prathamesh ghorpade
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Welcome
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Welcome
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Process standardisation and valueaddition of mango (Mangifera indica L.)
seed kernel
Ghorpade P.H.Department of Processing Technology
College of Horticulture, KAU, Thrissur
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Introduction
Mango is one of the major fruit crops in India
It is also the most important fruit used by fruit processing
industry in India
Seed kernel is a major by-product of the mango processingindustry
The fresh kernel of mango seed (stone) contributes 9-28%of weight of fruit and 55 to 65 % of weight of the stone
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Introduction contd....
The mango seed kernel is reported to be rich in starch, fatand minerals
It could be used in foods replacing cereal flour (rice,wheat, corn etc.)
Mango seed kernel is astringent due to presence of tannins
and cannot be used in food products as such
The usefulness of mango seed kernel flour (MSKF) is yetto gain both cottage and industrial attention in India
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Objectives
1. Standardisation of technology for extraction of mango seed kernel flour
2. Evaluation of physico-chemical and nutritional
properties of MSKF prepared from differentcultivars of mango
3. Storage stability of mango seed kernel flour
4. Utilization of MSKF for preparation of different food products
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The mango kernel was extracted from the stone by cracking the
shell manually
Kernel was sliced into pieces
Water used for soaking was replaced every 24 hours
Dry in cabinet drier at 600 C
Grind in an electric mixer/mill to make flour
Standardisation of technology for extraction of mango seedkernel flour
Experiment No. 1
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Treatments
T0-Control
T1-Soaking of whole kernel in water for 24 hours
T2-Soaking of kernel pieces in water for 24 hours
T3-Soaking of whole kernel in sulphited water (1000ppm SO2)
for 24 hours
T4-Soaking of kernel pieces in sulphited water for 24 hours
T5-Soaking of whole kernel in sulphited water for 48 hours
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Treatments contd....
T6-Soaking of kernel pieces in sulphited water for 48 hours
T7-Soaking of whole kernel in sulphited water for 48 hours
followed by blanching in hot water (80-900 C)for 15 minutes
T8- Soaking of kernel pieces in sulphited water for 48 hours
followed by blanching in hot water (80-900 C) for 15
minutes
T9 - Soaking of kernel pieces in sulphited water for 72 hours
followed by blanching in hot water (80-900 C) for 30
minutes
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Observations Recorded
Physical parameters
Colour Texture
Bulk density
Flavour
Chemicalconstituents
Acidity Tannin
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Effect of soaking on physical and chemical constituents of mango seed kernel flour
Treatments Acidity (%) Tannin (g/100 g) Bulk density
T 0 3.46 a 19.94 a 0.89 b
T 1 2.92 b 14.31 b 0.86 e
T 2 2.65 bc 11.54 c 0.88 c
T 3 2.56 bcd 10.77 c 0.88 c
T 4 2.40 cd 10.56 c 0.87 d
T 5 2.31 cd 10.15 c 0.87 d
T 6 2.22 d 9.42 c 0.89 b
T 7 1.51 e 6.72 d 0.88 c
T 8 1.33 e 5.98 d 0.85 f
T 9 0.62f
5.09d
0.90a
Table 1. Effect of pre-treatments on physiochemical properties of MSKF
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§ A slight improvement of colour with increase in duration of soaking was recorded, with T9 registering the best colour
§ Sulphitationprocess was effective in reducing browning of theflour
§ T0 registered an extreme sour and astringent taste, sourness and
astringency was found to decrease with increase in durationof soaking of kernels
§ Slicing of kernels, soaking and blanching reduced the tannincontent
§ The flour of T9 was found to be the most acceptable with leastsourness and astringency
§ Tannin (5.09g/100g) and acidity(0.62%) was least inT9
§
contd....
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T4 T5
T6 T7
contd....
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T8 T9
contd....
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Fruits
↓
Extraction of stones
↓ Removal of kernel
↓
Slicing of kernel ↓
Soaking
(72 hours in water containing 1000ppm SO2)
Protocol for extraction of MSKF
↓
↓
↓
↓
td
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Blanching
(30 minutes in hot water at 80-900 C)
↓ Drying
(cabinet drier at 600C)
↓ Grinding
↓
Sieving ↓
Mango seed kernel flour
contd.....
