Mango Peel and Almond Flour (Mangifera indica var Amelie,Kent, Keitt, Brooks) harvested, Processed in North of Cote d’Ivoire: Biochemical Parameters and Mineral Content
Mabintou Diomande
Laboratory of Biochemistry and Food Technology, Nangui Abrogoua University, 02 BP 801, Abidjan 02, Côte d’Ivoire.
Kouassi Hubert Konan *
Laboratory of Biochemistry and Food Technology, Nangui Abrogoua University, 02 BP 801, Abidjan 02, Côte d’Ivoire.
Yapo Thierry Monnet
Laboratory of Biochemistry and Food Technology, Nangui Abrogoua University, 02 BP 801, Abidjan 02, Côte d’Ivoire.
Jaures Oscar Gbotognon
Laboratory of Biochemistry and Food Technology, Nangui Abrogoua University, 02 BP 801, Abidjan 02, Côte d’Ivoire.
Kouassi Armand Kanga
Laboratory of Biotechnology, Felix Houphouet Boigny University, 22 BP 582 Abidjan 22, Côte d’Ivoire.
Eugène Jean Parfait Kouadio
Laboratory of Biochemistry and Food Technology, Nangui Abrogoua University, 02 BP 801, Abidjan 02, Côte d’Ivoire.
Lucien Patrice Kouamé
Laboratory of Biochemistry and Food Technology, Nangui Abrogoua University, 02 BP 801, Abidjan 02, Côte d’Ivoire.
*Author to whom correspondence should be addressed.
Abstract
Mango almond and peel flours are a potential source of nutriment. In this study, the proximate composition and mineral element profile of four varieties of mango flour that are grown and processing in north of Cote d’Ivoire investigated. The data can be used as a reference when these flours are used for further processing in a variety of products. The peels and almonds were harvested fresh, dried in an oven at 50°C for 72 hours, ground and analysed according to standard procedures. Results showed carbohydrate, crude protein, total lipid, crude fibre, ash contents and vitamin C of the couple “peel – almond” flours were found to be 83.83-76.16%, 2.48-6.54%, 2.79-13.45%, 9.97-7.67%, 4.25-3.10% and a considerable amount of vitamin C of 307.67–304.85 mg/100g, respectively. They also contained important minerals such as calcium at 1204.45-1064.82 mg/100g, magnesium at 257.46-243.81 mg/100g, and potassium was the major at 1883.65-1617.66 mg/100g, regarding peels and almonds flours, respectively. Mangoes varieties such as Amelie, Kent, Keitt and Brooks have the potential to be a good source of nutrition for humans and animals. Mangoes varieties, peels, almonds, biochemical parameters, minerals.
Keywords: Mangoes varieties, peels, almond, biochemical parameters, minerals