Food Science Research Journal

Open Access Open Access  Restricted Access Subscription Access
Open Access Open Access Open Access  Restricted Access Restricted Access Subscription Access

Use of Mango Seed Kernels for the Development of Antioxidant Rich Health Foods


Affiliations
1 Department of Food and Nutrition, Punjab Agricultural University, Ludhiana (Punjab), India
2 Krishi Vigyan Kendra, Faridkot (Punjab), India
     

   Subscribe/Renew Journal


Mango seeds are nutritionally dense by-product of mangoes but commonly discarded as waste. The purpose of the study was proper utilization of mango seed kernels. Two products namely Chapati and Panjiri were prepared by incorporating 10-40 per cent level of mango seed kernel flour and evaluated for their sensory attributes. Incorporation of mango seed kernel flour at 30 per cent in Chapati and 40 per cent in Panjiri was organoleptically acceptable. The energy, crude fat and total ash content of supplemented products were significantly higher (p<0.01) as compare to control samples. A significant increase (p<0.01) in calcium and iron content was found. Antioxidant activity was found to be significantly increased (p<0.01) with incorporation of mango seed kernel flour and per cent increase in antioxidant activity was 22 per cent for Chapati and 27 per cent for Panjiri. Hence, the use of mango seed kernel flour can play important role in improving nutritional value of diets and could be recommended for supplementary feeding programmes in the country.

Keywords

Mango Seed Kernel Flour, Sensory Attributes, Nutritional Composition, Antioxidant Activity.
Subscription Login to verify subscription
User
Notifications
Font Size


  • Ahmed, E.M., Saied, M.D., Eman, H.E. and Reham, M.E. (2007). Egyptian mango by- product compositional quality of mango seed kernel. Food Chem., 103 : 1134-1140

  • Abdalla, A.E., Darwish, S.M., Ayad, E.H. and El-Hamahmy, R.M. (2007). Egyptian mango by-product Compositional quality of mango seed kernel. Food Chem., 103(4) : 1134-1140.

  • AOAC (2000)Official methods of analysis, 17th Ed., Association of Official Analytical Chemists, Washington DC.

  • Aslam, H.K.W., Raheem, M.I.U., Ramzan, R., Shakeel, A., Shoaib, M. and Sakandar, H.A. (2014). Utilization of mango waste material (peel, kernel) to enhance dietary fibre content and antioxidant properties of biscuit. J Global Innov. Agric. Soc. Sci., 2 : 76-81.

  • Bansal, P. (2013). Development of peanut flour based value added products for malnourished children. M.Sc. Thesis, Punjab Agricultural University, Ludhiana, Punjab (India).

  • Fowomola, M.A. (2010). Some nutrients and antinutrients contents of mango (Magnifera indica) seed. African Food Sci., 4(8) : 472-476.

  • Kadam, M.L., Salve, R.V., Mehrajfatema, Z.M. and More, S.G. (2012). Development and evaluation of composite flour for Missi roti/chapatti. J. Food Process Technol., 3(1) : 7.

  • Kaur, A. and Kochhar, A. (2014). Sensory and nutritional evaluation of value added products using potato flour for nutritional and health benefits. Internat. J. Med. Sci., 7 : 1-6.

  • Kittiphoom, S. (2012). Utilization of mango seed. J. Int. Fd. Res., 20 : 1145-1149.

  • Larmond, E. (1970). Methods of sensory evaluation of food. Can Deptt Agric Pubs: 1284-90.

  • Liang, Yu (2008).Wheat Antioxidants. A John Wiley and sons. Inc. Publications. Pp: 120-49.

  • Maisuthisakul, P. (2009). Antioxidant potential and phenolic constituents of mango seed kernel from various extraction methods. Kasetsart J. : Natural Sci., 43 : 290-297.

  • Menon, L., Majumdar, S.D. and Ravi, U. (2014). Mango (Mangifera indica L.) kernel flour as a potential ingredient in the development of composite flour bread. Indian J Nat. Prod. Res., 5 : 75-82.

  • Nunez-Selles, A.J. (2005). Antioxidant therapy: myth or reality?. J. Brazilian Chemical Society, 16(4) : 699-710.

  • Pandey, H. and Awasthi, P. (2015). Effect of processing techniques on nutritional composition and antioxidant activity of fenugreek (Trigonella foenum-graecum) seed flour. J. Food Sci technol., 52(2) : 1054-1060.

  • Ravani, A. and Joshi, D. (2013). Mango and it’s by product utilization-A review. Energy (kcal), 74 : 44.

  • Salve, R.V., Mehrajfatema, Z.M., Kadam, M.L. and More, S.G. (2011). Formulation nutritional evaluation and storage study of supplementary food (panjiri). J. Food Processing & Technol, 2 : 131-136.

  • Schieber, A., Berardini, N. and Carl, E. (2003). Identification of flavonol and xanthon glycosides from mango peels by high-performance liquid chromatography-electrospray ionization mass spectrometry. J. Agric. Food Chem., 51 : 5006-5011.

  • Soong, Y.Y. and Barlow, P.J. (2004). Antioxidant activity and phenolic content of selected fruit seeds. Food Chem., 88(3) : 411-417.

  • Yadav, D.N., Singh, K.K. and Rehal, J. (2012). Studies on fortification of wheat flour with defatted rice bran for chapati making. J. Food Sci. Technol., 49(1) : 96-102.

  • Zein, R.E., EL- bagoury, A.A. and Kassab, H.E. (2001). Chemical and nutritional studies on mango seed kernels. J. Agri. Sci., 30 : 3285-299.


Abstract Views: 237

PDF Views: 0




  • Use of Mango Seed Kernels for the Development of Antioxidant Rich Health Foods

Abstract Views: 237  |  PDF Views: 0

Authors

Amritpal Kaur
Department of Food and Nutrition, Punjab Agricultural University, Ludhiana (Punjab), India
Jaswinder Kaur Brar
Krishi Vigyan Kendra, Faridkot (Punjab), India

Abstract


Mango seeds are nutritionally dense by-product of mangoes but commonly discarded as waste. The purpose of the study was proper utilization of mango seed kernels. Two products namely Chapati and Panjiri were prepared by incorporating 10-40 per cent level of mango seed kernel flour and evaluated for their sensory attributes. Incorporation of mango seed kernel flour at 30 per cent in Chapati and 40 per cent in Panjiri was organoleptically acceptable. The energy, crude fat and total ash content of supplemented products were significantly higher (p<0.01) as compare to control samples. A significant increase (p<0.01) in calcium and iron content was found. Antioxidant activity was found to be significantly increased (p<0.01) with incorporation of mango seed kernel flour and per cent increase in antioxidant activity was 22 per cent for Chapati and 27 per cent for Panjiri. Hence, the use of mango seed kernel flour can play important role in improving nutritional value of diets and could be recommended for supplementary feeding programmes in the country.

Keywords


Mango Seed Kernel Flour, Sensory Attributes, Nutritional Composition, Antioxidant Activity.

References