RESPONSIBILITAS MANGGA (Mangifera indica) BENIH KERNEL TERHADAP TEKNIK PENGOLAHAN KANDUNGAN GIZI DAN ANTINUTRISIONAL

Authors

  • Muhammad Chabib Ichsan

DOI:

https://doi.org/10.30595/agritech.v16i2.1027

Abstract

The nutritive value of raw and processed mango seed kernel (MSK) was investigated using proximate analysis, metabolizable energy and anti-nutritional factors. Nine processing methods were carried on the raw seeds. The raw seeds had values that were significantly (p<0.05) higher than all the processed samples considered for ash, crude fibre and crude protein. There was general reduction in the anti-nutritional factors as a result of processing. This highest reduction was observed in MSK treated with Ca(OH)2 with percentage reduction of 95.8% fortannin, 90.6% foroxalate, 76.7% for cyanogenicglycoside, 76.2% forphytate, 95.1% for flavonoid, 65.1% for alkaloid, 59.0% for saponin and 100% for trypsin inhibitors. Treatment of soaked and boiled MSK with Ca(OH)2 was found to effectively enhance the reduction of anti-nutritional factors to barest minimum. Keywords:mangoseedkernel, detoxification,anti-nutritionalfactors,metabolizableenergy

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Issue

Vol 16, No 2 (2014): AGRITECH

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Articles

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