Preparation of the Agbono Cotyledon: The agbono (Irvingia gabonensis) cotyledon was bought from Iwofe daily market (4 Abstract Chemical analyses on agbono cotyledon was carried out in order to identify the various proximate(s) that constitute the agbono cotyledon as well as to establish also the forms of phytochemicals present in agbono cotyledon by simple extraction processes using three different solvents (petroleum ether, ethanol and distilled water). The results from the analysis showed

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... agbono cotyledon displayed the following proximates; carbohydrates, protein, lipids (fats and oil), moisture and ash. The later were established to be responsible for agbono cotyledon's drawability, colour, taste and aroma when used as condiment. However, values of 0.17%, 0.13%, 80.41%, 19.14% and 0.15% were obtained for the petroleum ether extract; while the data; 0.25%, 0.13%, 15.17%, 84.31% and 0.14% were recorded for the ethanol extract, and then 0.25%, 0.35%, 4.91%. 94.41% and 0.08% values were acquired for the distilled water extract with respect to carbohydrates, protein, lipids (fats and oil), moisture and ash contents. Furthermore, the phytochemical tannins, alkaloids, flavonoids, glycosides, phytate, oxalate, saponins and steroids were observed to be present (+), highly present (++), present (+), present (+) absent(-), absent(-), present(+) and absent(-) in the petroleum ether extract, then present(+), present(+), highly present(++), absent(-), absent(-), present(+) and present(+) inthe distilled water extract, but were highly present(++), present(+), present(+), present(+), absent(-), absent(-), present(+) and present(+) in the ethanol extract. The results in all showed that both proximates and phytochemicals were present at different levels in agbono cotyledon.