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Relevant bibliographies by topics / African bush mango

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Academic literature on the topic 'African bush mango'

Author: Grafiati

Published: 3 June 2025

Last updated: 31 July 2025

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Journal articles on the topic "African bush mango"

1

Agbo, C. S., and I. E. Mbaeyi-Nwaoha. "Production and Quality Assessment of Custard from Cornstarch Fortified with Roasted African Yam Bean and Solar Dried African Bush Mango." Asian Food Science Journal 22, no. 9 (2023): 40–55. http://dx.doi.org/10.9734/afsj/2023/v22i9656.

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Corn, roasted African yam bean and solar dried bush mango, were processed into flours and was used to produce custard. The samples, cornstarch: roasted African yam bean: African bush mango flours (CSTF: AYBF: ABMF) were blended in the ratios of 90:5:5, 85:5:10, 80:5:15, 75:5:20, 70:5:25, respectively and were evaluated for chemical composition, functional properties, microbial quality and sensory properties. The addition of African bush mango significantly (p < 0.05) increased the moisture, crude fat, crude protein, ash content, and crude fiber from 7.27 to 8.87, 1.42 to1.85, 2.14 to 2.78,

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2

Oluchi, Akajiaku Linda, C. Nwakanma Jane, N. Odimegwu Euphresia, E. Uzoukwu Anthonia, and L. Ezenwa Chinelo. "Evaluation of Nutrient Composition and Sensory Attributes of Jam Produced from African Bush Mango (Irvingia gabonensis)." Journal of Advances in Food Science & Technology 11, no. 1 (2024): 1–16. http://dx.doi.org/10.56557/jafsat/2024/v11i18538.

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This study was conducted to evaluate the quality of jam made from African bush mango. African bush mango was processed into 100% jam sample and coded as JAM1. Pineapple fruit was also processed into pulp, used to blend African bush mango pulp at various proportions of (10, 30 and 40) and processed into jam samples coded as JAM2, JAM3 and JAM4 respectively. The functional properties, proximate, vitamin, mineral compositions and sensory attributes of the jam samples were determined. The proximate analysis revealed that the jam samples had crude protein, crude fibre, fat, moisture, ash and carboh

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3

Vihotogbé, Romaric, Romain Kakaï, Frans Bongers, et al. "Impacts of the diversity of traditional uses and potential economic value on food tree species conservation status: case study of African bush mango trees (Irvingiaceae) in the Dahomey Gap (West Africa)." Plant Ecology and Evolution 147, no. (1) (2014): 109–25. https://doi.org/10.5091/plecevo.2014.789.

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<b>Background and aims</b> – Bitter and sweet African bush mango trees belong to the family Irvingiaceae and produce valuable non-timber forest products in humid lowland areas of West and Central Africa. The bitter and sweet types are treated as distinct taxa at the variety or species level. They have not been studied in the western part of their distribution range, and many aspects of their large-scale utilization remain unknown. In this study, we link differences in socio-cultural groups to the agroforestry status of bush mango trees in order to identify the key factors influencing their abu

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4

Kehinde, Tope Adegbehingbe, Saanu Adeleke Bartholomew, and Fakoya Soji. "Solid Substrate Fermentation of African Bush Mango (Irvingia gabonensis) Seeds." Journal of Advances in Microbiology 3, no. 1 (2017): 1–9. https://doi.org/10.9734/JAMB/2017/33191.

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<strong>Aim:</strong> This study investigated the effect of fermentation on nutrient and antinutrient contents of African bush mango (<em>Irvingia gabonensis</em>). <strong>Methodology:</strong> Bush mango seeds were fermented for a period of five days. Microbiological contents, temperature, pH and total titratable acidity were monitored on daily basis while the proximate composition, mineral contents and the antinutrient contents of the unfermented and the fermented samples were determined. <strong>Results:</strong> The bacteria isolated from seeds include <em>Bacillus subtilis, Bacillus poly

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5

Vihotogbé, Romaric, Ronald G. van den Berg, and Marc S. M. Sosef. "Morphological characterization of African bush mango trees (Irvingia species) in West Africa." Genetic Resources and Crop Evolution 60, no. 4 (2013): 1597–614. http://dx.doi.org/10.1007/s10722-013-9969-0.

