%0 Journal Article
%T Physico-Chemical and Nutritional Characteristics of Five Varieties and One Accession of Mango from Burkina Faso
%A Hyacinthe Kante Traore
%A A£¿cha Ilboudo
%A Z¨¦nabou Semde
%A Adama Lodoun
%A Mamadou Sanou
%A Pingdwind¨¦ Marie Judith Samadoulougou
%A L¨¦once Ky
%A Moussa Guira
%A Hagr¨¦tou Sawadogo Lingani
%A Hama Mamoudou Dicko
%J Food and Nutrition Sciences
%P 1299-1316
%@ 2157-9458
%D 2024
%I Scientific Research Publishing
%R 10.4236/fns.2024.1512082
%X The mango varieties <i>Eldon</i>, <i>Haden</i>, <i>Paheri</i>, <i>Tommy</i> <i>Atkins</i>, <i>Zill</i> and the accession <i>SBMA</i>-1 are among the 45 varieties and 47 accessions of mango identified in Burkina Faso. The aim of this study was to determine the physico-chemical and nutritional parameters of these mango varieties and accessions for better valorization. Physicochemical and nutritional parameters were determined using standard methods. Results showed that the <i>SBMA</i>-1 accession recorded the highest mass (638.10 &#177; 106.67 g), pulp content (85.06% &#177; 3.93%), pulp/core (10.54 &#177; 1.97) and pulp/peel (12.03 &#177; 2.15) ratios, pH (3.61 &#177; 0.61) and titratable acidity content (0.99% &#177; 0.04%). The <i>Paheri</i> variety had the lowest mass (120.43 &#177; 25.97 g), the lowest water content (74.31% &#177; 0.07%) and the highest pH (5.11 &#177; 0.03); on the other hand, it recorded the highest ESS content (26.47% &#177; 0.06%) and the highest ESS/AT ratio (133.10 &#177; 7.25). <i>Haden</i> had the highest values for L* (55.41 &#177; 0.06); a* (10.94 &#177; 0.35) and &#916;&#917; (69.00 &#177; 0.12). The <i>Eldon</i> variety recorded the highest levels of total sugars (28.08% &#177; 5.8%), total protein (2.69% &#177; 1.14%) and the highest energy value (126.88 &#177; 25.55 kcal/100 g). The highest total fat content (0.50% &#177; 0.03%) was found in the <i>Tommy</i> <i>Atkins</i> variety. The <i>Zill</i> variety recorded the highest total ash content (0.95% &#177; 0.25%). The results also showed that the peel and pulp of the <i>Zill</i> variety had the highest levels of total phenolic compounds, at 5798.99 &#177; 16.95 mg EAG/100 g and 30.41 &#177; 0.1 mg EAG/100 g respectively. The present study is a contribution to knowledge of the nutritional characteristics of mango varieties produced in Burkina Faso. This could help guide the choice of mango varieties for orchard renewal, processing and fresh consumption.
%K Mango Varieties
%K Mango Accession
%K Physicochemical and Nutritional Parameters
%K Burkina Faso
%U http://www.scirp.org/journal/PaperInformation.aspx?PaperID=138275