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
