Irrespective of type of packaging material, chemical changes occurred faster at 30 °C than those at 5 °C.
These results are consistent with those reported by Driscoll [17], chemical deterioration in milk powders was faster at 21 °C at temperature of storage than at 10 °C.
Increase in fat content with storage periods with corresponding increase in moisture may be due to liberation of fat from lipo-protein complexes in MMP.
Ash content is nearly constant. However, slight decrease in protein content may be owing to its degradation with corresponding changes in moisture.
Mango pulp carbohydrates and lactose content in MMP have not been estimated and their contribution to acidity during storage may be the contributing factors.