Prathamesh Ghorpade

8/6/2019 Prathamesh Ghorpade

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Process standardisation and valueaddition of mango (Mangifera indica L.)

seed kernel

Ghorpade P.H.Department of Processing Technology

College of Horticulture, KAU, Thrissur



Introduction

Mango is one of the major fruit crops in India

It is also the most important fruit used by fruit processing

industry in India

Seed kernel is a major by-product of the mango processingindustry

The fresh kernel of mango seed (stone) contributes 9-28%of weight of fruit and 55 to 65 % of weight of the stone



Introduction contd....

The mango seed kernel is reported to be rich in starch, fatand minerals

It could be used in foods replacing cereal flour (rice,wheat, corn etc.)

Mango seed kernel is astringent due to presence of tannins

and cannot be used in food products as such

The usefulness of mango seed kernel flour (MSKF) is yetto gain both cottage and industrial attention in India



Objectives

1. Standardisation of technology for extraction of mango seed kernel flour

2. Evaluation of physico-chemical and nutritional

properties of MSKF prepared from differentcultivars of mango

3. Storage stability of mango seed kernel flour

4. Utilization of MSKF for preparation of different food products



The mango kernel was extracted from the stone by cracking the

shell manually

Kernel was sliced into pieces

Water used for soaking was replaced every 24 hours

Dry in cabinet drier at 600 C

Grind in an electric mixer/mill to make flour

Standardisation of technology for extraction of mango seedkernel flour

Experiment No. 1



Treatments

T0-Control

T1-Soaking of whole kernel in water for 24 hours

T2-Soaking of kernel pieces in water for 24 hours

T3-Soaking of whole kernel in sulphited water (1000ppm SO2)

for 24 hours

T4-Soaking of kernel pieces in sulphited water for 24 hours

T5-Soaking of whole kernel in sulphited water for 48 hours



Treatments contd....

T6-Soaking of kernel pieces in sulphited water for 48 hours

T7-Soaking of whole kernel in sulphited water for 48 hours

followed by blanching in hot water (80-900 C)for 15 minutes

T8- Soaking of kernel pieces in sulphited water for 48 hours

followed by blanching in hot water (80-900 C) for 15

minutes

T9 - Soaking of kernel pieces in sulphited water for 72 hours

followed by blanching in hot water (80-900 C) for 30

minutes



Observations Recorded

Physical parameters

Colour Texture

Bulk density

Flavour

Chemicalconstituents

Acidity Tannin



Effect of soaking on physical and chemical constituents of mango seed kernel flour

Treatments Acidity (%) Tannin (g/100 g) Bulk density

T 0 3.46 a 19.94 a 0.89 b

T 1 2.92 b 14.31 b 0.86 e

T 2 2.65 bc 11.54 c 0.88 c

T 3 2.56 bcd 10.77 c 0.88 c

T 4 2.40 cd 10.56 c 0.87 d

T 5 2.31 cd 10.15 c 0.87 d

T 6 2.22 d 9.42 c 0.89 b

T 7 1.51 e 6.72 d 0.88 c

T 8 1.33 e 5.98 d 0.85 f

T 9 0.62f

5.09d

0.90a

Table 1. Effect of pre-treatments on physiochemical properties of MSKF



§ A slight improvement of colour with increase in duration of soaking was recorded, with T9 registering the best colour

§ Sulphitationprocess was effective in reducing browning of theflour

§ T0 registered an extreme sour and astringent taste, sourness and

astringency was found to decrease with increase in durationof soaking of kernels

§ Slicing of kernels, soaking and blanching reduced the tannincontent

§ The flour of T9 was found to be the most acceptable with leastsourness and astringency

§ Tannin (5.09g/100g) and acidity(0.62%) was least inT9

§

contd....



T4 T5

T6 T7

contd....



T8 T9

contd....



Fruits

↓

Extraction of stones

↓ Removal of kernel

↓

Slicing of kernel ↓

Soaking

(72 hours in water containing 1000ppm SO2)

Protocol for extraction of MSKF

↓

↓

↓

↓

td



Blanching

(30 minutes in hot water at 80-900 C)

↓ Drying

(cabinet drier at 600C)

↓ Grinding

↓

Sieving ↓

Mango seed kernel flour

contd.....

