil extraction, formulation according to mixing plans, and drying at 60˚C. In total, six samples of fats and six sam- ples of powders were produced. A...