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

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

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Int. J. Agron. Agri. Res.4(2), 21-29, February 2014


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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. 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.


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

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