↓

↓

↓

↓



Experiment No. 2

1. Muvandan

2. Neelum

3. Priyur

4. Bangalora

5. Bennet Alphonso

6. Chandrakaran

Evaluation of physico-chemical and nutritional properties of MSKF prepared from different cultivars of mango



Bennet AlphonsoBangalora Neelum

Priyur Muvandan Chandrakaran

Plate No 2. Different cultivars of mango




Physical composition of fruit

Proportion of pulp, stone, kernel, peel,in percentage

Physical properties of MSKF

1) Flour yield

2) Bulk density

3) Water solubility index

4) Water absorption index

5) Free flowing nature

1) Moisture 7) Iron

2) Acidity 8) Calcium

3) Tannin 9) Phosphorus

4) Fat 10) Potassium

5) Protein 11) Total sugars6) Starch 12) Total fiber

Chemical compositionPhysical parameters



Table 2. Physical composition of fruit

Varieties Pulp (%) Stone (%) Peel (%) Kernel (%) Flour (%)

Priyur 49.10e 26.07 b 24.83 b 20.90 b 13.53a

Chandrakaran 30.70f 40.83a 28.47a 28.30a 12.77 b

Muvandan 61.53c 19.27d 19.20c 14.73d 9.80e

Bennet Alphonso 58.17d 22.16c 20.06c 17.08c 12.18c

Bangalora 72.00a 11.96f 16.14d 9.00e 6.02f

Neelum 68.07 b 16.73e 15.20d 13.93d 10.92d



Fig. No 1. Varietal variation in physicalcomposition of different mango varieties



Plate No 3. Composition of Mango fruit

Fruit Pulp Peel

Seed Kernel



Table 3. Varietal variation in physical and

functional qualities of MSKF

Varieties Bulk density WAI WSI

Priyur 0.86a 3.95a 0.091a

Chandrakaran 0.80a 3.71ab 0.094a

Muvandan 0.79a 2.45c 0.084a

BennetAlphonso

0.77a

3.80ab

0.099a

Bangalora 0.73a 3.66 b 0.096a

Neelum 0.91a 3.69ab 0.088a



Table 4. Varietal variation in chemical constituents of MSKF

Varieties Acidity(%)

Moisture(%)

Tannin(g/100g)

Starch(g/100g)

Fat (%) Fiber (g/100g)

Protein(g/100g)

Priyur 0.62a 5.50c 4.62 b 39.33d 13.62 b 1.39cd 2.56c

Chandrakaran 0.80a 9.71a 6.83a 57.40a 18.87a 1.01d 3.29 b

Muvandan 0.79a 6.55 b 3.96 bc 45.94c 9.56d 2.66a 5.80a

BennetAlphonso

0.71a

10.33a

2.51c

52.10 b

11.60c

2.16ab

3.45 b

Bangalora 0.80a 9.90a 4.53 b 47.61 bc 11.77c 1.82 bc 2.06c

Neelum 0.62a 5.79 bc 5.02 b 39.60d 11.83c 1.99abc 2.28c



Varieties Iron(mg/100g) Calcium(mg/100g) Potassium(mg/100 g) Phosphorus(mg/100 g)

Priyur 8.41

ab

44.22

ab

46.67

ab

80.00

b

Chandrakaran 3.53c 47.10ab 31.23 b 76.67 b

Muvandan 2.56c 27.98 b 71.24a 116.70a

BennetAlphonso

9.60a 35.87 b 60.33ab 90.0 b

Bangalora 5.86abc 71.60a 62.67ab 83.30 b

Neelum 4.67 bc 48.50ab 48.33ab 81.67 b

Table 5. Varietal variation in mineral contentof MSKF



Results

Bangalorawas found to be the highest pulp yielding variety

(72 %) followed by Neelum (68.07 %)

Recovery of pulp was least (30.70%) in Chandrakaran

Chandrakaran had the highest kernel yield (28.3%)

