Assessment of the Nutritional and Microbiological Characteristics of Mango Products from Burkina Faso

Abstract

The aim of this study is to contribute to a better understanding of the quality of mango products sold in the city of Ouagadougou in Burkina Faso. Samples were collected from shops and grocery stores in the city's twelve districts and then sent to the laboratory for nutritional and microbiological analysis. A total of 26 samples of different brands available on the market were collected from various grocery stores and shops in the city of Ouagadougou, including 13 dried mangoes, three mango jams, four mango juices, five mango nectars, and one mango vinegar. In terms of nutritional value, the water, ash, total sugar, beta-carotene, and vitamin C content ranged from 13.63 to 97.79 %, 0.05 to 2.07 %, 0.49 to 59.65 %, 0 to 28.39 mg/100 g, and 3.69 to 20.52 mg/100 g, respectively, depending on the product. Microbiologically, the highest counts were 1.8 x 103 cfu/g for total mesophilic aerobic flora, less than 40 cfu/g for enterobacteria, 8.2 x 101 cfu/g for yeasts and molds, 9.1 x 101 cfu/g for coagulase-positive staphylococci, and 1.6 x 102 cfu/g for Bacillus cereus. The lowest microbial load was less than one for all parameters. A comparison of the results obtained with the specific standards for each type of product shows that mango products from Burkina Faso are of satisfactory or acceptable microbiological quality. However, from a physicochemical point of view, the results for some brands do not comply with product specification standards. In view of these results, it is necessary to strengthen the capacity of stakeholders in terms of good manufacturing practices and hygiene in order to improve product quality.