Sensory, Micrographic and Physico-chemical Characterization of Kernel Almond Flour of Two Varieties of Mangoes Grown in Northern Côte d'Ivoire

Fruit of mango tree (Mangifera indica L.) is most traded worldwide among Anacardiaceae. Kernels from mango processing units in northern Côte d'Ivoire are waste to be recovered to avoid environmental pollution. This work therefore aims to study sensory, micrographic and physico-chemical characteristics of almond flours from kernels of Kent and Keitt mangoes varieties. Kent mango stones were collected at drying factory Gninnangnon of Korhogo (Côte d'Ivoire). As for kernels of Keitt, they come from mangoes from orchards of Korhogo. These kernels were washed, dried at 50°C for 72 hours before extracting almonds which were reduced to flour by grinding. Sensory analysis showed that Kent (FKent) and Keitt (FKeitt) flours were belgian, lightly scented and flavored, bland in taste, soft to touch and slightly astringent. Micrographic analysis of flours FKent and FKeitt revealed cracked starches contained in cells of parenchyma, cracked starches isolated from parenchyma, fiber fragment, paracytic stomata, protective long twisted unicellular and fragment of endocarp. Concerning physicochemical parameters, results showed that moisture of flours FKent and FKeitt were respectively 7.77±0.38% and 7.44±0.19% with ash contents of 2.50±0.01% and 2.25±0.01%. Their lipids contents of flours F_Kent and F_Keitt were respectively 18.74±0.24% and 21.54±0.31% while those of proteins revealed 10.54±0.05% and 8.31±0.02%. Flours FKent and FKeitt contained respectively 60.43±0.64% and 60.48±0.48% of carbonates. Finally, fatty acid profile of flours F_Kent and F_Keitt revealed linoleic, oleic, stearic and palmitic acids. This study showed that flours F_Kent and F_Keitt could be used in cosmetics and animal feeding.