ISSN : 0975-3710
EISSN : 0975-9107
PARV NAYAK1*, KALPANA RAYAGURU2
1Department of Agricultural Processing and Food Engineering, College of Agricultural Engineering & Technology (CAET), Orissa University of Agriculture and Technology, Bhubaneswar, Orissa, 751003, India
2Department of Agricultural Processing and Food Engineering, College of Agricultural Engineering & Technology (CAET), Orissa University of Agriculture and Technology, Bhubaneswar, Orissa, 751003, India
* Corresponding Author : parvnyk2112@gmail.com
Received : 14-09-2018 Accepted : 26-09-2018 Published : 30-09-2018
Volume : 10 Issue : 18 Pages : 7192 - 7195
Int J Agr Sci 10.18 (2018):7192-7195
Keywords : Mango Seed kernel, Starch yield and purity, Ash and Residual content
Conflict of Interest : None declared
Acknowledgements/Funding : Author thankful to College of Agricultural Engineering, Orissa University of Agriculture and Technology, Bhubaneswar, 751003, Orissa, India
Author Contribution : All author equally contributed
The aim of this research was to explore the production of starch from mango (Mangifera indica) seed kernel (dried and fresh) that can be used mainly in the industrial field economically. Mango fruits of Totapuri variety were subjected to a pulper in order to obtain the pulp, peel and seeds separately. The component analysis indicated that the pulp and peel recovery, seed kernel, stony endocarp, were 62.6%, 15.5%, 9.5%, 5.3%, respectively with 7.1% loss of pulp. Mango seeds were dried in a hot-air cabinet dryer at 600C for 4 hours and the separated kernels were subjected to extraction of starch through wet grinding method. The starch yield, starch purity, residual fat and ash content of starch were calculated and compared with that prepared from fresh seed kernels. The results showed that starch was extracted from mango seed kernels, both dried and fresh, with yield of 64.41±5.51 and 47.37±2.56% of starch, respectively. The residual mango kernel powder obtained was 25.47±2.12 and 50.88±2.21%, respectively. Further, the results indicated that the starch extracted from dried and fresh kernels had purity of 66.44±2.54 and 69.19±1.44%, residual fat content of 1.09±0.08 and 0.199±0.03% and residual ash content of 0.28±0.04 and 0.22±0.03% respectively.
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