Nutritional Evaluation of Different Mango Varieties available in Sri Lanka

Abstract

The study was carried out to evaluate the nutritional properties of five varieties (Willard, Karthakolomban, Malwana, Bettiamba and Gira Amba) of mango. Nutritional properties were significantly (p < 0.05) varied among the different mango varieties. The highest edible portion (79.49%), total soluble solids (0.75%), ash, total carbohydrate, sugar (30.56 mg/100 gm) and crude fiber were found in Karthakolomban. The highest amount of fat and moisture content were found in Malwana. The maximum amount of caloric value was found in Bettiamba. Gira Amba variety indicated the highest amount of protein content among the other mango varieties. Gira Amba has the highest titratable acidity meanwhile Karthakolomban has the lowest value considerably. Mango verities in this study possess pH values without any significant deviations and Bettiamba was recorded as the variety with highest pH value meanwhile Malwana claimed to be the lowest. Therefore, this study contributed to the identification of the characteristic biochemical properties of several prominent Sri Lankan mango varieties.