Kernel flour yield on dry weight basis was highest in Priyur

(13.53%)



Results contd…

Highest value for water absorption index was recorded in

Priyur (3.95) and lowest value was recorded in Muvandan(2.45)

Tannin was least in variety Bennet Alphonso (2.51 g/100 g)

Chandrakaran had maximum content of tannin (6.83g/ 100 g),fat (18.87%) and starch (57.4 g/100 g)

Muvandan recorded highest protein (5.80g/100g), fiber (2.66%), phosphorus (116.7 mg/100 g) and potassium (71.24

mg/100 g) content



Experiment No. 3

T1- Polyethylene cover (200 guage)

T2-Aluminium foil polyethylene laminated pouch

T3-Glass bottle

T4-PET jar

T5-PET amber coloured jar

Storage stability of mango seed kernel flour

The effect of packaging material on the quality and shelf life of

mango seed kernel flour was evaluated under this experiment



Plate No 4. MSKF stored in different packagingmaterials

T1 T2 T3T4 T5




Physical characters

Colour

Texture

Flavour

Insect infestation

Microbial count* Weight gain during

storage

Chemicalconstituents

Moisture Acidity

Tannin

Fat

Total sugars

Starch

ProteinIron

Calcium

Phosphorus

Nutritional*constituents



Table 6. Microbial count (cfu/g) in MSKF six

months after storage

Treatments Bacteria (10-6) Fungi (10-3) Yeast (10-3)

Initial 2.03 - -

T1 3.84abc 1.63ab 1.98a

T23.33c 1.83a 1.73a

T33.63 bc 1.05 b 1.94a

T43.95ab 1.09 b 2.00a

T54.24a 1.52ab 1.92a



Plate No 5. Microbial population of MSKF 6 monthsafter storage

Fungi colonies Yeast colonies Bacterial colonies



Table 7. Weight gain during storage of MSKFTreatments Weight gain of seed kernel flour (g)

Initial 1MAS 2MAS 3MAS 4MAS 5MAS 6MAS

T1100 100.5a 100.7a 100.8a 101.1a 101.1ab 101.4 b

T2100 100.3a 100.4 bc 100.7a 100.8 b 101.4a 101.8 b

T3100 100.2a 100.2c 100.5a 100.5c 100.8c 100.8a

T4 100 100.5a 100.5ab 100.5a 100.6c 101.0 bc 101.7 b

T5100 100.3a 100.4 bc 100.4a 100.7 bc 100.9 bc 101.7 b

* MAS – Months after storage



Fig. No. 2 . Weight gain during storage of MSKF



Table 8.Changes in moisture content duringstorage of MSKF

TreatmentsMoisture content (%)


T1 7.13 8.27a 9.49 bc 10.05 b 11.01 b 11.81ab 12.01 bc

T27.13 8.18a 9.82 b 10.68ab 11.77 b 12.19ab 12.23ab

T3

7.13 7.62 b 9.15c 9.85 b 10.85a 11.55 b 11.60c

T47.13 7.82ab 10.51a 11.36a 12.69c 12.81a 12.85a

T57.13 7.84ab 10.01ab 10.98ab 11.44 b 11.86ab 12.03 bc



Table 9. Changes in acidity during storage of MSKF

Treatments Acidity (%)


T1 0.80 0.62a 0.53a 0.44a 0.35 a 0.35a 0.24a

T2 0.80 0.71a 0.71a 0.62 a 0.44a 0.35a 0.26a

T3 0.80 0.71a

0.71a

0.62a

0.62a

0.56a

0.35a

T4 0.80 0.71a 0.62a 0.62 a 0.62a 0.53a 0.35a

T5 0.80 0.71a 0.62a 0.62a 0.62a 0.44a 0.44a



Table 10. Changes in tannin during storageof MSKF

Treatments Tannin (g/100 g)


