,
Kohi Alfred Kouamé,
Koffi Marcellin Djè,
Marina Koussemon
In Côte d'Ivoire, mango (Mangifera indica) is one of the most widely consumed fruits after banana. However, the assabonou variety, an existing wild variety, is less consumed because of its fibrous character. With a view to promoting its consumption, the aim of this work is to characterize this mango from a nutritional point of view, with a view to its possible valorization. The physico-chemical and biochemical characteristics of this mango were analysed. For the analyses, 10 kg of assabonou mango were collected from each of the five villages in the Yamoussoukro district (Apkessekro, Assabonou, Logbakro, N'gokro and Sahabo). The physico-chemical analyses carried out showed that the pH of assabonou variety mangoes juices from these various towns ranged from 4.20 ± 0.17 to 4.53 ± 0.05. The titratable acidity varied from 0.56±0.01 to 0.063±0.01%. Titratable acidity ranged from 0.56±0.01 to 0.063±0.01%. Soluble sugar content ranged from 12.16±0.28° Brix to 14.83±0.57° Brix. Dry matter content ranged from 13.75±2.20% to 20.38±1.81%. Biochemical analysis showed that assabonou mango variety samples were essentially rich in Potassium, Magnesium and Calcium, with averages of 55.56 mg/100g MS, 12.61 mg/100g MS and 19.30 mg/100g MS respectivelyMacronutrients included digestible carbohydrates (15.192 g/100 g DM), fiber (2.44 g/100 g DM), protein (0.73 g/100 g DM), total sugars (13.69 g/100 g DM) and reducing sugars (1.72 g/100 g DM). In view of its nutritional potential, steps should be taken to limit losses due to rotting during harvesting periods, by planning its transformation into fermented products for the production of beverages or novel foods.
| Published in | International Journal of Nutrition and Food Sciences (Volume 13, Issue 6) |
| DOI | 10.11648/j.ijnfs.20241306.12 |
| Page(s) | 249-258 |
| Creative Commons |
This is an Open Access article, distributed under the terms of the Creative Commons Attribution 4.0 International License (http://creativecommons.org/licenses/by/4.0/), which permits unrestricted use, distribution and reproduction in any medium or format, provided the original work is properly cited. |
| Copyright |
Copyright © The Author(s), 2024. Published by Science Publishing Group |
Mango, Assabonou, Nutritional Properties, Valorization
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APA Style
Gueu-Kehi, M. E., Bouatenin, K. M. J., Kouamé, K. A., Djè, K. M., Koussemon, M. (2024). Physico-Chemical and Biochemical Characteristics of the Assabonou Mango Variety with a View to Valorization. International Journal of Nutrition and Food Sciences, 13(6), 249-258. https://doi.org/10.11648/j.ijnfs.20241306.12
ACS Style
Gueu-Kehi, M. E.; Bouatenin, K. M. J.; Kouamé, K. A.; Djè, K. M.; Koussemon, M. Physico-Chemical and Biochemical Characteristics of the Assabonou Mango Variety with a View to Valorization. Int. J. Nutr. Food Sci. 2024, 13(6), 249-258. doi: 10.11648/j.ijnfs.20241306.12
AMA Style
Gueu-Kehi ME, Bouatenin KMJ, Kouamé KA, Djè KM, Koussemon M. Physico-Chemical and Biochemical Characteristics of the Assabonou Mango Variety with a View to Valorization. Int J Nutr Food Sci. 2024;13(6):249-258. doi: 10.11648/j.ijnfs.20241306.12
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Download@article{10.11648/j.ijnfs.20241306.12,
author = {Minkapieu Edwige Gueu-Kehi and Koffi Maïzan Jean-Paul Bouatenin and Kohi Alfred Kouamé and Koffi Marcellin Djè and Marina Koussemon},
title = {Physico-Chemical and Biochemical Characteristics of the Assabonou Mango Variety with a View to Valorization
},
journal = {International Journal of Nutrition and Food Sciences},
volume = {13},
number = {6},
pages = {249-258},
doi = {10.11648/j.ijnfs.20241306.12},
url = {https://doi.org/10.11648/j.ijnfs.20241306.12},
eprint = {https://article.sciencepublishinggroup.com/pdf/10.11648.j.ijnfs.20241306.12},
