Oil Extraction From Bread Fruit Seed

     ABSTRACTAfrican breadfruit seeds were subjected to three processing methods – parboiling, cooking and toasting, and the raw was used as control. The purpose of this research was to extract the oil from the seed and to determine the effect of processing on the oil physicchemical properties showed that the colour of the oil varied from golden yellow to brownish yellow with specific gravity varying between 0.802g/cm3 and 0.813g/cm3. Percentage yield of oil was 6.14% for raw extract, 6.62% for parboiled extract, 7.56% for toasted extract and 5.01% for cooked extract. Acid,…