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

Mango stone

The kernel of the mango stones can be dried, powdered and utilized for medicinal purposes. The stone content of mangoes ranges from 9-23 per cent with an average of 15 per cent.

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

The kernel is obtained by breaking the hard seed coat of mango stone. Kernel is a good source of nutrients such as starch, fat and protein.

The total lipid content of kernel was 11.6% of which neutral lipids constituted 96%. The polar lipids, which were around 3.9%, mostly contained glycolipids (2.9%) and phospholipids (1.0%).

The major constituent however is starch at 70-75%. Minerals constitute around 4%. Soluble sugars and tannins are present in small quantities.

Mango stones or kernels contain high moisture (up to 50%). Hence, there could be fungal growth, spoiling the kernel and its fat. Therefore, immediate drying is necessary. Drying can be done in bright sunlight.

Mango kernel is used in making pickles, flour and starch. Mango kernel starch is used in textile, paper and jute industries.
Mango stone