Nutritional and organoleptic evaluation of functional bread prepared from raw and processed defatted mango kernel flour

Abstract

The current study aims at highlighting potential use of raw and processed defatted mango kernel flour (DMKF) in the preparation of leavened bread. Straight grade flour (SGF) was replaced with DMKF at 0–25% levels. Biochemical composition, anti‐nutritional aspects, and antioxidant potential of DMKF and supplemented bread were investigated. DMKF supplementation resulted in enhanced protein (12.24–13.04%), dietary fiber (0.37–0.54%), and total phenolics concentration (85–128.35 mg GAE/100g) of bread. Likewise, significant improvement (p < .05) was recorded in Ca, K, Fe, and Zn levels of supplemented bread. Processing techniques found to be efficient in reducing anti‐nutritional compounds in processed mango kernel flour and supplemented bread. DPPH (2,2‐diphenyl‐1‐picrylhydrazyl) and FRAP (ferric reducing antioxidant potential) values found to be higher in raw DMKF supplemented bread as compared to the processed DMKF bread. The current study concludes DMKF supplementation improved nutritional profile and antioxidant potential of leavened bread. Practical applications Present investigation examined raw and processed DMKF for their potential to play a pivotal role in nutritional deficiency related maladies and may also be utilized as a novel ingredient in functional food preparation. Sagacious exploitation of this fruit waste as caloric energy anticipating food ingredient might help resolve industrial waste management and food security issues especially in mango producing & processing under developed countries.

Physicochemical characteristics, bioactive compounds and industrial applications of mango kernel and its products: A review

“…Different preprocessing operations have a significant effect on the nutritional profile of the final product from mango kernel. As mentioned earlier in this review, proper preprocessing of kernels through fermentation, soaking, boiling, autoclaving, and or alkali treatment can greatly reduce the antinutritional risk factors (Amin, Akhtar, & Ismail, 2018). The method of drying has a direct impact on the volatile and heat-unstable compounds, for example, vitamin C. These processes collectively lead to leaching out of compounds and water-soluble antinutrients; hence, an appropriate method needs to be applied for the right span of time to curb deleterious effects.…”

“…The insignificant changes (P ≥ 0.05) observed in MKF processing included a reduction in proteins from 10.02% to 9.36%, a decline in a fat content from 9.87% to 9.59%, a reduction in ash and crude fiber content from 2.03% to 1.31% and 2.23% to 1.76%, respectively. The carbohydrate content increased from 67.80% to 70.69% (Amin et al, 2018;Gumte et al, 2018). Processing of mango kernel into flour exhibited a significant increase in the mineral content of potassium (580 to 645 mg/100 g db), calcium (180 to 325 mg/100 g db), magnesium (160 to 178 mg/100 g db), and sodium (20 to 22 mg/100 g db).…”

“…Besides soaking and boiling the kernels in water, alkali treatment has also proven to reduce the antinutrients significantly. Amin et al (2018) reported an 80% reduction in antinutritional compounds (tannins, oxalates, cyanogenic glycosides, phytic acid, trypsin inhibitors, and alkaloids) after alkali treatment. The treatment involved soaking chopped pieces of mango kernel in a solution of calcium hydroxide (100 mg/L of water) for 12 hr at room temperature followed by thorough cleaning to remove the residues.…”

Effect of Microwave Heat Processing on Nutritional Indices, Antinutrients, and Sensory Attributes of Potato Powder-Supplemented Flatbread

“…Alkaloid precipitates were ovendried at 55 °C for 30 minutes and were calculated using differences in initial and final weights. Amin et al [21] method was adopted to determine the oxalate contents. One gram sample in 190 mL distilled water was acid digested in 10 mL (6 M, HCl) and centrifuged (2,000 rpm, 10 minutes).…”

“…Oxalates were calculated by multiplying the titer value by 0.1125. Tannins were assessed by Amin et al [21]. About 0.5 g sample was boiled in 7.5 mL distilled water and centrifuged at 2,000 rpm for 20 minutes.…”