TABLE OF CONTENTS

Cover page- –         –         –         –         –         –         –         –         i

Certification-          –         –         –         –         –         –         –         ii

Dedication-  –         –         –         –         –         –         –         –         iii

Acknowledgements-        –         –         –         –         –         –         iv

Table of contents-  –         –         –         –         –         –         –         v

CHAPTER ONE

1.0     Introduction-         –         –         –         –         –         –         –         1

CHAPTER TWO

2.0     Description Irvingia gabonensis–        –         –         –         –         3

2.1     Origin and Geographical Distribution-         –         –         –         4

2.2     Properties of Irvingia gabonensis–       –         –         –         –         6

2.3     Propagation and Planting-         –         –         –         –         –         8

2.4     Growth and Development-        –         –         –         –         –         9

2.5     Harvesting-  –         –         –         –         –         –         –         –         10

CHAPTER THREE

3.0     Medicinal Benefit of Irvingia gabonensis–    –         –         –         12

3.1     Health Benefit of African Mango-       –         –         –         –         12

3.2     Traditional Uses and Health Benefit of Irvingia gabonensis –     17

3.3     Culinary uses-       –         –         –         –         –         –         –         21

CHAPTER FOUR

SUMMARY AND CONCLUSION

4.1     Summary-    –         –         –         –         –         –         –         –         23

4.2     Conclusion- –         –         –         –         –         –         –         –         24

References

CHAPTER ONE

1.0     INTRODUCTION 

Irvingia species are economically important trees that grows in the wild forests of most and central African countries (Ngondi et al, 2005). There are about seven species of Irvingia gabonensis in A, Irvingia rabur and Irvingia smithii (west and central Africa), Irvingia wombolu (west Africa) and Irvingia malavana (southeast Africa) and Irvingia malavanna (southeast Africa). Of these  species, two are predominantly  found in Nigeria (Irvingia gabonensis and Irvingia wombola). Irvingia spp. Is commonly called African/ bush/ wild mango because of their mango like fruits (Mat et al, 2009, and Ngondi et al, 2005). The fruits are ellipsoidal, 4-7cm long, with a fleshy mesocarp, green when unripe and yellow or light orange when ripe, (Etebu and Tungbulu, 2015). The pulp kernel and fruit are edible both by man and animals, although bitter and acrid, with turpentine flavor (Adtangana, et al., 2001). The fruits are rich in oil and can be used in making bread, chocolate, cheese, butter, soap and feed cake the kernels of the fruits are considered to be the most valuable component for various reason. They are rich source of fat and oil, protein and are used widely as condiments in thinning of sauce (Matos et al., 2009). Irving gabonensis and Irvingia wombolu are similar and are often difficult differentiate from herbarium specimens alone. However, the two may be distinguished by edibility of the fruit mesocarp Matos et al. (2009) also mentioned the density of fibers in the mesocarp the amount of mucilage in the cotyledons, the size of the endosperm, the height of first branching, the disc shape in unfertilized flowers and the shape of the tree as diagnostic characters. lrvingia gabonensis fruit can be eaten fresh as 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 dika nuts can be ground and used for preparing “Ogbono” soup, stow, chocolate and dika bread. (Ngod et al., 2005) suggested that ogbono seeds is capable of reducing fasting blood glucose levels in obese beings (Ngondi et al., 2005).