Utilisation of mango seed kernel ( Mangifera indica) as a source of oil

Abstract

Fat extracted from mango seed kernel ( Mangifera indica) was analysed for its chemical and physical constants, triglycerides, fatty acids and phospholipids; and these were compared with those of cotton seed oil, cocoa butter and two of its substitutes, namely, Croklaan Special 555 and Wesco Special E. The effects of incorporation of mango seed kernel oil in butterscotch toffee on its organoleptic properties were also studied. It was found that mango kernel oil and cocoa butter were almost identical in several of their constants, triglycerides, fatty acids and effects on taste, odour and texture of the toffee.