Abstract 167

Augustin,-MA; Ling,-ET

Dep. Food Science, Faculty of Food Science and Biotechnology, Univ. Pertanian Malaysia, 43400 Serdang, Selangor, Malaysia.

Pertanika. 1987, 10: 1, 53-59; 21 ref.

The seed kernels of 3 varieties of mango, Harumanis, Siam Panjang and an unclassified variety grown in Malaysia were analysed. Proximate analysis showed that the seed kernels contained 7.5 to 8.8% fat, 6.1 to 6.8% protein, 1.3 to 2.4% crude fibre and 2.2 to 2.8% ash. The amino acid profile of mango seed kernel protein showed that its content of most of the essential amino acids was higher that the FAO Reference Protein. The main component fatty acids of the mango kernel fat were palmitic (6.9 to 7.3%), stearic (44.3 to 44.4%), oleic (38.9 to 42.1%) and linoleic (4.5 to 7.4%) acids.