English (United Kingdom)

https://curated-unify.zendy.io/wp-json/zendy-region/v1/featured_content/oa?rat=en

https://curated-unify.zendy.io/wp-json/zendy-region/v1/highlighted_journal/

Global: Zendy Plus annual

Presents the access of premium content as premium feature

Premium Content

Presents the keyphrase highlighting as premium feature

Keyphrase Highlighting

Presents the summarisation as premium feature

Summarisation

Insights

Presents the pdf analysis as premium feature

PDF Analysis

Presents the zaia usage as premium feature

ZAIA

Global: Zendy Tools annual

Global: Zendy Free Plan

Global: Zendy Tools monthly

Global: Zendy Plus monthly

The aim of the present study is to characterize mango seed kernel of some varieties from the Cameroon savannah, to evaluate their potential uses. The results have shown a total sugar content ranging from 38.81% (Indecinard) to 67.33% (Brook), oil content, from 6.27% (Brook) to 10.62% (Kent), and proteins 3.94% (Local Maroua) to 6.09% (Kent). Uses as feedings or substitution in breadmaking and bakery is possible like some authors have shown. Phenolics compounds content and antioxidant activity have also been assessed and the results are promising for a valorisation of that aspect. Similar varieties were grouped in the respect of their polyphenolic compounds and antioxidant properties.

Mango Seed Kernel From Cameroon Savannah: Characterization And Antioxidant Potential