↓
↓
↓
↓
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Experiment No. 2
1. Muvandan
2. Neelum
3. Priyur
4. Bangalora
5. Bennet Alphonso
6. Chandrakaran
Evaluation of physico-chemical and nutritional properties of MSKF prepared from different cultivars of mango
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Bennet AlphonsoBangalora Neelum
Priyur Muvandan Chandrakaran
Plate No 2. Different cultivars of mango
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Observations Recorded
Physical composition of fruit
Proportion of pulp, stone, kernel, peel,in percentage
Physical properties of MSKF
1) Flour yield
2) Bulk density
3) Water solubility index
4) Water absorption index
5) Free flowing nature
1) Moisture 7) Iron
2) Acidity 8) Calcium
3) Tannin 9) Phosphorus
4) Fat 10) Potassium
5) Protein 11) Total sugars6) Starch 12) Total fiber
Chemical compositionPhysical parameters
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Table 2. Physical composition of fruit
Varieties Pulp (%) Stone (%) Peel (%) Kernel (%) Flour (%)
Priyur 49.10e 26.07 b 24.83 b 20.90 b 13.53a
Chandrakaran 30.70f 40.83a 28.47a 28.30a 12.77 b
Muvandan 61.53c 19.27d 19.20c 14.73d 9.80e
Bennet Alphonso 58.17d 22.16c 20.06c 17.08c 12.18c
Bangalora 72.00a 11.96f 16.14d 9.00e 6.02f
Neelum 68.07 b 16.73e 15.20d 13.93d 10.92d
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Fig. No 1. Varietal variation in physicalcomposition of different mango varieties
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Plate No 3. Composition of Mango fruit
Fruit Pulp Peel
Seed Kernel
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Table 3. Varietal variation in physical and
functional qualities of MSKF
Varieties Bulk density WAI WSI
Priyur 0.86a 3.95a 0.091a
Chandrakaran 0.80a 3.71ab 0.094a
Muvandan 0.79a 2.45c 0.084a
BennetAlphonso
0.77a
3.80ab
0.099a
Bangalora 0.73a 3.66 b 0.096a
Neelum 0.91a 3.69ab 0.088a
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Table 4. Varietal variation in chemical constituents of MSKF
Varieties Acidity(%)
Moisture(%)
Tannin(g/100g)
Starch(g/100g)
Fat (%) Fiber (g/100g)
Protein(g/100g)
Priyur 0.62a 5.50c 4.62 b 39.33d 13.62 b 1.39cd 2.56c
Chandrakaran 0.80a 9.71a 6.83a 57.40a 18.87a 1.01d 3.29 b
Muvandan 0.79a 6.55 b 3.96 bc 45.94c 9.56d 2.66a 5.80a
BennetAlphonso
0.71a
10.33a
2.51c
52.10 b
11.60c
2.16ab
3.45 b
Bangalora 0.80a 9.90a 4.53 b 47.61 bc 11.77c 1.82 bc 2.06c
Neelum 0.62a 5.79 bc 5.02 b 39.60d 11.83c 1.99abc 2.28c
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Varieties Iron(mg/100g) Calcium(mg/100g) Potassium(mg/100 g) Phosphorus(mg/100 g)
Priyur 8.41
ab
44.22
ab
46.67
ab
80.00
b
Chandrakaran 3.53c 47.10ab 31.23 b 76.67 b
Muvandan 2.56c 27.98 b 71.24a 116.70a
BennetAlphonso
9.60a 35.87 b 60.33ab 90.0 b
Bangalora 5.86abc 71.60a 62.67ab 83.30 b
Neelum 4.67 bc 48.50ab 48.33ab 81.67 b
Table 5. Varietal variation in mineral contentof MSKF
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Results
Bangalorawas found to be the highest pulp yielding variety
(72 %) followed by Neelum (68.07 %)
Recovery of pulp was least (30.70%) in Chandrakaran
Chandrakaran had the highest kernel yield (28.3%)
Kernel flour yield on dry weight basis was highest in Priyur
(13.53%)
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Results contd…
Highest value for water absorption index was recorded in
Priyur (3.95) and lowest value was recorded in Muvandan(2.45)
Tannin was least in variety Bennet Alphonso (2.51 g/100 g)
Chandrakaran had maximum content of tannin (6.83g/ 100 g),fat (18.87%) and starch (57.4 g/100 g)
