eng Science and Education Publishing American Journal of Food Science and Technology 2333-4835 2023-09-08 11 3 104 110 10.12691/ajfst-11-3-4 AJFST20231134 article KAFANA Katitch? Leticia 1 FOFANA Ibrahim ibrahim.fofana@usp.edu.ci 1 2 ABOUO N¡¯guessan Verdier 2 CHATIGRE Kouam¨¦ Olivier 2 Laboratory of Biotechnology, Agriculture and Development of Biological Resources, Biosciences, Training and Research Unit, F¨¦lix Houphou?t-Boigny University, Abidjan, Ivory Coast The mango (Mangifera indica) is a fruit with high nutritional value. Fresh mango pulp remains highly prized by the local population for its highly attractive nutritional and organoleptic characteristics. Unfortunately, mango is a highly perishable seasonal product with shortages. To remedy this problem, the pulp was dried. Drying was carried out at 50°C and 60°C in an electric oven for 72 hours. After drying, the various pulps were subjected to physico-chemical, biochemical and sensory analyses. Colorimetric parameters were also determined. Results indicate that pulps dried at 50°C retain vitamins A and C better than pulps dried at 60°C, and contribute 49.16% and 16.15% respectively to the daily intake of vitamin C and vitamin A. Pulps dried at 60°C have a higher sugar content than pulps dried at 50°C. The acceptability test showed that panelists liked both fresh and dried pulp. However, the results of the preference test showed that pulp dried at 50°C was the most popular. Colorimetric parameter values showed a very big difference in color between pulps dried at 60°C and fresh pulps, unlike those dried at 50°C, which were similar in color to fresh pulps. http://pubs.sciepub.com/ajfst/11/3/4/ajfst-11-3-4.pdf dried mango pulp electric oven sensory physico-chemical vitamins nutrients