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Nutritive value of mango seed kernel
Author(s) -
Dhingra Sukhsatej,
Kapoor Amin C.
Publication year - 1985
Publication title -
journal of the science of food and agriculture
Language(s) - English
Resource type - Journals
SCImago Journal Rank - 0.782
H-Index - 142
eISSN - 1097-0010
pISSN - 0022-5142
DOI - 10.1002/jsfa.2740360817
Subject(s) - iodine value , saponification value , mangifera , amino acid , food science , methionine , chemistry , oleic acid , cultivar , stearic acid , protein quality , botany , biochemistry , biology , organic chemistry
Seed kernels of two cultivars (Chausa and Dusheri) of mango ( Mangifera indica ) were analysed for chemical composition, lipid classes, fatty acid composition, amino acid profile and chemical evaluation of protein quality. The seed kernels constituted about 18% of the total fruit and had 5% protein, 6–7% crude fat, 0.19–0.44% tannins, iodine value of 34–44 and saponification number 202–213. Oleic acid (42%) and stearic acid (39%) were the principal fatty acids in the oil. The in vitro digestibility was low in these cultivars, possibly due to the presence of tannins. Sulphur‐containing amino acids (methionine+cystine) and isoleucine were the limiting amino acids in Chausa and Dusheri, respectively. The essential amino acid index and protein quality index were high, thus indicating the good quality of the protein in mango seed kernel.