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6

Adegbehingbe, Kehinde, Bartholomew Adeleke, and Soji Fakoya. "Solid Substrate Fermentation of African Bush Mango (Irvingia gabonensis) Seeds." Journal of Advances in Microbiology 3, no. 1 (2017): 1–9. http://dx.doi.org/10.9734/jamb/2017/33191.

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7

Akubor, P. I. "The suitability of African bush mango juice for wine production." Plant Foods for Human Nutrition 49, no. 3 (1996): 213–19. http://dx.doi.org/10.1007/bf01093217.

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8

Ikeh, Angus Onwudiwe, Bassey Archibong Essien, Janet Oliver Orji, Inya Ota Okocha, Alice Nnenna Amanze, and Uchechi Mercy Nwokorie. "Effects nursery media on Irvingia gabonensis and Dacryodes edulis seedlings and weed dynamics of the media." Applied Research in Science and Technology 3, no. 1 (2023): 27–35. http://dx.doi.org/10.33292/areste.v3i1.41.

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A field experiment was conducted to assess the effect of different nursery media on performances of Bush mango (Irvingia gabonensis) and African pear (Dacryodes edulis) seedlings. Five nursery media were formulated from topsoil, poultry manure and river sand in the following ratios; 0:3:3, 1:2:3, 1:3:2, 2:3:1 and 3:2:1. The media formulated were analyzed for the physico-chemical properties and seeds of the test crops were sown in each filled polythene bags with the formulated media. The experiment was arranged in a completely randomized design (CRD). The results obtained show significant (P≤0.

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9

Enoch, Oguazu, Chinenye, Ikeh, Chinedu Celestine, Spencer Chukwumaobim Nwangwu, Chinwe Gloria Ibeabuchi, Ubaoji, Kingsley Ikechukwu, and Ezeanyanwu, Valentine Chukwuebuka. "Antioxidant Content and Partial Oil Characterization of Irvingiagabonensis Seed." Asian Journal of Research in Biochemistry 15, no. 2 (2025): 116–23. https://doi.org/10.9734/ajrb/2025/v15i2372.

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Background and Objective: African mango (Irvingiagabonensis) commonly known as Bush Mango, is a treebelongingtothe genus Irvingia. The fruits of these trees are valued for their fats- and protein- rich nuts. The nutritional value of African mango seed (Irvingiagabonensis) is estimated to contribute to human health and food consumption safety. This research work is aimed to highlighting the Antioxidant activity and partial oil characterization of African mango seed (Irvingiagabonensis). Materials and Methods: The antioxidant activity and partial oil characterization were analyzed using standard

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10

Okoroigwe, Edmund C., S. O. Enibe, and S. O. Onyegegbu. "Determination of oxidation characteristics and decomposition kinetics of some Nigerian biomass." Journal of Energy in Southern Africa 27, no. 3 (2016): 39. http://dx.doi.org/10.17159/2413-3051/2016/v27i3a1554.

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The oxidation characteristics and devolatilisation kinetics studies of palm kernel shell (Elaeis guineensis), African bush mango wood and shell (Irvingia wombolu), and African border tree wood (Newbouldia laevis), were carried out by the thermogravimetric method. A thermogravimetric analyser TA Q500 instrument was used at a heating rate of 30 °C.min-1 under oxidative conditions. It was observed that all the samples followed a two-stage structural decomposition between 200 °C and500 °C. The greatest mass loss rate occurred within the oxidation stage (200–375 °C) in all the samples. The ignition

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Book chapters on the topic "African bush mango"

1

Oben, Julius Enyong. "Seed Extract of the West African Bush Mango (Irvingia Gabonensis) and its Use in Health." In Nuts and Seeds in Health and Disease Prevention. Elsevier, 2011. http://dx.doi.org/10.1016/b978-0-12-375688-6.10032-5.

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