The present study involved the processing and testing of two formulations of mango doughnuts. The
mango pulp formulations were combined either with maize or rice flour. The dough from both
formulations was fried in immersion oil using a gas-fueled fritter and a crepe maker in controlled
conditions. Levels of moisture, titrable acidity, total ash, fat, proteins, total sugars and beta-carotene
were determined for the dough and for the mango doughnuts by using physicochemical standard
methods. Sensory evaluation of the end-products with respect to aroma, color, taste and texture were
performed. Results showed that the moisture contents of mango doughnuts obtained using the gas
fryer which contained maize (DMMgf) or rice (DMRgf) flour were significantly lower than the same
formulations obtained using the crepe maker (DMMcm, DMRcm). The highest fat contents for the DMRgf
and DMMgf doughnuts were 25.34 and 29.78%, respectively. The beta-carotene contents of the
doughnuts fried with the crepe maker (110.32 and 107.92 μg/100 g) were significantly higher than those
doughnut fried with the gas fryer (90.91 and 85.49 μg/100 g). The yellow color of the DMRcm formulation
was found to be very attractive by 70% of the tasters. In contrast, the DMMcm sample was found to be
fairly attractive by 56.70% of the tasters. This method of processing mangos into doughnuts is
convenient, requiring only common household equipment. The product is an innovative way of utilizing
and adding value to over-ripe mango fruit, to reduce post-harvest loss and increase food and nutrition
security.

Mangifera indica, mango doughnuts, sensory analysis, nutritional characteristics