Proximate composition and some physical attributes of three mango (Mangifera indica L.) fruit varieties – IJAAR

Mangifera indicaS.T. Ubwa, M. O. Ishu, J. O. Offem, R. L. Tyohemba, G. O. Igbum

Department of Chemistry, Benue State University, Makurdi-Nigeria

Department of Physiology, Pharmacology & Biochemistry, Federal University of Agriculture, Makurdi-Nigeria

Key words: Mango, proximate, analysis, sensory, nutritional.

Abstract

The proximate composition and some physical parameters of three mango (Mangifera indica L.) fruit varieties; {‘Hindi’ mango (HM), ‘Julie mango (JM) and Local mango (LM)} were determined. Ripe fruits were pretreated and analysed for moisture; protein; crude fibre; crude fat; ash; carbohydrate; nitrogen free extract (NFE); pH; total soluble solids (TSS); reducing sugars; vitamin C and sensory using standard methods. Mangifera indica,The results expressed as means of triplicate determinations ± standard deviation: were as follows; moisture content: HM (78.41 %), JM (77.85 %), LM (82.22 %); Protein (g/100g): HM (1.38), JM (1.65), LM (1.30); crude fat (g/100 g): HM (0.16), JM (0.06), LM (0.072); carbohydrates (g/100 g): HM (19.60), JM (19.78), LM (16.25); Vitamin C (g/100 g): HM (7.24), JM (11.23), LM (6.04); ash (g/100 g): HM (0.45), JM (0.66), LM(0.31); crude fibre (g/100 g): HM (0.84), JM (1.11), LM (0.94); Reducing Sugars (g/100 g): HM (6.38), JM (6.20), LM (6.04); NFE (g/100 g): HM (18.68), JM (18.75), LM (15.31); TSS (Brix): HM (20.75), JM (18.8), LM (17.31); pH: HM (5.62), JM (5.22), LM (4.72). Sensory analysis of the parameters tested; appearance, odour, taste, texture and over all acceptability showed that only the taste of the mango fruit varieties was significantly different. The dietary parameters of the mango fruit pulps in this study were compared with benchmark for fruit groups and found to meet local and international requirements recommended by EU/WHO and National Agency for Food and Drug Administration and Control (NAFDAC, Nigeria). The Julie mango variety (JM) was found to have higher nutritional quality and most acceptable from sensory evaluation. The results showed that these mango fruit varieties are of high nutritional quality and will compete favourably in the international market.

ijaar-v4no2-p21-29Get the original articles in Source: Volume 4, Number 2, February 2014 – IJAAR

Journal Name: International Journal of Agronomy and Agricultural Research (IJAAR)

Published By: International Network for Natural Sciences

Related Post: Role of plant growth promoting rhizobacteria and L-tryptophan on improvement of growth, nutrient availability and yield of wheat (Triticum aestivum) under salt stress – IJAAR

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