Composition and Nutritional Properties of Mangoes

Zafar, Tasleem A.; Sidhu, J. S.

doi:10.1002/9781119014362.ch11

Cited by 16 publications

(8 citation statements)

References 73 publications

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“…Dextrins in beer come from malt and are carbohydrates that cannot be utilized by the brewing yeast used in this study [26]. The concentration of dextrins in ripe mango fruit is lower than in beer wort; therefore, the addition of mango to beer should decrease the dextrin concentration, as it was shown in the conducted study [12]. The use of mango pulp, raw mango and mango homogenisates did not decrease the content of sugars as much as the use of mango juice, because after the fermentation process, the fruit solids were separated from the beer.…”

Section: Concentration Of Carbohydrates and Glycerolmentioning

confidence: 64%

Section: Introductionmentioning

confidence: 99%

“…Mango is also a source of many vitamins, such as ascorbic acid, niacin, or folic acid. Moreover, mango fruits contain many volatile compounds (various esters, monoterpenes, sesquiterpenes, and lactones), which are characterized by a sweet fruity aroma [ 12 ]. The combination of these characteristics shows that mango fruit could be used as an adjunct to beer, which would not only create a more complex and rich aroma but also improve the health benefits of manufactured beer.…”

Section: Introductionmentioning

confidence: 99%

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Volatile Compounds Content, Physicochemical Parameters, and Antioxidant Activity of Beers with Addition of Mango Fruit (Mangifera Indica)

et al. 2020

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This study was performed to determine the possibility of using mango fruit (Mangifera indica) in brewing technology. The aim of using the SPME-HS-GC-MS technique was to assess what changes occurred in the volatile composition of mango beers brewed in this study. Mango fruit was added to the beer in five different forms to ascertain what kind of preparation should be used to improve beer aroma. Analysis of the volatile components in mango beer showed that beer without mango addition was characterized by the lowest content of volatile compounds (1787.84 µg/100 mL). The addition of mango fruit increased the concentration of compounds, such as α-pinene, β-myrcene, terpinolene, α-terpineol, cis-β-ocimene, caryophyllene, and humulene, in beer. Beer prepared with mango pulp addition was characterized by the highest concentration of volatile components from mango beers (2112.15 µg/100 mL). Furthermore, beers with mango addition were characterized by a higher polyphenol content (up to 44% higher than control beer) and antioxidant activity than control beer and were evaluated by a trained panel as having a better taste and aroma than beer without fruit addition.

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Section: Concentration Of Carbohydrates and Glycerolmentioning

confidence: 64%

Section: Introductionmentioning

confidence: 99%

Section: Introductionmentioning

confidence: 99%

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Volatile Compounds Content, Physicochemical Parameters, and Antioxidant Activity of Beers with Addition of Mango Fruit (Mangifera Indica)

et al. 2020

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“…Soybean, peanut and cowpea -Soybean is cholesterol free and is lactose free 47 -Cowpea is a low cost of proteins, iron and folates 48 -Soybean can cause low shelf life because of the high fat content 66 16 Sorghum Soybean, karkade and premix -Soybean is a good source of protein 49 -Karkade lowers cholesterol levels 50 -Soybean reduces shelf life of the product 51 17 Finger millet Cowpeas -Cowpeas is a good source of protein 52,53 -Cowpeas has antinutrients 54, 55 18 Sorghum Amaranath -Amaranth contains plenty of fiber, protein and micronutrients 56 -Amaranth contains antinutrients; oxalates and nitrates if not properly cooked 56 20 Finger millet Kidney beans, peanuts, mangoes -Kidney beans are a good source of protein 57 -Mangoes are rich in minerals and anti-oxidants 58 -Peanuts have a high quantity of saturated fats 59 -Dried mangoes have high sugar content 60 19…”

Section: Millet Sorghummentioning

confidence: 99%

A review of traditional grain-based complementary foods for children aged 6-23 months in selected African countries

Dhliwayo

Nyanga

Chopera

et al. 2022

Nor. Afr. J. Food Nutr. Res.

