Author(s) :

Kabengele Nkongolo Carlos, Mbinza Kwanza Lydie, Kayembe Sungula Jean, Tshiombe Mulamba Van, Mvingu Kamalandua Bienvenue, Kasiama Nkal Giresse , Kabengele Nkongolo Carlos, Mvele Muamba Omer, Kafuti Sungu Yves, Mbala Mavinga Blaise, Muswema Lunguya Jérémie, Ekoko Bakambo Gracien.

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Abstract :

Malnutrition remains a major challenge in the Democratic Republic of the Congo. This study aims to improve mango (Mangifera indica L. Var. Kent) preservation by comparing two techniques: freeze-drying and steam drying. Samples at different ripening stages were analyzed for phytochemical, organoleptic, and antinutritional properties. Results show that freeze-drying better preserves the mango’s color, texture, aroma, and flavor compared to steam drying. It also maintains higher levels of bioactive compounds with fewer antinutritional elements. The resulting mango powder showed superior sensory quality. Freeze-drying thus offers a promising solution to enhance the nutritional value of mangoes and support efforts against malnutrition.

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