The nutritional value of peels and' ~eds' 9f Mango, Mangifera indica was studied by analyzing collected samples of these non conventional feedstuffs for their proximate composition. The result of the analysis shows that moisture ranged from 9.70 to 10.48% (peels) and 9.50 to 10.48% (seeds). Protein ranged from 4.08 to 4.49% (peels) and 5.38 to 8.10% (seeds). Carbohydrate was 49.35 to 62.45% (peels) and 53.64 to 70.58%' (seeds). Fat ranged from 3.98 to 6.30% (peels) and 8.30 to 12.80% (seeds. Ash content ranged from 2.20 to 4.98% (peels) and 2.00 to 3.70% (seeds). The values for the proximate parameters of the peels and seeds were comparable to values reported for other non convectional feedstuffs. The seeds of ti1'ango had higher values than peels

Alatise, S.P.

Obasa, S.O.

Omoniyi, I.T.

Aquatic Commons

MATEHIALS ANDMETHODS
Mango fruits were obtuincd from New Bussa. Samples 011111: Il1UII,;,!l)peels and seeds were collected
from the fruit and sun dried and ground into powdered form, l lowe cr. (he S,II11Pit.:S were carried to
the laboratories of Grand cereals and Oil Mills limited. ,1(1:;.Ini,ersity of Agriculture. Abeokuta.
lNTROIJUCTrON
Tilt: nutritional value of tilly food 01' food materials can be evaluated by biological. chemical and
physical score (Eddy and Udo. 2(04). The method of chemical score has proven to be very useful
because it tend 10 assess the nutritional value of food based on the chemical composition (proximate
composition) of the food. The proximate composition of any food will include its content of protein,
carbohydrate fat and oil. moisture and dietary fibre. In recent times. much crnphavi Oil nutritional
value of food is placed on the protein content and energy value of the food because most food
contained carbohydrate ill sufficient quantity. It h;JS been proven that the combustion of I g of protein
yields 4kcal (17 KJ), the combustion of 19 of carbohydrate yields 4kcal (i7KJ) of energy while the
combustion of l g of fat yields 9kcal (37 KJ) of energy. These values are called the physiological fuel
value of food and are calculated by multiplying the concentration of protein. carbohydrate and fat by
their respecti ve Atwater value (J ames, 1984: Eneobong, 20(H and Lewis, 1990). The nutritional role
of carbohydrates, protein, fal and oil, dietary fibre. ash and water have been extensively studied and
reviewed by many authors (Onimawo and Egbekun. 1998; James. 1984; Beryl. 1997: Paul and
Southgate, 1978).
Mangoes belong to the genus Mangifera. consisting of numerous species of tropical fruiting
trees in the flowering plant family Anacardiaceae. Mango i~ indigenous to the Indian subcontinent and
Southeast Asia. It is cultivated in many tropical regions and distributed widely in the world. The
mango tree: is erect IO-30m high. with a broad rounded canopy which 111<lywith age attain 30·38m in
width or a more Upl ight, oval. relatively slender crown. Tn deep soil. the tap root descends to a depth
of () inches. the profuse wide spreading feeder root system also sends down many anchor roots which
penetrate for several meters, The tree is long-lived, some specimens being known 10 be 5(J()y\~ars old
and still fruiting (Henry, 1988),
Fish feeds arc expensive and can account to over 1\\'0 third (2/3) of the variable cost of a fish
