Physicochemical and Nutritional Evaluation of Mango Purees from the Savanes District under Different Storage Conditions
Kouamé Maïmouna Liliane
Laboratory of Biochemistry, Microbiology and Valorization of Agricultural Resources, Institute of Agropastoral Management University Peleforo Gon Coulibaly, PO Box 1328, Korhogo, Côte d'Ivoire and Laboratory of Biotechnology, Training and Reseach Unit of Biosciences Faculty, Felix Houphouët Boigny University, Po.Box. 582 Abidjan 22, Côte d'Ivoire.
Zoro Armel Fabrice *
Laboratory of Biotechnology, Training and Reseach Unit of Biosciences Faculty, Felix Houphouët Boigny University, Po.Box. 582 Abidjan 22, Côte d'Ivoire and Laboratory of Biotechnology and Valorization of Agroresources and Natural Substances, Training and Research Unit of Biological Sciences, Peleforo Gon Coulibaly University, Po.Box- 1328, Korhogo, Côte d'Ivoire.
Soumahoro Souleymane
Laboratory of Biochemistry, Microbiology and Valorization of Agricultural Resources, Institute of Agropastoral Management University Peleforo Gon Coulibaly, PO Box 1328, Korhogo, Côte d'Ivoire and Laboratory of Biotechnology, Training and Reseach Unit of Biosciences Faculty, Felix Houphouët Boigny University, Po.Box. 582 Abidjan 22, Côte d'Ivoire.
Acho Florentin Constant
Laboratory of Biotechnology, Training and Reseach Unit of Biosciences Faculty, Felix Houphouët Boigny University, Po.Box. 582 Abidjan 22, Côte d'Ivoire.
Yéo Nando
Laboratory of Biotechnology, Training and Reseach Unit of Biosciences Faculty, Felix Houphouët Boigny University, Po.Box. 582 Abidjan 22, Côte d'Ivoire.
Touré Abdoulaye
Laboratory of Biotechnology and Valorization of Agroresources and Natural Substances, Training and Research Unit of Biological Sciences, Peleforo Gon Coulibaly University, Po.Box- 1328, Korhogo, Côte d'Ivoire and Laboratory of Biochemical Pharmacodymy, Training and Research Unit of Biosciences, Félix Houphouët-Boigny University, Po.Box- 58, Abidjan 22, Côte d'Ivoire.
Soro Yadé Réné
Laboratory of Biochemistry, Microbiology and Valorization of Agricultural Resources, Institute of Agropastoral Management University Peleforo Gon Coulibaly, PO Box 1328, Korhogo, Côte d'Ivoire and Laboratory of Biotechnology, Training and Reseach Unit of Biosciences Faculty, Felix Houphouët Boigny University, Po.Box. 582 Abidjan 22, Côte d'Ivoire.
*Author to whom correspondence should be addressed.
Abstract
Mangoes are perishable commodities subject to continuous changes which lead to post-harvest losses. Thus, developing effective conservation methods is necessary in order to reduce these losses. Main objective of this study was to evaluate the impact of storage at 4°C and 25°C on the physicochemical and nutritional properties of mango purees from 3 departments (Boundiali, Korhogo and Sinématiali) of the district of savannahs. After stabilization of the purees, the physicochemical and nutritional parameters were determined according to standardized methods. Results of the study revealed fluctuations in parameters during storage. After 4 weeks of storage at 4°C, the moisture content, pH and acidity oscillated between 82.90 ± 0.20 – 88.61 ± 0.70%, 3.50 ± 0.05 – 4.21 ± 0.02 and 6.00 ± 0.02 – 8.66 ± 0.30 meq/, respectively. 100g. As for storage at 25°C after 4 weeks, these parameters varied respectively between 82.90 ± 0.20 – 93.23 ± 0.55%, 3.21 ± 0.12 – 4.21 ± 0.02 and 6.00 ± 0.02 – 9.10 ± 0.02 meq/100g. Residual nutrient contents after 4 weeks at 4 °C were included: soluble dry extract (18 ± 0.00 – 13.33 ± 0.17 °Brix), reducing sugars (0.35 ± 0.02 – 0.89 ± 0.02 %), total sugars (0.73 ± 0.04 – 1 .19 ± 0.11 %), proteins (3.97 ± 0.15 – 5.87 ± 0.26%) and vitamin C (6.56 ± 0.09 – 11.15 ± 0.05 mg/100g). After 4 weeks of storage at 25°C, the variations were as follows: soluble dry extract (18 ± 0.00 – 11 ± 0.00 °Brix), reducing sugars (0.28 ± 0.03 – 0.89 ± 0.02%), total sugars (0.49 ± 0.01 – 1.19 ± 0.11 %), proteins (3.97 ± 0.15 – 9.40 ± 0.15%) and vitamin C (4.86 ± 0.10 – 11.15 ± 0.05 mg/100g). In view of these results, it would be desirable to keep the purees stabilized at 4°C and 25°C for respectively no more than 4 weeks and 2 weeks in order to contribute to the food security of the Ivorian population.
Keywords: Mangoes, conservation, puree, district, nutritive