2. Ascorbic acid
Dried mango powders contained ascorbic acid varying from 97.59 to 225.38 mg/100 g db (Fig. 1b). Ascorbic content of powders exhibited the negative effect of heat damage. Statistical analysis indicated significantly lower ascorbic acid content in powders of CD, VD and IRD involving heat during drying (p 0.05). Ndawula, Kabasa, and Byaruhanga (2004) reported that ascorbic acid content of ripe mango fruit was 164.3 mg/100 g db, which reduced to 25.4e68.5 mg/100 g db on drying. The ascorbic acid values obtained in present study were in close agreement to those reported previously.