KAFANA Katitchô Leticia¹, FOFANA Ibrahim^{1, 2,}, ABOUO N’guessan Verdier¹, CHATIGRE Kouamé Olivier¹

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.

dried mango pulp, electric oven, sensory, physico-chemical, vitamins, nutrients