culture operation and this has forced nutritionists to consider alternative SOUI'CI..' of plant- hn .cd protein
and energy sources such as Soyubcan. ground nut cuke. maize. guinea COllI and others ,II In\\ cu';'( for
IISh, In \ icw of the scarcity and escalating COSlS of 1l1(')~1COli vcutional animal f"l'd ill~:I\'I!JvIlI~. it has
become necessary to search for cheaper ultcrn.u iW 111111ic.:111suurccs 10 enhance fish culture
development Efforiv gearnlln,,\,arcb suhsrituring maize wuh cheaper SUhSliIUIC" h,IVC yielded povitivc
result». SOIlIl~ industria! by-products, wastes and some under utilized crops used ~1!-maize substitute in
fish and livestock ked production include wheal orl'al~ (1,l!hiIlOSUIl and Tulabi. 19:-:2), t'a~ 'a':1 pt'~'1
(I;aturoti and Akibotc, 198(»). yam peel (Fagbcnro illld ,\f'()\\ ll"'"~\·. IC)I)()1. l'1ll'U:1 puc] husk«
(Fagbclll'o. 1(88). coffee pulp (F:Jf.!OI·llI(Iand AIO\\lh\)r\', I1)lll) ,IIIU lil1l'lIlllt (H.lm~hl'''\ ,'I ul.. ll)ll-
:!llOJ) among others. 111ollh" 10 enhance the uIIII/allllll potcuual .If tl~' lruu III till.' Ulill/,I{ "
prompted the proximate l'\ nluation or nutriuonal value 111 mango. vlaneijcr« nul« a. Therefore the
objectives or this stud) "ere; 10 determine the proxrnuuc CI'1I1110"itiol1of the ~l'l'd<; and peel- (,I
mango. l'vIrlllgiJl·ra indica: and 10 evaluate based on till' nutritive value L~ porcnrialit , ,I~ li..,h fed.
AJ~S1"11~I-\CT ."~ i"'~,.
The nutritional value of peels and secd'~ of.,¥ango, Maugifera indica was studied by analyzing
cullcctod samples of these non conventional feedstuffs for their proximate composition. The result or
the analysis shows that moisture ranged from 9,70 (0 10.48% (peels) ami 9.50 Iu 10AR% (seeds).
Protein ranged from 4.08 to 4.4<)% (peels) and 5,38 to R.I()% (seeds). Carbohydrate was 4S1.35 to
62,-l5'1c (peels) and 53.6-1 10 70.58% ( qctlS). Far ranged from 3.IJX to 6.30% (peels) and 8.3U to
12.80% (secdsj.Ash content ranged from 2.20 to 4.98% (peels) and 2.00 to 3,70% (seeds). The values
for Ih~' proximate parameters of the peels and seeds were comparable to values reponed for other non
convectional feedstuffs. The seeds of mango had higher values than peels.
1:\latise S.P .. 2S.0. Obasa & lI.T. Omuuivi
'Federal College of Freshwater Fisheries Technology, Pi\lB 1500, New Bussa
2Depa rtrncnt of Aquacul tilre .~qoFi~ht!rics Ma nagement
University of f\grjcul~lIr~1Pf'vlH 224(), Abcokuta
NUTJUnO;\AL VALLE (H' ,\1.\ \"(;0 (.Uallgi{l!ta indica) SEEDS AND PEELS
91
(4.010:(;(,) < sample 1(4.27(/(,) <
ango seed meals was observed
(7.11%) < sample 4 (S.IOlft.).
d 4 with respect to protein arc
or mango seed samples 1. 2, 3
ively. The physiological fuel
16.32. L7.68 and 17.l)6kcal.
ed samples due (0 protein are
Mc~
9,R9
2.58
1.55
6.73
0.60
~.34
4.32
6.50
7.9'2
Tabks I and 2. The moisture
S~Jmple 3 (9. 70e;{) < sample
re content of the mango seed
ample 2 (9.82%) < sample 3
cr ill food is essential because
o actively involved ill various
re maintenance of heat \\ ithin
ango peel and seed meal'S are
ruional feedstuff (8.70-14.85)
tel' requirement of the body is
content of the mango samples
e metabolism of carbohydrate.
2(01).
.r\ K & T.) Moo: Plantauon.
the sample» mango peel and
\ the Association of Official
hy drying ro constant weiglu
nitrogen was determined by
