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European Journal of Applied Sciences – Vol. 11, No. 2
Publication Date: April 25, 2023
DOI:10.14738/aivp.112.14261.
N’Guessan, K. R., Kablan, A. L. C., Toure, A., Zoro, A. F., Kamagaté, T., Boni, A. P., Guehi, M. S., Coulibaly, S. A., & Coulibaly, A.
(2023). Nutritional and Anti-Nutritional Compositions of Kernel Almond Flour from Kent Variety Mango (Mangifera Indica L.)
Grown in Northern Côte d’Ivoire. European Journal of Applied Sciences, Vol - 11(2). 355-369.
Services for Science and Education – United Kingdom
Nutritional and Anti-Nutritional Compositions of Kernel Almond
Flour from Kent Variety Mango (Mangifera Indica L.) Grown in
Northern Côte d’Ivoire
N’Guessan Kouamé Rodrigue
Laboratory of Biotechnology, Valorization of Agroresources and Natural Substances,
Faculty of Biological Sciences, Peleforo GON COULIBALY University,
Po. Box 1328 Korhogo, Côte d’Ivoire.
Kablan Ahmont Landry Claude
Laboratory of Biotechnology, Valorization of Agroresources and Natural Substances,
Faculty of Biological Sciences, Peleforo GON COULIBALY University, Po. Box 1328
Korhogo, Côte d’Ivoire. Laboratory of Constitution and Reaction of Matter, Faculty of
Sciences of Structures of Matter and Technology, Félix HOUPHOUËT-BOIGNY University,
22 Po. Box 582 Abidjan, Côte d’Ivoire.
Touré Abdoulaye
Laboratory of Biotechnology, Valorization of Agroresources and Natural Substances,
Faculty of Biological Sciences, Peleforo GON COULIBALY University,
Po. Box 1328 Korhogo, Côte d’Ivoire.
Zoro Armel Fabrice
Laboratory of Biotechnology, Valorization of Agroresources and Natural Substances,
Faculty of Biological Sciences, Peleforo GON COULIBALY University,
Po. Box 1328 Korhogo, Côte d’Ivoire.
Kamagaté Tidiane
Laboratory of Biotechnology, Valorization of Agroresources and Natural Substances,
Faculty of Biological Sciences, Peleforo GON COULIBALY University,
Po. Box 1328 Korhogo, Côte d’Ivoire.
Boni Ahoussi Pascal
Laboratory of Biotechnology, Valorization of Agroresources and Natural Substances,
Faculty of Biological Sciences, Peleforo GON COULIBALY University,
Po. Box 1328 Korhogo, Côte d’Ivoire.
Guehi Monnou Sophie
Laboratory of Biotechnology, Valorization of Agroresources and Natural Substances,
Faculty of Biological Sciences, Peleforo GON COULIBALY University,
Po. Box 1328 Korhogo, Côte d’Ivoire.
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European Journal of Applied Sciences (EJAS) Vol. 11, Issue 2, April-2023
Coulibaly Sara Atchoumtcho
Laboratory of Biotechnology, Valorization of Agroresources and Natural Substances,
Faculty of Biological Sciences, Peleforo GON COULIBALY University,
Po. Box 1328 Korhogo, Côte d’Ivoire.
