Université de Kinshasa, Faculté des Sciences, Département de Chimie et Industrie, Unité de Biochimie-Chimie Alimentaire et Chimie Analytique, BP 190 Kin XI, Kinshasa, RD Congo
Two drying techniques (solar and oven) were used to dry a variety of commercially mature mango. We have a drying efficiency of 33% for sun dried mango (SDM) versus 26% for oven dried mango (ODM); the relative humidity is 14.17% ± 0.01 for SDM compared with 8.25% ± 0.01 for ODM. We observe a decrease in dry matter for SDM compared to ODM. Mango dried in the sun has a high concentration of vitamin B6 and C; in mineral elements (Ca, Mg and Fe). But we also noted the presence of vitamins (A, D and E) after the drying operations. For microbiological parameters, we obtained results meeting the limits set by the ISO 4833 standard which governs the microbiology of the food chain. The method of solar drying in view of the results obtained proves to be the one that boosts the nutritional properties of mango.
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