Comparative Studies on Properties of Mango Seed Kernel Flour, Wheat Flour and Their Blends for Biscuit Production

Abstract

After processing of ripe mango fruits, seeds and peels generate as waste which is 40-50% (approx.) of total fruit weight. The present study was carried out to produce mango seed kernel flour and to study its nutritional value. Then seed kernels flour was used to produce value added product. Physicochemical and functional properties of mango seed kernel flour, wheat flour and blend flour containing 10%, 20% and 30% mango seed kernel flour as substituting level for wheat flour were investigated. Biscuits prepared from wheat flour, and blend flour were subjected to proximate analysis and sensory evaluation. MKF was a good source of protein (6.25 g/100 g), fat (8.77 g/100 g), and energy (396.96 kcal/100 g). The 30% mango seed kernel flour analyses result showed higher bulk density (0.687 g/ml) and lower oil absorption (0.967 ml/g) ability among the blends. Biscuits containing 30% blend flour provided highest amount of fat (8.16 g/100 g), fiber (2.37 g/100 g) and energy (427.21 kcal) among the other blend flour biscuits. It also contained appreciable level of phosphorus (20.3 mg/100 g), calcium (69.17 mg/100 g) and iron (6.9 mg/100 g) among other sample which are important macro minerals required for vital functions of the body. Flour blends containing up to 30 % mango seed kernel flour were acceptable for biscuit production without adverse effect on sensory qualities. The 20% blend flour biscuits showed maximum value in color (7.85), flavor (8.42), taste (8.15) and overall acceptability (8.43) in sensory evaluation. The substitution of wheat flour with mango seed kernel flour can contribute as compatible resource for value added product manufacturing and waste utilization which might play significant role to food security in Bangladesh where mango fruit is abundant.