By Products Utilization of Mango

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Introduction
Mango consist of between 3385% edible pulp, with 9-40%
inedible kernel and 7-24%
inedible peel.

By Products
Utilization
of Mango

Because of this, a huge amount

of waste is generated during
industrial processing which are
a serious disposal problem.

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Introduction
By Products
Utilization
of Mango

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Introduction
By Products
Utilization
of Mango

Canneries produce about 4060% waste of the total processed

mangoes.

Peel accounts for 15% of

the waste, stones 18%
and waste pulp accounts
for 8 to 10 %.

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By Products of Mango Processing

Juice from pomace

By Products
Utilization
of Mango

Kernel flour
Starch / fat from kernel
Pectin from peel
Biogas production from peel
Substrate for production of SCP

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Recovery in the form of Juice

The pulp along with peel is treated by
the pectinase enzyme to degrade the
pectin molecules present.
SO2 (100 ppm) is added to avoid the
undesirable microorganisms that carry
out fermentation.
Juice obtained is concentrated and is
used in confectionaries, used as a
syrup in canning of mango slices.
When juice is used as syrup, there may
be astringent taste due to presence of
tannins which lead to undesirable
flavour. Thus chemical treatment is given
to remove tannins.

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By Products
Utilization
of Mango

Mango Kernel Flour

Mango kernels
By Products
Utilization
of Mango

Cut into pieces

Dried to 6-7% moisture
The outer thin papery skin is removed by rubbing and
remaining portion is minced in mixture
Alcoholic extraction is carried out for 10-12 hrs
Air drying or distillation of flour is done to remove alcohol
Milling in flour mill or laboratory mill
The food value of powder is equal to food value of rice.

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Uses of Mango Kernel Flour

Human food:
It can replace wheat flour to an
extent of about 5-10% in
preparation of various food
products like chapatti.

By Products
Utilization
of Mango

Animal feed: Can be used as feed

and manure
Starch manufacturing: Used in sizing
operations in textile and clothing
industries, for washing clothes, in
adhesives, paper and fermentation
Oil and fat extraction: This oil has a
medicinal value, used in unani and
ayurveda medicines. The fat can be used
as an edible oil purpose being slightly
modified and also in soap industries.
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Mango Kernel Oil / Fat

Alcoholic extraction of fat from flour
By Products
Utilization
of Mango

Distillation to remove alcohol

Alkali refining of crude oil
Separation of oil

The mango kernel oil contain high amount of stearic

acid (43%- used in soap manufacturing), oleic acid
(44%) but devoid of linoleic acid.
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Starch Preparation
Mango stones

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Utilization
of Mango

Break to get intact kernel

Crush to make powder
Add enough water to make slurry
Sodium chloride and toluene are added in 1:2 proportions in appreciable quantity
and pH is adjusted to 9.2
Stir and allow to stand overnight
Discard upper two layers and mix lower layer with NaCl : toluene in 1:2 proportions
Again stir and allow to stand overnight
Discard upper two layers and lower layer is centrifuged
Wash 2-3 times with acetone in buchner funnel
Granular mass
Grind to yield pure starch

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Extraction of Pectin from Mango Peel

By Products
Utilization
of Mango

Mango peels
Dry and grind to small sized particles using laboratory mill
Acidify with HCl. Add sodium hexameta phosphate (0.1%) to
enhance pectin extraction
Strain through the muslin cloth or filter paper
Precipitate filtrate by washing with alcohol (About 5-10 washing
is required)
Collect precipitate, dry and powder
Pure pectin
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Biogas Production
Anaerobic fermentation of waste

By Products
Utilization
of Mango

Provides energy as methane (biogas)

Protects environment by reducing the pollution

Yields good quality spent solids (slurry) which
can be used as a manure

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Single Cell Protein (SCP) Production

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Utilization
of Mango

Growing microbial cells (yeast, fungi, bacteria) as

a source of proteins on mango waste
Serves as a protein supplement for human beings
or as an additive to improve product functionality

Microbial biomass could also be used as animal

feeds or for recovery of pigments from fruits

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Let Us Sum Up
A huge amount of waste is produced during
mango processing which is a rich source of many
utilizable components.

Waste can be converted to value added by-products.

It will also help to reduce environmental pollution.

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By Products
Utilization
of Mango