Mango seed kernel flour (Mangifera indica): nutrient composition and potential as food
Politeknik Negeri Ujung Pandang, Makassar, South Sulawesi, Indonesia, Fajriyati Mas’ud, Akhmad Rifai, Politeknik Negeri Ujung Pandang, Makassar, South Sulawesi, Indonesia, Muhammad Sayuti
Abstract
Introduction: Mango seed kernel flour (MSKF) is a potential source of nutrition and antioxidant.In the present paper, we provide a complete data on the nutrient compositions of seven varieties of MSKF that are grown in Indonesia.The data can be used as a reference when MSKF is used for further processing in a variety of products.Methods: Seven varieties of MSKF were analysed for their proximate composition, antioxidant components, mineral content, and fatty acid profile.Results: Carbohydrate, crude protein, total lipid, crude fibre, and ash contents of MSKF were found to be 36.2-39.3%,5.2-6.6%,5.9-7.2%,2.2-2.5%, and 2.9-5.5%,respectively.MSKF contained a considerable amount of antioxidant components at 62.4-72.9mgtotal polyphenols/g, carotenoid of 1.3-2.4mg/100g,vitamin E of 131.1-142.0mg/100g,and ascorbic acid of 66.8-73.1mg/100g.They also contained important minerals such as calcium at 25.2-36.8mg/100g,magnesium at 82.7-124.2mg/100g,potassium at 94.3-142.7mg/100g,phosphorus at 72.7-95.3mg/100g,and sodium at 21.7-37.5mg/100g.Stearic acid was the main saturated fatty acid, while oleic acid was the major unsaturated fatty acid.Conclusion: MSKF has the potential to be a good source of nutrition for humans.