Effect of processing parameters on the proximate and antinutritive properties of mango kernel flour processed for food applications

Abstract

The effect of soaking time (0–72 hr) and drying temperature (65–85°C) on proximate (protein, fat, ash, and crude fiber, and carbohydrate) and antinutrient components (tannins, phytates, oxalates, alkaloids, saponins, and trypsin inhibitors) of the mango kernel flour from two varieties (Ogbomosho and Saigon) were studied using AOAC for proximate components and different methods for antinutrients. The biochemical constituents namely protein, carbohydrate, fat, crude fiber, and ash contents were analyzed for the mango kernel flour obtained from the two varieties of mangoes and found to be 5.27%–6.70%, 69.60%–74.60%, 6.60%–8.30%, 2.20%–3.70%, and 3.10%–3.80%, respectively. It was found that the drying temperature had a significant effect on the proximate components except for ash and fiber contents. There was a significant difference in protein and ash contents during soaking. All the antinutrients were significantly reduced with soaking time (p < .05) for Ogbomosho samples but tannins of Saigon was unaffected after 24 hr soaking. The mango kernel flour could be processed for food applications. Practical applications The study showed the influence of variety, soaking time, and drying temperature on the nutrient and antinutrient compositions of the mango kernel flour processed for food applications; and incidentally provided information about the importance of considering variety, appropriate soaking time, and drying temperature as indispensable processing parameters in processing the mango kernel flour. Right applications of these parameters will guarantee the minimization of the antinutrients by not only retaining the nutrients but also by enhancing their bioavailability. The information could be a guide to prospective investors who may wish to invest in the commercial processing of the mango kernel flour and its associated products.