ABSTRACT

The bush mango "must" Were made from the peeled and unpeeled fruit which were pitched with suspensions of palm wine yeast. The physicochemical properties of the recovered wine showed that unpeeled bush mango wine pH was 6.l2mg/100. Total titrable acidity was l.8m1, specific gravity was l.o300mgll0oml, total Soluble solid (Brix) was 13.700mg/100ml. total solid was found to be 17.56%, alcohol yield was 0.27%. The peeled sample showed also very mild acidity of 6.1 5pH value. Total free acid was 2.34m1, specific gravity was 1.0300mg/100ml. total solid was 17.56mgll00ml and percentage alcohol of 0.27%. The two sample showed no significant differences (p<0.05) confidence level. The two samples were found to contain calcium, magnesium and sodium minerals. Sodium was the most abundant mineral found in the two wine samples given 106.5% for the unpeeled and 96.56% for the peeled. Magnesium content of the two Were almost near the same value of 27.15% for the unpeeled and 25.25% for the peeled. Calcium was also relatively the same in both samples. 30.8% calcium was recorded for the peeled and 29.45% for the unpeeled. Tannins and flavonoid and were the only antinutrients (photochemical) found. Tannins were more abundant than flavonoid and were 1.26% for peeled 1.37% for the unpeeled. Flavonoids were trace in amount and were 0.76% in the unpeeled and 0.45% in the peeled. Moisture and carbohydrate constituted much of the proportion of the approximate and were 15.59% for carbohydrate while moisture was 82.05% for unpeeled, carbohydrate for peeled was 22.3 9% while the moisture component was 76.4%. Ash, fat, fiber and protein all occurred in very minute quantities in the two wine samples with no significant difference. Sensory attributes of color, taste, flavor, mouth feel and general acceptability revealed that the peeled sample was higher and moderately liked with a value of 7, while the unpeeled was neither liked nor disliked with a value of 5 on the Hedonic scale. Microbiological evaluation of the wines revealed the absence of both bacteria and fungi in the pasteurized wine samples.