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Systematic Analysis Of Nutritional Contents In Mango Seed Kernel (Msk) After Application Of Different Processing Techniques

Author

Listed:
  • Shubh Pravat Singh Yadav

    (Girija Prasad Koirala College of Agriculture and Research Center (GPCAR), Purbanchal University, Gothgaun, Morang, Nepal)

  • Vivek Lahutiya

    (Girija Prasad Koirala College of Agriculture and Research Center (GPCAR), Purbanchal University, Gothgaun, Morang, Nepal)

Abstract

Mango (Mangifera indica) is one of the most prominent fruit crops grown in tropical and subtropical regions. As humans only use mango pulp for their consumption, other parts like; peel and kernel are wasted. This waste can be beautifully managed to produce nutritious diets for livestock and poultry. Mango seed kernel (MSK) has about 50-80% of carbohydrates, proteins (6-13%), and fats (618%). It also has vitamins, minerals, and various essential amino acids, lacking in cereals. Despite its nutritional value, it has some Anti-nutritional Factors such as; tannin, phytates, trypsin inhibitors, saponin, alkaloids, oxalates, etc., which can cause detrimental effects on the health of animals. Therefore, these ANFs must be removed or reduced to their lowest form to prevent our animals from the toxic effects of MSK. This can be accomplished through various methods of processing MSK.

Suggested Citation

  • Shubh Pravat Singh Yadav & Vivek Lahutiya, 2023. "Systematic Analysis Of Nutritional Contents In Mango Seed Kernel (Msk) After Application Of Different Processing Techniques," Malaysian Journal of Halal Research Journal (MJHR), Zibeline International Publishing, vol. 6(1), pages 09-12, February.
    • Handle: RePEc:zib:zbmjhr:v:6:y:2023:i:1:p:09-12
    DOI: 10.26480/mjhr.01.2023.09.12
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