Coulibaly Adama
Laboratory of Biochemical Pharmacodynamics,
Faculty of Biosciences, Félix HOUPHOUËT-BOIGNY University,
22 Po. Box 582 Abidjan, Côte d’Ivoire.
ABSTRACT
Mango is an important tropical fruit around the world which is subject of large-scale
production and extensive marketing. Unfortunately, much of its production is
discarded as waste, usually consisting of its peel and kernel. This leads to high
losses in mango sector and also ecological problems. This study aims to
characterize nutritional and anti-nutritional properties of almond flour from Kent
mango kernel. Also, after sampling Kent kernels from dried mango factories of
Korhogo (Northern Côte d’Ivoire), they were washed and sun dried at 32- 35°C for
10 hours a day during 8 days. The drying mango kernels were peeled and almonds
inside were removed, cut into small pieces and sun-dried to constant mass. The dry
almond was crushed to obtain flour. Some nutritional and anti-nutritional
properties of flour were determined. For nutritional compositions, analysis show
that almond flour contains 7.6±0.35% moisture, 4.25±0.04% protein, 16.14±0.21%
lipids, 1.95±0.15% ash and 70.06±0.56% carbohydrates. In addition, this almond
flour contains amino acids which are mostly including lysine and leucine with
respectively content of 64.19% and 13.89%. Also, flour contains minerals between
1.70 and 0.2 % which most important are potassium, magnesium, calcium and
phosphorus. The almonds flour is composed of vitamin C and vitamins B1, B2 and
B9. Concerning anti-nutritional factors, analysis of almond flour show that it
contains tannins and phytates with respectively content of 119.27±1.47 mg/100g
and 65.82±0.28 mg/100g. These above results show that almond flour of Kent
mango kernel can be used for food purposes after elimination of anti-nutritional
factors.
Keywords: Mangifera indica L., mango kernel, almond flour, nutritional, anti-nutritional,
northern Côte d’Ivoire.
INTRODUCTION
The mango tree (Mangifera indica L.) is a large fruit tree belonging to Anacardiaceae family. It
is a tree native to South-East Asia, more precisely North-East India, North-West Myanmar and
Bangladesh. Cultivated for more than 4000 years in South-East Asia, this tree was exported
outside Asia from the 7th century [1]. Established by the Portuguese in their African colonies
and Brazil, the mango tree was then cultivated from the 19th century in Mexico and United
States around 1861. Today, it is widely produced in tropical and subtropical regions [2]. The
mango tree is part of the Anacardiaceae family which largely includes tropical species such as
cashew and pistachio [3]. This family includes 73 genera including the genus Mangifera who
includes 69 species. Among these species contained in the genus Mangifera, the most important
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N’Guessan, K. R., Kablan, A. L. C., Toure, A., Zoro, A. F., Kamagaté, T., Boni, A. P., Guehi, M. S., Coulibaly, S. A., & Coulibaly, A. (2023). Nutritional
and Anti-Nutritional Compositions of Kernel Almond Flour from Kent Variety Mango (Mangifera Indica L.) Grown in Northern Côte d’Ivoire. European
Journal of Applied Sciences, Vol - 11(2). 355-369.
URL: http://dx.doi.org/10.14738/aivp.112.14261.
is Mangifera indica L. because it produces the most delicious and commercialized fruit called
"mango". The mango currently has more than 1000 different cultivars and is the world's fifth
most widely grown tropical fruit after bananas, apples, grapes and citrus fruits [4, 5]. It has an
annual production estimated at more than 50 million tons in 2018. India as the main producing
country, which alone accounts for 40% of world production, followed by China (11%) [6].
Mango is mainly processed into juices, nectars and dry products, canned cheeks, pieces with
the addition of syrup. It is also transformed into fruit jellies, chutneys and sauces or even into
frozen puree or pulps [7]. In addition, the peel of mango is used for biogas production and
animal feed manufacturing [8]. Despite these efforts for its transformation, unfortunately much
of its production is discarded as waste, usually consisting of its peel and kernel. This leads to
high losses in mango sector and also ecological problems. The aim of this study is therefore to
characterize nutritional and anti-nutritional properties of almonds flour from Kent mango
kernel for food purposes.
Materials and Methods Biological Material
The biological material used consists of kernel from Kent variety mango (figure 1) collected at
drying factory Gninnangnon of Korhogo (Côte d'Ivoire).
Chemicals and Reagents
The reagents and chemicals used in this work are of analytical grade. Sodium hydroxide,
phenolphthalein, methyl red and bromocresol green were obtained from Sigma Alrich. Amino
acid and vitamin standards were purchased from Merck. The solvents, consisting of methanol,
hexane, sulphuric acid and hydrochloric acid, were obtained from Sharlau (Spain).
