International Journal of Chemical Studies
Vol. 6, Issue 2 (2018)
Effect of processing on proximate and phytochemical content of mango (Mangifera indica) kernel
Author(s): Gumte SV, Taur AT, Sawate AR and Thorat PP
Abstract: Mango (Mangifera indica L.) is an important member of the family Anacardiaceae in order Sapindales. “Kesar” Mango is the queen of mangoes widely grown in the Gujarat state of India. It has a unique sweet taste. During processing of mango, kernel is generated as waste which is rich in various nutrients. Mango seed kernel can be used as a potential source for functional food ingredients, animal feeds, antimicrobial compounds and cosmetic due to its high quality of fat and protein as wells as high levels of natural antioxidants. Effect of processing on Mango kernel was studied with respect to the proximate composition, vitamin and mineral content and phytochemical content as total phenolic content, flavanoids, tannins, alkaloids and saponins which get reduced during processing into flour.
Pages: 3728-3733 | 329 Views 15 Downloads
How to cite this article:
Gumte SV, Taur AT, Sawate AR, Thorat PP. Effect of processing on proximate and phytochemical content of mango (Mangifera indica) kernel. Int J Chem Stud 2018;6(2):3728-3733.