A huge amount of waste is produced during mango processing which is a rich source of many utilizable components
By-products which can be used to feed livestock, These by-products are also potential sources of pectin and phenolic compounds (antioxidants).
Mango consist of between 33-85% edible pulp,
with 9-40% inedible kernel and 7-24% inedible peel.
Processing waste management and food safety standardsankit gawri
Food processing wastes are those end products of various food processing industries that have not been recycled or used for other purposes.
They are the non-product flows of raw materials whose economic values are less than the cost of collection and recovery for reuse; and therefore discarded as wastes.
These wastes could be considered valuable by-products if there were appropriate technical means and if the value of the subsequent products were to exceed the cost of reprocessing.
COCONUT: HARVESTING, POST HARVESTING AND BY-PRODUCTS.Ayush Mishra
COCONUT: HARVESTING, POST HARVESTING AND BY-PRODUCTS. COCONUT IS A PLANTATION CROPS QUITE POPULAR IN TROPICAL COUNTRIES AND CONSUMED IN DIFFERENT WAYS AND STYLES ACROSS THE GLOBE. THIS PRESENATION HIGHLIGHTS THE LIFE OF COCONUT FROM HARVESTING TO THE MAKING OF FINAL PRODUCTS.
MANGO FRUIT PROCESSING WASTES AND RESIDUES UTILIZATION FOR FOOD AND FOOD SUP...jaisingh277
This presentation elaborates utilization of unripe and ripe mango processing wastes and residues for food, food supplements, feed, nutraceutical, pharmaceutical and industrial purposes.
Processing waste management and food safety standardsankit gawri
Food processing wastes are those end products of various food processing industries that have not been recycled or used for other purposes.
They are the non-product flows of raw materials whose economic values are less than the cost of collection and recovery for reuse; and therefore discarded as wastes.
These wastes could be considered valuable by-products if there were appropriate technical means and if the value of the subsequent products were to exceed the cost of reprocessing.
COCONUT: HARVESTING, POST HARVESTING AND BY-PRODUCTS.Ayush Mishra
COCONUT: HARVESTING, POST HARVESTING AND BY-PRODUCTS. COCONUT IS A PLANTATION CROPS QUITE POPULAR IN TROPICAL COUNTRIES AND CONSUMED IN DIFFERENT WAYS AND STYLES ACROSS THE GLOBE. THIS PRESENATION HIGHLIGHTS THE LIFE OF COCONUT FROM HARVESTING TO THE MAKING OF FINAL PRODUCTS.
MANGO FRUIT PROCESSING WASTES AND RESIDUES UTILIZATION FOR FOOD AND FOOD SUP...jaisingh277
This presentation elaborates utilization of unripe and ripe mango processing wastes and residues for food, food supplements, feed, nutraceutical, pharmaceutical and industrial purposes.
Entrepreneurship Opportunities in Horticultural Crop Processing Ramabhau Patil
Help effective backward linkages with small holder farmers for processing their raw produce
Reduce post harvest losses and increase availability of by products for further processing.
Can provide processed food of highest quality at affordable cost to consumers
Help environment by needing least food miles
Ensure traceability of raw materials used for processed product suitable for export and elite urban market.
Shorten the supply chain, increase the profitability of farmers and ultimately increase from GDP from agriculture and help to reduce poverty
Ang Chong Yi Navigating Singaporean Flavors: A Journey from Cultural Heritage...Ang Chong Yi
In the heart of Singapore, where tradition meets modernity, He embarks on a culinary adventure that transcends borders. His mission? Ang Chong Yi Exploring the Cultural Heritage and Identity in Singaporean Cuisine. To explore the rich tapestry of flavours that define Singaporean cuisine while embracing innovative plant-based approaches. Join us as we follow his footsteps through bustling markets, hidden hawker stalls, and vibrant street corners.
Entrepreneurship Opportunities in Horticultural Crop Processing Ramabhau Patil
Help effective backward linkages with small holder farmers for processing their raw produce
Reduce post harvest losses and increase availability of by products for further processing.
Can provide processed food of highest quality at affordable cost to consumers
Help environment by needing least food miles
Ensure traceability of raw materials used for processed product suitable for export and elite urban market.
Shorten the supply chain, increase the profitability of farmers and ultimately increase from GDP from agriculture and help to reduce poverty
Ang Chong Yi Navigating Singaporean Flavors: A Journey from Cultural Heritage...Ang Chong Yi
In the heart of Singapore, where tradition meets modernity, He embarks on a culinary adventure that transcends borders. His mission? Ang Chong Yi Exploring the Cultural Heritage and Identity in Singaporean Cuisine. To explore the rich tapestry of flavours that define Singaporean cuisine while embracing innovative plant-based approaches. Join us as we follow his footsteps through bustling markets, hidden hawker stalls, and vibrant street corners.
At Taste Of Middle East, we believe that food is not just about satisfying hunger, it's about experiencing different cultures and traditions. Our restaurant concept is based on selecting famous dishes from Iran, Turkey, Afghanistan, and other Arabic countries to give our customers an authentic taste of the Middle East
Roti Bank Hyderabad: A Beacon of Hope and NourishmentRoti Bank
One of the top cities of India, Hyderabad is the capital of Telangana and home to some of the biggest companies. But the other aspect of the city is a huge chunk of population that is even deprived of the food and shelter. There are many people in Hyderabad that are not having access to
2. INTRODUCTION
• A huge amount of waste is produced during mango processing which is a rich
source of many utilizable components
• By-products which can be used to feed livestock, These by-products are also
potential sources of pectin and phenolic compounds (antioxidants).
• Mango consist of between 33-85% edible pulp,
with 9-40% inedible kernel and 7-24% inedible peel.
3. MANGO BY-PRODUCTS
• Mango seeds (pits, stones): the seed represents from 20% to 60% of the whole
fruit weight.
• Mango seed kernels (mango kernels): the kernel inside the seed represents from
45% to 75% of the whole seed.
• Mango peels: the peels represent from 7% to 24% of the whole fruit weight Mango
waste: mango processing units yield mango wastes made of variable proportions of
peels, pulp, seeds and cull fruits.
4. BY PRODUCTS PROCESSING
• Juice from pomace
• Kernel flour
• Starch / fat from kernel
• Pectin from peel
• Biogas production from peel
5. MANGO KERNEL
• We can extract from kernel :
a) Mango kernel flour
b) Mango kernel oil / fat
• the nutrients analyzed from mango kernel flour
moisture, protein, fat, crude fiber , ash, calcium, magnesium, potassium, sodium,
manganese, copper, zinc and iron.
6. MANGO KERNELS FLOUR
Mango kernels
Cutting
Dried to 6-7% moisture
The outer skin is removed by rubbing and remaining portion is minced in mixture
Alcoholic extraction is carried out for 10-12 hr
Air drying or distillation of flour is done to remove alcohol
Milling in flour mill
7. USES OF MANGO KERNEL FLOUR
• Human food
• Animal feed and manure
• Starch manufacturing
• Oil and fat extraction
8. MANGO KERNEL OIL
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 used in( soap
manufacturing),also contain
oleic acid
