J. Agric. Sci. Mansoura Univ,, 30 (6): 3285 + 3299, 2005 CHEMICAL AND NUTRITIONAL STUDIES ON MANGO SEED KERNELS. Zein, Ragaa E.*; A. A. El-Bagoury*; and Hanan E, Kassab" * Food Science and Technol, Dept., Fact. Agric., Kafr El-Sheikh, Tanta unw. “Home Econ. Dept, Fact. Specific Education, Tanta Uinv., Egypt. ABSTRACT Mango seed kemels flour (MSKF} were analyzed for proximate chemical ‘composition, amine acid composition, functional properties and protein quality. As well 4s, effects of soaking in tap water or in sulphited water up to 72 hr or baiting of NSK either raw, soaked in tape water or in suiphitad water were slucled, From the obtained Fogults it could be concluded that: 1- Mango seed Kernet flour contained reasonable chemical composition except protein content, which was relatively iw (8.1 %). 2: MSKF protein was considared a poor source of methionine, cystine and tyrosine. Grn the other hand, isoleucine and leucine are the predominant essential amino acids. Also, esseriat amino acids reprasented 33.47 % of tal amino acids. Among ron- essenlial amino acids, glutamic (23.23%) and aspartic acids (9.21%) were found in the highest levels. Methionine was the first imiting amino acid followed by threonine acd lysine. The protein otficiency ratio (PER) and biological value were 1.914 and 88.241, respectively. it was adserved that mango sead kemel four was a rich source for valine, isoleucine and leucine when compared with FAO of school child and adult requirement pattems, 2 MSKF hed relatively nigh water and fat absorption (186, 89 mifiGdg sample, respactivel), 25 wel! 25 good oif emulsification and foaming capacity (18 mi oil /100g sample and 51.2 %, respectively). On the other hand, foaming stability was low. 4° Raw _ mango seed kemels contained tannins (6.377mg catechin /g sample) and trypsin inhibitory activty (34.834 TIUI g sample). Both soaking and boiling treatments seduced the contents of these antinutrients factors, out polling was more effective ‘The in vitto protein digestibility value of raw kernel was low (21.08%: soaking and boiling improved it, The observed improvement parreled withthe reductions in tannin contents, & Tho Sensory evaluation of cakes made from wheat four and processed four, itusirated that, there were not significant differences between the samples displaced wheat flour by 5, 10 % processed flour and control canceming appaerance, color, taste and over all acceptability (P=9.05). In axditon, 15% displacement had good scale It could be concluded thet, although mango seed kemel has a low content of protein, the qualily of protein is good because it was rich in some essential amino ‘acids, with good functional properties and high invitw digestibility. The results also indicated thal, soaking and boiling Yealments had @ great reduction of the antinutrtions! factors. So the processed flour could oe a principal ingredient for making products as cakes and cookies for infant and adults and also other producls 28 bread and pasty. Keywords: Mango seed kernels Pour, chemical composition, pratein quality, tannins, trypsin inhibitory activity, sensory evaluation,Zein, Ragaa E. ot al. ITRODUCATION Wastes of food processing by-products had become an important factor and a serious sanitary problem that need to be studied. At present time, such efforts have been made for converting these refused materials into Valuable products (Abd El- Aal ef af. 1987; Rehma and Abd El Aal 1988; Rashwan 1990 and Seleim et af, 1999). In Egypt about 32 7000 tons of mango fruit were produced in 2004 (FAO 2004). The seed represents trom 8.1 to 23.24 % (with an average 17.58%) of the whole fruit weight according to mango varieties. The kernel inside seed represents 24.1 to 50% (with an average 45.38 %) of the seed and 12.5% of the whole fruit (Moherrem and Moustafa 1982; Hemavathy et al. 1988; and Arogba 1997). However, avout 40875 tons of mango seed kernels are considered as waste disposal problem every year. The seed kemel obtained after removal the hard seed coal, is @ rich source of carbohydrates and also contains 6 ~ 12% fat; 5.5 ~ 10% protein, 1.6 ~ 2.8 % ash and 26 ~ 5.3 % fiber (Ravindran and Sivakanesan 1096; Arogba 1997; Odunsi and Fariu 1897: Youssef 1999 and El - Soukkary ef al.2000). Augustin and Ling (1987) and Seleim et al. (1999), observed that mast of the essential amino acids in some varieties were at higher level than the FAO Reference protein. Also, ElSoukkary et ai. (2000) reported that mango seed kemels nad high lysine content (3.479/100g) and amino acid score (62.1%) compared with wheat Nour (2.05 g/100g) and (37.27%), respectively. On the other hand, Okai and Aboagye (1990) revealed that replacing mango seed kernel up to 20% of the diet of the experimental rats had no adverse effects on growth, feed intake or liver weight. So, mango seed kernel flour could be used fo produce mixtures such as bakery producls. According to Arogba (1997), the shortage in knowledge of the toxicological status, functional properties of the flour and appropriate processing technology of mango seed are behind i's limited utilization The present work aimed to study the chemical composition and amino acid of mango seed kernals. The effect of soaking and boiling on antinutritional factors, funetional properties of the processed flour and its utlization for making some bakery products such 2s cup cakes were also investigated, MATERIALS AND METHODS Materials Mango seeds were collected from a local fruit-processing unit (fruit juice shops, air-dried and the kernels were removed by manual dehusking from the hard seed coat. 3286J. Agric. Sci. Mansoura Univ., 30 (6), June, 2005 *Praparation of mango seed kernels ‘The kerneis were manually chopped and processed as follows: (1) Raw kernels (control) ‘A portion was sun-dried and ground by a hammer mill nto @ powdery form (11) Soaked kernels (1) “Water -soaked kernels Another part was soaked in tap water for 72 hr at room temperature (25 + 2°C). During the soaking period, samples were withdrawn at 24 hr intervals. (2) Sulphited water-soaked kernels The third part was soaked in suiphited tap water (730 mgjLiter sodium metbisulfate) for not more than 72 hr with occasional decantation and replacement with an equivalent amount of water until the water remained colores. During soaking period, samples were withdrawn at 24 nr intervals Up to 72 hr aocording fo the method described by Aragba (1987) (C) Boiled Kerneis A par of all treated samples were blanched “boiled” in tap water for about 30 min in a stainless - steel! bow! and cooled. The whole slurries were dried at 55°C overnight in an electric oven. All the treated samples were ‘ground to pass through a 60-mesh sieve packaged in polyethviene bags ard stored at 4°C until analysis. All samples were analyzed in triplicate and al results were calculated on dry weight basis. » Technological application (Cup Cake making) Cup cake was prepared according to the method used by Bisco Misr Company (Bennion and Bamford 1973). Cake was made from wheal flour as control and mango seed kemel four, which was, displaced wheat flour at ratios: 0,5,10.15 and 20% and baked al 180° C for 38 min in preheated baking oven: The cake was evaluated orgenoleptically for color, aroma, texture ‘and overall acceptability according to the method of Molander (1960). Scores of judging scale were 2s follows: very good 8-9, good 6-7; fair 4-5; poor 2-3, very poor 0-1. The obtained data were statistically analyzed using analysis of variance (ANOVA). Also, means comparisons were performed using Dunean’'s multiple Range Test (Steel and Torrie 1980) 2: Analytical methods + Moisture, crude protein (Nx 6.25), crude fat, crude fiber and ash were determined according to the methods of AOAC (1990). Carbohydrate was calculated by difference, + Amino acid composition: Amino acids were determined in the acid hydrolysate according to the method described by Pellet and Young (1980) using Beckman amino acid enalyzer (Model 119CL) as described by Youssef ef a. (1986) 3287Zein, Ragaa E. et al. Table (1):The basic formula of cup cake Ingredionts % kg Wheat flour (72 extraction) HS Borg [Sugar 28.99 68kg [Fresh egg 23.81 60a ‘Baking powder 1.27 320 gm Butter 1587 4.049 ry milk powder | or 30.0 gm Vanilla oct 259m (Orange essence | 0.15 36.0 gm \Water Variabie 100% 25.1949 * Computation of chemical score ‘The chemical score is defined according to Bhanu ef al. (1991) as follows: ‘Mg of essential amino acia in 1 gm test protein x 100 Mg of essential amino acid in 19m reference protein ‘The lowast score was taken 2s the first limiting amino acid + Computation of AVE ratlo The ratio between the content of an individual essential amino acic in the food protein (A} and the total essential amino acids contents (E) was accounted according to FAO (1985) as follows: Mg of the ingividuel essential amino acid x 100 Mg of total essential amino acids + Computation of protein efficiency ratio (C-PER) was calculates using the equation suggested by Alsmeyer et al. (1974) as follows: PER = - 0.458 + 0.454(Leucine) — 0.105 (tyrosine) + Computation of biological value (BV) of protein samples was calculated accerding to the equation of Oser (1959) as follows: BV = 49.08 + 10.53 (PER) ‘+ In- vitro protein digestibility was estimated according to the procedure of Saunders et a. (1973). + Tannins in the metharol extracts were measured according to the vanilin method of Price at af. (1978). The developed color was read at 500 nm after 20 min at room temperature. A standard curve was prepared using catechin, Tannin content was expressed ini mg catechin equivalents. + Trypsin inhibitory activity was determined by caseinolytic procedure of Kakade ef al. (1969). Trichioroacetic acid soluble digested products were measured by the method of Lowry et af (1951), Trypsin inhibitor unit (TIU) was expressed in terms of the {tryptic units Inhibited per gm of dry sample, 32884. Agric, Sei, Mansoura Unlv, 30 (6), June, 2005 + Phytate phosphorus was extracted and determined according to the method of Mohamed ef af. (1986). Phytic acid was calculated ‘by multiplying mg phytate phosphorus by a factor 3.553, assuming that 1 mol of phytic acid (CéHnOaPs) conteins € mol of phosphorus. 2+ Functional properties of mango seed kernels flour. Raw kernel was dried to be in the same case of the processed kernel (suigiited soaked 2nd boiled) concerning moisture ievel and particle size. Water absorption capacity (the amount of water retained by 100g sample) and oil absorption capacity (mi oh absorbed ger gram sample) were determined according to the methods of Sousulski (1962) and Souswiski ef a! (1976), respectively. Emulsiication capacity expressed (mi oii emulsified by 100 gram sample} was determined by the ftration method of Beuchat (1977) Wherein, foaming capacity (percent increase in volume) and foam stability according to Coffman ané Sarcia (1977). Refined com oil was used for oil absorption and emutsitying capacity studies. RESULTS AND DISCUSSION Gross chemical composition of mango seed kernel flour (MSKF) The results in Table 1 indicated thal, the mejor component of MSKF was Carbohydrates (75.97%) followed by crude oil (10.19%}, crude protein (6.61%) and ash (2.28%) Table(1) :Gross chemical composition of whole mango seed kernels flour (MSKF) Cru Crude fiber ash Total carbohydratos* | raatearaanyaaies wait Ctelied By rac Generally the obtained values were in line with those reported by Van Pee at al, (1981); Ravindran and Sivakanesan (1996); Seieim at af. (1928) and i ~ Soukkary 9t af. (2000). While Arogba (1997) had higher value of fat (14.0%) and lower value of protein (6.9%), Youssef (1999) had higher value of protein (10.20%) and tower value of fat (8.10%). Crude fiber content of MSKF (4.95%) (Table 1) was higher than values reported by the previous investigators, but it is tower than the value of .32% reported by Qdunsi and Farin (1997), ‘Amino acid composition and protein quality The amino acid contents of MSKF were given in Table 2. The results showed that MSKF protein was considered a poor source of methionine, 3289Zatn, Ragas €. et al. cystine and tyrosine. On the other hand, isoleucine and leucine are the predominant essential amino acids, Lysine (3,84%%) was higher than thet the value of heal flour (2.41) and triticale flour (3.74%) [Kassab ef af. 2000}, Also, essential amino acids represented 33.47 % of total amino acids. These results were agreed with those of El-Soukkary ef af, (2000). Augustin and Ling (1987) found that MSKF protein contained the most af the essential amino acids in higher levels than in the FAO (1985) reference. Among non- essential amino acids, glutamic (23.23%) and aspartic acids (9.21%) were found in the highest levels. These results were paraiteled with those reported by Lasztily e¢ a? (1988) and Arogba (1997). They found that amino acids presented in the greatest amount in MKF protein were glutamic (24.27 — 27.5%) and aspartic (13-15%). Tabte( 2}: Amino acid composition of mango seed kernel flour (MSKF) (on_dry wt basis i imine acide ‘f00g —JAmiine'aclds 9100] tain protein Essential amino acid Ion eseuntal amine ackis [Threonine 2.74 |Histidine Wvatine 3.34 [asinine 284 Methionine 124 faspanio acid 465 isoleucine 6.17 \Glutamic acid 9.21 | JLeucine 5.69 |Serine (23.23 Phenylalanine 262 [Proline 3.44 Lysine 384 [Glycine a2 Tyrosine 192 |Atanine 488 Cystine 0.46; 467 (Total EAA. 23.52 [Total NEAA 56.63 | TataTEAATNERA) = 8521 a} Table (3): The chemical score, computed protain efficiency ratio (C-PER) and biolagicat yatue of manc:o seed kernel flour. fExsential F Protein Patiorn” | Mango Seed | Amino ScIds ] ‘amine Acids Kornelflour | Score [soieucine a at 154.25 Leucine 7.0 5.69 81.29 Kysine 55 384 5082 Methionine 22 4.24 56.36 [Phecyialenine 28 262 