Physico-chemical and Nutritional Characterization of Dried Mangoes Consumed in Chad for Better Post-Harvest Valorization
Published: 15-04-2024
Page: 245-261
Issue: 2024 - Volume 3 [Issue 2]
Al-lamadine Mahamat *
Laboratoire de Recherche en Sciences des Aliments et Nutrition (LARSAN), Faculté de Sciences de la Santé Humaine, Université de N’Djamena BP1117, Tchad, Chad.
Abdoullahi Hissein Ousman
Laboratoire de Recherche en Sciences des Aliments et Nutrition (LARSAN), Faculté de Sciences de la Santé Humaine, Université de N’Djamena BP1117, Tchad, Chad.
Alhadj Markhous Nazal
Faculté des Sciences Agronomiques et de l environnement, Université de Sarh, Chad.
Brahim Adoum Ahmat
Laboratoire de Recherche en Sciences des Aliments et Nutrition (LARSAN), Faculté de Sciences de la Santé Humaine, Université de N’Djamena BP1117, Tchad, Chad.
Ali Haroune
Laboratoire de Recherche en Sciences des Aliments et Nutrition (LARSAN), Faculté de Sciences de la Santé Humaine, Université de N’Djamena BP1117, Tchad, Chad.
Mbaigolmem Beral Valery
Laboratoire de Recherche en Sciences des Aliments et Nutrition (LARSAN), Faculté de Sciences de la Santé Humaine, Université de N’Djamena BP1117, Tchad, Chad.
François Tapsoba
Laboratoire de Biochimie et Immunologie Appliquées (LaBIA) Université Joseph KI-ZERBO BP 7131 Ouagadougou 03, Burkina Faso.
Azabadji Ashu Evariste Leonce
Research Unit of Biochemistry of Medicinal plants, Food Sciences and Nutrition, Department of Biochemistry, Faculty of Science, University of Dschang, P.O. Box 67 Dschang, Cameroon.
Bakaranga Via Issakou
Laboratoire de Recherche en Sciences des Aliments et Nutrition (LARSAN), Faculté de Sciences de la Santé Humaine, Université de N’Djamena BP1117, Tchad, Chad.
Abdelsalam Tidjani
Laboratoire de Recherche en Sciences des Aliments et Nutrition (LARSAN), Faculté de Sciences de la Santé Humaine, Université de N’Djamena BP1117, Tchad, Chad.
*Author to whom correspondence should be addressed.
Abstract
Aim: To determine chemical and nutritional characterization of dried mangoes consumed in Chad for better post-harvest valorization.
Place and Duration of Study: Food Sciences and Nutrition Research Laboratory (LARSAN), Faculty of Human Health Sciences, University of N’Djamena BP1117, Chad; between February 2022 and April 2023.
Methodology: Dried mangoes were collected from five localities (Doba, Bebedjia, Koumra, Moundou, and Bongor) were labeled DbaA, Bja, Mdou, Kmr, and Bgr, and then stored in a refrigerated cooler for physico-chemical analyses using standard methods was used to determine chemical composition of various samples.
Results: These analyses showed that water content dried mangoes was not significantly influenced (p = 0.0014) by the production area. Protein, carbohydrate, lipid, and energy contents per 100 g ranged from 3.89 to 3.93 g, 94.91 to 104.72 g, 1.35 to 2.07 g, and 360.48 to 381.36 kcal/100 g, respectively. The reducing sugars content was high (77.73 g/100g) in Doba samples, compare to that from Moundou (76.51 g/100g). Starch and amylopectin contents were not significantly affected by production area (110.32 to 112.07 g/100g and 94.28 to 97.20 g/100 g, respectively). Calcium (Ca), sodium (Na), potassium (K), magnesium (Mg), and iron (Fe) were present in all samples with respective contents varying from 72.66 to 73.49 mg/100 g, 11.41 to 12.58 mg/100 g, 79.15 to 85.97, 68.78 to 70.59 mg/100 g, and 1.05 to 1.79 mg/100 g. Vitamin C and carotenoid contents varied, respectively, from 69.37 to 70.15 µg/100 g and from 249.25 to 274.15 µg/100 g. Principal Component Analysis revealed that samples E1DOBA and E2BGA and E3Kmr and E4Mdr have the same physico-chemical characteristics.
Conclusion: Thus, these results demonstrate that respecting the drying and storage conditions for dried mango fruits, regardless the zone, it would enable the best possible preservation of nutritional properties while ensuring year-round availability.
Keywords: Physico-chemical properties, dried mangoes, production area, Chad