International Journal of Food Science and Nutrition

International Journal of Food Science and Nutrition


International Journal of Food Science and Nutrition
International Journal of Food Science and Nutrition
Vol. 3, Issue 1 (2018)

Assay of valuable components in by-products of mango industry in Chittoor district, Andhra Pradesh


D Anil Kumar, KV Sucharitha

The Fruit Processing Industrial by-products are sensitive to environment and cost effective to manage by the processing industries. Mango processing yield about 40-50% of by-products which include damaged fruits, mango seeds, peels and fibrous waste. As these by-products containing valuable components, the present study focused to analyze the valuable components in the stage-II by-products. The stage-II fibrous waste of mango processing industry was collected randomly from the five mango processing industries located in Chittoor District, Andhra Pradesh. The Traditional Sun Drying and Hot air Oven Drying technique were applied to preserve byproducts. The Valuable components are analyzed by following AOAC (1990) procedures. The results of the analysis showed presence of Fiber, Protein, Carbohydrates, Phosphorous and Vit.C and minerals like Calcium, Cadmium, Cobalt, Chromium, Copper, Iron, Magnesium, Nickel, Selenium and Zinc. The analysis of Valuable components in by-product sample exposed to different drying techniques showed Moisture, Protein, CHO, Crude fibre in the range of 10.90 – 14.40 g/100g, 2.20 – 3.63g/100g, 81.10 – 83.14g/100g and 4.89 – 5.54 g/100g in Sundried sample and 8.23-8.81g/100g, 2.81 – 3.51g/100g, 78.57 – 80.86 g/100g and 5.09 - 6.12 g/100g in Hot air oven dried samples respectively. The by-products can be processed and may further used in other products as they contain valuable nutrients.
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