Valorisation of Mango Fruit By-products: Physicochemical Characterisation and Future Prospect

Abstract

As a result of its high perishability and poor postharvest handling technique, large quantities of mango are wasted during the peak season annually. In the present study, the physicochemical characterization was investigated, with a view exploiting mango by-product as a source of high-value material. The result revealed that processing of mango fruit generates 35-55% by-product (seed and peel). Results revealed that mango seed (kernel and seed coat) had protein contents of 5.09 and 6.12%; moisture, 3.58 and 5.11%; crude fat, 18.67 and 11.33%; mineral ash, 2.65 and 1.98%; fibre, 5.47 and 2.02% while the carbohydrate was 64.24 and 72.24% respectively. The results revealed that the peel contained moisture (7.51%), crude protein (11.67%), crude fat (42.24%), mineral ash (1.65%) and total carbohydrates (31.24%). There is no significant difference on the functional properties and ultimate properties of the by-products. FTIR spectrum clearly identified the presence of carboxyl and hydroxyl groups besides cellulose, hemicellulose, and lignin. The result showed that mango fruit by-product could be a rich source of chemical composition for different application areas. Valorisation of mango fruit by-product through different routes not only helps reduce environmental pollution but also can create job opportunity and reduces the cost of waste disposal for processing industries.

Keywords: Mango by-products, physicochemical, Valorisation, proximate composition.