Production and physico chemical analysis of mango squash from local fruits in Mogadishu Somalia

Mango is one of the world's most important tropical fruits, which is marketed and consumed fresh or processed. And one of the most important tropical fruits of Somalia. Over the years, increased production has been observed in combination with significant post-harvest losses, which are partly attributed to damage after harvest. This study is aimed at producing and analyzing the physical and chemical characteristics of mango squash in Somalia, The study's objective is to identify the best possible mango squash formulation. Analyses the physical and chemical properties of mango squash and determine the sensory quality of mango squash. The research will focus on the Banadir region of Somalia, where data will be collected from December 2022 to June 2023. The size of the sample analysis would be 30 samples. The results showed that PH levels increased, total soluble solid content decreased, and TDS content increased, and the quantity of samples significantly affected the mango Squash storage time. We conducted approximate analyses of three mango squash samples; results showed that samples 1 were humid (38.22), fats (0.02), fibers (0.57), proteins (0.02), ash (0.15), carbohydrates (61.03), samples 2 (42.00, 0.01, 0.99, 0.01. 0.18, 56.18 ), and samples 3 were very sensitive to the measurement or total acceptance rating of the ambient temperature (room temperature). This study shows the methods of forming and analyzing mango squash in Somalia, which will benefit consumers: consumers: taste different kinds of local fruit and know the health benefits of the different local fruit squash.