Mango seed kernel flour (Mangifera indica): nutrient composition and potential as food

Mas’ud, Fajriyati; Rifai, Akhmad; Sayuti, Muhammad

Mango seed kernel flour (Mangifera indica): nutrient composition and potential as food

2020

Mas’ud, Fajriyati | Rifai, Akhmad | Sayuti, Muhammad

Introduction: Mango seed kernel flour (MSKF) is a potential source of nutrition and antioxidant. In the present paper, we provide a complete data on the nutrient compositions of seven varieties of MSKF that are grown in Indonesia. The data can be used as a reference when MSKF is used for further processing in a variety of products. Methods: Seven varieties of MSKF were analysed for their proximate composition, antioxidant components, mineral content, and fatty acid profile. Results: Carbohydrate, crude protein, total lipid, crude fibre, and ash contents of MSKF were found to be 36.2-39.3%, 5.2-6.6%, 5.9-7.2%, 2.2-2.5%, and 2.9-5.5%, respectively. MSKF contained a considerable amount of antioxidant components at 62.4-72.9mg total polyphenols/g, carotenoid of 1.3-2.4mg/100g, vitamin E of 131.1-142.0mg/100g, and ascorbic acid of 66.8-73.1mg/100g. They also contained important minerals such as calcium at 25.2-36.8mg/100g, magnesium at 82.7-124.2mg/100g, potassium at 94.3-142.7mg/100g, phosphorus at 72.7-95.3mg/100g, and sodium at 21.7 37.5mg/100g. Stearic acid was the main saturated fatty acid, while oleic acid was the major unsaturated fatty acid. Conclusion: MSKF has the potential to be a good source of nutrition for humans

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