Enhancement of the Nutritional Value and Functional Properties of Mango Kernel Flour through Heat, Lemon Juice and Kanwa Processing
Gaston Zomegni *
Department of Textile and Leather Engineering, National Advanced School of Engineering, University of Maroua, P. O. Box 46 Maroua, Cameroon.
Emmanuel Panyo'o Akdowa
Department of Food Sciences and Nutrition, National High School of Agro-Industrial Sciences, P.O. Box 455 Ngaoundéré, Cameroon.
Clement Saidou
Department of Basic Sciences, University Institute of Technology, The University of Ngaoundéré, P. O. Box 455 Ngaoundéré, Cameroon.
Augustin Goudoum
Department of Agriculture, Livestock and Byproducts, National Avanced School of Engineering, University of Maroua, P. O. Box 46 Maroua, Cameroon.
*Author to whom correspondence should be addressed.
Abstract
This study evaluated the effects of heat, lemon juice, and kanwa treatments on the chemical composition, antinutritional factors, and functional properties of flour produced from Tcheodeh mango kernels. Heat processing involved soaking kernels at 30°C or 50°C for 48 hours followed by boiling at 100°C for 30 minutes, whereas chemical processing involved soaking for 72 hours in 0.3 M lemon juice or in kanwa solutions at 1 or 1.5 g/L. All treatments significantly affected the measured properties. Soaking at 30°C followed by boiling produced the greatest reductions in total phenolic compounds and tannins, decreasing them by 68.74% and 77.16%, respectively. Treatments generally increased protein, lipid, soluble sugar, and fibre contents, while total sugar content decreased after the heat and kanwa treatments. Functional properties were also modified. Apparent and real water absorption capacities reached their highest values in the flour soaked at 50°C and boiled, at 256.00% and 368.11%, respectively, and this treatment also showed the highest oil absorption capacity of 98.02%. Water solubility decreased after processing, while emulsifying activity and stability varied among treatments. Lemon-juice-treated flour showed emulsifying activity of 11.27% and emulsion stability of 30.00%. Overall, the results indicate that processing, particularly soaking followed by boiling, can reduce antinutritional components while improving selected nutritional and functional characteristics of mango kernel flour for potential food applications.
Keywords: Mango kernels, anti-nutritional factors, heat treatment, chemical treatment