Phytochemical Composition and Functional Properties of Fruit Purees Produced from Some Indigenous Varieties of Mango, Orange and Watermelon

This study explores the phytochemical content, and functional properties of mango, orange, and watermelon purees to evaluate their potential in food formulations and post-harvest loss reduction. Key findings revealed that watermelon puree exhibited the highest total phenolic content (559.03 mg/100 g), tannins (60.85 mg/100 g), and water holding capacity (93.03%), while mango puree had the highest bulk density (1.11 g/cm³), viscosity (3.84 cP), and oil holding capacity (27.01%). Orange puree contained the highest levels of flavonoids (37.78 mg/100 g) and alkaloids (22.52 mg/100 g). The results for bulk density recorded 1.11g/cm3 for mango, 0.89g/cm3 for watermelon and 0.93g/cm3 for orange. Specific gravity recorded higher value for mango 1.13 followed by orange 1.05 then watermelon 0.92. Viscosity also recorded higher value for mango (3.84cP) then orange 2.04cP and least for watermelon (1.53cP). Water holding capacity took a different trajectory as it recorded higher in watermelon (93.03%), followed by orange (84.49%) then mango (83.74%). Oil holding capacity had mango with the highest (27.01%), orange with 23.01% then the least was watermelon with 18.03%. The results suggest that these fruit purees can be effectively utilized in various food products, contributing to both nutritional diversity and reduced food wastage in regions with high fruit production.