Processing and Nutritive Value of

Mango Seed Kernel Flour

1
Food Science and Nutrition, UAS, GKVK, Bangalore, India.
Shilpa Yatnatti , D. Vijayalakshmi and R. Chandru
1 1 2
2
Post Harvest Technology, UAS GKVK, Bangalore, India.

Introduction Methods Results

The processing of fruits results in high Processing of mango seed kernel into Table 3: Particle Size Distribution of Mango
amounts of waste materials such as peels, flour Kernel Flour (25g)
seeds and oilseed meals. A disposal of Washed Dry (60⁰C for Decortication
Mango
Mesh Sample Weight Percent
these materials usually represents a 6 hours) (Kernels) Size (g) (%)
Seeds
problem that is further aggravated by legal
restrictions. Thus, new aspects concerning Blanched Chopping Soak Kernels < 44 1.5 6
the use of these wastes as by-products for (1-2 mins) (small sizes) (6-7 hours) 44 3.5 14
further exploitation on the production of 60 16.0 64
Dry (60⁰C Grind into
food. Its peel and seed are generated as Sieve flour 72 4.0 16
for 5 hours) flour
waste, which is approximately 40-50% of 170 8.6
210 5.6368 12.4
the total fruit weight. (Ashoush and Fig. 1 Flow Chart for Processing Nutrient Content (mg)/100g
2.9 7530
Gadallah, 2011). 11450

Background
Mango seed is a single flat oblong that
can be fibrous or hairy on the surface, Mango seed Kernels to Fine Flour
depending on the cultivar. The kernel Nutrient composition of mango kernel
obtained after decortication of mango flour: Protein Fat
stone can be utilized as a supplement The nutrients analyzed were protein, fat, Carbohydrate
69770 Calcium
to wheat flour or for extraction of edible calcium, magnesium, potassium, sodium,
oil. Assessment of nutritive value of manganese, copper, zinc and iron Magnessium Potassium
processed mango kernel flour will be according to the standard AOAC, 1990 Sodium Iron
supportive in understanding its methods.
Fig. 2 Nutrient Composition of Mango Kernel Flour
nutritional significance and in selection
of food products for its incorporation. Oil Extraction using Solvent extraction
method
Hence study was conducted with the
objective to process mango seed
Conclusions
kernel and to analyze its nutritive value. Results It may be concluded that, mango seed kernel
According to Fahimdanesha and Bahrami which represent about 9 per cent of total fruit
Materials (2013) content and yield of oil is affected by
variety of mango fruit, cultivation climate,
weight and treated as processing waste, can
be processed into flour with maximum
Table 1: Distribution of Mango Fruit Parts (Per ripening stage and extraction method used. recovery, which can be used to incorporate
1000g) into food products as supplement. Nutritive
Oil yield from mango kernel was found to analysis of MKF reveals that it is a good
Mango Fruit Weight Percent (%) be 11.5 percent. source of nutrients like carbohydrate, protein,
Parts (g) fat, calcium, magnesium and potassium. Oil
Table 2: Recovery of Mango Kernel Flour property study of mango kernel flour helpful
Pulp 680.9 68.1 (MKF) to understand its chemical nature and to
Processing Steps Weight (g) select food products for its incorporation.
Peel 169.8 17.0
Weight of Kernels 500
Seed Coat 59.5 5.9 Potential of the mango seed kernel flour as a
Weight of Kernels after composite flour in a wide range of food
832
Kernel 89.8 9.0 soaking production can be exploited.
Weight of Kernels after
453
Procurement of mango seed samples: drying References
Weight of Kernels after
421 Ashoush, I.S. and Gadalla. M.G.E.,
Seed waste of Totapuri variety fruit was milling
Utilization of mango peels and seed kernels
procured from a local mango Milling loss 32 powders as sources of phytochemicals in
processing, Safal industry, Bengaluru, Recovered flour after biscuit. World Journal of Dairy & Food
403
Karnataka, India. Sieving (40 mesh) Sciences 6 (1): 35-42 (2011).

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