Ogbono is widely produced and consumed in Nigeria because of its mucilaginous (draw) property which aids consumption of staple food gels such as gari, semo, wheat flour, tuwo, pounded yam and fufu ‘Ogbono’ (Irvingia gabonensis) popularly known as bush mango or African mango or wild mango is an indigenous forest tree belonging to the group of plant classified as non-timber forest products
Ogbono (bush mango) belong to the lrvingiaceae family of plant in the species ‘gabonensis’ of lrvingia. The two species: lrvingia gabonensis var. gabonesis and Irvingia gabonensis var. excelsa have some differences.
. ogbono seed contains 54-67% of fatty matter, hence it can be classified as an oil seed.
Ogbono seed serves as condiment used in thickening and flavoring soups. The more the ground kernel ‘draws’ in soup, the more acceptable it is. Thus, Irvingia gabonensis var. excelsa which draws more than the Irvingia gabonensis var. gabonensis and is more acceptable in soup making in Nigeria