Effect of Dextrinized Sweet potatoes on the Physicochemical and Sensory Quality of Infra-Red Dried Mango Leather

Mangoes (Magnifera indica L, keitt variety) are produced in considerable quantities and consumed locally, but are seldom processed. Alzamora et al. [1] reported that about 30-50% of fruits and vegetables in developing countries like Ghana are never consumed due to losses during storage and transportation. Mangoes (Magnifera indica) have shelf life of 3 to 4 weeks in good condition at low temperature of 1012°C. Nonetheless, World trade in fresh mango fruit is restricted by the highly perishable nature [2,3] and as such reduces availability and increases per unit cost of transport and marketing [4]. Therefore without processing, the losses will even rise with increased production rates.