Utilization of Mango Kernels Flour in the Improvement of Bakery Products

Abstract

The present study was to utilize mango kernels wastes for improving some bakery products which could be analyzed for Physico-chemical, biological, bacteriological and rheological characteristics. Soaking in 1% NaCl solution was carried out to get rid of toxic compounds such as amygdaline hydrocyanic acid and trypsin inhibitors . These treatments caused slight reduction of crude protein and total carbohydrates. This aforementioned treatment caused increasing in acid value and peroxide value as well as decreasing in unsaponification matter . Oil content and fatty acid composition weren't affected by this treatment. Bakery products supplemented with mango kernels flour contained the highest value of protein, oil, fiber and ash while it contained the lowest value of total carbohydrates. Supplementation of wheat flour by using mango kernels flour promoted rheological properties. The shelf life of the produced cake increased for 8 days at room temperature and for 28 days with cold storage. Statistical analysis results indicated no significant differences between the control sample and supplemented bakery products. Gain in the rat body weight in the final nutritional period increased by increasing the mango kernels flour addition.