Effect of Various Pretreatments on Anti-nutrients of Mango Seed Kernel and its Utilization in Preparation of Pasta

Syam Sanju Bethapudi, Hamid, Navjot Kaur, Bhavesh Khatri, Komal Sharma, Adithi Karat Thazhathethil, Akansha Saini, Himanshu Bana and Liza Lalnunpeki Darlong


The availability of mango (Mangifera indica Linn.) in India is abundant, leading to a significant amount of seed waste generated during processing. This research aims to eliminate anti-nutrients from the mango seed kernels (msk), particularly from the Safeda variety, which has larger fruits and a higher seed percentage. Various pretreatment techniques, including soaking in water, sodium chloride (NaCl) and potassium metabisulfite (KMS), followed by either boiling or autoclaving for varying time durations, have been explored to reduce the levels of tannin, phytate, saponin, and oxalate in the seed kernels. The initial anti-nutrient content in fresh MSKs was recorded as 0.294 ± 0.001 mg/100 g for tannins, 0.48 ± 0.002 mg/100 g for phytates, 0.28 ± 0.01 mg/100 g for saponins, and 0.054 ± 0.008 mg/100 g for oxalates. However, the most effective pretreatment, involving a 48-hour soaking period along with 60 minutes of extended boiling, significantly reduced all these anti-nutrient content to 0.135 ± 0.068 mg/100 g, 0.011 ± 0.0041 mg/100 g, 0.08 ± 0.001 mg/100 g, and 0.0014 ± 0006 mg/100 g, respectively. Subsequently, the pretreated MSKs were dried and ground into powder which was further utilized for pasta preparation. Further both MSK powder and the developed pasta were subjected to Fourier transform infrared (FTIR) spectroscopy analysis showing the presence of various functional components. Among the 11 treatments, after sensory analysis treatment T6 (5% MSK powder) got the highest overall acceptability score (7.91 ± 0.45) based on color (8.91 ± 0.42), texture (8.86 ± 0.56), taste (7.62 ± 0.83) and aroma (5.86 ± 0.79) of developed product. Thus, the study concludes that soaking in water for 48 hours, followed by boiling for 60 minutes effectively helps in reduction of anti-nutrients from MSKs making them suitable for utilization in pasta.

Published on: November 07, 2023
doi: 10.17756/jfcn.2023-s1-050
Citation: Bethapudi SS, Hamid, Kaur N, Khatri B, Sharma K, et al. Effect of Various Pretreatments on Anti-nutrients of Mango Seed Kernel and its Utilization in Preparation of Pasta. J Food Chem Nanotechnol 9(S1): S398-S407.