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
How to Cite
Downloads
References
SNV (Netherlands Development Organisation) Project to support the marketing of dried mangoes and processed cashew nuts. Memorandum of Understanding between the United Nations Office for Project Services and the Government of Burkina Faso for the implementation of the Category 2 Project of the Enhanced Integrated Framework. 2014;123.
Vanniére H. Didier C, Rey JY, Diallo T, Kéita M, Sangaré S. M La mangue en Afrique de l’ouest francophone: Les systémes de production et les itinéraires techniques Fruits. 2004;59:383–398.
Available:https://doi.org/10.1051/fruits:2005001
Siddiq M, Sogi DS, Roidoung S. Handbook of Mango Fruit. Handb. Mango Fruit; 2017. Available:https://doi.org/10.1002/9781119014362
Kanté-Traore H, Dufrechou Mr, Le Meurlay D, Lancon-Verdier V, Dicko MH, Sawadogo-Lingani H. Physico-chemical and biochemical characteristics of 14 poorly popularized mango varieties from Burkina Faso. for better valuation. Sciences and Technology-Applied Natural Sciences. 2020;39(2):2021-245.
Aboubakar D, Sorto. Mr, Mbayabe L, Woin N, Bourou S, Gandebe M. Marketing of fruits in the savannahs of Central Africa. Communication at the conference. African savannahs in development: Innovating to last. Garoua. Cameroon. Communication summary book. April 20-24, 2009;58.
Guira Mr, Zongo JD. Study of the distribution of varieties grown in mango orchards in western Burkina Faso. Science and technology. Natural Sciences and Agronomy series. 2006.28(1 and 2): 63-72.
ITC (International Trade Center), Mango. Market News Service (MNS). MNS Bulletin. ECOWAS TEN. 2011;26.
Sawadogo-Lingani H, Traore SA. Chemical composition and nutritional value of Amélie mango (Mangifera indica L.) from Burkina Faso. Journal of Sciences. 2002;2(1):35-39.
Djioua T. Improvement in the conservation of 4th range mangoes by application of technical treatments and use of conservation under modified atmosphere. 2010;6.
Kouassi OA. National review to identify non-food development initiatives for mango in Ivory Coast. 2012 No. 12/COLEACP PAEPARD-01/BNA-12. September-December 2012;43.
Bélem A, Tapsoba F, Toulsoumdé Songre-Ouattara L, Zongo C, Savadogo A. Study of the organoleptic quality of three varieties of dried mangos: Amélie. Lippens and Brooks during storage by enzymatic tanning technique of peroxidases (POD) and the polyphenoloxydases (PPO). Revue Scientifique de Technologie et Synthèse. 2017;34:38-47.
Djantou NEB, Mbofung CMF, Scher J, Kameni A. Influence of the production process of mango powder (Mamguifera indica) on some chemical and nutritional characteristics. 2004 AGORALE meetings. Nantes. France; Nov/Dec 2004.
Kim D, Jeong SW, Lee CY. Antioxidant capacity of phenolic phyto-chemicals from various cultivars of plums. Food Chemistry. 2003;81:321-32.
Chiou A, Karathanos VT, Mylona A, Salta FN, Preventi F, Andrikopoulos NK. Currants (Vitis vinifera L.) content of simple phenolics and antioxidant activity. Food Chemistry. 2007;102:516-522
Lee SK, Kader AA. Preharvest and postharvest factors influencing Vitamin C content of horticultural crops. Postharvest Biology and Technology. 2000;20:207-220.
Vasquez-Caicedo AL, Sruamsiri P, Carle R, Neidhart S. Accumulation of all-transcarotene and its 9-cis and 13-cis stereoisomers during postharvest ripening of nine Thai mango cultivars. Journal of Agricultural and Food Chemistry. 2005;53:4827-4835.
Veda S, Platel K, Srinivasan K, Varietal Differences in the Bio accessibility of βCarotene from Mango (Mangifera indica) and Papaya (Carica papaya) Fruits. Journal of Agricultural and Food Chemistry. 2007;55:7931-7935.
Manthey JA, Perkins-Veazie P. Influences of harvest date and location on the levels of β-Carotene. Ascorbic Acid. Total Phenols. The In vitro antioxidant capacity. And phenolic profiles of five commercial varieties of Mango (Mangifera indica L.). Journal of Agricultural and Food Chemistry. 2009;57:10825-10830.
DOI: 10.1021/jf902606h
Robles-Sánchez RM, Rojas-Graüb MA, Odriozola-Serrano I, González-Aguilara GA, Martín-Belloso O. Effect of minimal processing on bioactive compounds and antioxidant activity of fresh-cut ‘Kent’ mango (Mangifera indica L.). Postharvest Biology and Technology. 2009;51:384-390.
