Mango is one of the popular fruits in the world due to its attractive color, delicious taste and excellent nutritional properties. Known for its sweet fragrance and flavor, the mango has delighted the senses for more than 4000 years. A celebrated fruit, mango, now produced in most of the tropical parts of the globe.

Monday, November 28, 2016

Mango stone

The kernel of the mango stones can be dried, powdered and utilized for medicinal purposes. The stone content of mangoes ranges from 9-23 per cent with an average of 15 per cent.

The mango stones can be converted into flour, by soaking in water, washing to remove the astringent taste and then drying.

The kernel is obtained by breaking the hard seed coat of mango stone. Kernel is a good source of nutrients such as starch, fat and protein.

The total lipid content of kernel was 11.6% of which neutral lipids constituted 96%. The polar lipids, which were around 3.9%, mostly contained glycolipids (2.9%) and phospholipids (1.0%).

The major constituent however is starch at 70-75%. Minerals constitute around 4%. Soluble sugars and tannins are present in small quantities.

Mango stones or kernels contain high moisture (up to 50%). Hence, there could be fungal growth, spoiling the kernel and its fat. Therefore, immediate drying is necessary. Drying can be done in bright sunlight.

Mango kernel is used in making pickles, flour and starch. Mango kernel starch is used in textile, paper and jute industries.
Mango stone
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