Preservation of Mango (Mangifera indica, L.) Cereal Flakes

Abstract

Drying of 'Kitchiner', 'Alphonse' and 'Dibsha' mango (Mangifera indica, L.) cultivars grown in Darfur, into mango cereal flakes was conducted to enhance durability, utilization of mango fruits and to reduce the cost of transportation and storage. Hot plate (140-170 °C) was used for the preparation of mango cereal flakes. Wheat flour, 'Geeria' (fermented millet extract) flour and sorghum flour were used as additive materials to improve the quality and keeping quality of the dried mango product. Quality factors of dried mango cereal flakes including moisture content, ascorbic acid, titratable acidity, pH and total soluble solids were measured initially and every three months intervals to report on the degree of product deterioration as the storage period advanced. Wheat, 'Geeria' and sorghum flour were found to produce good quality mango cereal flakes with stable constituents and retain 90-98% of their initial ascorbic acid after six months of storage at room temperature (30 ◦C). Keywords: Mango, Mangifera indica, cereal flakes, dehydration, wheat flour, 'Geeria' flour, sorghum flour.