Journal of Agricultural Science and Food Technology

Research Paper|Published July 2026|Vol.12(1):1-7

https://doi.org/10.36630/jasft_26010

 

 

Effects of boiling method on Nutritional and Anti-nutritional contents of Sheri variety of Mango Seed Kernel

 

Amaza IB, Makinde OJ, Maidala A and Boyi B

 

Department of Animal Science, Federal University Gashua, Yobe, Nigeria.
  

ABSTRACT

Mango fruit wastes contribute significantly to environmental pollution in many African countries. Consequently, there is growing interest in converting  mango by-products into value-added products for human consumption and using them as an alternative feed resource for sustainable livestock production. This study assessed the effects of boiling on the proximate composition, vitamins, anti-nutritional factors, amino acids, and fatty acid contents of the Sheri variety of mango seed kernels. The dried kernels were divided into two equal portions. One portion was  boiled by immersing the kernel in clean portable water at a kernel to water ratio of 1:5 (w/v) and heating at 100°C for 30 minutes. The boiled kernels were then dried in a hot air oven at 60-65°C until a constant weight was achieved. The other portion was left unprocessed, and served as the  control. Boiling  significantly (p < 0.05) reduced all the proximate composition parameters except ether extract. Nitrogen-free extract (NFE) decreased  from 76.59 to 70.95%; protein, from 10.92 to 6.95%; fiber, from 8.38 to 5.67%; and ash, from 3.52 to 0.66%, while  ether extract increased from 10.41 to 11.59%. The highest percentage reduction of 81.25% was recorded in ash for proximate composition indices, 31.40% for vitamin B1 among the vitamins, 25.43% for phytate amongst the anti-nutrients, 57.58% for calcium amongst the minerals, 49.16% for alanine amongst the amino acids, and 42.86% for arachidonic acid amongst the fatty acids. The Sheri variety of mango seed kernel has the potential for use  in poultry diets as an energy source; however, boiling the kernel at 100°C for 30 minutes is necessary to reduce  anti-nutritional factors to a minimum level.

Keywords: Boiling, nutritional, anti-nutritional, mango, seed kernel.

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