abstract = {In Côte d'Ivoire, mango (Mangifera indica) is one of the most widely consumed fruits after banana. However, the assabonou variety, an existing wild variety, is less consumed because of its fibrous character. With a view to promoting its consumption, the aim of this work is to characterize this mango from a nutritional point of view, with a view to its possible valorization. The physico-chemical and biochemical characteristics of this mango were analysed. For the analyses, 10 kg of assabonou mango were collected from each of the five villages in the Yamoussoukro district (Apkessekro, Assabonou, Logbakro, N'gokro and Sahabo). The physico-chemical analyses carried out showed that the pH of assabonou variety mangoes juices from these various towns ranged from 4.20 ± 0.17 to 4.53 ± 0.05. The titratable acidity varied from 0.56±0.01 to 0.063±0.01%. Titratable acidity ranged from 0.56±0.01 to 0.063±0.01%. Soluble sugar content ranged from 12.16±0.28° Brix to 14.83±0.57° Brix. Dry matter content ranged from 13.75±2.20% to 20.38±1.81%. Biochemical analysis showed that assabonou mango variety samples were essentially rich in Potassium, Magnesium and Calcium, with averages of 55.56 mg/100g MS, 12.61 mg/100g MS and 19.30 mg/100g MS respectivelyMacronutrients included digestible carbohydrates (15.192 g/100 g DM), fiber (2.44 g/100 g DM), protein (0.73 g/100 g DM), total sugars (13.69 g/100 g DM) and reducing sugars (1.72 g/100 g DM). In view of its nutritional potential, steps should be taken to limit losses due to rotting during harvesting periods, by planning its transformation into fermented products for the production of beverages or novel foods.
},
year = {2024}
}
TY - JOUR T1 - Physico-Chemical and Biochemical Characteristics of the Assabonou Mango Variety with a View to Valorization AU - Minkapieu Edwige Gueu-Kehi AU - Koffi Maïzan Jean-Paul Bouatenin AU - Kohi Alfred Kouamé AU - Koffi Marcellin Djè AU - Marina Koussemon Y1 - 2024/11/22 PY - 2024 N1 - https://doi.org/10.11648/j.ijnfs.20241306.12 DO - 10.11648/j.ijnfs.20241306.12 T2 - International Journal of Nutrition and Food Sciences JF - International Journal of Nutrition and Food Sciences JO - International Journal of Nutrition and Food Sciences SP - 249 EP - 258 PB - Science Publishing Group SN - 2327-2716 UR - https://doi.org/10.11648/j.ijnfs.20241306.12 AB - In Côte d'Ivoire, mango (Mangifera indica) is one of the most widely consumed fruits after banana. However, the assabonou variety, an existing wild variety, is less consumed because of its fibrous character. With a view to promoting its consumption, the aim of this work is to characterize this mango from a nutritional point of view, with a view to its possible valorization. The physico-chemical and biochemical characteristics of this mango were analysed. For the analyses, 10 kg of assabonou mango were collected from each of the five villages in the Yamoussoukro district (Apkessekro, Assabonou, Logbakro, N'gokro and Sahabo). The physico-chemical analyses carried out showed that the pH of assabonou variety mangoes juices from these various towns ranged from 4.20 ± 0.17 to 4.53 ± 0.05. The titratable acidity varied from 0.56±0.01 to 0.063±0.01%. Titratable acidity ranged from 0.56±0.01 to 0.063±0.01%. Soluble sugar content ranged from 12.16±0.28° Brix to 14.83±0.57° Brix. Dry matter content ranged from 13.75±2.20% to 20.38±1.81%. Biochemical analysis showed that assabonou mango variety samples were essentially rich in Potassium, Magnesium and Calcium, with averages of 55.56 mg/100g MS, 12.61 mg/100g MS and 19.30 mg/100g MS respectivelyMacronutrients included digestible carbohydrates (15.192 g/100 g DM), fiber (2.44 g/100 g DM), protein (0.73 g/100 g DM), total sugars (13.69 g/100 g DM) and reducing sugars (1.72 g/100 g DM). In view of its nutritional potential, steps should be taken to limit losses due to rotting during harvesting periods, by planning its transformation into fermented products for the production of beverages or novel foods. VL - 13 IS - 6 ER -
Department of Food Sciences and Technology, Nangui Abrogoua University, Abidjan, Côte d’Ivoire,
Department of Food Sciences and Technology, Nangui Abrogoua University, Abidjan, Côte d’Ivoire,
Department of Food Sciences and Technology, Nangui Abrogoua University, Abidjan, Côte d’Ivoire,
Department of Food Sciences and Technology, Nangui Abrogoua University, Abidjan, Côte d’Ivoire,
Department of Food Sciences and Technology, Nangui Abrogoua University, Abidjan, Côte d’Ivoire,
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