African Journal of

  • Abbreviation: Afr. J. Biotechnol.
  • Language: English
  • ISSN: 1684-5315
  • DOI: 10.5897/AJB
  • Start Year: 2002
  • Published Articles: 12269

Full Length Research Paper

Effect of ripening on the composition and the suitability for jam processing of different varieties of mango (Mangifera indica)

Germain Kansci1*, Benoit Bargui Koubala1, Israel Mbome Lape2
  1University of Yaounde I, Department of Biochemistry, PO Box 812 Yaounde, Cameroon. 2Food and Nutrition Research Centre, Ministry of Scientific and Technical Research, Yaounde, Cameroon.
Email: [email protected]

  •  Accepted: 22 August 2003
  •  Published: 30 September 2003



As part of an effort to solve the problem of post harvest losses of fruits, physicochemical characteristics of four mango varieties (Palmer, Améliorée, Mango and Keitt) were determined at two ripening stages. Their suitability for jam processing was also evaluated based on viscosity measurements. The pulps of pre-ripe mangoes were highly acidic (pH: 3.50 – 3.85), rich in starch (4.4 – 11.1 % w/w) as well as in dry matter. They contained less soluble sugars (4.04 – 7.56 g/100 g) and recorded lower viscosity values than those of the ripe mangoes. The pre-ripe Palmer and Améliorée mango varieties had high dry matter content, while the Mango and Améliorée varieties had higher soluble sugars contents. Due to their higher starch contents, all the jams prepared with pre-ripe mangoes were more viscous than the ripe mango preparations. Ripe Palmer and Améliorée varieties were the best for jam processing, based on their viscosity values. These results could help to improve the quality of mango jams.


Key words: Mango, proximate analysis, ripening stage, jam processing.