Effect of lactic acid fermentation, boiling and soaking on selected nutrients and health promoting components of mango seed kernels
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Date
2020-12-12
Journal Title
Journal ISSN
Volume Title
Publisher
INNSPUB
Abstract
Mango seed kernels are considered as wastes although they are rich in essential nutrients and bioactive
compounds for human health. Lack of commercial application (unlike oil seeds) presence of antinutrients,
difficulty in processing and little information on nutritional and functional values contribute significantly to
their underutilization. These factors underscore the need for processing these seeds to enhance their utilization
as food or functional food. The purpose of this study was to investigate which processing technique was capable
of improving selected nutrients and bioactive compounds, and reduction of the antinutritional factors to
acceptable levels. Selected vitamins, minerals and antinutrients, antioxidant activity and total phenols were
determined using standard methods. All the processing methods at different set conditions significantly
(p<0.05) reduced the antinutritional factors of the mango seed kernels to above 38%. The results showed that,
lactic acid fermentation had no significant differences in all analyzed minerals while boiling and soaking reduced
the contents of the minerals except for potassium and zinc on soaked samples. The maximum percentage
increase of total phenolic content, antioxidant activity and ascorbic acid was observed in samples fermented with
Lactobacillus plantarum and their values were 25%, 37% and 28% respectively. On contrast, boiled and soaked
samples had a significant decrease in ascorbic acid and antioxidant activity and all employed processing
techniques showed insignifant variations of α-tocopherol content. The results in this study indicated that lactic
acid fermentation reduced the antinutrients to acceptable levels and improved the studied nutritional and
bioactive compounds as compared to boiling and soaking methods, thus considered as a technique for processing
mango seed kernels for functional foods
Description
This Journal Article was Published by Mbeya University of Science and Technology in 2020