ANTI-NUTRITIONAL FACTORS, ANTIOXIDANT ACTIVITY (BEST TREATMENT) AND SENSORY QUALITIES OF DEVELOPED VALUE ADDED PRODUCT PREPARED FROM WASTE SEEDS (MANGO SEEDS AND TAMARIND SEEDS)
Mishra Richa*, Prasad Ranu and Verma Anisha
ABSTRACT
It is important to know that the by-products of mango furthermore by-products of tamarind, such as, peels and seeds, hold large amount of different health-enhancing substances (i.e., phenolic compounds, carotenoids, vitamin C, dietary fiber and antioxidants properties). These by-products might act as sources of natural food ingredients. These by-products also have some anti-nutritional factors but they were removed by processing techniques and made acceptable for human consumption. Recuperation and use of mango by-products furthermore tamarind by-products to create profitable exacerbates will be a paramount test for researchers. It will also play a critical part in waste management. Therefore the present study will use the mango
and tamarind seeds to prepare value added products having dietary as well as commercial value. Concerning illustration, these tamarind furthermore mango seeds are rich in protein and also in antioxidants and they have possibilities to provide for extraordinary wellbeing and profit against least input. These seeds can be processed and blended with wheat flour to make them eatable so that their antioxidant contents and dietary properties can be utilized.
Keywords: By- products, Antioxidant, Anti-nutritional, Dietary.
[Download Article]
[Download Certifiate]