Chemical and Phytochemical Composition of the Kenyan Apple and Tommy Atkin Mango Pulp

Processing mango fruit into shelf-stable products such as chips, pulp, nectar, and juices can reduce post-harvest losses provide farmers with income while also eliminating inequalities in food security nutrition. Mango pulp is rich macronutrients microminerals but needs to be verified before being used make nectar. This study aimed examine the chemical phytochemical composition of two cultivars, Tommy Atkins Apple, cultivated Machakos County. The Association Official Analytical Chemists' methods assessed chemical, nutritional, properties cultivars using a completely randomized design. There statistically significant difference (p<0.05) between most these parameters. result showed that contains total phenolics (31.468 for apple 28.378 mg Atkin GAE/100g DW), flavonoids (11.457 9.427 QE/100g Vitamin C (75.81 22.69 mg/100g) A (10.12 2.65 mg/100g). Apple had phenolics, flavonoids, antioxidants (vitamins A) compared pulp. nutritional significantly higher amount protein (4.85%), fiber (7.92%), calcium (48.05 mg/100g D.W), zinc (4.42 D.W) than (protein - 4.72%, 7.26%, 33.2mg/100g DW, 4.4.17 DW). However, iron (9.36 DW) hunger protect against deficiencies nutrients.