Irvingia Fat from nuts of Irvingia Gabonensis Var Excelsa, known as “Ogbono’’ 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. The fruit is a large drupe, with fibrous flesh. The subtly aromatic nuts are typically dried in the sun for preservation, and are sold whole or in powder form. These are ground and their high content of mucilage enables them to be used as thickening agents for dishes such as ogbono soup. Nutritional Values of Ogbono (Irvingia gabonensis) Ogbono fruit is a rich source of potassium, iron, water, energy, protein, carbohydrate, ascorbic acid, sodium, amino acids, dietary fibre, vitamin C, calcium, magnesium and phosphorus. The seeds contain fatty acids such as stearic acid, oleic acid, palmitic acid, myristic acid and lauric acid. Preliminary phytochemical screening of the aqueous leaf extract of Irvingia gabonensis shows that it contains phlobatanins, saponins, phenols and tannins.
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