protein by mull ipl) ing \~ith a
ermined as the materials Ihal
soxhlet method. c: her extract
gcn Free Extract (NFE) was
t!r extract and crude fibre (011
protein+ ether extract+ crude
s in-ide porcelain crucibles in
ightcd and determined lJ~ ash
== r-
University of Jos and Instuute IIf Agricultural R\!:.~alch and 1 raining 1I
lbadun for proxim.ue analysis. Proximate anulvsis was carried OUI on
seed meals according 10 the official method of analysis described b.
Anulytical Chcrnix1 (A.O.A.C.. II)I)O). '\loi~llIll' content was determined
In an oven at x()-85'C for ten hours. Crude protein content or total
kjeldahl method. the total uitrogen obtained was convened to crude
conversion factor of 0.25 (:\OAC. II)C)(J).Crude fibre content was d.-t
well' left alter acid I ulkal: digestion. Crude lipid wax determined hy the
was used as the refluxiug solvent for () hours (A()AC. II)t)O). Nitro
dctcrmi ned b) subtructing the sum of moisture, ash. crude protein. erh
expressed as g/kgJ from WOO.~FE :;;..woo - (moisture T ash + crude
fibre) (g/k~ I. Ash content was determined 11) burning weighted sample
muffle furnace at 450'(' for 12 hour)' (overnighn. The residue \...·CJl> we
content.
RESULTS AND DlSCl'SSIO~
The proximate analv sis of mango peel and seed meals is presented in
content of the mango peel meals was observed to follow the trend.
1(9.80%) < sample 2 (8.9()IJC') < sample 4 (10.48%) while the 1ll0iS1U
meals followed the trend. sample I (9.5OCiO < sample .:I. (9.76%) < 5
(I O.48c7(J),Onimawo and Egbekun (l998) slated chat the presence of wau
it ser vcs as an ideal medium for till: transpon.uion of nutrient and is als
metabolic react 1011". Other functions (If water ill human system arc in tl
the body ami in control of bud)' temperature. Moisture content of the III
the same when compared to the range of values reported for other conve
and non conventional fl'cdstuff(9.0-15.0). Gabriel ,,1. (l1.(2()07). The wa
2300ml/day or 400ml/f..g body weight \\ hich implies that the moisture
are less than the required (JIIlOUIlr. The amount of water formed from th
protein and fat arc O.6g/g. O.41g/g and 1.07gJg. respectively (Eneobong.
Table 1: Proximate analysis of peels of Mango
P; oxi mate parameter, I Samek 1 Sample 1 Sample 3 Sample 4
Moisture content <).80 t 9.86 9.70 IOAg
Ash 4.66 498 3.68 2.20
Fat 4.38 4.54 3.98 6.~0
Crude Protein 4.27 4.m~ 4.42 4.49
Crude fibre 16.85 16.(,9 15.77 16.70 I
Carbohydrate 60.04 59.R5 62.45 '+9.35 5~
Table 2: Proximate analysis of seeds of Mango
Proximate parameters Sam~le 1 Sample 2 Sample 3 Sample 4
Moisture content 9.5U 9.82 IO.4H 9,76
Ash 2.33 2.00 2.30 3.70
F'II 12.50 12.RO H.30 12.60 1.s:
CU3 8.10Cl ude Protein 5.3H 7.11
Crude fibre 14.30 13.89 2.01 12.20 I
Carbohydrate 55.99 54.38 I 70.5X 53.(,4 5
Protein content of the mango peel meals followed the trend. sample 2
sample :'(4.42lf(.) < sample 4 (4.49(iC..) while the pu nein cement of the Ill'
(0 follow the trend. sample 1 (S.38\.f) < xurnple 3 ((l.:nC;i) < "ample 2
This implies that the metabolic water for mango peel samples 1. 2. 3 an
1.75g. 1.67g. 1.81!! and 1.84g. respectively while the metabolic water ~
and 4 with respect 10 protein are 5.86. l.n. 260 and 5 :t2g. respect
values (PFV) of III~'mango peel samples due to protein are 17.08.
