Nutrient Parameters of Mangoes Produced in the Departments of Korhogo and Sinématiali, Northern Côte d’Ivoire

In Côte d’Ivoire, commercial mango production is concentrated in the north. Several mango varieties are produced, but little is known about the nutritional characteristics of their pulp, almond and peel. Therefore, the present study was carried out to characterize these organs of seven mango varieties produced in the Korhogo and Sinématiali departments. Nutrient parameters were determined by measuring lipids, proteins, carbohydrates, vitamin C, ash content, fiber content and energy value. Lipid analysis was carried out in accordance with ISO 659. The total protein content of mango organs was determined by the Kjeldahl method. Ash content was in mangoes organ was obtained by muffle furnace method. The crude fiber content of the samples was determined using the method of Weende. The energy value was calculated using the method of Livesey and Brown. Determination of vitamin C in the samples was based on the reduction of 2.6 dichlorophenol-indophenol by the latter. Ash contents ranged from 2.05% ± 0.07% to 4.25% ± 0.07%. The highest values were obtained in the peel of the varieties Kent (Ouollo), Mademoiselle and Amelie (Natio), followed by the peel of the varieties Palmer produced in Natio (3.85% ± 0.08%), Kent produced in Torgo (3.84% ± 0.07%) and Keitt produced in Natio (3.75% ± 0.08%). Vitamin C content ranged from 4.33 ± 0.07 mg/100 g to 18.33 ± 0.03 mg/100 g. The highest levels are found in the pulp of the Kent (Donnonnakaha) variety and in the almond of the Palmer variety. The almond is a significant source of lipids. Mango organs have a very high energy value (304.71 kcal/100 g to 427.81 kcal/100 g). To our knowledge, it is the first time this study has been carried out in Côte d’Ivoire.