The Food Uses Potentials of Mango (Magnifera indica) Seed Kernel.
The Food Uses Potentials of Mango (Magnifera indica) Seed Kernel.
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Date
1994-05
Authors
Achoba, I. I.
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Abstract
ABSTRACT
Fresh ripe mango fruits were depulped, the seeds
sundried and the seed kernels (MSK) processed into flour.
The nutrient composition of the MSK was investigated. The
tannin content, a major limitation to the utilization of the
MSK nutrients, was eliminated by water treatment. Tanninfree
MSK flour was substituted at between 0 and 33% levels
into wheat for cookie making. The cookies were assayed for
proximate nutrients and amino acid contents, fatty acid
profile and selected mineral ions. Sensory evaluations were
carried out by a trained taste panel of 12-membeis and a
consumer panel of 56 untrained members. The effects of
environmental relative humidity and temperature fluctuations
on the storability of the cookies were Investigated.
MSK constitutes about 10% of total fruit weight and
contained 6.0% crude protein, 12.8% crude fat, 2.)% crude
fibre, 2.0% ash and 0.44% tannins on moisture-free basis.
Fat contents were significantly (P<0.05) affected by both
the variety and source of the MSK. The fat was yellow with
iodine value (Wijs) of 40.3, saponification number of 190,
melted at 40.3 ± 1.1°C. Stearic (46%) and oleic (40%) acids
were the principal fatty acids, other fatty acids detected
were palmitic (6.0%), linoleic (4.4%), arachidic (2.4%),
behenic (0.6%) and linolenic (0.4%). Even though the protein
level is low, most of the essential amino acids (eaa)r which
together gave an eaa index of 72, occurred at higher levels
in the MSK than those of the FAO Reference protein,
indicating the good quality of the protein in the SK.
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Potassium (360 mg/lOOg), phosphorus (130mg/100g) and
magnesium (lOOmg/lOOg) were the major mineral ions detected
in the MSK. The tannin contents of the MSK floir dropped
significantly (P<0.05) from 0.44% to 0.03% on treatment with
water at 70°C for 30 minutes, indicating 93% reduction of
tannins.
There was no significant difference (P>0.05) between
the 20% and 30% MSK cookies in terms of their proximate
composition which ranged from 5.0-5.1% crude protein, 18.1-
19.8% crude fat, 0.2-0.4% crude fibre, 0.8-0.9% ash and 5.3-
5.4 kcal/g crude energy. Unlike the MSK fat, myr.stic and
oleic acids were the predominant fatty acids (73% in the
cookie oil with stearic (10.3%), linoleic (8.6%), palmitic
(4.0%), lauric (2.1%), arachidic (1.6%) and linolenic (0.4%)
constituting less than 30%. All the essential amino acids
occurred generally in the MSK cookies at levels that were
significantly (P<0.05) lower than those of the MSK flour or
FAO Reference protein. The 20% MSK cookies with monolayer
moisture content Mx of 18.4g H2O/100g dry sample had higher
storability prospects than the 30% MSK cookies wiose M1
value was 13.3g H2O/100g dry sample. The consumer rating of
the 0,10,20 and 30% MSK cookies gave mean hedonic scores of
5.5, 5.4, 5.6 and 5.5 respectively. This shows that there is
no significant difference (P>0.05) between these MSK cookies
and the whole wheat (0% MSK) cookie.
The MSK flour therefore has nutritional and industrial
potentials for cookie making.
Description
A thesis submitted to the Postgraduate School,
Ahmadu Bello University, Zaria, in fulfillment of
the requirements for the award of Doctor of Philosophy
(Ph.D) degree in Biochemistry
Keywords
Food Uses, Potentials, Mango (Magnifera indica), Kernel.