Jun 28, 2021
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Abstract
The quality profile of the six most important mango varieties from Burkina Faso, as well as their potential use, was investigated. It appeared that Amélie variety showed the highest levels of total sugars (74.49±0.04 % dry weight), β-carotene (1752.72±41.64 µg/100 g of fresh weight), vitamin C (58.94±1.77 mg/100 g of fresh weight), titratable acidity (1.56±0.01 %), and energy value (80.55±0.01 Kcal/100 g dry weight). However, this variety has the lowest soluble solids/titratable acidity ratio (TSS/TA) of 11.24±0.17 and the lowest total fiber content (1.87±0.03 % fresh weight). Kent variety contained the highest levels of pulp (81.31±1.67 % fresh weight), total soluble solids (23.1±0.00 % fresh weight), total fiber content (2.77±0.08 % fresh weight) and the lowest β-carotene content (220.21±14.97 µg/100 g fresh weight). All varieties have significant levels of total phenolic compounds (mini-maxi content). This study not only showed significant differences in biochemical contents and physical characteristics among mango varieties but will also guide mango processors and nutritionists in choosing the most suitable varieties according to target food products.
The quality profile of the six most important mango varieties from Burkina Faso, as well as their potential use, was investigated. It appeared that Amélie variety showed the highest levels of total sugars (74.49±0.04 % dry weight), β-carotene (1752.72±41.64 μg/100 g of fresh weight), vitamin C (58.94±1.77 mg/100 g of fresh weight), titratable acidity (1.56±0.01 %), and energy value (80.55±0.01 Kcal/100 g dry weight). However, this variety has the lowest soluble solids/titratable acidity ratio (TSS/TA) of 11.24±0.17 and the lowest total fiber content (1.87±0.03 % fresh weight). Kent variety contained the highest levels of pulp (81.31±1.67 % fresh weight), total soluble solids (23.1±0.00 % fresh weight), total fiber content (2.77±0.08 % fresh weight) and the lowest β- carotene content (220.21±14.97 μg/100 g fresh weight). All varieties have significant levels of total phenolic compounds (mini-maxi content). This study not only showed significant differences in biochemical contents and physical characteristics among mango varieties but will also guide mango processors and nutritionists in choosing the most suitable varieties according to target food products.
The quality profile of the six most important mango varieties from Burkina Faso, as well as their potential use, was investigated. It appeared that Amélie variety showed the highest levels of total sugars (74.49±0.04 % dry weight), β-carotene (1752.72±41.64 µg/100 g of fresh weight), vitamin C (58.94±1.77 mg/100 g of fresh weight), titratable acidity (1.56±0.01 %), and energy value (80.55±0.01 Kcal/100 g dry weight). However, this variety has the lowest soluble solids/titratable acidity ratio (TSS/TA) of 11.24±0.17 and the lowest total fiber content (1.87±0.03 % fresh weight). Kent variety contained the highest levels of pulp (81.31±1.67 % fresh weight), total soluble solids (23.1±0.00 % fresh weight), total fiber content (2.77±0.08 % fresh weight) and the lowest β-carotene content (220.21±14.97 µg/100 g fresh weight). All varieties have significant levels of total phenolic compounds (mini-maxi content). This study not only showed significant differences in biochemical contents and physical characteristics among mango varieties but will also guide mango processors and nutritionists in choosing the most suitable varieties according to target food products.