A Review: Study of Nutritional Properties of Mango Seed and Utilization in Food Industry

The large amount of waste generated by the food industries causes serious environmental problems as well as economic losses if not properly utilized. Mango (Mangifera indica L.) is one of the world’s most important tropical fruits. Byproducts such as peel and kernel are produced during mango processing. Depending on the mango variety, the seed accounts for 20% to 60% of the total fruit weight, while the kernel within the seed accounts for 45% to 75% of the total seed weight. Moisture, crude protein, ash, crude fiber, and carbohydrate are all found in mango seed kernel. The potassium, magnesium, phosphorus, calcium, and sodium content of mango seed kernel was high. Mango seed kernel amino acid content was higher in valine and phenylalanine. Mango seed contains vitamin A, vitamin E, vitamin K, vitamin B1, vitamin B2, vitamin B6, vitamin B12, and vitamin C. These findings also revealed that mango seed is higher in vitamin content. Use mango kernel powder in different proportions in the preparation of chakali, biscuits, chapati, and panjiri to determine the acceptable level of incorporation.