Technical Materials
The technical equipment used during our various tests consists of: plastic jars, porcelain
mortar, sieve, electronic scale (SATORIUS), heating plates, oven (BIOBASE 50°C), filtration
device, extractor hood (ASEM EN 14175, Italy), aluminum foil, forceps, scissors, knife, water
bath (MEMMERT, Neo-Tech SA, Belgium), optical microscope, chromatograph, oven
(MEMMERT UN110, Neo-Tech SA, Belgium) and soxhlet. With regard to glassware, Erlenmeyer
flasks, beakers, test tubes, pasteur micropipettes, graduated cylinders, glass jars, Pasteur
pipettes and capillary tubes.
METHODS
Production of Almonds Flour from Kernel of Kent Variety Mango
After sampling Kent mango kernels from dried mango factories of Korhogo (Northern Côte
d’Ivoire), they were washed and sun-dried at 32-35°C for 10 hours a day during 8 days (Figure
2). The drying mango kernels were peeled and the almonds inside were removed, cut into small
pieces and sun-dried (Figure 3). The dry almonds of Kent mango were then crushed to obtain
flour. The preparation process is shown in figure 4. The flour thus obtained (Figure 5) was
stored at room temperature in hermetically sealed jars for analysis.
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European Journal of Applied Sciences (EJAS) Vol. 11, Issue 2, April-2023
Figure 1: Kent variety mangoes
Figure 2: Dried kernels of mango
Figure 3: Almonds pieces of mango kernel
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N’Guessan, K. R., Kablan, A. L. C., Toure, A., Zoro, A. F., Kamagaté, T., Boni, A. P., Guehi, M. S., Coulibaly, S. A., & Coulibaly, A. (2023). Nutritional
and Anti-Nutritional Compositions of Kernel Almond Flour from Kent Variety Mango (Mangifera Indica L.) Grown in Northern Côte d’Ivoire. European
Journal of Applied Sciences, Vol - 11(2). 355-369.
URL: http://dx.doi.org/10.14738/aivp.112.14261.
Analysis Of Nutritional Properties of Almonds Flour
Total Protein Determination:
The protein content of almonds flour was determined by the Kjeldahl method according to [9].
1 g of sample flour was taken from a mineralization matrass to which were successively added
a pinch of catalyst (selenium + potassium sulphate) and 20 mL of concentrated sulfuric acid.
Digestion was carried out at 400°C for 2 hours in a digester. After cooling tube to ambient
temperature, mineralized solution was transferred to a 100 mL volumetric flask and filled to
mark with distilled water. 10 mL of NaOH (40%) were then added to 10 mL of mineralized
solution and mixture was keep into distiller tank. The mixture was distilled for 10 min and the
distillate was collected in a beaker containing 20 mL of boric acid with mixed colored indicator
(methyl red+ bromcresol green).
The distillate was then dosed with a sulfuric acid solution at 0.1 N until color changed from
green to orange. A blank was carried out under same conditions as the test. The total protein
content of flour was calculated according to equation (1):
with
Vo: volume (mL) of sulfuric acid solution (0.1 N) poured for blank. V1: volume (mL) of sulfuric
acid solution (0.1 N) poured for sample. N: normality of sulfuric acid solution.
me: sample weight (g).
14: atomic weight of nitrogen
6.25: nitrogen to protein conversion factor
6.25: nitrogen to protein conversion factor
Total proteins (%) =
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Figure 4: Processing diagram of kernel almonds flour from Kentmango
Figure 5: Kernel almonds flour from Kent mango
Fat Determination:
Fat content of flour was determined according to protocol described by [10] using the Soxhlet
extraction method with hexane. 10 g of flour (Pe) were introduced into an extraction cartridge
Wattman before put it into the Soxhlet assembly. Then, hexane (extraction solvant) was
introduced into the weighed (P1) round bottom flask (250 mL) of Soxhlet until 2/3 of volume.
The flask containing hexane was assembled with Soxhlet and placed in a balloon heater. Fat
containing to almond flour was extracted with hexane using the Soxhlet at 60°C until 6 hours.
