“Utilization of mango seed kernels for value added products”
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Date
2021-12-04
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College of Horticulture and Forestry Neri, Hamirpur (H.P.)
Abstract
The suitability of mango seed kernels evaluated for the preparation of value added product like pickle, chutney
and sauce. The seedling mango fruit weighed about 160.60 g with the respective size parameters of 65.94 mm
(length) and 47.58 mm (diameter) whereas; kernels had 9.30g weight, 44.23 mm length and 20.57 mm diameter.
Different components of seedling mango fruit accounted for 16.36 % peel, 68.90 % pulp, 9.34 % kernels and 5.40
% seed coat. The mango seed kernels were regarded as rich source of various bioactive substances as they contain
a substantial proportion of carbohydrates (70.50 %), proteins (6.37 %), fat (8.93 %), crude fibre (1.47 %), ascorbic
acid (103.60 mg/100g), tannin (1.02 %), phenol (103.33 mg/100g) and starch (64 %). During developmental
stages of kernels a steady increase in starch content has been noticed. On the contrary, the mean maximum tannin
content (15.36 %) was observed when fruits harvested at unripe stage and minimum (1.02 %) in kernels when
fruits were harvested on 42 days after unripe stage of fruits Immersion of decorticated slices of kernels in 15 %
salt solution + 0.05 % Sodium Benzoate + 0.5 % Acetic Acid + 0.5 % Turmeric Powder (T4) brought about
significant reduction in tannin content from initial value of 1.02 to 0.60 per cent during 90 days storage as
compared to other treatments. Sensory evaluation of kernels at different storage intervals indicated that the colour,
texture, taste and overall acceptability was better in the kernels immersed in (T4) followed by (T3).The tannin
content in mango seed kernels stored in 15 % salt solution was recorded as 1.02, 0.95, 0.84, 0.75 and 0.64percent
during 30 days storage at intervals of 0, 7, 14, 21 and 30days respectively. Among different pre-treatments, P1
(blanching of kernels for 2 min) was found to be best as it reduces tannin to a level 0.20 % that is desired level
and was found suitable for development of different value added product. Out of different recipes, mango kernel
pickle prepared by using kernels immersed in 15 % salt solution for 30 days followed by blanching for 2 minutes
(R2) was found most appropriate on basis of sensory acceptability. The prepared mango seed kernels pickle
contained 60.78 % moisture, 2.62 % protein, 0.22 % fat, 2.01 % crude fibre, 6.19 % ash, 39.22 % total solids,
10.42 % salt, 3.49 pH, 1.46 % titratable acidity, 10.03 mg/100g ascorbic acid, 30.43 %, carbohydrates, 0.11 %
tannin and 1038.56 mg/100g phenol. For preparation of mango kernels chutney Recipe R3 (immersion of kernels
in 15 % salt for 30days followed by blanching for 2 minutes with 70 % TSS) was adjudged best. The prepared
mango kernel chutney contained 50.55 % protein, 20.02 % fat, 0.90 % crude fibre and 1.05 % ash, 50.22 ⁰B
total soluble solids, 10.30 % salt, 4.39 pH, 1.61 % titrable acidity, 3.28 mg/100g ascorbic acid, 63.64 %
carbohydrates, 0.15 % tannin, 200.00 mg/100g phenol, 40.89 % total sugars and 25.70 % reducing sugars The
recipe R2 (storage of kernels for 30 days in a 15 % salt solution followed by blanching for 2 min + TSS 17 %)
was selected as the best .The results indicated that the mango seed kernels can be successfully utilized for the
preparation of edible processed products viz. pickle, chutney and sauce which can add a variety to the food industry.