Thesis Abstract

Inhibitory effect of cashew (Anacardium occidentale) cotyledon oil was carried out using Escherichia Coli as test organism. The processed and loasted cashew nuts were bought and subjected to oil extraction using the soxhlet method. The extracted oil was absorbed on filter paper discs in varying concentrations and placed on seeded nutrient agar plates. The plates were incubated at 370C for 24 to 48 hours and observed for zones of inhibitation. The results obtained showed that there was a 26.78% yield of the oil. The cashew cotyledon oil was not soluble in 99% ethanol. There were no inhibitory zones on the taste plate indicating that the cashew oil had no inhibition effect on E. coli, the test organism. This shows that due to non-dissolution the cotyledon oil does not have inhibitory characteristic on the test organism inoculated on the plate.

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