Place and Duration of Study: Food Sciences and Nutrition Research Laboratory (LARSAN), Faculty of Human Health Sciences, University of N’Djamena BP1117, Chad; between February 2022 and April 2023.
Methodology: Dried mangoes were collected from five localities (Doba, Bebedjia, Koumra, Moundou, and Bongor) were labeled DbaA, Bja, Mdou, Kmr, and Bgr, and then stored in a refrigerated cooler for physico-chemical analyses using standard methods was used to determine chemical composition of various samples.
Results: These analyses showed that water content dried mangoes was not significantly influenced (p = 0.0014) by the production area. Protein, carbohydrate, lipid, and energy contents per 100 g ranged from 3.89 to 3.93 g, 94.91 to 104.72 g, 1.35 to 2.07 g, and 360.48 to 381.36 kcal/100 g, respectively. The reducing sugars content was high (77.73 g/100g) in Doba samples, compare to that from Moundou (76.51 g/100g). Starch and amylopectin contents were not significantly affected by production area (110.32 to 112.07 g/100g and 94.28 to 97.20 g/100 g, respectively). Calcium (Ca), sodium (Na), potassium (K), magnesium (Mg), and iron (Fe) were present in all samples with respective contents varying from 72.66 to 73.49 mg/100 g, 11.41 to 12.58 mg/100 g, 79.15 to 85.97, 68.78 to 70.59 mg/100 g, and 1.05 to 1.79 mg/100 g. Vitamin C and carotenoid contents varied, respectively, from 69.37 to 70.15 µg/100 g and from 249.25 to 274.15 µg/100 g. Principal Component Analysis revealed that samples E1DOBA and E2BGA and E3Kmr and E4Mdr have the
same physico-chemical characteristics.
Conclusion: Thus, these results demonstrate that respecting the drying and storage conditions for dried mango fruits, regardless the zone, it would enable the best possible preservation of nutritional properties while ensuring year-round availability.

: Physico-chemical properties; dried mangoes; production area; Chad