Processing and Nutritive Value of Mango Seed Kernel Flour

Shilpa Yatnatti^1*, Vijayalakshmi D¹ and R. Chandru²

¹Food Science and Nutrition, UAS, GKVK, Bangalore

²Post Harvest Technology, UAS GKVK, Bangalore.

Processing of ripe mango fruit, generates its peel and seed as waste, which is approximately 40-50 % of the total fruit weight. Present study was undertaken to process mango seed kernel and to study its nutritional value.  Mango seeds of Totapuri variety were procured from local food processing industry. Kernels were separated from seeds and processed into flour through various processing steps. Particle size distribution of the flour was studied. The Mango Kernel Flour (MKF) was subjected for chemical analysis. The nutrients analyzed for mango kernel flour were moisture, protein, fat, crude fibre, ash, calcium, magnesium, potassium, sodium, manganese, copper, zinc and iron by standard methods. Carbohydrate and energy contents were computed.  Mango kernel oil was extracted by solvent extraction method. Results revealed that recovery per cent of mango kernel flour was 80.6 and maximum flour particles passed through 60 mesh. MKF is good source of protein (7.53 g/100g), fat (11.45 g/100 g) and energy (421 k.cal /100g). It also contains appreciable levels of calcium (170 mg/100g), magnesium (210 mg/100g) and potassium (368 mg/100g) which are important macro minerals required for vital functions of the body. Oil yield from mango kernel flour was found to be 11.5 per cent which was studied for selected physical and chemical properties.

Mango seed kernel; processing; nutrient composition

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