Morphological, Physical and Biochemical Characteristics of the three Main Varieties of Mango (Mangifera indica L.) Cultivated in the Poro Region (North of Côte d'Ivoire)
Asian Food Science Journal,
Page 142-153
DOI:
10.9734/afsj/2021/v20i1130383
Abstract
Mango processing in Côte d'Ivoire is limited by data failure on characteristics of mango varieties. The purpose of this work is to contribute to the valorization of the main varieties of mango (Amelie, Kent and Keitt) cultivated in Côte d'Ivoire through the evaluation of their morphological, physical and biochemical parameters.
Between May and June 2020, ten ripe fruits of each variety were randomly selected from ten batches of mangoes from different producers in the Poro region. After sampling, morphological, physical and biochemical parameters were determined at the biochemistry - microbiological laboratory of Peleforo Gon Coulibaly University in the month of June 2020.
This study showed that the mangoes Kent and Amelie were bigger than those of Keitt. However, when ripe, the three mango varieties studied had each a specific gravity close to 1 g/cm3; they could therefore float on water. They were elongated in shape and corresponded to the caliber group B of mangoes exportable to the European market. The high values of pulp proportions (82.70 to 83.62%), pulp/stone ratios (12.71 to 13.33) and waste indices (4.69 to 5.20) gave them interesting aptitudes for industrial processing. With high moisture contents (77.80 to 84.80%), low fiber contents (0.53 to 0.84%) and acidity values (0.20 to 0.50%), interesting ascorbic acid contents (45.02 to 46.25 mg/100g ), TSS contents (15.51 to 18.50 °Brix) conforming to standard for fruit juices and nectars, the mango varieties studied would be suitable for making puree, juice or ice cream. However, with a higher sugars/acidity ratio (73.46), mango variety Kent would be more suitable for drying and making frozen or canned mango pieces; while those of Amelie and Keitt would be suitable for the manufacture of purees, concentrates and drinks.
The results of this study could guide processors in the choice of varieties according to the types of derived products. They are interesting and should be deepened by including other varieties (improved and local) cultivated in Côte d'Ivoire.
Keywords:
- Manguifera indica
- mango varieties
- Côte d'Ivoire
- morphological parameters
- physical parameters
- biochemical parameters.
How to Cite
Serge, G. S., Mélanie, A. C., & Abdoulaye, T. (2021). Morphological, Physical and Biochemical Characteristics of the three Main Varieties of Mango (Mangifera indica L.) Cultivated in the Poro Region (North of Côte d’Ivoire). Asian Food Science Journal, 20(11), 142-153. https://doi.org/10.9734/afsj/2021/v20i1130383
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Bouatenin KMJ-P, Kouamé KA, Gueu-Kehi ME, Djéni NT, Djè KM. Organic production of vinegar from mango and papaya. Food Science & Nutrition. 2021;9:190-196.
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Diomande M, Konan KH, Monnet YT, Gbotognon JO, Kanga KA, Kouadio EJP et al. Mango Peel and Almond Flour (Mangifera indica var Amelie, Kent, Keitt, Brooks) harvested, Processed in North of Côte d’Ivoire: Biochemical Parameters and Mineral Content. Asian Food Science Journal. 2021a;20(6):1-9.
DOI: 10.9734/afsj/2021/v20i630304
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Zoro AF, Touré A, Miezan BAP, Seydou KA, Soro YR, Coulibaly A. Valorization in nectars of pulps from two mangoes varieties (Amelie and Kent) upgraded by exporting companies in Northern Côte d’Ivoire. Journal of Food Science and Nutrition Research. 2021;4(2):066- 076.
DOI: 10.26502/jfsnr.2642-11000063
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