PHYSICOCHEMICAL, BIOLOGICAL, RHEOLOGICAL AND FUNCTIONAL PROPERTIES OF MANGO KERNELS AND ITS PROCESSED FLOUR

Mango kernels were analyzed for Physicochemical, biological theological and functional properties and detoxification treatments using two methods: soaking in tap water for 30 hrs at (40° cfe 2) or soaking in citric add solution 2% at the same conditions. These treatments caused decrement In crude protein and nitrogen free extract. Also, mango kernels flour treatments were free from antinutritional factors. Physicochemical characteristics of mango kernels oil were affected by these treatments, acid value and peroxide value were rising while unsaponification matters were reduced. Mango kernels contained 12.30% crude od approximately, this ratio and fatty acid composition wasn't affected by this treatment. Protein solubility, water absorption, fat absorption, emulsification capacity, foam capacity and foam stability Increased by these treatments. Cake supplemented with mango kernels flour contained the highest value of protein, oil, fiber and ash while contained the lowest value of nitrogen free extract. Supplementation of wheat flour by using mango kernels flour promoted rheological properties. Statistical analysis results indicated no significant differences between the control sample and supplemented cake. Gain in the rat body weight In the final nutritional period increased by Increasing the mango kernels flour addition. The toxic compounds adhering in the untreated mango kernels flour such as arnygdaline caused death of rats after 45-55 day aocordIng to the addition ratio.