Author(s)

Hyacinthe Kante Traore^1*, Aïcha Ilboudo^1,2, Zénabou Semde¹, Adama Lodoun¹, Mamadou Sanou¹, Pingdwindé Marie Judith Samadoulougou¹, Léonce Ky³, Moussa Guira³, Hagrétou Sawadogo Lingani¹, Hama Mamoudou Dicko²

¹National Center for Scientific and Technological Research, Institute for Research in Applied Sciences and Technologies (CNRST-IRSAT), Ouagadougou, Burkina Faso.
²Laboratory of Biochemistry, Biotechnology, Food Technology and Nutrition (LABIOTAN), Department of Biochemistry and Mi-crobiology, Université Joseph KI ZERBO, Ouagadougou, Burkina Faso.
³National Center for Scientific and Technological Research, Institute of Environment and Agricultural Research (INERA), CNSFL, Banfora, Burkina Faso.

The mango varieties Eldon, Haden, Paheri, Tommy Atkins, Zill and the accession SBMA-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 SBMA-1 accession recorded the highest mass (638.10 ± 106.67 g), pulp content (85.06% ± 3.93%), pulp/core (10.54 ± 1.97) and pulp/peel (12.03 ± 2.15) ratios, pH (3.61 ± 0.61) and titratable acidity content (0.99% ± 0.04%). The Paheri variety had the lowest mass (120.43 ± 25.97 g), the lowest water content (74.31% ± 0.07%) and the highest pH (5.11 ± 0.03); on the other hand, it recorded the highest ESS content (26.47% ± 0.06%) and the highest ESS/AT ratio (133.10 ± 7.25). Haden had the highest values for L* (55.41 ± 0.06); a* (10.94 ± 0.35) and ΔΕ (69.00 ± 0.12). The Eldon variety recorded the highest levels of total sugars (28.08% ± 5.8%), total protein (2.69% ± 1.14%) and the highest energy value (126.88 ± 25.55 kcal/100 g). The highest total fat content (0.50% ± 0.03%) was found in the Tommy Atkins variety. The Zill variety recorded the highest total ash content (0.95% ± 0.25%). The results also showed that the peel and pulp of the Zill variety had the highest levels of total phenolic compounds, at 5798.99 ± 16.95 mg EAG/100 g and 30.41 ± 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.

Mango Varieties, Mango Accession, Physicochemical and Nutritional Parameters, Burkina Faso

Kante Traore, H. , Ilboudo, A. , Semde, Z. , Lodoun, A. , Sanou, M. , Samadoulougou, P. , Ky, L. , Guira, M. , Lingani, H. and Dicko, H. (2024) Physico-Chemical and Nutritional Characteristics of Five Varieties and One Accession of Mango from Burkina Faso. Food and Nutrition Sciences, 15, 1299-1316. doi: 10.4236/fns.2024.1512082.