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N’Guessan, K. R., Kablan, A. L. C., Toure, A., Zoro, A. F., Kamagaté, T., Boni, A. P., Guehi, M. S., Coulibaly, S. A., & Coulibaly, A. (2023). Nutritional
and Anti-Nutritional Compositions of Kernel Almond Flour from Kent Variety Mango (Mangifera Indica L.) Grown in Northern Côte d’Ivoire. European
Journal of Applied Sciences, Vol - 11(2). 355-369.
URL: http://dx.doi.org/10.14738/aivp.112.14261.
After extraction, hexane of mixture into flask was recovered by evaporation with a rotavapor
and the flask containing fat was weighed (P2). The fat content was calculated with equation (2):
(2)
with:
Pe: sample test portion P1: empty mass of flask
P2: weight of flask containing fat
Moisture Determination:
The moisture and dry matter content of the samples were determined by [10] using drying
oven. 5 g of flour were weighed in a crucible and the sample contained in crucible was
dehydrated until constant weight in oven at 105°C for 4 hours. The moisture content of flour
was expressed by equation (3):
(3)
with:
P: weight of crucible and wet flour
P1: weight of crucible and dehydrated flour P0: weight of flour sample
Ash Determination:
The method used to determine the ashes was that described by [9]. Incineration capsule was
previously weighed (m0) before weighing in 5g of flour sample (m1). The capsule and sample
assembly were then incinerated in a muffle furnace at 550° C for 12 hours. After removing
capsule with ash from muffle furnace and then cooling in a desiccator, the whole was weighed
(m2). The ash content was expressed as a percentage according to equation (4):
(4)
with:
m0: weight (g) of empty capsule.
m1: weight (g) of whole (capsule + flour) before incineration. m2: weight (g) of whole (capsule
+ ash) after incineration.
Total Carbohydrates Determination:
Total carbohydrates were determined according to calculation method recommended by FAO
[11] with equation (5):
P - P1
% Moisture
=
x
Po 100
Fat (%) = × 100
Ash (%) = × 100
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(5)
Mineral Determination:
Minerals were assayed according to the method described by [12] using argon plasma ionizing
source mass spectroscopy (ICP-MS). Minerals such as iron, phosphorus, magnesium and
calcium are atomized and ionized in an argon plasma and the ions produced are measured by
the spectrometer. The concentration of minerals in the sample is determined by comparison
with standard solutions. A weight of 0.25 g of sample ash was homogenized in 10 mL of a
mixture of hydrochloric acid (50%) and nitric acid (50%). The mixture obtained was filtered
and the filtrate was made up to 100 mL with distilled water. The qualitative and quantitative
assay was carried out by spectrometry (ICP-MS) using a standard mineral solution.
Vitamins Determination:
Β-Carotene and Vitamin A Analysis
The β-carotene assay was done according to the method described by [13] with a few
modifications. A quantity of 5 mL of hexane was added to a mixture consisting of 1 g of flour,
2.5 mL of ethanol and 0.1 mL of alcoholic hydroquinone (20 g of hydroquinone in 100 ml of
ethanol). The whole, made homogeneous after vigorous vortex stirring, was transferred to
buckets and then centrifuged at 3000 r/min at 4° C during 20 min. The supernatant was
collected in test tubes and protected from light with aluminum foil. For the assay of β-carotene:
A quantity (4 mL) of the supernatant was taken, in a tank, for reading the optical density at 450
nm on the colorimeter. A standard range of β-carotene was prepared in parallel from a stock
solution of 10 mg/ml. The amount of β-carotene in each sample was obtained from the
regression equation established using the standard range. For the determination of vitamin A
levels: they were obtained by dividing the β-carotene levels determined by [14].
Vitamin B9 Analysis
The vitamin B9 content of flours was determined according to the protocol developed by [15].
In centrifuge tubes, 0.5 mg of sample was homogenized in 30 mL of 75 mM phosphate buffer
containing 52 mM ascorbic acid and 0.1% mercaptoethanol. Then the tubes were sealed under
nitrogen to prevent oxidation. After 10 minutes of incubation in a boiling water bath, the tubes
were centrifuged for 20 minutes at 11,000 g. After washing the pellets with phosphate buffer,
the supernatants were pooled, the volume of the solutions adjusted to 50 mL and the folate
content was determined using a radioimmunological test and a gamma counter.
