Chemical properties of mango kernel and seed and production of biscuit from wheat-mango kernel flour blends

Chemical properties of mango kernel and seed and production of biscuit from wheat-mango kernel flour blends

Ifesan, B.O.T*

Department of Food Science and Technology, Federal University of Technology, Akure, Ondo State, Nigeria

International journal of food and nutrition research

Mango seed and kernel are regarded as waste and have been underutilized in the food industry. This study investigated the physicochemical and antioxidant properties of mango kernel and seed flour. In addition, mango kernel flour was employed as composite flour for biscuit production. Proximate composition of mango seed and kernel include; protein (3.58%-10.48%), fat (10.01%-18.00%), crude fibre (2.48%-2.63%) and carbohydrate (64.57%-75.80%). The result of functional properties of flour from mango seed revealed that the seed possessed oil (2.80 g/ml) and water absorption capacities (4.00g/ml) that were significantly higher than that of the kernel. However, the mineral analysis showed that mango kernel had values that were significantly higher than that of the seed in calcium (896.40 mg/100g: 4122.45 mg/100g), potassium (540.50 mg/100g: 376.27 mg/100g) and magnesium (814.53 mg/100g: 474.44 mg/100g). Antioxidant activities exhibited by mango kernel were significantly higher when compared to that of mango seed in the ability to scavenge 1,1-diphenyl-2-picrylhydrazyl (98.10%; 74.70%), ferric reducing properties(72.18 mg/100g; 52.65 mg/100g), flavonoid content (42.36 mg/100g; 19.01 mg/100g) and phenol (1222.13 mg/100g; 512.33 mg/100g). The proximate composition of the biscuits produced using wheat flour and mango kernel flour in different ratios;95%:5%, 90%:10% and 85%:15% revealed that biscuits from composite flour had protein content that were significantly higher than that of 100% wheat flour (control). Sensory results showed that biscuits from wheat- mango kernel flour were scored above average for overall acceptability.

Keywords: antioxidant activity; biscuit; mango seed and kernel; physicochemical property

Free Full-text PDF

Terms of Use/Privacy Policy/ Disclaimer/ Other Policies:
You agree that by using our site, you have read, understood, and agreed to be bound by all of our terms of use/privacy policy/ disclaimer/ other policies (click here for details). This site cannot and does not contain professional advice. The information on this site is provided for general informational and educational purposes only and is not a substitute for professional advice. Accordingly, before taking any actions based upon such information, we encourage you to consult with the appropriate professionals. We do not provide any kind of professional advice. The use or reliance of any information contained on this site or our mobile application is solely at your own risk. Under no circumstance shall we have any liability to you for any loss or damage of any kind incurred as a result of the use of the site or our mobile application or reliance on any information provided on the site and our mobile application. We may publish articles without peer-review. Published articles of authors are open access. Authors hold the copyright and retain publishing rights without restrictions. Authors are solely responsible for their articles published in our journals. Publication of any information in authors’ articles does not constitute an endorsement by us. We make no representation or warranty of any kind, express or implied, regarding the accuracy, adequacy, validity, reliability, availability or completeness of any information that authors provided. more..

CC BY 4.0
This work and its PDF file(s) are licensed under a Creative Commons Attribution 4.0 International License.