African Journal of
Food Science

  • Abbreviation: Afr. J. Food Sci.
  • Language: English
  • ISSN: 1996-0794
  • DOI: 10.5897/AJFS
  • Start Year: 2007
  • Published Articles: 763

Full Length Research Paper

Mango doughnuts technology process for innovative prevention of post-harvest loss of mango fruits in Burkina Faso

Hyacinthe KANTE-TRAORE
  • Hyacinthe KANTE-TRAORE
  • Département Technologie Alimentaire, IRSAT/CNRST, 03 BP 7047, Ouagadougou 03, Burkina Faso.
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Hagretou SAWADOGO-LINGANI
  • Hagretou SAWADOGO-LINGANI
  • Département Technologie Alimentaire, IRSAT/CNRST, 03 BP 7047, Ouagadougou 03, Burkina Faso.
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Charles PARKOUDA
  • Charles PARKOUDA
  • Département Technologie Alimentaire, IRSAT/CNRST, 03 BP 7047, Ouagadougou 03, Burkina Faso.
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Judith P. M. SAMADOULOUGOU–KAFANDO
  • Judith P. M. SAMADOULOUGOU–KAFANDO
  • Département Technologie Alimentaire, IRSAT/CNRST, 03 BP 7047, Ouagadougou 03, Burkina Faso.
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Mamoudou H. DICKO
  • Mamoudou H. DICKO
  • Laboratoire de Biochimie Alimentaire Enzymologie Biotechnologie Industrielle et Bioinformatique (BAEBIB), UFR/SVT Université de Ouagadougou, 03 BP7021 Ouagadougou 03, Burkina Faso.
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  •  Received: 18 October 2017
  •  Accepted: 18 January 2018
  •  Published: 30 April 2018

Abstract

The present study involved the processing and testing of two formulations of mango doughnuts. The mango pulp formulations were combined either with maize or rice flour. The dough from both formulations was fried in immersion oil using a gas-fueled fritter and a crepe maker in controlled conditions. Levels of moisture, titrable acidity, total ash, fat, proteins, total sugars and beta-carotene were determined for the dough and for the mango doughnuts by using physicochemical standard methods. Sensory evaluation of the end-products with respect to aroma, color, taste and texture were performed. Results showed that the moisture contents of mango doughnuts obtained using the gas fryer which contained maize (DMMgf) or rice (DMRgf) flour were significantly lower than the same formulations obtained using the crepe maker (DMMcm, DMRcm). The highest fat contents for the DMRgf and DMMgf doughnuts were 25.34 and 29.78%, respectively. The beta-carotene contents of the doughnuts fried with the crepe maker (110.32 and 107.92 µg/100 g) were significantly higher than those doughnut fried with the gas fryer (90.91 and 85.49 µg/100 g). The yellow color of the DMRcm formulation was found to be very attractive by 70% of the tasters. In contrast, the DMMcm sample was found to be fairly attractive by 56.70% of the tasters. This method of processing mangos into doughnuts is convenient, requiring only common household equipment. The product is an innovative way of utilizing and adding value to over-ripe mango fruit, to reduce post-harvest loss and increase food and nutrition security.

Key words: Mangifera indica, mango doughnuts, sensory analysis, nutritional characteristics, Burkina Faso.