Abstract:
Mango (Mangiferaindica L.) fruit belongs to the family of Anacardiaceae. Aroundone thousand
mango varieties are available worldwide. Mango is cultivated on an area of 3.7 million ha
worldwide. India produced 18431.33 MT of mangos from 2515.97 thousand ha area. India is the
largest producer of mango in the world, contributing to nearly 46% of the total world production.
Mango stone is a single oblong fibrous seed of mango. Mango seed consists of a hard seed coat
encloses the kernel inside. The kernel size is 40 -70 mm long and 30-40 mm wide. The seed
represents about 10 to 25 per cent of the whole fruit weight. The kernel inside the seed represents
about 45 to 75 per cent of the seed and about 20 per cent of the whole fruit.
Mango kernel is a soft and nutritious element of mango stone. It is a source of polyphenols,
phytosterols, campesterol, sitosterol andtocopherols. It can be used as an ingredient for
functional food. The fat extracted from the kernel being used in pharmaceutical industry. The
kernel contains useful protein and antioxidants. Depending on the variety, mango kernel contains
6.0% protein, 11% fat, 77% carbohydrate, 2.0% crude fiber and 2.0% ash, based on the dry
weight basis. A high moisture content in the stone affects its self-life. In the present study, the
average initial moisture content of Alphonso mango stone was 41.66% (w.b.).To remove the
moisture content to a safe level, the drying study was undertaken in the tray dryer. The
temperature of the dryer was set to 50 .C, 60 .C and 70 .C. The time required for drying the
stone at 50 .C, 60 .C and 70 .C was 64, 57 and 49 h respectively. |
