Antinutritional Factors, Proximate Composition and Mineral Elements Content of the Seed Kernel of Three Nigerian Mango (Mangifera indica L.) Varieties

Authors

  • Bala, S. M. Food Science and Technology Research Programme, Department of Plant Science, IAR/Faculty of Agriculture, Ahmadu Bello University, Zaria. Author https://orcid.org/0000-0002-6228-4702
  • Ameh, D. A. Department of Biochemistry, Faculty of Science, Ahmadu Bello University, Zaria, Nigeria Author
  • Omage, J. J. Department of Animal Science, Faculty of Agriculture, Ahmadu Bello University, Zaria, Nigeria Author
  • Salihu, A. Department of Biochemistry, Faculty of Science, Ahmadu Bello University, Zaria, Nigeria Author

Abstract

A study was conducted to evaluate the antinutritional factors, proximate composition and mineral elements content of three varieties of mango (“Kanbiri” [K], “Yarkamaru” [Y] and “Bakin-aku” [B]) seed kernel (MSK). There was significant (p<0.05) decrease in tannin, cyanide and phytate contents in the MSK of the three mango varieties. The percentage reductions of tannin were 76.32%, 61.54% and 72.41%; those of cyanide were 93.33%, 85.71% and 95.00% while those of phytate were 80.00%, 75.00% and 100% for K, Y and B varieties, respectively. For the antinutritional factors, tannin contents ranged from 0.26–0.38% for the unprocessed MSK while for the processed MSK ranged from 0.08 – 0.10%. Cyanide contents ranged from 0.15–0.21 ppm for the unprocessed MSK while the processed MSK ranged from 0.01 – 0.03 ppm. Phytate contents for the unprocessed MSK ranged from 0.03 – 0.08% while it was between 0.00 – 0.02% for the processed MSK. Proximate analysis indicated that crude protein ranged from 5.99 – 6.80%, nitrogen free extract was from 74.29 – 75.21%, ash ranged from 1.29–1.50% and crude fibre was from 1.42 – 1.54% in the processed flour of the three mango varieties. The MSK flour contained various concentrations of calcium (Ca), iron (Fe), magnesium (Mg), potassium (K), sodium (Na), phosphorus (P), copper (Cu), nikel (Ni) and zinc (Zn). Nutritionally, K variety was better than both the Y and B varieties for human consumption considering its larger kernel proportions, quantity of MSK flour yielded, percentage reduction of antinutrients, proximate composition and mineral elements contents.

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Published

2011-12-30

How to Cite

Antinutritional Factors, Proximate Composition and Mineral Elements Content of the Seed Kernel of Three Nigerian Mango (Mangifera indica L.) Varieties. (2011). Nigerian Journal of Biochemistry and Molecular Biology, 26(2), 81-87. https://www.nsbmb.org.ng/journals/index.php/njbmb/article/view/271