Effect Of Different Drying Methods On Ash, Moisture And Protein Content Of Dried Mangoes

Abstract

Background: Mango is very perishable in nature and also used seasonally, therefore it is of very little use and results in significant losses in the post-harvest stage. Hence, the effective preservation methods are needed to prolong its shelf life and to have availability throughout the year. OBJECTIVE: The effect of various drying techniques on proximate composition and biochemical constituents of mango was studied. METHODS: Moisture, ash and protein content of dried mango slices during different methods of sun drying, microwave drying, oven drying, and ambient air drying were analyzed via reported AOAC methods. RESULTS: Moisture content decreased significantly and nutrients were concentrated in the processed samples as a result of drying. Drying had significant effects on the moisture content and helped in concentration of nutrients with higher ash and protein content in all the processed samples. CONCLUSION: Overall, the drying methods had significant effects on mango quality; sun dried mangoes showed least moisture and ash content, whereas oven drying and sun drying methods retained proteins the most.