respectively while the physiological fuel values (PFV) of the mango se
l
'" Mean of the derermination
59.3457.92
16.50 10.60Crude fibre
Carbohydrate
4.32 6.02
fat
Protein
4.80 11.55
Moisture 9.96 9.89
Ash 3.88 2.58
Proximate parameters Man20 peel meals Mango seed meals
r=--~-----------.--------~---.r-~----r---~
Table 3: Mean proximate analysis of peels and seeds of Mango
21.52. 28.44. 25.32 and 32.40kcal respectively. Protein is essential in human xvxtern because it
functions in the growth. support and movement (Eddy. 2U(4). It also needed in the transportation of
gas, organ components, water and in metabolic regulation. Protein also plays vital roles in the body
defense of system. the production of energy and amino acid, Hopwood (1975) and Fox and Cameron.
1984.The Protein energy in these by-products are <20% therefore, they are better recommended as
energy sources in formulation of fish feed.
The trend for the carbohydrate content of the mango peel meals 1. 2, 3 and 4 was 4 (49.35%)
< 2 (59.85%) < 1 (60.04%) < 3 (62.45%) while the trend for the carbohydrate content of the mango
seed meals 1. 2, 3 and 4 was 4 (53.64%) < 2 (54.38%) < 1 (55.99%) < 3 (70.58%). The metabolic
water for mango peel samples I, 2. 3 and 4 due LO carbohydrate are 3.60, 3.59, 3.75 and 2.96g.
respectively while the metabolic water for mango seed samples I. 2. 3 and 4 due to carbohydrate are
3.36, 3.26. 4.23 and 3.22g. respectively. The PFV for mango peel due to carbohydrate are 240.18,
239.40. 249.80 and 197.40 kcal, respectively while the PFV for mango seed due to carbohydrate are
223.96. 217.52, 2H2.32 and 214.56.40 kcal, respectively. The values observed for the carbohydrate in
the mango peel and seed meals are comparable to values reported by lIesanmi (1988) for water
hyacinth leave (52.45%), Olude et. 01. (2008) for copra meal (45.75%), Fasakin et. al, (2001) for
water fern, Atalla Africana (34.10%) duckweed, Spirodela polyrrhiza (41.20%) and Cassia fistula
seed meal (50.53%)
The trend for the fat and oil content of the mango peel was 3 (3.98%) < I (4.38%) < 4
(4.54%) < 2 (6.30%) while the trend for the fat and oil content of the mango seed was 3 (8.30%) < 1
(12.50%) < 4 (12.60%) < 2 (12.80%). The metabolic water content of samples of the mango peel was
3 (4.2('g) < 1 (4.69g) < 4 (4.74g) < 2 (4.86 g) while the metabolic water content of samples of the
mango seed was 3 (8.88g) < 1 (13.38g) < 4 (13.48g) < 2 (13.70g). The PFV for mango peel due to fat
and oil are 39.42, 40.86, 35.82 and 43.20 kcal, respectively while the PFV for mango seed due 10 fal
and oil are 112.50. IIS.20, 74.70 and 113.40 kcal, respectively. The concentration of fat reported for
Water hyacinth leave. copra meal Water fern. Azolla Afr;cOIIO. Duckweed, Spirodela polyrrhlra and
Cassiafistula seed meal are 1.56, 5.50.4.60,4.0 and 3.14%, rc pcciively. Ilesanmi. (1988); Olude et.
al.. 2008 and Fasakin et. al., 2ool.The values are comparable to those of the mango peels and seeds.
The dietary fibre in the mango peel followed the trend, 3 (15.77%) < 2 (16.69%) < 4 (16.70%) < I
(16.85%) while the percentage dietary fibre in the mango seed samples was observed to follow the
trend, 3 (2.01%) < 4 (12.20%) < 2 (13.R9%) < I (14.30%). Dietary fibre (OF) is the portion of plant
food that cannot be digested by fish alimentary enzymes (Eneobong, 2001). However. OF helps to
