Ogbono, Irvingia gabonensis fruit can be eaten as fresh fruit. The sweet pulp can be juiced or used for making smoothie, jelly, jam and wine. The seeds can be pressed for vegetable oil or margarine. The dried ogbono seeds can be ground and used for preparing ogbono soup, stew, Gabon chocolate and dika bread.
The result also showed that instant ogbono soup powder is a good source of Vitamin B2 and Vitamin C. The increase in Vitamin B2 content of all the samples may be due to addition of fluted pumpkin (Ugwu) leaf which is believed to be rich in vitamins (Adumanya et al. 2012).
Irvingia is a genus of African and Southeast Asian trees in the family Irvingiaceae, sometimes known by the common names wild mango, African mango, bush mango, dika or ogbono. They bear edible mango-like fruits, and are especially valued for their fat- and protein-rich nuts.
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