Studies on Biochemical Composition of Mango Peel

Pages:26-28
Jayanti Tokas, Kamla Malik and Ruby Siwach Sangwan (Department of Biochemistry, College of Basic Sciences and Humanities, CCS Haryana Agricultural University, Hisar, Haryana)

Mango (Mangifera indica L.) is one of the most cultivated fruits in the world. Processing of mango generates many by products like peel and kernel which are not currently being utilized for any commercial purpose and their disposal has become a great problem. The peel constitutes about 15-20% of the fresh fruit. To exploit the potential value of mango peel, the present study was conducted on two mango varieties viz. Amrapalli and Dussehri which showed that the moisture content was in the range of 70-75% and was more in ripe mango peels. After extraction, the fat content ranged from 2.00-2.56%; the carbohydrate content was in the range of 18.43-31.20% and protein ranged from 1.51-2.45%. The fibre content was in the range of 3.80-8.40% and was higher in ripe peels. Therefore, mango peel, a waste product from mango industry can be utilized for the preparation of food products with improved nutritional value.