Nutritional and functional profiling of mango seed powder and its suitability in chakali

Abstract

Mango (Mangifera indica. L) is the national fruit of India. Peels and seeds are the by-products obtained during processing of mango. The study was undertaken to process mango seed and to study its nutritional and functional value. Kernels were separated from seeds and processed into flour through various processing steps. Mango seed powder is good source of protein (5.084%), fat (8.275%) and carbohyadrate (76.024%). The functional properties showed that Bulk density (0.433g/cm3), water absorption capacities (1.024gwater/g), oil absorption capacity (0.864goil/g). Starch is extracted from the mango seed. The mango seed powder is utilized in Chakli is one of the traditional fried snacks that can be produced using different combination of ingredients. Chakli is popular product and they are mostly made from gram, rice flour etc.