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.
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Tuesday, July 7, 2015

Utilization of mango peel

Mango peel, which is a by-product obtained during processing of mango products such as mango pulp and amchur, is currently discarded and thus causing environmental pollution.

The peel is a very good source of some nutrients such as sugars, pectin, protein and fiber. The quality of such pectin on a jelly grade basis was comparable with of pectin obtained from citrus waste.

The peel constitutes about 15% of the fresh fruit and concentrated with various bioactive compounds (phenolics and carotenoids) shown to protect against degenerative disease like cancer, cardiovascular diseases.

There is a tremendous scope for utilization of mango peel as a carbon source for fermentation. Mango peel can be used for the production of fungal protein, carboxymethylcellulas, and poly- galacturonase by fungi.

The peel and pulp portion left over after juice extraction was utilized to manufacture juice, nectar etc, by pectic enzyme treatment.

Mango peel powder can be incorporated into macaroni without affecting its cooking, textural and sensory properties.

Mango peel juice and waste also can be used as a molasses for cattle and also for fermentation into alcohol etc. The dried peel meal can be incorporated in cattle feed.
Utilization of mango peel

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