Mango Seed Kernel Flour

Abstract

This study aimed to select the most appropriate maturity of mango seeds for processing flour. Data were gathered using the Hedonic Scale for Sensory evaluation utilizing 15 evaluators through physical observation and laboratory tests. The following were the finding revealed in the study: Flour can be taken from any ripeness of indian mango seeds from slightly ripe, ripe to overripe when the appropriate methodology is applied. All the flour produced were strongly like for aroma, slightly dislike for taste, moderately like for texture and color, the slightly ripe and overripe was strongly like and moderately like the ripe. The microorganism contamination was not controlled the fact that these were procedures performed outside of FIC due to the lack of necessary equipment.