Chemical and Phytochemical Composition of the Kenyan Apple and Tommy Atkin Mango Pulp

Abstract

Processing mango fruit into shelf-stable products such as chips, pulp, nectar, and juices can reduce post-harvest losses and provide farmers with income while also eliminating inequalities in food security and nutrition. Mango pulp is rich in macronutrients and microminerals but needs to be verified before being used to make nectar. This study aimed to examine the chemical and phytochemical composition of two mango cultivars, Tommy Atkins and Apple, cultivated in Machakos County. The Association of Official Analytical Chemists' methods assessed the chemical, nutritional, and phytochemical properties of two mango cultivars using a completely randomized design. There is a statistically significant difference (p<0.05) between most of these parameters. The result showed that Mango pulp contains total phenolics (31.468 for apple and 28.378 mg for Tommy Atkin GAE/100g DW), flavonoids (11.457 for apple and 9.427 mg Tommy Atkin QE/100g DW), Vitamin C (75.81 for apple and 22.69 for Tommy Atkin mg/100g) and Vitamin A (10.12 for apple and 2.65 for Tommy Atkin mg/100g). Apple mango pulp had the most phenolics, flavonoids, and antioxidants (vitamins C and A) compared to Tommy Atkin mango pulp. The nutritional composition result showed that apple mango fruit pulp had a significantly higher amount of protein (4.85%), fiber (7.92%), calcium (48.05 mg/100g D.W), and zinc (4.42 mg/100g D.W) than Tommy Atkin mango fruit pulp (protein - 4.72%, fiber - 7.26%, calcium - 33.2mg/100g DW, and zinc - 4.4.17 mg/100g DW). However, the amount of iron in Tommy Atkin mango fruit pulp (9.36 mg/100g DW) is higher than that of apple mango fruit pulp. Apple mango fruit can be used to reduce hunger and protect against deficiencies in nutrients.