form softer hulky SIOOil> (Achinewhu, 1996).
93
Plate I: The peels and seeds of Mango. Mangifera indica
REFERENCES
A.O.A.C. (1990). Official methods of analysis. Association of Official Analytical Chemist. 12th edn.
William Hormitz (ed),
Barngbose A. ~1.;Eruvbetine D. and Dada W. (2003). Utilization of Tigernut (Cvperus rotuudus
L.) meal in diets for cockrel starters. Bioresource Tech .. 89:245-248.
Beryl, R. (1977). Food and Nutrition. Heinemann educational books. London.
Eddy, N. O. (2004). Effect of processing on the chemical composition of some Nigerian food crops.
M.Sc Thesi. University of Uyo, Uyo.
Eddy, N. 0 and C. L. Udo (2004). The energy value of some Nigerian soup. Pakistan Journal of
Nutrition.BtS): 101-132.
Enebong. H. N. (200 I). Eating right (A nutrition guide). Zoometer print Communication Ltd. Nigeria.
Eneobong. H. Nand E. Carbonale (1992). Nigerian soup condiments: Traditional processing and
potentials as dietary fibre sources. Food Chern. 43:29-34.
Fagbenro, O.A. (1988). Results of preliminary studies on the utilization of cocoa pod husks in fish
production in south West Nigeria. Bioi. Wastes. 25:233-237
Fagbcnro, O.A. (1990). Food composition and digestive enzymes in the gut of pond-cultured Clarias
isheriensis (Sydenharn, 1980), (Siluriformes.Claridae). 1. Appl. Ichthyology, (): 91-98.
Fagbenro, O.A. and Arowosoge, LA. (1991). Growth response and nutrient digestibility by Clarias
isheriensis (Sydenham, 1980) fed varying levels of dietary coffee pulp as replacement for maize
in low-cost diets. Biores. Tech. 37: 253-258
Fagbenro. O.A. and Sydenham, D.H.J. (1988). Evaluation of Clarias isheriensis (Sydenham) under
semi-intensive management in ponds. Aquaculture, 74,287-291.
Fasakin E.A., Balogun A.M. and O.A. Fagbcnro (2001). Evaluation of sundried water fern (Azolla
africana) and duckweed (Spirodela polyrrhiza) in practical diets for Nile Tilapia iOreochromis
niloticus L.) fingerlings. Journal of Applied Aquaculture 11(48):83-92.
Hopwood, R. C. (J975). Advanced food science. G. Bell & Sons Ltd. London.
lIesanmi, B.D. (1998): "The Nutritive Value of Water Hyacinth iEichhorinia crassipesi" HND
Thesis (Federal College of Freshwater Fisheries Technology, New Bussa).Pp37.
lhekoronye, A. I. and P. O. Ngoddy (1985).Jntegrated food science and technology for the tropics.
Macmillan pub. London.
James, C. S. (1984). Analytical chemistry of food. Blackie academic & professional London.
Westport. Connecticut.
Lewis. M. J. (1990). Physical properties of food & food processing systems. Ellis Harwood. London.
Olude 0.0. Balogun W.O.A. and S.O. Obasa (2008). The use of soaked copra I meal as a partial
substitute for soybean meal in the diets for Nile Tilapia (Oreochromis niloticus L.) fingerlings.
Livestock Research for Rural Development 20(10):2008 ..
Ornirnawo, A. J and M. K. Eghckun (1998).Comprehensive food science and nutrite. Revised edition.
Nigeria.
Paul. A. A and Southgate, D. A. T. (1978). The composition of foods. Macanc and Widdowsons,
fL\1S0, London.


Nutritional value of mango (Mangifera indica) seeds and peels

http://aquaticcommons.org/23344/2/24_opt.pdf

Nutritional value of mango (Mangifera indica) seeds and peels

Abstract

Similar works

Full text

Available Versions

Aquatic Commons