Chemical Composition of the Seed Kernel Flour of some Mango (Mangifera Lndica L.) Varieties

Chemical analysis of seed kernel flour of three mango varieties namely: Saigon, Edward and Julie were carried out to determine alternative uses of mango seed kernels. The results revealed that percent moisture, protein, ash, crude fat, crude fibre, carbohydrate and energy ranged from 7.39-8.63, 5.20-6.13, 5.99-6.23, 6.04-8.53, 1.98-2.75, 68.40-73.16 and 29.37-35.64 respectively. Crude fat, crude fibre and energy value were significantly higher (P<0.05) in Saigon than Edwaed and Julie. Edward had the highest protein and carbohydrate content while Julie had the highest ash content. Tannin which ranged from 5.78-7.41g/100g was the most predominant anti-nutrient in seed kernels of the three mango varieties and was found to be highest in Saigon. However, Julie had the highest magnesium, potassium and copper contents. The Major fatty acids in all the three mango varieties evaluated were stearic acid (37.57-38.80%), Palmic acid (8.61-9.06%) oleic acid (43.71-44.91%) and linolenic acid (0.63-9.06%). Saigon had the highest stearic acid content while Edward had the highest palmatic, linoleic and linolenis acid contents. Generally, the high nutrient content and fatty acid profile of mango seed karnels shows that it has high potential as energy sources and can be utilized for industrial purposes and livestock feeds.