Nutritional Potential of Artisanal Dried Mango in Chad: A Local Solution for Complementary Food Formulation and Malnutrition Control

Abstract

In Chad, mango is a socio-economic pillar, yet the sector suffers from massive post-harvest losses. Artisanal solar drying is the primary value-addition method, although its effects on nutritional quality remain poorly documented. This study evaluates the biochemical value of dried mangoes from five major production zones (Bongor, Moundou, Doba, Bebedja, and Koumra). A cross-sectional study was conducted on 100 samples. Physicochemical (protein, fat, fiber), carbohydrate (starch, reducing sugars), and micronutrient (vitamin C, beta-carotene, minerals) analyses were performed according to standard protocols (AOAC, HPLC, and photometry). The findings reveal an exceptional energy density (407.97 to 451.57 kcal/100 g), supported by high levels of reducing sugars (76.51 to 77.73 g/100 g) and protein (~3.9 g/100 g), exceeding East African standards. While the residual moisture (~15\%) indicates a potential shelf-life risk, the mineral richness is notable, particularly for calcium (73 mg/100 g) and potassium (85 mg/100 g). Vitamin C (70 mg/100 g) and carotenoid (260 µg/100 g) retention remains remarkably stable (p > 0.05) despite the artisanal nature of the process. Chadian dried mango is a high-value nutritional concentrate. It stands out as a strategic ingredient for formulating local weaning porridges, provided that drying processes are optimized to reduce moisture content below the 14\% threshold.