Vol. 11, Issue 3 (2022)

Author(s):
Ankita Sagar, Shilpa Singh and RP Singh

Abstract:
Mango belongs to the genus Mangifera of the cashew family Anacardiaceae. Mango consists of between 33-85% edible pulp and 9-40% inedible kernel. Wide varieties of processed products derived from mango pulp. These products are of world wide popularity. Major waste products were obtained after processing. In the present investigation proximate composition of mango kernel showed that the percent moisture, carbohydrate and fat content varied from 27.5-55.02, 36.36-57.14 and 7.84-14.84.All collected varieties showed that significant variations for moisture, carbohydrate, protein, and crude fiber, ash and total fat content. Mango seed is a nutritional promising seed. Therefore, exhausting this waste for its nutritional and medicinal value could help to fill the scarcity and competition problems of feed both for livestock and industry use; and reduce waste of these seeds in regions of production.