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By Products Utilization of Mango

By Products Utilization of Mango. NEXT. Introduction. Mango consist of between 33-85% edible pulp, with 9-40% inedible kernel and 7-24% inedible peel. . By Products Utilization of Mango.

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By Products Utilization of Mango

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  1. By Products Utilization of Mango NEXT

  2. Introduction Mango consist of between 33-85% edible pulp, with 9-40% inedible kernel and 7-24% inedible peel. By Products Utilization of Mango Because of this, a huge amount of waste is generated during industrial processing which are a serious disposal problem. NEXT end

  3. Introduction By Products Utilization of Mango NEXT end Previous

  4. Introduction Canneries produce about 40-60% waste of the total processed mangoes. By Products Utilization of Mango Peel accounts for 15% of the waste, stones 18% and waste pulp accounts for 8 to 10 %. NEXT end Previous

  5. By Products of Mango Processing Juice from pomace By Products Utilization of Mango Kernel flour Starch / fat from kernel Pectin from peel Biogas production from peel Substrate for production of SCP NEXT end Previous

  6. Recovery in the form of Juice The pulp along with peel is treated by the pectinase enzyme to degrade the pectin molecules present. By Products Utilization of Mango SO2 (100 ppm) is added to avoid the undesirable microorganisms that carry out fermentation. Juice obtained is concentrated and is used in confectionaries, used as a syrup in canning of mango slices. When juice is used as syrup, there may be astringent taste due to presence of tannins which lead to undesirable flavour. Thus chemical treatment is given to remove tannins. NEXT end Previous

  7. Mango Kernel Flour Mango kernels Cut into pieces Dried to 6-7% moisture The outer thin papery skin is removed by rubbing and remaining portion is minced in mixture Alcoholic extraction is carried out for 10-12 hrs Air drying or distillation of flour is done to remove alcohol Milling in flour mill or laboratory mill By Products Utilization of Mango The food value of powder is equal to food value of rice. NEXT end Previous

  8. Uses of Mango Kernel Flour Human food: It can replace wheat flour to an extent of about 5-10% in preparation of various food products like chapatti. By Products Utilization of Mango Animal feed: Can be used as feed and manure Starch manufacturing: Used in sizing operations in textile and clothing industries, for washing clothes, in adhesives, paper and fermentation Oil and fat extraction: This oil has a medicinal value, used in unani and ayurveda medicines. The fat can be used as an edible oil purpose being slightly modified and also in soap industries.   NEXT end Previous

  9. Mango Kernel Oil / Fat Alcoholic extraction of fat from flour Distillation to remove alcohol Alkali refining of crude oil Separation of oil By Products Utilization of Mango The mango kernel oil contain high amount of stearic acid (43%- used in soap manufacturing), oleic acid (44%) but devoid of linoleic acid. NEXT end Previous

  10. Starch Preparation Mango stones Break to get intact kernel Crush to make powder Add enough water to make slurry Sodium chloride and toluene are added in 1:2 proportions in appreciable quantity and pH is adjusted to 9.2 Stir and allow to stand overnight Discard upper two layers and mix lower layer with NaCl : toluene in 1:2 proportions Again stir and allow to stand overnight Discard upper two layers and lower layer is centrifuged Wash 2-3 times with acetone in buchner funnel Granular mass Grind to yield pure starch By Products Utilization of Mango NEXT end Previous

  11. Extraction of Pectin from Mango Peel By Products Utilization of Mango Mango peels Dry and grind to small sized particles using laboratory mill Acidify with HCl. Add sodium hexameta phosphate (0.1%) to enhance pectin extraction Strain through the muslin cloth or filter paper Precipitate filtrate by washing with alcohol (About 5-10 washing is required) Collect precipitate, dry and powder Pure pectin NEXT end Previous

  12. Biogas Production Anaerobic fermentation of waste By Products Utilization of Mango Provides energy as methane (biogas) Protects environment by reducing the pollution Yields good quality spent solids (slurry) which can be used as a manure NEXT end Previous

  13. Single Cell Protein (SCP) Production Growing microbial cells (yeast, fungi, bacteria) as a source of proteins on mango waste By Products Utilization of Mango Serves as a protein supplement for human beings or as an additive to improve product functionality Microbial biomass could also be used as animal feeds or for recovery of pigments from fruits NEXT end Previous

  14. Let Us Sum Up A huge amount of waste is produced during mango processing which is a rich source of many utilizable components. By Products Utilization of Mango Waste can be converted to value added by-products. It will also help to reduce environmental pollution. end Previous

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