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Background: Wheat and maize flour still represent the bulk ingredient in complementary foods. There is an increasing interest in traditional cereal grain-based products due to their positive health effects. The positive health benefits include; more protein and fiber content than modern grains and most are naturally gluten-free. Aims: To identify available traditional grain-based complementary food options used for children aged 6-23months in Africa, including the effects of various processing techniques on the nutritional value of the food products. Material and Methods: We searched SciELO, Google Scholar, AGORA, JSTOR, MedLine, ScienceDirect, SpringerLink, Wiley Online, and PubMed databases for the following (a) studies on the formulation of homemade or commercialized traditional grain-based complementary feeding porridges, (b) studies where traditional grains such as sorghum, finger millet, guinea millet, and pearl millet were used as the main ingredient. In addition, we evaluated the food processing techniques used, the resultant nutritional quality, and the acceptability of the product. Results: Thirteen eligible studies were identified. Traditional grains used frequently as complementary foods for children aged 6-23 months in Africa were pearl millet (Pennisetum glaucum), millet (Panicum miliaceum), sorghum (Sorghum bicolor. L), and finger millet (Eleusine coracana). The most common techniques to improve the nutrition content of the foods were: fermentation, germination, and addition of legumes. Additionally, minor investigations have been carried out on effectiveness of these porridges in reducing malnutrition prevalence in this age group. Conclusions: In overall more studies are required with the focus on investigating the development of novel strategies to improve the nutritional profiles, safety, and acceptability of traditional grain-based complementary foods. Furthermore, their effectiveness to improve nutrition status of children needs to be investigated. Keywords: Complementary food, Infants, Traditional Grains, Africa.

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“…Depending on the cultivar, mango pulp constitutes about 40-60% of the total fresh fruit weight, and is the main consumable part of the fruit due to the presence of nutritional and functional compounds [19]. The nutritional compounds and bioactive composition of mango are factors of the cultivar, the agroecological condition of the region, and the maturity of the fruit [20][21][22][23].…”

Section: Pulpmentioning

confidence: 99%

Mango Fruit Processing: Options for Small-Scale Processors in Developing Countries

Owino

Ambuko

2021

Agriculture

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Postharvest losses of mango fruit in a number of developing countries in Africa and Asia have been estimated to be as high as over 50%, especially during the main harvest season. Micro, small, and medium scale food processing enterprises play an important economic role in developing economies in processing of a diversity of healthy food products as a sustainable way to reduce postharvest losses and food waste, extend shelf life of food, boost food security, and contribute to national gross domestic product. Processing of mango fruit into the diverse shelf-stable products makes the seasonal fruit conveniently available to consumers all year round. Over the years, research and food product development have contributed substantially to a number of unique and diverse processed mango products with specific qualities and nutritional attributes that are in demand by a wide array of consumers. These mango products are derived from appropriate food processing and value-addition technologies that transform fresh mango into shelf-stable products with ideal organoleptic, nutritional, and other quality attributes. Some of the common processed products from mango fruit include pulp (puree), juice concentrate, ready-to-drink juice, nectar, wine, jams, jellies, pickles, smoothies, chutney, canned slices, chips, leathers, and powder. Minimum processing of mango fruit as fresh-cut product has also gained importance among health-conscious consumers. Apart from the primary products from mango fruit, mango pulp or powder can be used to enrich or flavor secondary products such as yoghurt, ice cream, beverages, and soft drinks. Byproducts of mango processing, such as the peel and kernel, have been shown to be rich in bioactive compounds including carotenoids, polyphenols, and dietary fibers. These byproducts of mango processing can be used in food fortification and manufacture of animal feeds, thereby gaining greater value from the fruit while reducing wastage. This review focuses on the current trends in processing and value addition of mango applicable to small-scale processors in developing countries.

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Composition and Nutritional Properties of Mangoes

Cited by 16 publications

References 73 publications

Volatile Compounds Content, Physicochemical Parameters, and Antioxidant Activity of Beers with Addition of Mango Fruit (Mangifera Indica)

Volatile Compounds Content, Physicochemical Parameters, and Antioxidant Activity of Beers with Addition of Mango Fruit (Mangifera Indica)

A review of traditional grain-based complementary foods for children aged 6-23 months in selected African countries

Mango Fruit Processing: Options for Small-Scale Processors in Developing Countries

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