T15.68 4.85 a 4.27 ab 4.03 bc 3.71 a 3.47 a 2.55 c

T25.68 4.21 a 4.01 b 3.78 c 3.67a 3.40 a 3.43ab

T3 5.68 4.46 a 4.27ab 3.95 bc 3.83a 3.80 a 3.42ab

T45.68 5.29 a 4.61a 4.29ab 4.29a 4.13 a 4.12a

T55.68 5.20 a 4.72 a 4.50 a 3.88 a 3.48 a 3.08 bc



Fig. No. 3Changes in tannin content during storage of mango seed kernel flour



Table 11. Changes in starch during storage of MSKF

TreatmentsStarch (g/100g)


T145.27 38.55a 34.30a 32.25a 28.35a 25.94a 19.20a

T245.27 40.72a 33.50a 28.30 b 24.30 b 24.15a 21.31a

T3 45.27 44.04a 34.27a 31.86a 25.28ab 24.39a 20.35a

T445.27 41.46a 33.34a 33.26a 28.27a 24.94a 19.71a

T545.27 42.30a 38.05a 29.02 b 23.90 b 19.31a 13.60 b



Fig. No. 4. Changes in starch content duringstorage of mango seed kernel flour



Table 12. Changes in fat content during

storage of MSKFTreatments Fat (%)


T116.63 14.13a 13.63a 13.45a 13.27a 11.86a 10.53a

T216.63 15.27a 13.67a 13.14a 12.87a 12.18a 11.45a

T3 16.63 15.30

a

14.40

a

13.92

a

12.55

a

11.76

a

11.65

a

T416.63 15.94a 13.63a 13.33a 12.53a 12.42a 11.53a

T516.63 15.00a 13.60a 13.45a 13.25a 11.77a 10.94a



Table 13. Changes in mineral content duringstorage of MSKF(mg/100 g)

Treatments

Nutrients

Initial 6 Months after storage

T1 T2 T3 T4 T5

Iron 78.66 64.25a 70.62a 70.72a 70.00a 76.17a

Calcium 269.7 206.5a 173.0a 161.2a 217.5a 226.5a

Phosphorous 865.7 412.7a 427.7a 389.7a 353.3a 443.0a

Potassium 396.5 106.7 b 215.0ab 258.3ab 295.0a 198.3ab



Results

There was no significant difference between packaging

materials in retention of important nutrients and minerals

Irrespective of packaging materials all the chemical and

nutritional constituents registered decreasing trend

during storage

Polyethylene cover (200 guage) was the most cost

effective packaging material for MSKF



Experiment No. 4

The feasibility of utilization of mango seed kernel flour for preparation of food products was studied

The products were prepared with different proportions of mango seed kernel flour

Sensory evaluation of the products by semi trained panel of 10 judges using hedonic scale

Utilization of mango seed kernel flour for preparation of different food products



Table 14. Proportion of flours used for

preparation of biscuitTreatments Percentage of main

ingredient[ ( )]Refined flour RF

Percentage of mango seed kernel flour

T1 -

100

T2 30 70

T3 50 50



Characters

Treatments

Colour Flavour Texture Taste Overallacceptability

T1

4.2

(2.05)

2.4

(1.1)

4

(1.6)

2.4

(1.0)

3.25

(1.05)

T24.1(1.9)

4(2.1)

4.4(2.2)

3.7(2.05)

4.05(2,05)

T3

4.2

(2.05)

4.7

(2.8)

4.4

(2.2)

4.6

(2.95)

4.47

(2.9)

‘Kendall s W(a) 0.1* 0.85* 0.4* 0.98* 0.58*

Asymp. Sig. 0.37 0 0.018 0 0

Table 15. Mean scores for organoleptic qualitiesof biscuit

Pl t N 6 Bi it d ith it fl



T1 (100% MSKF) T2 (30% RF: 70% MSKF)

T3 (50% RF : 50% MSKF)

Plate No. 6. Biscuits prepared with composite flour



Table 16. Proportion of flours used for

preparation of cake

Treatments Percentage of mainingredient(Cocoa powder)

Percentage of mango seedkernel flour

T1 - 100

T2 30 70

T3 50 50



Table 18. Proportion of flours used for preparation of pudding

Treatments Percentage of mainingredient(Corn flour)

Percentage of mango seedkernel flour

T1 50 50

T2 30 70

T3 - 100



Table 19. Mean scores for organolepticqualities of pudding

Characters

Treatments


T14(2.35)

