Effect of Processing Techniques on Nutrient and Anti-Nutrient Contents of Mango Seed Kernel

Background and Objective: Mango seed kernel is a waste from mango fruit, which has limited economic value. The knowledge of its nutrient and anti-nutrient composition could promote the value-addition. This study evaluated the effect of different processing methods on the nutritive and anti-nutritive contents of mango seed kernel. Materials and Methods: Mango seed kernels were subjected to four processing methods: Treatment A (ROMK) was roasted for about 10 min on low heat, Treatment B (SOMK) was soaked in water for 24 hrs drained and sundried, Treatment C (BOMK), boiled in water for 30 min drained and sundried, Treatment D (RAMK) - raw mango kernel was sundried. The samples were evaluated for nutritional and antinutritional contents. Statistical analysis was carried out using a one-way Analysis of Variance procedure of statistical analysis software (SAS) and means were compared using the Duncan Multiple Range Test at a 5% significant level Results: The study observed significant differences (p<0.05) in nutrient composition across treatments. Dry matter, protein, fiber and ether extract showed varying ranges, while calcium, potassium, phosphorus and sodium content were within acceptable limits. Anti-nutritional factors like oxalate, saponin and phytate were present in moderate concentrations. Conclusion: The study showed that the choice of processing technique has a significant effect on the nutritional and antinutritional contents of mango seed kernel. Mango seed kernel could find application as a feed supplement for livestock without posing any deleterious effect on the animals.