Studies on the nutritive value of the seed kernels of exotic and local mangoes (Mangifera indica).
Agunbiade S. O., Olanlokun J. O.
Author Affiliation: Faculty of Science Department of Biochemistry, University of Ado-Ekiti, Ado-Ekiti, Nigeria.
Biosciences, Biotechnology Research Asia 3 : 81-86
Abstract : Studies were conducted to determine the biochemical attributes, food value and possible end uses of the seed kernels of the following mango cultivars: Edward, Haden, Julie, Madoe, and Sherry. Raw mangoes were found to be composed of approximately 69-78% mesocarp, 5-32% endocarp and 2.65-6.96% seed kernels. Raw mango seed kernels contain approximately 3-9% protein, 4-10% fat, 2-7% ash and antinutritional factors of approximately 2-5 g/kg DM phytic acid and 5-16 mg/kgDM hydrocyanogen. Although these antinutritional factors were reduced in both roasting and boiling treatments, boiling was more effective than roasting in Haden where it was reduced by only 4%. In Edward, where roasting was more effective, reduction by 13% was only achieved. Levels of reduction of cyanogens using cooking method ranged between 33 and 72%, while for phytic acid it was between 5 and 41%. Roasting and boiling do not completely remove the antinutritional effects of the raw mango seed kernels.