International Journal of Science and Research (IJSR)

International Journal of Science and Research (IJSR)
Call for Papers | Fully Refereed | Open Access | Double Blind Peer Reviewed

ISSN: 2319-7064


Downloads: 150 | Views: 224

Research Paper | Food Science | India | Volume 7 Issue 10, October 2018


Preparation, Processing and Nutritional Attribute of Mango By-Products

Keshwani Deeksha | Mishra Sunita [13]


Abstract: Mango by-product such as seeds and peel contain a high amount of enhancing substances such as (antioxidant, vitamin c. and dietary fibre). The study was carried out to investigate by different processing method for the production of new product by using mango by-products which include mango peel powder, mango pulp powder and mango seed powder. The determination of nutrient composition of the products were tested by 6 parameters such as fat, protein, carbohydrate, energy, moisture, and ash contain The utilization of mango by-product has become an important aspect in waste management to contribute to more production in food industries as well as pharmaceutical industries. The utilization of mango by- products enhances due to the quality of mango by products that are rich source of many utilizable component. The product formation by using the mango by-products contain many health enhancement substances for a balance diet. These product optimizes the availability of energy, protein, carbohydrate and fat. as the result of phytonutrient and Nutrient analysis per 100gm of product formation reveled 371 kcal, 7.81g protein in mango breakfast cereal and 298 kcal, 5.25 protein present in mango chutney. Thus conforming that the developed product is nutritious and healthy innovation.


Keywords: mango by-products, processing, nutritional analysis, phytonutrients


Edition: Volume 7 Issue 10, October 2018,


Pages: 714 - 717


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