Comparative Proximate Composition of German Mango (MangiferiaOdorata) and Sweet Mango (MangiferiaCarabao)

Abstract

Comparative proximate composition was carried out on the two local varieties of mango pulp German mango (Mangiferaododrata) and sweet mango (Mangiferacarabao) commonly consumed in Enugu town, Enugu state. The moisture content of the pulp ranges from 74.49% for German mango (M. ododrata) to 81.2% for sweet mango (M. odorata). Ash ranges from 0.41% for sweet mangoto 0.63%for German mango. Dietary fiberranges from 0.89% for sweet mango to 1.05% for German mango. The carbohydrate content was found to range from 14.98% for German mango to 18.91% for sweet mango while protein range from 1.21% to 1.71% for sweet mango and German mango respectively. The fat content for the pulp ranges from 0.05% for German mango to 0.06% for sweet mango. The pH value of the pulp was observed to range from 5.50 for German mango to 5.61 for sweet mango. The sugar content was found to be high in sweet mango 6.36% than German mango6.16%. The German mango variety was found to have higher nutritional value quality and most acceptable from sensory evaluation. The dietary parameters of the mango fruitpulps in this study were compared with benchmark for fruit groups and found to meet local and internationalrequirements recommended by EU/WHO and National Agency for Food and Drug Administration and Control(NAFDAC, Nigeria). The results showed that these mango fruit varieties are of high nutritional quality and will compete favorably in the international market.