Ma X, Wu H, Liu L, Yao Q, Wang S, Zhan R, et al. Polyphenolic compounds and antioxidant properties in mango fruits. Scientia Horticulturae. 2011;129:102- 10.
Liu F, Fu XSF, Bi XF, Chen F, Liao X J, Hu X, et al. Physicochemical and antioxidant properties of four mango (Mangifera indica L.) cultivars in China. Food Chemistry. 2013;138:396-405.
Ara R, Motalab M, Uddin MN, Fakhruddin ANM, Saha BK. Nutritional evaluation of different mango varieties available in Bangladesh. International Food Research Journal. 2014;21(6):2169-2174.
Available:http://www.ifrj.upm.edu.my
Kothalawala SG, Jayasinghe JMJK. Nutritional evaluation of different mango varieties available in Sri Lanka. International Journal of Advanced Engineering Research and Science (IJAERS). 2017;4(7):128-131.
ISSN: 2349-6495(P) 2456- 1908(O) Available:https://dx.doi.org/10.22161/ijaers.4.7.20
WHO, Global prevalence of vitamin A deficiency. Micronutrient deficiency information systeme. MDIS working paper N° 2. World Heath Organisation. Geneva; 1995.
Sibetcheu D, NanKap M, Kollo B. Vitamin A deficiency in Cameroon; 1999.
Lauricella M, Emanuele S, Calvaruso G, Giuliano M, D’Anneo A; Multifaceted health benefits of Mangifera indica L. (Mango): The inestimable value of orchads recently Planred in Sicilian Rural areas. Nutrients. 2017;20(9):525. DOI: 10.3390/nu9050525
Micha R, Penalvo JL, Cudhea F, Imamura F, Rehm CD, Mozaffarian D. Association between dietary factors and mortality from heart diseas. Stroke and type 2 diabetes in the United States. 2017 JAMA;317(9):912-924. DOI: 10.1001/jama.2017.0947
Martin M, He Q. Mango bioactive compounds and related nutraceutical properties-A review. Food Rev. Int. 2009;25:346–370. Available:https://doi.org/10.1080/87559120903153524
Tharanathan RN, Yashoda HM, Prabha TN. Mango (Mangifera indica L.). The king of fruits - An overview. Food Reviews International; 2006.Available:https://doi.org/10.1080/87559120600574493
AOAC (Association of Official Analytical Chemists), Official methods of analysis (15th edition). Washington DC. USA. 1990;808-835.
Fischer E, Stein E. DNS colorimetric determination of available carbohydrates in foods. Biochemical Preparation. 1961;8(1):30 – 37.
Chrastyl J. Improved colorimetric determination of amylose in starch or flour. Carbohydrate Research. 1987;159:154-158.
Ndangui C. Production and characterization of sweet potato flour (Ipomoea batatas Lam): Optimization of bread-making technology. Doctoral thesis in food processes and biotechnologies defended at the University of Lorraine and the University of Marien Ngouabi. Brazzaville. Congo. 2015;135.
Tambo TS, Klang JM, Ndomou HSC, Kohole FHA, Womeni HM. Application of amylase rich flours of corn and sweet potato to the reduction of consistency of cassava and corn gruels. Journal of Food Processing and Preservation. 2019b;43(9):e14058. Available:https://doi.org/10.1111/jfpp.14058.
Kameni A, Mbofung CM, Ngnamtam Z, Doassem J, Hamadou L. Ability to dry some varieties of mango grown in Cameroon: Amélie. Zill. Irwin and Horé Wandou. Proceedings of the conference. Garoua. Cameroon; May 27-31 2002.
FAO/WHO, Joint FAO/WHO Food Standards Program. Report of the twenty-seventh sessions of the Codex Committee on Nutrition and Foods for Special Dietary Uses. ALINOM 06/29/26. 2006;105.
Mwamba I, Tshimenga K, Mbabu D, Conas M, Mputu Kanyinda JN. Séchage des mangues par étuvage et au soleil. International Journal of Innovation and Scientific Research. 2018;37(2):216-222.
Rakotonantoandro LV. Valorization of the mango: Pastes and pickles. Final Dissertation in Agricultural and Food Industries. 2010;117.
Traore S. Stabilization and conservation of mango pulp for the production of fermentation vinegar. End of Study dissertation for obtaining the Professional License in Biological Engineering. 2013;56.
Nabalma DF. Thesis with a view to obtaining a higher education diploma specialized in agri-food industries. 1995;45.
Kameni A, Mbofung CM, Ngatam Z, Doassem J, Hamadou L. Ability to dry the fruits of some varieties of mango trees grown in Cameroon. Fruits; 2003.
Codex Alimentarius, Guidelines for the development of complementary food preparations for older infants and young children (CAC/GL 08-1991. rev. 2013); 2013.
