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Comparative evaluation of the proximate and amino acid composition of dried fruit pulps of mango (Mangifera indica Linn) accessions in E

Onwuchekwa, O., Afiukwa, C.A., Onwe, O., Nwoba, E.G.ORCID: 0000-0003-0397-2369, Igwe, D.I. and Ogbu, K.I. (2019) Comparative evaluation of the proximate and amino acid composition of dried fruit pulps of mango (Mangifera indica Linn) accessions in E. IDOSR Journal of Biochemistry, Biotechnology and Allied Fields, 4 (2). pp. 10-20.

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Ebonyi State is a major production area for mango in Nigeria and postharvest losses is one big challenge to optimal utilization of this important food resource, especially as the fruits only bloom within a very short period of the year. The nutritional qualities of dried fruit pulps of mango accessions available in the area were evaluated and compared by proximate and amino acid profiling. Twenty-one mango accessions were collected from different locations of the state and used in the study. The proximate components were determined using the Official Methods of the Association of Analytical Chemists (AOAC) while amino acids were quantified using the Technicon Sequential Multi-Sample Amino Acid Analyzer (TSM). The result revealed significant variations among the mango accessions for the chemical nutrient components and amino acid contents (P<0.05) but no particular accession was found to be richer in all the components measured. Glutamic acid was found to be the most abundant amino acid followed by alanine, aspartic acid and lysine, while the sulphur amino acids (cysteine and methionine) were the most limiting. Lysine followed by leucine were the predominant essential amino acids. Compared to literature reports on the contents of these parameters in the undried juice, the pulp drying significantly concentrated the chemical nutrients with protein content ranging from 1.90-5.08%, crude fat (2.10-3.56%), ash (2.07-6.83%), crude fibre (4.81-7.48%) and carbohydrates (77.75-83.47%), whereas total amino acids and total essential amino acid (EAA) respectively varied from 68.71 – 91.28% and 26.04 - 37.17mg/100g of the pulp protein. We therefore recommend adoption of mango fruit drying as a cheap approach to reducing postharvest losses and increase availability of the food outside its harvest season.

Item Type: Journal Article
Publisher: International Digital Organization for Scientific research
Copyright: © 2019 Onwuchekwa et al
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