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The Process Standardizing Of Mango (MAGNIFERA INDICA) Seed Kernel For Its Value Addition: A Review

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  • Shubh Pravat Singh Yadav

    (G.P. Koirala College of Agriculture and Research Center, Purbanchal University, Gothgaun, Morang, Nepal)

Abstract

Mango seed kernel (MSK) is the prime by-product obtained during the processing of mango. The kernel exhibits a significant amount of valuable nutrients and bioactive compounds. The legitimate utilization of this waste can generate innumerable valuable and better-quality products, including mango kernel oils biodegradable films, mango seed kernel flour (MSKF), bakery products, mango kernel butter, and appreciably more. This paper illustrates the corporeal, alchemical, and functional characteristics of mango seed kernel flour (MSKF) accompanying its extraction process, which is entirely empirical, and research based. This inclusive standardized review vocalizes the prominence of mango seed kernel in the livestock feed manufacturing industry, consumer packaged goods (CPG) companies, nutraceuticals, and polymer industries. The main purpose of this paper is to provide an overview of the utilization of mango seed kernel for producing various value-added products.

Suggested Citation

  • Shubh Pravat Singh Yadav, 2022. "The Process Standardizing Of Mango (MAGNIFERA INDICA) Seed Kernel For Its Value Addition: A Review," Reviews in Food and Agriculture (RFNA), Zibeline International Publishing, vol. 3(1), pages 6-12, January.
    • Handle: RePEc:zib:zbrfna:v:3:y:2022:i:1:p:6-12
    DOI: 10.26480/rfna.01.2022.06.12
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