International Journal of

ADVANCED AND APPLIED SCIENCES

EISSN: 2313-3724, Print ISSN: 2313-626X

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 Volume 10, Issue 8 (August 2023), Pages: 121-131

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 Original Research Paper

Characterization and process development of mango (Mangifera indica L.) seed flour

 Author(s): 

 Gremaline Tabangcura Flor *

 Affiliation(s):

 College of Teacher Education, Nueva Vizcaya State University, Bambang, Nueva Vizcaya, Philippines

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 * Corresponding Author. 

  Corresponding author's ORCID profile: https://orcid.org/0009-0001-0670-3247

 Digital Object Identifier: 

 https://doi.org/10.21833/ijaas.2023.08.014

 Abstract:

This study examines the inherent properties of mango seed kernels, with the overarching goal of assessing their viability as a substitute for traditional wheat flour. Employing thin layer chromatography, we conducted an in-depth analysis to characterize the physico-chemical attributes of mango seed kernel extract. Additionally, we scrutinized the efficacy of various pretreatments aimed at mitigating discoloration. Through a meticulous examination of baked samples, we ascertained the optimal level of mango seed flour substitution by juxtaposing their quality against wheat-based counterparts. This investigation encompassed the creation and evaluation of three distinct recipes, with a focus on quality and acceptability metrics. Statistical analysis via Analysis of Variance was employed to rigorously scrutinize the samples, ultimately revealing that cupcakes exhibited the most promising potential for scaled-up production. Our findings illuminated the presence of triterpenes, fatty acids, anthraquinones, coumarins, tannins, and flavonoids within mango seed kernels, accompanied by substantial radical scavenging activity. Moreover, our study identified sodium metabisulfite as the most efficacious method for inactivating enzymes present in mango seed kernels. Based on our comprehensive investigation, we advocate for the incorporation of mango seed flour as a wheat flour substitute, ideally at a 10% substitution level, owing to its advantageous properties and widespread acceptability. This study thus paves the way for innovative applications of mango seed kernels in the realm of food science and production.

 © 2023 The Authors. Published by IASE.

 This is an open access article under the CC BY-NC-ND license (http://creativecommons.org/licenses/by-nc-nd/4.0/).

 Keywords: Mango seed kernel, Wheat flour substitute, Physico-chemical properties, Pretreatments, Quality evaluation

 Article History: Received 7 March 2023, Received in revised form 6 July 2023, Accepted 11 July 2023

 Acknowledgment 

No Acknowledgment.

 Compliance with ethical standards

 Ethical consideration: 

Ethical standards were adhered to in every step of the procedure when analyzing data sets derived from a particular source. The references appropriately credit the many data sources and list them for the reader's convenience.

 Conflict of interest: The author(s) declared no potential conflicts of interest with respect to the research, authorship, and/or publication of this article.

 Citation:

 Flor GT (2023). Characterization and process development of mango (Mangifera indica L.) seed flour. International Journal of Advanced and Applied Sciences, 10(8): 121-131

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 Figures

 Fig. 1 Fig. 2 Fig. 3 Fig. 4 Fig. 5 Fig. 6 

 Tables

 Table 1 Table 2 Table 3 Table 4 Table 5 Table 6 Table 7 Table 8 Table 9 Table 10 Table 11 Table 12 Table 13 Table 14 

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