COMPARATIVE ANALYSIS OF THE MINERAL COMPOSITION OF SEEDS OF Irvinga species (OGBONO) AND Citrullus colocynthis (EGUSI)

The wide spread utilization of Irvingia gabonensis Kernels as a local sub-Sahara African traditional food necessitate a good understanding of the properties that could further promote its exploitation. Previous studies by other researchers on the compositional, nutritional and biochemical aspect of Irvingia gabonensis Kernels and its Kernel fat constitute the currently existing literature but that of Irvingia Wombolu have not been reported. Irvingia gabonensis and Irvingia Wombolu are very similar and the consumer and industrial users depend on the taste and drawability of these species before their research. The ogbono and egusi were smashed. Mineral composition of Irvingia species and Citrus colocynthis gabonensis is presented in Table 4.1. The mineral content of magnesium is 31.4mg for Citrus colocynthis 38.6mg for Irvingia species, iron has 2.1mg for egusi and 16.8mg for ogbono, calcium has 25.7mg for egusi and 72.1mg for ogbono, potassium has 68.1mg for egusi and 42.3mg for ogbono while sodium has 16.4mg for egusi and 48.2mg for ogbono. In addition, utilization of the leaf, stem and root bark of these two species as food and drug sources for both human and livestock is recommended; as a result of their high level of mineral compositions. The consumption of raw seed of these species of Irvingia is highly discouraged due to the high hydrogen cyanide content.