Mango seed kernel flour (Mangifera indica): nutrient composition and potential as food

Mas’ud Fajriyati, . and Rifai Akhmad, . and Sayuti Muhammad, . Mango seed kernel flour (Mangifera indica): nutrient composition and potential as food. pp. 101-106. ISSN 1394-035X

Introduction: Mango seed kernel flour (MSKF) is a potential source of nutrition and antioxidant. In the present paper we provide a complete data on the nutrient compositions of seven varieties of MSKF that are grown in Indonesia. The data can be used as a reference when MSKF is used for further processing in a variety of products. Methods: Seven varieties of MSKF were analysed for their proximate composition antioxidant components mineral content and fatty acid profile. Results: Carbohydrate crude protein total lipid crude fibre and ash contents of MSKF were found to be 36.2-39.3 5.2-6.6 5.9-7.2 2.2-2.5 and 2.9-5.5 respectively. MSKF contained a considerable amount of antioxidant components at 62.4-72.9mg total polyphenols/g carotenoid of 1.3-2.4mg/100g vitamin E of 131.1-142.0mg/100g and ascorbic acid of 66.8-73.1mg/100g. They also contained important minerals such as calcium at 25.2-36.8mg/100g magnesium at 82.7-124.2mg/100g potassium at 94.3-142.7mg/100g phosphorus at 72.7-95.3mg/100g and sodium at 21.7 37.5mg/100g. Stearic acid was the main saturated fatty acid while oleic acid was the major unsaturated fatty acid. Conclusion: MSKF has the potential to be a good source of nutrition for humans

Full text available from: Official URL: https://nutriweb.org.my/mjn/publication/26-1/Vol26...

Abstract

Introduction: Mango seed kernel flour (MSKF) is a potential source of nutrition and antioxidant. In the present paper we provide a complete data on the nutrient compositions of seven varieties of MSKF that are grown in Indonesia. The data can be used as a reference when MSKF is used for further processing in a variety of products. Methods: Seven varieties of MSKF were analysed for their proximate composition antioxidant components mineral content and fatty acid profile. Results: Carbohydrate crude protein total lipid crude fibre and ash contents of MSKF were found to be 36.2-39.3 5.2-6.6 5.9-7.2 2.2-2.5 and 2.9-5.5 respectively. MSKF contained a considerable amount of antioxidant components at 62.4-72.9mg total polyphenols/g carotenoid of 1.3-2.4mg/100g vitamin E of 131.1-142.0mg/100g and ascorbic acid of 66.8-73.1mg/100g. They also contained important minerals such as calcium at 25.2-36.8mg/100g magnesium at 82.7-124.2mg/100g potassium at 94.3-142.7mg/100g phosphorus at 72.7-95.3mg/100g and sodium at 21.7 37.5mg/100g. Stearic acid was the main saturated fatty acid while oleic acid was the major unsaturated fatty acid. Conclusion: MSKF has the potential to be a good source of nutrition for humans

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Item Type:	Article
AGROVOC Term:	Mangoes
AGROVOC Term:	Mangifera indica
AGROVOC Term:	Seeds
AGROVOC Term:	Kernels
AGROVOC Term:	Flours
AGROVOC Term:	Nutrients
AGROVOC Term:	Food composition
AGROVOC Term:	Proximate analysis
AGROVOC Term:	Antioxidants
AGROVOC Term:	Mineral content
Depositing User:	Mr. AFANDI ABDUL MALEK
Last Modified:	24 Apr 2025 00:54
URI:	http://webagris.upm.edu.my/id/eprint/9069

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