Muvandan recorded highest protein (5.80g/100g), fiber (2.66%), phosphorus (116.7 mg/100 g) and potassium (71.24
mg/100 g) content
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Experiment No. 3
T1- Polyethylene cover (200 guage)
T2-Aluminium foil polyethylene laminated pouch
T3-Glass bottle
T4-PET jar
T5-PET amber coloured jar
Storage stability of mango seed kernel flour
The effect of packaging material on the quality and shelf life of
mango seed kernel flour was evaluated under this experiment
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Plate No 4. MSKF stored in different packagingmaterials
T1 T2 T3T4 T5
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Observations Recorded
Physical characters
Colour
Texture
Flavour
Insect infestation
Microbial count* Weight gain during
storage
Chemicalconstituents
Moisture Acidity
Tannin
Fat
Total sugars
Starch
ProteinIron
Calcium
Phosphorus
Nutritional*constituents
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Table 6. Microbial count (cfu/g) in MSKF six
months after storage
Treatments Bacteria (10-6) Fungi (10-3) Yeast (10-3)
Initial 2.03 - -
T1 3.84abc 1.63ab 1.98a
T23.33c 1.83a 1.73a
T33.63 bc 1.05 b 1.94a
T43.95ab 1.09 b 2.00a
T54.24a 1.52ab 1.92a
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Plate No 5. Microbial population of MSKF 6 monthsafter storage
Fungi colonies Yeast colonies Bacterial colonies
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Table 7. Weight gain during storage of MSKFTreatments Weight gain of seed kernel flour (g)
Initial 1MAS 2MAS 3MAS 4MAS 5MAS 6MAS
T1100 100.5a 100.7a 100.8a 101.1a 101.1ab 101.4 b
T2100 100.3a 100.4 bc 100.7a 100.8 b 101.4a 101.8 b
T3100 100.2a 100.2c 100.5a 100.5c 100.8c 100.8a
T4 100 100.5a 100.5ab 100.5a 100.6c 101.0 bc 101.7 b
T5100 100.3a 100.4 bc 100.4a 100.7 bc 100.9 bc 101.7 b
* MAS – Months after storage
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Fig. No. 2 . Weight gain during storage of MSKF
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Table 8.Changes in moisture content duringstorage of MSKF
TreatmentsMoisture content (%)
Initial 1MAS 2MAS 3MAS 4MAS 5MAS 6MAS
T1 7.13 8.27a 9.49 bc 10.05 b 11.01 b 11.81ab 12.01 bc
T27.13 8.18a 9.82 b 10.68ab 11.77 b 12.19ab 12.23ab
T3
7.13 7.62 b 9.15c 9.85 b 10.85a 11.55 b 11.60c
T47.13 7.82ab 10.51a 11.36a 12.69c 12.81a 12.85a
T57.13 7.84ab 10.01ab 10.98ab 11.44 b 11.86ab 12.03 bc
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Table 9. Changes in acidity during storage of MSKF
Treatments Acidity (%)
Initial 1MAS 2MAS 3MAS 4MAS 5MAS 6MAS
T1 0.80 0.62a 0.53a 0.44a 0.35 a 0.35a 0.24a
T2 0.80 0.71a 0.71a 0.62 a 0.44a 0.35a 0.26a
T3 0.80 0.71a
0.71a
0.62a
0.62a
0.56a
0.35a
T4 0.80 0.71a 0.62a 0.62 a 0.62a 0.53a 0.35a
T5 0.80 0.71a 0.62a 0.62a 0.62a 0.44a 0.44a
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Table 10. Changes in tannin during storageof MSKF
Treatments Tannin (g/100 g)
Initial 1MAS 2MAS 3MAS 4MAS 5MAS 6MAS
T15.68 4.85 a 4.27 ab 4.03 bc 3.71 a 3.47 a 2.55 c
T25.68 4.21 a 4.01 b 3.78 c 3.67a 3.40 a 3.43ab
T3 5.68 4.46 a 4.27ab 3.95 bc 3.83a 3.80 a 3.42ab
T45.68 5.29 a 4.61a 4.29ab 4.29a 4.13 a 4.12a
T55.68 5.20 a 4.72 a 4.50 a 3.88 a 3.48 a 3.08 bc
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Fig. No. 3Changes in tannin content during storage of mango seed kernel flour
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Table 11. Changes in starch during storage of MSKF
TreatmentsStarch (g/100g)
Initial 1MAS 2MAS 3MAS 4MAS 5MAS 6MAS
