Mango seed flour

Mango seed, owing to its higher contents of fiber and proteins, can be potentially used as a filler or extender in a variety of food application.

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

Mango seed flour is potentially a rich source of good quality starch and also contains proteins of high biological value. The flour can be used for human consumption as well as for animal feed. Major waste like mango seed kernel is good source of carbohydrate for poultry feed.

It was reported that mango seed flour has been successfully used to replace maize up to 20% level in poultry diet. However, other research found that substituting mango seed kernels for maize at levels of 10 to 20% led to a reduction in growth rate, a poor feed consumption and a reduced efficiency of feed utilization in the period -4 weeks.
Mango seed flour

Mango kernel seeds oil

Mango kernel oil is obtained from the fruit of the mango (Mangifera indica) tree. The kernel typically makes up from 45 to 72% of the seed and contains almost 15% by weight of mango kernel oil.

The kernel oil has a very promising future as edible oil. Mango kernel oil can be used as substitute for cocoa butter fat.

The possibility of processing of mango kernel into oil on a commercial scale was demonstrated in India for the first time in 1974 and 100 tones of mango kernel was processed.

Kernels seed oil could be extracted using Soxhlet extraction with petroleum ether, ethanol, and hexane.

Because the main fatty acids in mango kernel oil are stearic and oleic acids, it s main SOS-type of triglycerides is StOSt.

The results of studies suggested that mango seed kernel oil is a good source of the unsaturated fatty acid, phenolic compounds, and has the potential to be used as nutrient rich food or as ingredients for functional or enriched foods.
Mango kernel seeds oil

Notes: 
SOS means 1,3-distearoyl-2-oleo glycerol

Starch in mango kernel

Mango kernels, a low-valued agro-solid waste obtained after decortications of mango stone, is rich source of starch and it contain about 73% of starch, while it also contains 12% fat and 10% of proteins. The proteins and starch are easily digestible.

Starch can be recovered from the kernels and used in industry. Mango kernel is used in making pickles, flour and starch and mango kernel starch is used in textile, paper and jute industries.

Starch occurs naturally as discrete particles, called granules. Granule size and shape of starch are reported to be primary affected by the germplasm from which the starch is isolated.

Starch consists of two types of glucose polymers, namely, amylase (linear chains of unbranched D-glucose residues connected by α-1-4 linkages) and amylopectin (highly branched D-glucose residues; branching occurs in every 24-30 residues as α-1-6 linkages).
Starch in mango kernel

Utilization of mango kernel

Mango is probably a native of the India-Burma region and now widely cultivated all over the tropics. Its peels and kernels are the major bio-waste of mango processing industry. These are natural rich sources of bioactive substances that play a significant role in prevention of diseases.

Kernel is obtained by breaking the hard seed coat of mango stone. Mango kernels contain about 11.0% fat, 73.0% starch, 9.5% protein and 3.6%. Variation in the fat content of mango kernel ranges from 7.5% to 14.2% depending upon the location and variety.

Mango kernel is also rich in tannins, vitamins, fibres, sterols and triterpene alcohol. It has been found that stearic and oleic acids constitute about 85% of total fatty acid while palmitic, linoleic and arachidic acids are present in minor quantities.

For extraction of fat in mango kernel, the stones are decorticated and the kernels are decorticated and cleaned. The kernels are then fed to a hammer mill. The oil is extracted by solvent extraction.

Mango seed kernel oil is a good source of the unsaturated fatty acid and phenolic compounds and has the potential to be used as nutrient rich food oil or as ingredients for functional or enriched foods.

The triglycerides of mango kernel fat are mostly composed of monounsaturated and diunsaturated glycerides. The fats extracted from kernel are used mainly for manufacturing of cocoa butter substitute.

The quality of lipid extracted from mango kernel has been found comparable to those of other edible oils like sunflower sesame and groundnut etc. and has been found to be suitable for human consumption.

It has also been found as suitable manufacturing soap while small quantities are used during preparation of other cosmetic products.

The starch from mango kernel can be used in textile jute and paper industries. The dried kernel with less than 10% moisture content can be used as an animal feed, because of a balanced proportion of amino acids present in them.
Utilization of mango kernel