Studies on the kernel fat of mango of Rajshahi region.
Hussain M. G., Haque M. E., Gafur M. A., Ali M. H., Ali M. M.
Author Affiliation: BCSIR Laboratory, Rajshahi, Bangladesh.
Bangladesh Journal of Scientific and Industrial Research 18 : 146-149
Abstract : Stones of ripe mango were processed for recovery of fat and the fat was refined. The kernel fat of mango is potentially edible and can substitute for cocoa butter. Tabulated data are presented on physico-chemical characteristics and fatty acid composition, showing 44.5-45.1% oleic, 41.7-42.1% stearic, 9.2-9.9% palmitic acid and 3.6-4.0% other acids, presumably linoleic, linolenic and arachidic acids.