CHEMICAL AND NUTRITIONAL STUDIES ON MANGO SEED KERNELS | ||||
| Journal of Food and Dairy Sciences | ||||
| Article 1, Volume 30, Issue 6, June 2005, Page 3285-3299 PDF (536.57 K) | ||||
| Document Type: Original Article | ||||
| DOI: 10.21608/jfds.2005.237761 | ||||
 View on SCiNiTO | ||||
| Authors | ||||
| Ragaa E. Zein1; A. A. El-Bagoury2; Hanan E. Kassab1 | ||||
| 1Food Science and Technol. Dept, Fact. Agric. Kafr El-Sheikh, Tanta Univ. | ||||
| 2Home Econ. Dept. Fact. Specific Education, Tanta Uinv.. Egypt. | ||||
| Abstract | ||||
| Mango seed kernels flour (MSKF) were analyzed for proximate chemical composition, amino acid composition. functional properties and protein quality. As well as. effects of soaking in tap water or in sulphited water up to 72 hr or boiling of MSK either raw. soaked In tape water or in sutphited water were studied. From the obtained results it could be concluded that: 1- Mango seed kernel flour contained reasonable chemical composition exceptprotein content, which was relatively low (6.61 %).2- MSKF protein was considered a poor scurce of methionine. cystine and tyrosine. On the other hand. lsoleucine and leuclne are the predominant essential amino acids.Also. essential amino acids represented 33.4? % of total amino acids. Among non-essential amino acids. giutamic (23.23%) and aspartic acids (921%) were found in the highest levels. Methionine was the first limiting amino acid followed by threonine and lysine. The protein efficiency ratio {PER} and biological value were 1.914 and 59.241. respectively. It was observed that mango seed kernel flour was a rich source for vallne, isoleucine and leucine when compared with FAO of school child and adult requirement patterns.3- MSKF had relatively high water and fat absorption (186, 89 mli‘iOOg sample. respectively). as well as good oil emulsification and foaming capacity (18 ml oil :‘100g sample and 51.2 %. respectively). On the other hand. foaming stability was low. 4- Raw mango seed kernels contained tannins (6.377mg catechin lg sample) and trypsin inhibitory activity (34.834 TlUi 9 sample). Both soaking and bolting treatments reduced the contents of these antinutrients factors. but boiling was more effective. The in vitro protein digestibility value of raw kernel was low (21.05 ‘70): soaking and boiling improved it. The observed improvement paneled with the reductions in tannin contents. 5- The sensory evaluation of cakes made from wheat flour and processed flour, illustrated that, there were not significant differences between the samples displaced wheat flour by 5, 10 “In processed flour and controi concerning appearance. color, taste and over all acceptability (P5005). In addition. 15% displacement had a good scale it could be concluded that. although mango seed kernel has a low content of protein. the quality of protein is good because it was rich in some essential amino acids, with good functional properties and high invitro digestibility. The results also indicated that. soaking and boiling treatments had a great reductiOn of the antinutn’tional factors. 80 the processed flour could be a principal ingredient for making products as cakes and cookies for infant and adults and also other products as bread and pastry. Mango seed kernels flour (MSKF) were analyzed for proximate chemical composition, amino acid composition. functional properties and protein quality. As well as. effects of soaking in tap water or in sulphited water up to 72 hr or boiling of MSK either raw. soaked In tape water or in sutphited water were studied. From the obtained results it could be concluded that: 1- Mango seed kernel flour contained reasonable chemical composition exceptprotein content, which was relatively low (6.61 %).2- MSKF protein was considered a poor scurce of methionine. cystine and tyrosine. On the other hand. lsoleucine and leuclne are the predominant essential amino acids.Also. essential amino acids represented 33.4? % of total amino acids. Among non-essential amino acids. giutamic (23.23%) and aspartic acids (921%) were found in the highest levels. Methionine was the first limiting amino acid followed by threonine and lysine. The protein efficiency ratio {PER} and biological value were 1.914 and 59.241. respectively. It was observed that mango seed kernel flour was a rich source for vallne, isoleucine and leucine when compared with FAO of school child and adult requirement patterns.3- MSKF had relatively high water and fat absorption (186, 89 mli‘iOOg sample. respectively). as well as good oil emulsification and foaming capacity (18 ml oil :‘100g sample and 51.2 %. respectively). On the other hand. foaming stability was low. 4- Raw mango seed kernels contained tannins (6.377mg catechin lg sample) and trypsin inhibitory activity (34.834 TlUi 9 sample). Both soaking and bolting treatments reduced the contents of these antinutrients factors. but boiling was more effective. The in vitro protein digestibility value of raw kernel was low (21.05 ‘70): soaking and boiling improved it. The observed improvement paneled with the reductions in tannin contents. 5- The sensory evaluation of cakes made from wheat flour and processed flour, illustrated that, there were not significant differences between the samples displaced wheat flour by 5, 10 “In processed flour and controi concerning appearance. color, taste and over all acceptability (P5005). In addition. 15% displacement had a good scale it could be concluded that. although mango seed kernel has a low content of protein. the quality of protein is good because it was rich in some essential amino acids, with good functional properties and high invitro digestibility. The results also indicated that. soaking and boiling treatments had a great reductiOn of the antinutn’tional factors. 80 the processed flour could be a principal ingredient for making products as cakes and cookies for infant and adults and also other products as bread and pastry.Keywords: Mango seed kernels flour. chemical composition. protein quality, tannins. trypsin inhibitory activity. sensory evaluation. | ||||
| Keywords | ||||
| Mango seed kernels flour. chemical composition. protein quality; tannins. trypsin inhibitory activity. sensory evaluation | ||||
|
Statistics Article View: 610 PDF Download: 780 |
||||
