Exploring the Fatty Acid Profile and Nutritional Attributes of Golden Kernel Blend: A Novel Flour Blend of Mango Seed Kernel and Chickpea
DOI:
https://doi.org/10.52253/Keywords:
Fatty acid, Mango seed kernel, Bio-waste, NutritionAbstract
The mango (Mangifera indica) is a significant fruit that is widely produced, marketed, distributed and consumed. Mango consumption has health benefits. Mango wastes, namely the peel and mango seed kernel (MSK), have significant nutritional and functional value. The Alphanso mango's seed kernel and chickpea flour mix oil was extracted using petroleum ether in order to remove all of the polar and non-polar components. For the food and pharmaceutical industries interested in using mango seed kernel and chickpea flour as a raw resource, this study provides information on the physicochemical characteristics, nutritional and fatty acid composition of the Golden kernel blend. Oil (66 ± 0.08 %), starch (43± 1.90 %), and crude protein (18.06 ± 0.02 %) were all abundant in the flour. According to liquid chromatography–mass spectrometry (LC-MS/MS) lipid acid profiling, kernels may be a substantial source of MUFA. The primary fatty acids were oleic and steric acid. According to the current study's findings, golden kernel blend offer substantial nutritional advantages.
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Copyright (c) 2025 KIRTY RANI, Dr. Meenal Rehman, Dr. Mahesh Seth, Dr. Tripti Bhatnagar (Author)
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