93.57 "Threonine 40 274 63.50 valine 50 384 75.50 ‘Limiting amine acid Hthionine Protein efficiency ratio [FER)| igi ‘Blological value (B 69.246 ela eet i). Chetnical scores of essential amino acids of MSKF are shown in Table 3. The resutts revealed that methionine was the first limiting amino acid in MSKF followed by threonine and lysine. These results were in accordance with those of Dhingra and Kapoor (19880) and El- Soukkeny ef af (2000), 3290J. Agric. Sci. Mansoura Univ., 30 (8), June, 2008 Where their values of PER and BY were 1.73 and 88.10, respectively. Although the data in the present study revealed that mango kernel flour w2s, low in protein content and very poor in methionine (sulphur-containing amino acid). So it cannot be used as a single source of i, arid can be used for preparing mixtures for bakery producls, since it was rich in the majority of essential amino acids. Tabie 4 illustrated ALE ratio between an individuals essential amino acid content and the total essential amino acids conten! of mango seed kernel flour as compared with FAQ requirement patterns (1885). was ‘observed thal mango seed kernel flour was a rich source of valine, isoleucine and teucine when compered with FAO of school child ané adult requirement patterns ‘able(4):A/E* ratio of mango seed kernel flour compared with FAO (1985). Essential amino acits | FAO (1985) (Mange seed kernel flour School chiid Adult TEOAINe 128 8i 38 Valine 12 137 Methionine 99 aa Isoleucine 126 220 Leucine 198 203 IPhonylatanine 98 33 lkysine 498 137 “Total sBsential aniind aelds content of SKF: Functlonal properties of processed mange seed kercel flour ‘Studying the functional properties of proteins was necessary to use them effectively in food prosvets. Water absorption, oil absorption, ‘emulsification capacity as well as foaming properties were some of the major functional properties of groteins thet affect their utilization (Hung and Zayas 1992). Table 5. Some functional properties of processed mango seed kernel flour (PMSKF). Water absorptionZein, Ragaa E. et al. <5 ssen ‘om Table (5), the PMSKF had @ good water (186 ml /100g) ‘and oil {89 mi 1909) abscrption, this may be due to its high contents of carbohydrates that absorbs both water and oil. These results are in agreement wiih those reported by Giami et al, (1994), who found that mengo seed Kernel flour had comparatively better water and off absorption than the raw soy meat, Also emulsification capacity (18.0ml oil [1009 sample) 2s well 2s foaming capacity (51.2%) wore high, but foam stability was low. Sousuiski and McCurdy (1987) reported that the volume and stability of foam are based ‘on the nature and structure of the protein and foaming stability increased with the increase of protein concentration. Our results were in agreement with those reported by Pokharkar and Prasad (1991), Arogba (1997), Youssef (1999} and E1.Soukkary ef al. (2000). In general processed mange seed kernel flours had promising functional properties, which may be used to advantage in many products such as bakery praducts or a8 meal filler ingredient of meat products, Anti-nutritional Factors and In vitro protein digestibility of Mango seed kernel flour Tannins and phytic acid Tanains have the property of complexing with minerals and proteins, consequently impede in-vitro digestibility of protein-rich foods significantly (Warasinga Rao and Prabhavathi 1982; Adewusi and Osuntogun 1991). Data in Table (6) cleat the effect of soaking and heat treatments on tennins content ‘of mango seed Kemel flours. From such dala, it was observed thal soaking either in tap water or in sulphited water had reduced tannins by 82.67% and 83,39%atter 72 hr, respectively. Also, boiling in water had reduces tannins by 8B.73%; 92.60% and 94.31% for ew, water soeked and suiphited soaked, respectively. The best effect as shown, was boiling especially after soaking in Sulphited water up to 72 hr. From the same results presented in Table 6, it was observed that however soaking and boiling resulted in reduction of lannin contents, substantial amount of tannins sill remained. Similar resuts, were reported by Dhingra and Kapcor (1985 a, 0), Parmar and Sharma (1990) and Arogba (1997) 3292J. Agric, Sci. Mansoura Univ., 30 (8), June, 2005 Table(6}:Effect of soaking and boiling on tannins and phytic acid contents of mango seed kernel flout (on_dry wt basis), ‘Fannins (mg catechin Phytic acid i kong ig sample) 6377 289 4407 1.945, 3.492 1.458 t 4.905 1.928 Soaking In sulphited! ‘water 2496 1.749 (24 fe 3.950 1732 148 he 1.059 4818 172 he Bailing in water: IRaw 0.720 2.087 