MSc.

The study on ‘Process standardisation for value addition of mango (Mangifera indica L.) seed kernel’ was undertaken at the Department of Processing Technology, College of Horticulture, Kerala Agricultural University for standardising technology for extraction and value addition of mango seed kernel flour, evaluation of physiochemical, functional and nutritional characteristics and storage stability of the flour.
Mango seed kernel contains the antinutritional factor tannin and hence cannot be utilised in food products as such. Tannins are water soluble and also inactivated by heat and hence the effect of soaking in water, sulphitation and blanching were studied. The protocol for preparation of mango seed kernel flour (MSKF) was developed which includes extraction of mango stones from mango, drying of stones, removal of kernels, slicing, soaking in sulphited water (1000 ppm) for 72 hours, blanching in hot water (80-900 C) for 30 minutes, drying, milling and sieving to yield flour.
The physical, chemical, nutritional and functional properties of seed kernel flour extracted from six varieties of mango (Muvandan, Priyur, Chandrakaran, Bennet Alphonso, Bangalora and Neelum) were evaluated. The contribution of pulp, peel and stone to the fruit were 30.70 – 72 %; 15.20 - 28.47% and 11.96 - 40.83% respectively. Varieties also differed significantly with respect to flour yield (13.53-6.02%), bulk density (0.73-0.91 g/cc), WSI (0.084- 0.099) and WAI (2.45-3.95). Significant variation was observed between varieties in chemical constituents; moisture (5.5-10.33%), tannins (2.52- 6.83g/ 100g), starch (39.3 – 57.4 g/100g) and fat (9.57-18.87%). Nutritional parameters viz. iron (2.57 – 9.60 mg/100g), calcium (27.98 -71.60 mg/100g), potassium (31.23 – 71.24 mg/100g) and phosphorus (76.67 – 116.7 mg/100g) varied significantly.
Mango seed kernel flour was packaged in five different packaging materials and stored for a period of six months. Irrespective of the packaging materials all the flour samples registered an increase in weight and moisture content and decrease in acidity, tannin, starch and fat content during storage. Polyethylene cover (200 guage) was found to be the most effective packaging material for storage of seed kernel flour.
Value addition studies were conducted with composite flour of MSKF and cereal flour. Sensory evaluation of products indicated that 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 and 30% for rice flour in puttu.