The document discusses mango and sapota. It provides information on: 1) Mango production in India, major producing states, nutritional value, chemical composition, bioactive compounds, and consumption effects. 2) Sapota production areas are mentioned but not detailed. 3) Potential food products from both mango and sapota are listed but not described. 4) Health benefits of mango and sapota are mentioned as topics to cover but no details are given.

1. SEMINAR ON MANGO AND
SAPOTA

2. Mango:
Mango is an important fruit for human nutrition, fruit with high
nutritional value supplying the human diet with calories, fiber, vit &
minerals . It id tropical fruit widely accepted by consumers by its
succulence, sweet taste, and exotic falvour being called king of fruit.
Areas & production :- India ranks first among
worlds mango producing countries share around 52% of world
production i.e., 12 million tones against world production of a 23
million, 75% of Asia for average 22 million metric tones per year.
Major producing states are
• Andhra Pradesh.
•Tamilnadu.
•Uttar Pradesh.
•Karnataka.
•Maharashtra.
•Bihar.
•Gujarat.
•West Bengal and Orissa.
The fruit is very popular with the masses due to its wide
range of adaptability, high nutritive value, richness in variety ,
delicious taste and excellent flavor. It is a rich source of vit –A &C
mangoes are used in many traditional products like raw slices in
brine, amchur, pickle, murabba, chutny, sharabat etc.,

3. Mango also has medicinal uses . The ripoe fruit has fatteninig diuretic and laxative pro
properties helps to the digestive capacity.
Nutritional value & chemical composition :-
The chemical s in mango peal are syringic acid, quercitin, mangiferrin, pento side , ellagic acid,
carotenoide, B- carotene, dietary fiber.
Nutrients Value
Energy
Carbohydrate
Protein
Fat
Dietary fiber
Vitamins:
B2
B3
B5
B6
Folate
Vit- C
Minerale:
Cat2
Iron
Phosphorous
74 kcal
16.9 g
0.6 g
0.4 g
0.7g
0.09 mg
0.9 mg
-
-
-
16 mg
14 mg
1.3 mg
16 mg

4. Bio Active Compounds:-
The persence of bio active compounds are
proteins Phenolic compounds
Vit- A dietary fibre
Vit- C CHO
carbohydrate minerale
mongiferrin antioxidants
Mango peel:-Syringic acid, quercitin, mangiferrin, pentoside and ellagic acid,
Mango seed kernel:- Gallic acid, B-conolene, conoferoids.
PH value:- The pH value with standard buffer solution was checked in pH meter
Take mango pulp and make it as juice.
These solution was titrated with 0.1M NaOH
Results were expressed in % citric acid in titratable acidity.
Formula:-TA (%)=__________________x100
Vs
Nb= normality of base.
Vb = Volune of sample.
df= dilution of factor.
Vs= Volume of ample.
NbxVbxEaxD.tx100

5. CONSUMPTION OF MANGO :-
Weight Gain:A normal mango keeps 135 calories. Too much consumption can prevent
us from being in caloric deficit, thus can impend our weight loss journey. Eating mango before
25-30 mts prior to our workout can take difference and be very beneficial.
INCRESE BLOOD SUGAR LEVEL: It contains a huge amount of fruit
sugar that is responsible for its sweetness. So an excessive. So an excessive
consumption of it can lead us to increased sugar levels.
MARKET RIPEN MANGOES: calcium acrbide is used to make mango ripen
faster. The effect of calcium carbide can include numbness and peripheral neuropathy and tingling
sensation also.
SLAMONELLA INFECTION: First time, this infection was reported in united
states in 1999. Mango was reported to be the cause of salmonella infection newport.

6. AREA AND PRODUCTION
MANGO

7. FOOD PRODUCTS

8. HEALTH BENEFITS OF MANGO

10. SAPOTA
AREA AND PRODUCTION

11. SAPOTA FOOD PRODUCTS

12. HEALTH BENEFITS OF SAPOTA