1. By Products Utilization of Mango NEXT

2. Mango consist of between 33- 85% 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. NEXT end Introduction

3. NEXT Previousend By Products Utilization of Mango Waste from mango processing plant Washing water (cooling, washing, blanching) Peels, coring trimmings, stone (drying, sorting, juice extraction Pomace (juice extraction, beverage production Introduction

4. Canneries produce about 40- 60% waste of the total processed mangoes. NEXT Previousend Peel accounts for 15% of the waste, stones 18% and waste pulp accounts for 8 to 10 %. By Products Utilization of Mango Introduction

5. Kernel flour By Products of Mango Processing NEXT Previousend Juice from pomace By Products Utilization of Mango Starch / fat from kernel Pectin from peel Biogas production from peel Substrate for production of SCP

6. Recovery in the form of Juice The pulp along with peel is treated by the pectinase enzyme to degrade the pectin molecules present. NEXT Previousend SO 2 (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. By Products Utilization of Mango

7. NEXT Previousend Mango kernels 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 Mango Kernel Flour By Products Utilization of Mango The food value of powder is equal to food value of rice.

8. Uses of Mango Kernel Flour NEXT Previousend Human food: It can replace wheat flour to an extent of about 5-10% in preparation of various food products like chapatti. Animal feed: Can be used as feed and manure By Products Utilization of Mango 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.

9. Mango Kernel Oil / Fat NEXT Previousend By Products Utilization of Mango Alcoholic extraction of fat from flour 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.

10. 10 Starch Preparation Mango stones 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 By Products Utilization of Mango NEXT Previousend

11. Extraction of Pectin from Mango Peel NEXT Previousend 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

12. Biogas Production NEXT Previousend By Products Utilization of Mango Anaerobic fermentation of waste Provides energy as methane (biogas) Protects environment by reducing the pollution Yields good quality spent solids (slurry) which can be used as a manure

13. Single Cell Protein (SCP) Production Previousend 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 By Products Utilization of Mango NEXT

14. Let Us Sum Up Previousend 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. By Products Utilization of Mango