Mango Kernel: An Innovative Non-Conventional Starch | [International Food & Nutrition Conference" August 18th-20th, 2022, University of Swat, Swat (Book of Abstracts) • 2022]

Author(s):

1. Sanabil Yaqoob: Department of Food Science and Technology, Faculty of Science and Technology, University of Central Punjab, Lahore, Pakistan; National Engineering Lab for wheat and corn deep processing, Jilin Agricultural University, Changchun, China

2. Omaima Maryam: Department of Food Science and Technology, Faculty of Science and Technology, University of Central Punjab, Lahore, Pakistan

3. Kanza Aziz Awan: Department of Food Science and Technology, Faculty of Science and Technology, University of Central Punjab, Lahore, Pakistan

4. Waleed Sultan: Department of Food Science and Technology, Faculty of Science and Technology, University of Central Punjab, Lahore, Pakistan

5. Aysha Imtiaz: National institute of food science and technology, university of agriculture Faisalabad, Pakistan

6. Amal Shaukat: Department of Food Science and Technology, Faculty of Science and Technology, University of Central Punjab, Lahore, Pakistan

7. Ayesha Saleem: Department of Food Science and Technology, Faculty of Science and Technology, University of Central Punjab, Lahore, Pakistan

Abstract:

Mostly mango produced in tropical and subtropical climates in Asia, Africa and Central America. From April to July is common marketing time for mangoes in Pakistan and 8 to 10 months of year is the harvesting time in Kenya, Brazil and Columbia. Mango is fifth in production and globally second most traded tropical fruit. Mango is largely consumed by the human population and considered the king of fruits due to its sweet taste and unique flavor. Mangoes mostly are involved in the production of juice, puree, jam, squash and pickles. Majorly mango kernel is source of flour, butter, starch, oil. Worldwide mango produces a huge amount of waste as a topranked tropical fruit. Peels contributes 7% to 24% while seed contain 20% to 60% and kernel contain 45% to 75% of the total fruit mass. Microorganisms can easily dissolve mango peel, but its seed cannot be easily decomposed. Bioactive compounds and antioxidants from mango kernel extract is providing protection against cardio and hepatic effects, antiaging, and ant carcinogenic effects. Application of ultra-sonication on mango kernel increase the number of bioactive compounds present in it. When mango seed kernel fermented, crude protein value increase from 4.61 to 7.06% and ash, lipid and fiber content decrease. Fermentation also result in increased bioavailability of phosphorous (2.67mg/kg), potassium (2433mg/kg) and calcium (0.4mg/kg).

Page(s): 180-180

DOI: DOI not available

Published: Journal: International Food & Nutrition Conference" August 18th-20th, 2022, University of Swat, Swat (Book of Abstracts), Volume: 1, Issue: 1, Year: 2022

Keywords:

antioxidant , bioactive compounds , phenolic compounds , Food waste

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