TITLE:
Physico-Chemical and Nutritional Characteristics of Five Varieties and One Accession of Mango from Burkina Faso
AUTHORS:
Hyacinthe Kante Traore, Aïcha Ilboudo, Zénabou Semde, Adama Lodoun, Mamadou Sanou, Pingdwindé Marie Judith Samadoulougou, Léonce Ky, Moussa Guira, Hagrétou Sawadogo Lingani, Hama Mamoudou Dicko
KEYWORDS:
Mango Varieties, Mango Accession, Physicochemical and Nutritional Parameters, Burkina Faso
JOURNAL NAME:
Food and Nutrition Sciences,
Vol.15 No.12,
December
19,
2024
ABSTRACT: The mango varieties Eldon, Haden, Paheri, Tommy Atkins, Zill and the accession SBMA-1 are among the 45 varieties and 47 accessions of mango identified in Burkina Faso. The aim of this study was to determine the physico-chemical and nutritional parameters of these mango varieties and accessions for better valorization. Physicochemical and nutritional parameters were determined using standard methods. Results showed that the SBMA-1 accession recorded the highest mass (638.10 ± 106.67 g), pulp content (85.06% ± 3.93%), pulp/core (10.54 ± 1.97) and pulp/peel (12.03 ± 2.15) ratios, pH (3.61 ± 0.61) and titratable acidity content (0.99% ± 0.04%). The Paheri variety had the lowest mass (120.43 ± 25.97 g), the lowest water content (74.31% ± 0.07%) and the highest pH (5.11 ± 0.03); on the other hand, it recorded the highest ESS content (26.47% ± 0.06%) and the highest ESS/AT ratio (133.10 ± 7.25). Haden had the highest values for L* (55.41 ± 0.06); a* (10.94 ± 0.35) and ΔΕ (69.00 ± 0.12). The Eldon variety recorded the highest levels of total sugars (28.08% ± 5.8%), total protein (2.69% ± 1.14%) and the highest energy value (126.88 ± 25.55 kcal/100 g). The highest total fat content (0.50% ± 0.03%) was found in the Tommy Atkins variety. The Zill variety recorded the highest total ash content (0.95% ± 0.25%). The results also showed that the peel and pulp of the Zill variety had the highest levels of total phenolic compounds, at 5798.99 ± 16.95 mg EAG/100 g and 30.41 ± 0.1 mg EAG/100 g respectively. The present study is a contribution to knowledge of the nutritional characteristics of mango varieties produced in Burkina Faso. This could help guide the choice of mango varieties for orchard renewal, processing and fresh consumption.