Antinutritional Factors, Proximate Composition and Mineral Elements Content of the Seed Kernel of Three Nigerian Mango (Mangifera indica L.) Varieties

Abstract

A study was conducted to evaluate the antinutritional factors, proximate composition and mineral elements content of three varieties of  mango (“Kanbiri” [K], “Yarkamaru” [Y] and “Bakin-aku” [B]) seed kernel (MSK). There was significant (p<0.05) decrease in tannin, cyanide  and phytate contents in the MSK of the three mango varieties. The percentage reductions of tannin were 76.32%, 61.54% and 72.41%;  those of cyanide were 93.33%, 85.71% and 95.00% while those of phytate were 80.00%, 75.00% and 100% for K, Y and B varieties,  respectively. For the antinutritional factors, tannin contents ranged from 0.26 – 0.38% for the unprocessed MSK while for the processed  MSK ranged from 0.08 – 0.10%. Cyanide contents ranged from 0.15 – 0.21 ppm for the unprocessed MSK while the processed MSK ranged  from 0.01 – 0.03 ppm. Phytate contents for the unprocessed MSK ranged from 0.03 – 0.08% while it was between 0.00 – 0.02% for the  processed MSK. Proximate analysis indicated that crude protein ranged from 5.99 – 6.80%, nitrogen free extract was from 74.29 – 75.21%,  ash ranged from 1.29 – 1.50% and crude fibre was from 1.42 – 1.54% in the processed flour of the three mango varieties. The MSK flour  contained various concentrations of calcium (Ca), iron (Fe), magnesium (Mg), potassium (K), sodium (Na), phosphorus (P), copper (Cu),  nikel (Ni) and zinc (Zn). Nutritionally, K variety was better than both the Y and B varieties for human consumption considering its larger  kernel proportions, quantity of MSK flour yielded, percentage reduction of antinutrients, proximate composition and mineral elements  contents.