Impact of steaming and blanching on the nutritional composition of kuini (Mangifera odorata) waste. Journal of Tropical Agriculture and Food Science (JTAFS), 53 (1). pp. 33-40. (2025)
Abstract
Kuini (Mangifera odorata), an underutilised fruits have gained interest due to its delicious taste and strong aroma smell. To date, there is a lack of information available on the benefit of this fruit, particularly the kernel seed and peel (Kuini waste). This study was carried out to determine impact of steaming and blanching on the level of antinutritional factors and sugar composition of Kuini wastes. Both anti-nutritional factors (tannins and phytic acid) shown high reduction in kernel seed and peel (above 50%) where compounds were recorded at 0.027 – 0.243 mg/100 g and 0.207 – 0.295 mg/100 g, respectively after exposed to blanching and steaming. The sugar composition in our sample were also altered by the heat treatment. Fructose and glucose level of both Kuini kernel seed and peel was found increase, but the sucrose level was decreased after heat treatment. Experiment conducted on nutritional composition of the waste was also shown affected by the heat treatments. The heat treatments increased insoluble dietary fibre in kernel seed to 22.71 – 33.59 g/100 g.
| Item Type: | Article |
|---|---|
| Keywords: | Steaming, blanching, kuini (Mangifera odorata), anti-nutritional factors, nutritional composition |
| Taxonomy: | By Niche > Food Technology > Food Industry and Trade > Nutrition By Niche > Food Technology > Food Industry and Trade > Waste Disposal |
| Local Content Hub: | Niche > Food Technology |
| Depositing User: | Muhammad Shafiq Amirullah |
| Date Deposited: | 10 Dec 2025 08:21 |
| Last Modified: | 10 Dec 2025 08:21 |
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