T145.27 38.55a 34.30a 32.25a 28.35a 25.94a 19.20a
T245.27 40.72a 33.50a 28.30 b 24.30 b 24.15a 21.31a
T3 45.27 44.04a 34.27a 31.86a 25.28ab 24.39a 20.35a
T445.27 41.46a 33.34a 33.26a 28.27a 24.94a 19.71a
T545.27 42.30a 38.05a 29.02 b 23.90 b 19.31a 13.60 b
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Fig. No. 4. Changes in starch content duringstorage of mango seed kernel flour
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Table 12. Changes in fat content during
storage of MSKFTreatments Fat (%)
Initial 1MAS 2MAS 3MAS 4MAS 5MAS 6MAS
T116.63 14.13a 13.63a 13.45a 13.27a 11.86a 10.53a
T216.63 15.27a 13.67a 13.14a 12.87a 12.18a 11.45a
T3 16.63 15.30
a
14.40
a
13.92
a
12.55
a
11.76
a
11.65
a
T416.63 15.94a 13.63a 13.33a 12.53a 12.42a 11.53a
T516.63 15.00a 13.60a 13.45a 13.25a 11.77a 10.94a
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Table 13. Changes in mineral content duringstorage of MSKF(mg/100 g)
Treatments
Nutrients
Initial 6 Months after storage
T1 T2 T3 T4 T5
Iron 78.66 64.25a 70.62a 70.72a 70.00a 76.17a
Calcium 269.7 206.5a 173.0a 161.2a 217.5a 226.5a
Phosphorous 865.7 412.7a 427.7a 389.7a 353.3a 443.0a
Potassium 396.5 106.7 b 215.0ab 258.3ab 295.0a 198.3ab
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Results
There was no significant difference between packaging
materials in retention of important nutrients and minerals
Irrespective of packaging materials all the chemical and
nutritional constituents registered decreasing trend
during storage
Polyethylene cover (200 guage) was the most cost
effective packaging material for MSKF
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Experiment No. 4
The feasibility of utilization of mango seed kernel flour for preparation of food products was studied
The products were prepared with different proportions of mango seed kernel flour
Sensory evaluation of the products by semi trained panel of 10 judges using hedonic scale
Utilization of mango seed kernel flour for preparation of different food products
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Table 14. Proportion of flours used for
preparation of biscuitTreatments Percentage of main
ingredient[ ( )]Refined flour RF
Percentage of mango seed kernel flour
T1 -
100
T2 30 70
T3 50 50
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Characters
Treatments
Colour Flavour Texture Taste Overallacceptability
T1
4.2
(2.05)
2.4
(1.1)
4
(1.6)
2.4
(1.0)
3.25
(1.05)
T24.1(1.9)
4(2.1)
4.4(2.2)
3.7(2.05)
4.05(2,05)
T3
4.2
(2.05)
4.7
(2.8)
4.4
(2.2)
4.6
(2.95)
4.47
(2.9)
‘Kendall s W(a) 0.1* 0.85* 0.4* 0.98* 0.58*
Asymp. Sig. 0.37 0 0.018 0 0
Table 15. Mean scores for organoleptic qualitiesof biscuit
Pl t N 6 Bi it d ith it fl
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T1 (100% MSKF) T2 (30% RF: 70% MSKF)
T3 (50% RF : 50% MSKF)
Plate No. 6. Biscuits prepared with composite flour
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Table 16. Proportion of flours used for
preparation of cake
Treatments Percentage of mainingredient(Cocoa powder)
Percentage of mango seedkernel flour
T1 - 100
T2 30 70
T3 50 50
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Table 18. Proportion of flours used for preparation of pudding
Treatments Percentage of mainingredient(Corn flour)
Percentage of mango seedkernel flour
T1 50 50
T2 30 70
T3 - 100
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Table 19. Mean scores for organolepticqualities of pudding
Characters
Treatments
Colour Flavour Texture Taste Overallacceptability
T14(2.35)
3.8(1.90)
4.2(2.60)
4.5(2.5)
4.12(2.65)
T23.6(2.0)
4(2.35)