Klang JM, Tambo TS, Doungmo FA, Tsopbeng TAB, Womeni HM. Application of germinated corn flour on the reduction of flow velocities of the gruels made from corn. Soybean. Moringa oleifera leaf powder and cassava. Journal of Food Processing and Technology. 2019a;10(7):800. DOI: 10.4172/2157-7110.1000800
Djantou EB. Optimization of the grinding of dried mangoes (Manguifera indica var Kent): Influence on the physicochemical and functional properties of the powders obtained. Vandoeuvre-les-Nancy. INPL. 2006;151 pp.
Jiokap NY, Nuadge GB, Raoul-Wack AL, Giroux F. Dehydration - Impregnation by immersion of mango slices (manguifera indica): Influence of the temperature and the concentration of the solution on the kinetics of certain constituent elements of the fruit. Fruits. 2001;56:163-177.
Saliha E, Sahin MG, Selahattin. The effects of cutting an drying medium on the Vitamin C content rosehip during drying. Journal of Food Engineering. 2005;68(4):513-518.
Tambo TS, Klang JM, Ndomou HSC, Teboukeu BG, Womeni HM. Characterisation of corn. Cassava and commercial flours: Use of amylases rich flours of germinated corn and sweet potato in the reduction of the consistency of the gruels made from these flours-influence on the nutritional and energy value. Food Science and Nutrition. 2019;7(4):1190–1206. Available:https://doi.org/10.1002/fsn3.902
Dongmo H, Tambo TS, Teboukeu BG, Mboukap NA, Fotso SB, Djuidje TMC, Klang JM. Effect of process and variety on physico-chemical and rheological properties of two new corn flour varieties (ATP and Kassaï). Journal of Agriculture and Food Research. 2020;2:10075. Available:https://doi.org/10.1016/j.jafr.2020.100075
Klang JM, Tambo TS, Nguemguo KLG, Teboukeu BG, Ndomou HSC, Kohole FHA, Womeni HM. Effect of bleaching and variety on the Physico-chemical. Functional and rheological properties of three new Irish potatoes (Cipira. Pamela and Dosa) flours grown in the locality of Dschang (West region of Cameroon). Heliyon. 2019b;5(12):e02982. Available:https://doi.org/10.1016/j.heliyon.2019.e02982
FAO, Improving nutrition through home gardening. A training package for preparing field workers in Africa. FAO Rome; 2001 Available:http://faostat3.fao.org/browse/FB/CC/E. Accessed 2015 July 12
Badham J, Zimmermann B, Kramer K. The guide to nutritional Anemia. Switzerland: Sight and Life. 2007;56-64.
Ogbonnaya A, Ketiku C, Mojekwu J, Energy. Iron and zinc densities of commonly consumed traditional complementary foods in Nigeria. British Journal of Applied Science and Technology. 2012;2(6):48–57.
Savadogo B, Bationo F, Some EN, Ouattara-Songre L, Parkouda C. Détermination de la teneur en β-carotènes de trois variétés de mangues consommées au Burkina Faso: Kent. Keitt et Springfield. International Journal of Innovation and Applied Studies. 2023;39(1):184-192.
Somé TI, Sakira AK, Tamimi ED. Determination of β-carotene by High Performance Liquid Chromatography in Six Varieties of Mango (Mangifera indica L) from Western Region of Burkina Faso. The American Journal of Food and Nutrition. 2014;2(6):95-99.
Adeyemi GF, Chinyelu IN, Ebele I, Olalekan OA, Babatunde A. Effect of preservatives on the physicochemical properties of watermelon and soursop fruit blend. Direct Research Journal of Agriculture and Food Science. 2017;5(10):333-337. Available:https://doi.org/10.26765/DRJAFS.2017.8912
Kenfack PSR, Mouamfon M, Tambo TS, Ngueguim JR, Matenchi PY. Effects of three culinary treatments on the physico-chemical. functional and antioxidant properties of wild yam (Dioscorea praehensilis Benth). at East Cameroon. International Journal of Biological and Chemical Sciences. 2021;15(6):2665-2684.
Available:https://dx.doi.org/10.4314/ijbcs.v15i6.32
Tambo TS, Adebo OA, Ndinteh TD, Obilana OA, Kohole FHA, Kenfack OJ, et al. Optimization using Response Surface Methodology of proteolytic activity of two maize varieties (Atp-Y and Coca-sr): Amino acids composition. Physico-chemical and functional properties of optimal sample. Frontiers in Nutrition. 2023;10:1163915. Available:https://doi.org/10.3389/fnut.2023.1163915
Tambo TS, Klang JM, Ndomou HSG, Teboukeu BG, Kohole FHA, Womeni HM, Characterization of crude extracts amylase flours of corn malt (Kassaï and ATP varieties) and sweet potato (Local and 1112 varieties). International Journal of Advanced Research in Biological Sciences. 2018;5:230-240.