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.

Wednesday, March 29, 2017

Mango kernel

Mango kernels are a good source of starch, protein and fat. Mango kernels contain about 11.0 % fat, 73.0 % starch 9.5% protein and 3.6% ash.

Variation in the fat content of mango kernel ranges from 7.5% to 14.2% depending upon the location and variety. It was reported that mango kernel fat contains 94,8% of neutral lipids, 1.1% - 2.8 % of phospholipid, and 1.3% - 2.2 % of unsaponifiable matter.
For the extraction of fat in mango kernel, the kernel is obtained by breaking the hard seed coat of mango stone. The kernels are dried and cleaned. The kernels are fed to a hammer mill. The powdered material is cooked and flakes. The oil is extracted by solvent extraction.

Mango kernel meal which is slightly buff-pink in color is rich in carbohydrates ad could be used as sizing material and as cattle feed.
Mango kernel

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