Mineral Bioavailability in Dried Mango Slices: Effects of Nine-Month Storage at Room Temperature
Kouamé Elie FOKOUO *
Food Biochemistry and Tropical Products Technology Laboratory, University of NANGUI ABROGOUA, 02 BP 801 Abidjan 02, Côte d'Ivoire.
N’zué Kouadio Christian OKA
Food Biochemistry and Tropical Products Technology Laboratory, University of NANGUI ABROGOUA, 02 BP 801 Abidjan 02, Côte d'Ivoire.
Kouakou Nestor KOUASSI
Food Biochemistry and Tropical Products Technology Laboratory, University of NANGUI ABROGOUA, 02 BP 801 Abidjan 02, Côte d'Ivoire and Swiss Centre for Scientific Research, 01 BP 1303 Abidjan 01, Côte d’Ivoire.
*Author to whom correspondence should be addressed.
Abstract
This study aimed to determine the bioavailability of micronutrients and assimilation indices during the post-production storage of dried mango slices. For this purpose, 240 packages of 100 g, representing 10% of the total production of dried mango slices, were packaged and stored in the laboratory for 9 months at room temperature (27–28 °C). Quarterly evaluations (T0, T3, T6, and T9) of physicochemical parameters were carried out. The results showed a progressive increase from T0 to T6 in the contents of Ca from 22.25 ± 0.05 to 23.70 ± 0.10 (mg/100 g), Na from 14.00 ± 0.09 to 15.45 ± 0.05 (mg/100 g), K from 860.50 ± 0.07 to 861.85 ± 0.05 (µg/100 g), Mg from 86.6 ± 0.07 to 87.45 ± 0.05 (µg/100 g), and Fe from 2.24 ± 0.06 to 2.63 ± 0.03 (mg/100 g). However, calcium bioavailability increased throughout storage from T0 to T9 (phytate/Ca < 0.24), whereas iron bioavailability remained low throughout the entire storage period from T0 to T9 (phytate/Fe > 1). Overall, dried mango slices constitute a good source of minerals and can be optimally consumed up to six months after production, a period during which calcium mineral bioavailability is more favorable.
Keywords: Bioavailability, micronutrients, storage, dried mango slices, temperature