Vitamin C Analysis
The method used for the determination of vitamin C in our samples was that described by [16]
whose principle is based on the reduction of 2.6 DCPIP (2.6 dichlorophenol -indophenol) by
this. Ten (10) grams of samples were weighed and ground then dissolved in 40 mL of
metaphosphoric acid-acetic acid (2%; w/v). The mixture obtained was centrifuged at 3000 rpm
for 20 min. The supernatant was introduced into a 50 mL volumetric flask and was adjusted
with boiled and air-cooled distilled water. A 10 mL test portion was introduced into an
Erlenmeyer flask and then titrated with 2.6 DCPIP at 0.5 g/L until the color changed to
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N’Guessan, K. R., Kablan, A. L. C., Toure, A., Zoro, A. F., Kamagaté, T., Boni, A. P., Guehi, M. S., Coulibaly, S. A., & Coulibaly, A. (2023). Nutritional
and Anti-Nutritional Compositions of Kernel Almond Flour from Kent Variety Mango (Mangifera Indica L.) Grown in Northern Côte d’Ivoire. European
Journal of Applied Sciences, Vol - 11(2). 355-369.
URL: http://dx.doi.org/10.14738/aivp.112.14261.
persistent pink. The 2.6 DCPIP solution was previously calibrated with a pure vitamin C
solution at 0.5 g/L. The vitamin C content of the sample was given as a percentage by the
formula (6):
(6)
with
V: volume (ml) of 2.6 DCIP poured at equivalence. Pe : test portion (g)
with
V: volume (ml) of 2.6 DCIP poured at equivalence. Pe : test portion (g)
Amino Acid Profile:
The amino acid profile was determined by technique of ion exchange chromatography coupled
with colorimetric detection at two wavelengths (570 and 440 nm) after reaction with ninhydrin
[17]. Each sample was hydrolyzed with hydrochloric (6N) acid at 110°C for 24 hours and then
analyzed using an amino acid analyzer. The principle of this method is based on separation of
amino acids from each other on a column of synthetic cation exchange resin. Starting from top
of the column and going to its end, a gradual increase in the pH of the sample is applied and
thereafter the amino acids migrate at different speeds. At the column outlet, they are mixed
with a reagent specific for the amine function, which is ninhydrin. The color is developed hot.
All amino acids provide purple staining (detected at 570 nm) except for proline and
hydroxyproline which give yellow staining with ninhydrin (detected at 440 nm). The intensity
of the coloration is proportional to the quantity of amino acid present in the reaction medium.
Amino acid results were expressed as g/100 g sample and g/100 g protein.
Fatty Acid Profile:
The fatty acid profile of mango kernel almond meal was determined by gas chromatography.
For this, 15 mg of flour were dissolved in 200 μL of toluene then 2 ml of a solution of sulfuric
acid in methanol (0.025/0.975) were added. The mixture was then incubated for 1 hour at
100°C. The fatty acid methyl esters were extracted after adding 2 ml of ultra-pure water and 2
ml of hexane, homogenization, centrifugation and recovery of the organic phase (upper). The
organic phase was dried with sodium sulphate then the extract is recovered and injected. A
volume of 1 μL was injected by gas phase chromatography coupled to a flame ionization
detector on a DB- 225MS column. The chromatographic conditions were as follows: the carrier
gas was H2 at 37 cm/s, the injection temperature was 250°C in split mode (ratio of 20), the
oven temperature program started at an initial temperature of 60 °C for one minute then the
temperature is increased by 20°C per minute to 180°C then by 3°C per minute to 230°C. The
identification of fatty acids was carried out by comparing the retention time of the peaks of the
sample with a standard solution ("37 component FAME mix", Supelco, France). The results are
expressed as relative percentage of each fatty acid calculated by internal normalization of the
chromatographic area [18].
