The Food Uses Potentials of Mango (Magnifera indica) Seed Kernel.
The Food Uses Potentials of Mango (Magnifera indica) Seed Kernel.
| dc.contributor.author | Achoba, I. I. | |
| dc.date.accessioned | 2014-02-10T10:53:26Z | |
| dc.date.available | 2014-02-10T10:53:26Z | |
| dc.date.issued | 1994-05 | |
| dc.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 | en_US |
| dc.description.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. _ M M ^ M Viii 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. | en_US |
| dc.identifier.uri | http://hdl.handle.net/123456789/888 | |
| dc.language.iso | en | en_US |
| dc.subject | Food Uses | en_US |
| dc.subject | Potentials | en_US |
| dc.subject | Mango (Magnifera indica) | en_US |
| dc.subject | Kernel. | en_US |
| dc.title | The Food Uses Potentials of Mango (Magnifera indica) Seed Kernel. | en_US |
| dc.type | Thesis | en_US |