PHYSICO-CHEMICAL CHARACTERIZATION AND NUTRITIONAL POTENTIAL OF MANGO (MANGIFERA INDICA) KERNEL BUTTER FROM THE NORTHERN REGION OF CÔTE D’IVOIRE

This work focused on the physico-chemical characterization and nutritional potential of mango kernel butter (Mangifera Indica), from the northern region of Cte d'Ivoire, for its valorization.The results of yield, physico-chemical parameters and antinutritional factors are respectively; (7,5%); kernel moisture (58.8%);Melting point (29C); Saponification index (186.53);Acid index (1.68) and Iodine index (38.91);Peroxide index (3); Tannins (0.45 mg/ml); Phytates (42.5 mg/100g); Oxalates (11 mg/100g).So, by its characteristics close to cocoa butter, this butter has potential for use in the food industry and can help to reduce high cholesterol levels in the body.