jAite: water soaking ara 104d JAfter—sulphited” water 0.363 1.049 Isvaking Phytic acid contents of caw kernels (2.409 mgtg} were low compared to the value of 5.0 — 9.9 mgig ory mater reported for ceseal grains (Ravindran ef ai. 1994). Data in Table 6 indicated that phytic acid contents had dacreased bby boiling after soaking in sulphited water (by 58.48%). This was more than ocourred by Soaking in tap water of in sulphiled water only (44.87% and 33.24%, respectively), These resulls ns agreentent with the results alteined by Ravindran and Sivakanesan (1995) They siaied thal, about 44%of tannins in mango seed Kemels were removed by Soaking and up lo 87%by boling the kemels, while phylic acid was decreased by 39 % and 81% after soaking and boiling, respectively. {in this relation, Youssef (1998) reported that tannin and phytic acid contents of mango seed kernels were seduced by 74% and §3%, respectively after washing the kernels with current hot water (60°C) for 6 hr. Trypsin inhibitor and in - vitro digestibility ‘The resulls shown in Table 7 indicated that a fow level of tryosin inhibitory activity was found in raw mango seed kernels (34.834 T1UIg). Some residual activity remained even aftes soaking and boiling (11.528 -12.627%) Vis provable after soaking the observed Neat ~ resistant trypsin inhibitory acivily in mango seed kernels may be due to tannins. Since, tannins have been reported to inhibit the activites of proteoiyte enzymes (Griffins 1989, Longstarf and MeNabe 1991).Zein, Ragaa E. et al, Table(7}rEtteet ot soaking and batting on trypsin inhibitor and tn vitro in = Vitro” Digestibili ‘nzyme TaIbITER Aiso results in the same Table 7 show that, the in — wilro digestibility of pratein in cay mango seed kernels was Jw (21.05%), but it was improved to 46.62. 48.2% and 82.14% by soaking and boiling respectively, The bast digestibility was obtained for samples that were soaked in sulotites water up to 72 br prior to boiting. The improvements in protein digestibility closely paralleied with the reduction in tannin contents during processing suggesting that tannins are largely cesponsitle for low protein digestibility of raw kernels either by direct binding of feed proteins, by inhibiting the activities of proteoiytic enzymes or by the increasing losses of endogenous protein (Mangan 1988). Adewusi and Osuntogun (1991) and many investigatars reported thal soaking decreased trypsin inhibitory activity, hence increased the protein digestoiity (Sathe at af. 1982; Hamza and Youssef 1989; El Shimi et ai, 1982 and El — Bagoury of al. (1999), From the previous results, it could be conciuded that, the best investigated treatment was boiling the samples after soaking the kernels in sulphited water, since that treatment caused @ high reduction in tannins (84.31%), phytic acid (56.45%), Trypsin inhibitory activity (83%) and improved true digestibility of protein to 62.14%. Organolentic evaluation of cakes prepared fram wheat and mango seed kernels flour (processed flour) Data in Table 8 illustrate the sensory evaluation of cakes made from wheat flour and processed flour. The results indicated that there were not significant differences between the Samples displaced wheat flour by 5, 10% processed flour and contra! concerning appearance, color, taste end over ak acceptability (PS0.05), Table 8). On the other hand, there were significant differences between 15 and 20% displaceniertt eve) and other samples. In spit of, data in Table 8 indicated that up to 40% addition of processed flour Sid not affected over all acceptability, 15% had @ good Scale, This result was 3294J. Agric. Sek. Mansoura Univ, 30 (6), June, 2005 in full agreement with thos® obtained by El- Soukkary et al. (2000), who used mango seec kernel flour in pan bread up t020%. Table(8):Sensory evaluation of cakes matle up ftom wheat flour and mango seed kernel flour (MSKF). — Supplementation | appearance ‘rexture| Flavor | Taste | O¥er MSKE 10 | 10 | 10 | aceoptabsity oo Bas Bi4a/9.tee/S70a] Boda 5 3439 8350] 8863/5508] asta 10 8002 7a3.0|7866|7853| 7892 13 6850 soo |s7ic|s7ip} 8575 i20 5876 4tde [S140] 524c] 8340 "Very G004 5) Sood 6-7) Fale 8} paar 3) + Values In the Same column with different lotiers are signifiesntly ciftarent {P0.05) vsing Duncan's multiple range test. From the previous results, it could be concluded that although mango seed kernel has a tow content of protein, the quality of protein was good because it was rich in some essential amino acids, with good functional propetties high in vitro digestibility. 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