3.8(1.90)

4.2(2.60)

4.5(2.5)

4.12(2.65)

T23.6(2.0)

4(2.35)

3.5(1.95)

3.7(1.85)

3.70(2.0)

T3 3.2(1.65)

3.6(1.75)

2.9(1.45)

3.6(1.65)

3.32(1.35)

Kendall's W(a) 0.25* 0.13* 0.46* 0.23* 0.26*

Asymp. Sig. 0.09 0.26 0.01 0.11 0.11



Table 20. Proportion of flours used for preparation of puttu

Treatments Percentage of mainingredient( )Rice flour

Percentage of mango seed kernel flour

T1 90 10

T2 80 20

T3 70 30

T4 60 40

T5 50 50

T bl 21 M f l ti liti f



Table 21. Mean scores for organoleptic qualities of puttu

Characters

Treatments


T14(2.9)

3.8(3.4)

4(3.15)

3.2(2.4)

3.75(2.8)

T2 4.3(3.5) 3.6(3.3) 3.7(2.45) 3.2(2.4) 3.7(2.55)

T34.2(3.15)

3.4(2.85)

4.2(3.45)

3.6(3.15)

3.85(3.65)

T43.5(2.55)

3.1(2.4)

4(3.15)

3.5(3.05)

3.52(2.4)

T53.7(2.7)

3.4(2.85)

4(3.15)

3.9(3.75)

3.75(2.8)

Kendall's W(a) 0.07* 0.08* 0.08* 0.14* 0.092*

Asymp. Sig. 0.62 0.5 0.55 0.24 0.4775



T1

T2 T3

T4T5



Results

MSKF could be used as a substitute up to

50% for refined flour in biscuit

70% for cocoa powder in cake

50% for corn flour in pudding

30% for rice flour in puttu.

N t iti l f MSKF d l fl



Nutritional and mineralconstituents (per 100 g) Rice flour Wheat flour MSKF

Energy (Kcal) 346 341 488

Protein (g) 7.5 12.1 5.8

Total lipid (fat) (g) 1 1.7 18.9

Carbohydrate (g) 76.7 69.4 63.8

Fiber (g) 0.6 1.9 2.6

Sugars (g) 0.12 0.27 -Calcium (mg) 10 48 71.6

Iron (mg) 3.2 4.9 9.6

Phosphorus (mg) 190 355 116.7

Gopalan, et al., (2009)

Nutritive value of MSKF and cereal flours



Salient Findings

The process for extraction of mango seed kernel flour was standardised which include soaking kernel piecesin sulphited water(1000ppm) for 72 hours, blanchingin hot water at 80-900C for 30 min., drying ,grinding

and sieving.MSKF was found to be a good source of fat, fiber andminerals like iron, calcium, phosphorous and

potassium

Varieties Chandrakaran and Muvandan have potentialfor extraction of MSKF with higher nutritionalqualities

Contd…



Polyethylene cover (200 guage) was found to be the

most cost effective packaging material for MSKFMSKF would be an ideal and cost effectivesubstitute for cereal flours in food products like

biscuit, cake, pudding and puttu

The nutritive value of these foods could beimproved by incorporation of MSKF.

Utilisation of MSKF would ultimately pave way for nutritional and economic security of the rural

people

F li f k



Future line of work

Evaluation of physico-chemical, functional and nutritional properties of other commercial mango varieties

Utilisation of mango stones for manufacture of by-productslike single cell protein, extraction of starch, fat etc.

Exploiting potential of MSKF for preparation of traditionaland modern food products

Utilisation of mango seed kernel for production of functionalfoods

Development of equipment for extraction of kernel frommango stone



Thank you



Members of the AdvisoryCommittee

Dr. K.B. Sheela

Major Advisor

Professor

Dept. of Processing Technology

Dr. P. B. Pushpalatha

Professor

Dept. of Processing

Dr. P. Jacob John

Professor and Head

Dept. of Processing Technology

Dr. V. Usha

Professor and Head

Department of Home

Prathamesh Ghorpade

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