Vitamin C (%) =
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Antinutritional Properties Analysis
Phytates Determination:
Phytates were quantified according to method of [19] based on the decolorization of Wade's
reagent by phytates. This discoloration is proportional to quantity of phytates present in the
medium. One (1) gram of dried and ground sample was homogenized in 20 mL of hydrochloric
acid (0.65 N). The mixture was stirred for 12 h at room temperature. The solution was
centrifuged at 12000 rpm for 40 min. To 0.5 mL of supernatant of test tube, 3 mL of Wade's
reagent were added. After 15 min, optical density (OD) of the resulting mixture was read at 490
nm against a blank. The phytates content in the samples was determined using a solution of
sodium phytate (10 mg/ mL) as standard.
Tannins Determination:
Analysis of tannins was carried out according to method described by Bainbridge et al. (1996)
[20]. The tannins react in an acid medium with vanillin to give a complex of yellow color whose
intensity is proportional to the quantity of tannins present in the medium. One (1) mL of
methanolic extract was introduced to a test tube before added 5 mL of vanillin reagent (1 %).
After keeping the test tube in the dark for 30 min, optical density (OD) of it contain was read at
500 nm against a blank. The quantity of tannins in the samples was determined using a solution
of tannic acid (2 mg/mL) as standard.
Statistical Analysis
The experimental analyzes were carried out in triplicate, and the results obtained were
expressed as means accompanied by the standard error (Mean ± SEM) as well as the graphical
representations of the data were made using Excel 2013.
RESULTATS AND DISCUSSION
Nutritional Properties of Almonds Flour from Mango Kernel
The nutritional analysis show that almond flour from mango kernel of Kent variety contain 7.6
± 0.35% of moisture, 4.25 ± 0.04% of protein, 16.14 ± 0.21% of lipid, 1.95 ± 0.15% of ash and
70.06 ± 0.56% of total carbohydrates. Moisture of this study is lightly higher than those (5.44 ±
0.19 %) of almond flour from Kent mango kernel studies by [21]. Also, these results for protein
and total carbohydrate contents are lower than those of uncooked pulp flour from Artocarpus
altilis obtained by [22] who respectively obtained the values of 5.69 ± 0.85% and 68.78 ±
1.26%. In addition, the results reveal a higher lipid content than that of the uncooked pulp flour
of Artocarpus altilis which is 0.84 ± 0.2%. Regarding amino acid profile, the results demonstrate
that almond flour from mango kernels contains more than 80% of essential amino acids. These
amino acids are dominated by lysine with a content of 64.19%, followed by leucine with a
content of 13.89%. Then come Methionine and then valine with respective contents of 3.11%
and 0.82%. Furthermore, this flour contains non- essential amino acids such as proline,
tyrosine and serine with respective contents of 1.71%, 0.36% and 0.17% (Table I). Essential
amino acids are amino acids which cannot be synthesized by the body and which are provided
by food. As for the fatty acid profile, it appears that almond flour from mango kernel contains
saturated fatty acids and unsaturated fatty acids. As saturated fatty acids, we have palmitic acid
(C16: 0) with a rate of 0.37% and stearic acid (C18: 0) with a rate of 0.06%. In addition,
unsaturated fatty acids are marked by Oleic acid (C18: 1) which is a monounsaturated fatty acid
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N’Guessan, K. R., Kablan, A. L. C., Toure, A., Zoro, A. F., Kamagaté, T., Boni, A. P., Guehi, M. S., Coulibaly, S. A., & Coulibaly, A. (2023). Nutritional
and Anti-Nutritional Compositions of Kernel Almond Flour from Kent Variety Mango (Mangifera Indica L.) Grown in Northern Côte d’Ivoire. European
Journal of Applied Sciences, Vol - 11(2). 355-369.
