Sundrying ability of some mango varieties grown in Cameroon: Amélie, Zill, Irwin and Horé Wandou.
Kameni A., Mbofung C. M., Ngnamtam Z., Doassem J., Hamadou L.
Author Affiliation: IRAD, BP 415, Garoua, Cameroon.
: 5-16
Abstract : Four mango cultivars (3 improved cultivars: Amélie, Zill, Irwin, and one local: Horé Wandou) were harvested and dried to study their ability to produce quality dried slices. Fruits were harvested at 2 levels of maturity (commercial and advanced). Mangoes were peeled and cut into slices of one cm. Analyses of fresh and dried pulp were done. pH, water and sugar contents of fruits increased with degree of maturity. Zill had a higher water content compared to Amélie and Irwin. Mango slices were dried at 50°C for 24 h to a residual water content of 16-24%. Some significant differences (P0.05) were observed in the dry mater yields. Zill, local, Irwin and Amélie yielded 14.8, 12.9, 12.4 and 10.6% of dried pulp, respectively. Mangoes at commercial maturity after drying were less acid, sweeter and had a higher vitamin C contents than mangoes dried at physiological maturity. Crude fibre contents in the improved cultivars were lower than in the local cultivar. Vitamin C contents increased from physiological to commercial maturity and decreased at advanced maturity. The retention rate of nutrients (vitamin C, reducing sugar, water soluble extracts) were over 56% at the end of drying operations except for crude fibre (16%). A direct solar drying was tried and the products obtained were similar to those dried in an electric drier, but drying time was longer.