Effect of processing on proximate and phytochemical content of mango (Mangifera indica) kernel

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.