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African Journal of Food, Agriculture, Nutrition and Development
Rural Outreach Program
ISSN: 1684-5358
EISSN: 1684-5374
Vol. 11, No. 5, 2011
Bioline Code: nd11056
Full paper language: English
Document type: Research Article
Document available free of charge

African Journal of Food, Agriculture, Nutrition and Development, Vol. 11, No. 5, 2011

 en Effect Of Ripening Stage On Composition, Sensory Qualities And Acceptability Of Keitt Mango ( Mangifera indica check for this species in other resources L.) Chips
Appiah, F; Kumah, P & Idun, I


Mango ( Mangifera indica check for this species in other resources ) fruits are consumed, among other reasons, for their pleasant flavour. They are rich sources of vitamins A, B6 and C. Mango fruits are being increasingly processed into products such as dried mango slices (chips). These products have longer shelflife and, therefore, assure all year round availability of mango in different forms. The stage of ripening of mango fruits influences consumer acceptability. This is because it affects the physico-chemical characteristics of the mango fruit. In order to produce mango chips of acceptable quality, determination of the most appropriate stage of ripening of fruits for chip production should be known. This study was, therefore, carried out to determine the effect of stage of ripening of Keitt mango fruits on eating quality of its derivative chips. Some physico-chemical changes occurring in fruits were monitored during ripening. The results showed that there were significant increases (P<0.05) in total soluble solids and pH while titratable acidity and vitamin C content declined with ripening. No significant differences were observed between the different stages of ripening in any of the proximate parameters with the exception of the ash content. Chips showed increased levels of ash with ripening. Magnesium levels in chips increased with ripening whereas the levels of phosphorus, potassium, calcium and sodium declined. Sensory evaluation of the chips revealed that chips produced from fully ripe Keitt mango fruits were more acceptable than half ripe and unripe mango fruits. The chips from the fully ripened had the best scores for appearance (1.37), taste (1.27), flavour (1.38) as well as mouthfeel (1.45). The texture of chips produced using the fully ripened Keittt mango fruits were adjudged to be satisfactory (2.64). The study showed that fully ripened mango fruits were better in producing chips of acceptable sensory quality than both unripe and full-ripe mango fruits. The taste which was mainly due to the sugar content of the mango chips contributed significantly to overall acceptability and therefore could be used as a quality indicator of Keitt mango chips.

Mango, physico-chemical, sensory, quality, chips

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