Vol. 12, Issue 8 (2023)

Author(s):
Bethapudi Syam Sanju

Abstract:
The availability of mango in India is abundant, leading to significant amount of seed waste generated during processing. This study focuses on utilizing mango seed kernels, particularly from the Safeda variety, which has larger fruits and higher seed percentages, for the development of value added products. Physical characteristics like length, width, weight, seed percentage and chemical characteristics such as moisture content, TSS, Protein content, carbohydrates of two varieties, Safeda and Royal special are compared. Kernels of Safeda are found to have higher nutrient content, making them suitable for fortifying food products like pasta.