Use of solid-state fermentation as a treatment to reduce anti-nutritional factors in mango seed kernel.
Velázquez-Jiménez P. E., Romero-Gómez S. de J., Castaño-Tostado E., Mendoza-Díaz S. O., Gaytán-Martínez M., Amaya-Llano S. L.
Author Affiliation: Programa de Posgrado en Alimentos del Centro de la República (PROPAC), Universidad Autónoma de Querétaro, Apdo. Postal 184, Querétaro 76010, Mexico.
: 260-265
Abstract : Mango seed kernel (MSK) is rich in nutritional compounds as mineral and protein with a good profile of essential amino acids but contains antinutritional factors (AFNs) which avoid the use for human consumption. The aim of this work was to investigate the influence on reduction of antinutritional factors of MSK flour through solid state fermentation (SSF). MSK flour was fermented by A. niger N402 in a SSF method until 72 h, at 30 and 40°C, the reduction of AFN's was monitored each 24 h. Also a proximate composition was realized. The effect on the antinutritional content showed that there was an effective decrease at 30°C in 72 hours over phytates (0.98 to 0.40 mol kg-1), oxalates (0.97 to 0.65 mg 100 g-1) and tannins (6.23 to 5.45 g 100 g-1), this last one was better reduced at 40°C/72 h (3.11 g 100 g-1). Whereas HCN content increased, being constant at 40°C. The use of SSF as a treatment to reduce this compounds is an effective technique, also has the advantage of not lose nutritional compounds or improve them. The flour produced could be an ingredient for baked products even use it as an optimum protein supplementation in cereal mix products.