URL: http://dx.doi.org/10.14738/aivp.112.14261.
with a rate of 0.96% and Linoleic acid (C18: 2), a poly- unsaturated present at a content of
1.90%. These results are shown in figure 6. The mineral composition of flour is shown in figure
7. The analysis of the result shows that the mango kernel almond flour contains several
minerals, the most important of which are potassium, magnesium, calcium, phosphorus and
iron with respective rates of 1.70%, 0.285%, 0.256%, 0.2% and 0.11%. There is also the
presence of sodium with a relatively low content, zinc, copper and manganese which are detect
in trace. Minerals represent 1.6 to 2.1% of the dry matter of flour. According to [22], there are
two groups of minerals: majority minerals which are potassium, calcium, phosphorus and
magnesium and trace minerals with iron and zinc. These results are corroborated with the
work carried out by [22]. Almond flour from mango kernels is dominated by so-called majority
minerals. All these minerals play a major and specific role in the human body, contributing in
particular to the structure of bones and teeth. From a functional point of view, minerals are
intimately associated with the maintenance of heart rate, muscle conductivity and nerve
conduction [23]. The vitamin composition of mango kernel almond flour is formed of water- soluble vitamins like vitamin C and B group vitamins (B1, B2 and B9). The vitamin results,
shown in figure 8, demonstrate that vitamin B1 (thiamin) has the highest content with a value
of 21.25%. It is followed by vitamin B2 with a concentration of 6.75%, vitamin C with 2.54%
and vitamin B9 with 0.53%.
Table I: Amino acids profile of almond flour from mango kernel of Kent variety
Amino acids Concentration (%)
Lysine 64.19
Tyrosine 0.36
Proline 1.71
Valine 0.82
Methionine 3.11
Serine 0.17
Leucine 13.89
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Figure 1: Fatty acid profile of almond flour from mango kernels
Figure 2: Mineralogical composition of almond flour from mango kernels
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N’Guessan, K. R., Kablan, A. L. C., Toure, A., Zoro, A. F., Kamagaté, T., Boni, A. P., Guehi, M. S., Coulibaly, S. A., & Coulibaly, A. (2023). Nutritional
and Anti-Nutritional Compositions of Kernel Almond Flour from Kent Variety Mango (Mangifera Indica L.) Grown in Northern Côte d’Ivoire. European
Journal of Applied Sciences, Vol - 11(2). 355-369.
URL: http://dx.doi.org/10.14738/aivp.112.14261.
Figure 3: Vitamin composition of almond flour from mango kernels
Anti-Nutritional Properties of Almonds Flour from Mango Kernel
Anti-nutritional properties analysis of almond flour from mango kernel shows a rate of 119.27
± 1.47 mg/100g and a rate of 65.82 ± 0.28 mg/100g respectively for tannins and phytates.
These results are superior to those obtained by [22] who obtained for Artocarpus altilis flours,
tannins and phytates contents of 4.30 ± 0.17 mg/100g and 63.40 ± 1.72 mg/100g respectively.
Anti-nutrients are defined as any substance that can reduce the efficacy and availability of a
nutrient at its site of cellular use [24]. The presence of these anti-nutritional factors could
therefore reduce bioavailability of nutrients present in the almond flour of mango kernel.
CONCLUSION
From this study we can conclude that the almond flour from mango kernel of Kent variety
contains satisfactory nutritional properties. The contents of proteins, lipids, total
carbohydrates as well as vitamins, minerals, fatty and amino acids of this flour could be used in
food. But the presence of anti-nutritional factors like tannins and phytates in flour would
reduce the availability of nutrients. Therefore, the almond flour from mango kernel of Kent
variety can be used for food purposes after elimination of it anti-nutritional factors.
References
[1] Arvind S.Y., Pandey D.C. (2016). Geographical perspectives of mango production in India. Imperial Journal
of Interdisciplinary Research Department of Geography, Kuman University, Nainital - 263002, Uttarakhand,
India, 2(4): 257-265.
[2] Frehaut G. (2001). Study of the biochemical composition of mango (Mangifera indica L. Cv Early Gold
depending on its maturity stage). Compiègne University of Technology. CIRAD. 47 p.
[3] Dambreville A. (2012). Growth and development of the mango tree (Mango tree indica L.) in natura -
Experimental approach and modeling of the influence of an exogenous factor, temperature, and
endogenous architectural factors. Thesis, Université Montpellier II Sciences et Techniques, 50 p.
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