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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Wednesday, May 24, 2017

Composition of mango kernels

Mango kernels contain about 11.0% fat, 73.0% starch, 9,5% protein and 3.6% ash. Soluble sugars and tannins are present in small quantities. The protein and starch are easily digestible. The ash portion costs of mainly Ca, Mg and P.

Variation in the fat content of mango kernels ranges from 7.5% to 14.2% depending upon the location and variety of mango.
Triglycerides of mango kernel fat are mostly composed of monounsaturated and diunsaturated glycerides. The main application of mango kernel fat is in the manufacture of a cocoa butter substitute.

Mango seed/kernel owing to its higher contents of fiber and proteins can be potentially used as a filter or extender in a variety of food applications.
Composition of mango kernels

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