3.5(1.95)
3.7(1.85)
3.70(2.0)
T3 3.2(1.65)
3.6(1.75)
2.9(1.45)
3.6(1.65)
3.32(1.35)
Kendall's W(a) 0.25* 0.13* 0.46* 0.23* 0.26*
Asymp. Sig. 0.09 0.26 0.01 0.11 0.11
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Table 20. Proportion of flours used for preparation of puttu
Treatments Percentage of mainingredient( )Rice flour
Percentage of mango seed kernel flour
T1 90 10
T2 80 20
T3 70 30
T4 60 40
T5 50 50
T bl 21 M f l ti liti f
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Table 21. Mean scores for organoleptic qualities of puttu
Characters
Treatments
Colour Flavour Texture Taste Overallacceptability
T14(2.9)
3.8(3.4)
4(3.15)
3.2(2.4)
3.75(2.8)
T2 4.3(3.5) 3.6(3.3) 3.7(2.45) 3.2(2.4) 3.7(2.55)
T34.2(3.15)
3.4(2.85)
4.2(3.45)
3.6(3.15)
3.85(3.65)
T43.5(2.55)
3.1(2.4)
4(3.15)
3.5(3.05)
3.52(2.4)
T53.7(2.7)
3.4(2.85)
4(3.15)
3.9(3.75)
3.75(2.8)
Kendall's W(a) 0.07* 0.08* 0.08* 0.14* 0.092*
Asymp. Sig. 0.62 0.5 0.55 0.24 0.4775
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T1
T2 T3
T4T5
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Results
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
30% for rice flour in puttu.
N t iti l f MSKF d l fl
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Nutritional and mineralconstituents (per 100 g) Rice flour Wheat flour MSKF
Energy (Kcal) 346 341 488
Protein (g) 7.5 12.1 5.8
Total lipid (fat) (g) 1 1.7 18.9
Carbohydrate (g) 76.7 69.4 63.8
Fiber (g) 0.6 1.9 2.6
Sugars (g) 0.12 0.27 -Calcium (mg) 10 48 71.6
Iron (mg) 3.2 4.9 9.6
Phosphorus (mg) 190 355 116.7
Gopalan, et al., (2009)
Nutritive value of MSKF and cereal flours
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Salient Findings
The process for extraction of mango seed kernel flour was standardised which include soaking kernel piecesin sulphited water(1000ppm) for 72 hours, blanchingin hot water at 80-900C for 30 min., drying ,grinding
and sieving.MSKF was found to be a good source of fat, fiber andminerals like iron, calcium, phosphorous and
potassium
Varieties Chandrakaran and Muvandan have potentialfor extraction of MSKF with higher nutritionalqualities
Contd…
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Polyethylene cover (200 guage) was found to be the
most cost effective packaging material for MSKFMSKF would be an ideal and cost effectivesubstitute for cereal flours in food products like
biscuit, cake, pudding and puttu
The nutritive value of these foods could beimproved by incorporation of MSKF.
Utilisation of MSKF would ultimately pave way for nutritional and economic security of the rural
people
F li f k
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Future line of work
Evaluation of physico-chemical, functional and nutritional properties of other commercial mango varieties
Utilisation of mango stones for manufacture of by-productslike single cell protein, extraction of starch, fat etc.
Exploiting potential of MSKF for preparation of traditionaland modern food products
Utilisation of mango seed kernel for production of functionalfoods
Development of equipment for extraction of kernel frommango stone
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Thank you
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Members of the AdvisoryCommittee
Dr. K.B. Sheela
Major Advisor
Professor
Dept. of Processing Technology
Dr. P. B. Pushpalatha
Professor
Dept. of Processing
Dr. P. Jacob John
Professor and Head
Dept. of Processing Technology
Dr. V. Usha
Professor and Head
Department of Home
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