Title : Study of the links between the physicochemical parameters of five varieties of mango (Mangifera indica) dried in Senegal
Abstract:
In Senegal, to combat the rotting of their produce, women working in GIEs (economic interest groups) have been processing mangoes into by-products for some years now. In this work, we studied the links between physico-chemical parameters following three drying techniques: one without treatment (normal) used by women processors, and two others with pre-treatment in a sugar solution of 350g/L concentration, then slightly heated for two and three hours respectively. Proteins were quantified using the Kjeldahl method, sugars using the Luff-Schoorl method, and moisture content. The results of this study show that knowing one of the two indices (browning or yellowing) can accurately predict the other, but this link is not observed for the other variables. The quantities of sugars, proteins and moisture vary according to variety and drying technique. According to the three drying techniques used, the Kt variety always has the highest quantities of protein, total sugars and reducing sugars, and the lowest browning index. Knt is also rich in total sugars. The five varieties studied give interesting results compared with the literature.
