Chemical Composition and Antinutrient Contents of Yellow Maize, Raw and Processed Composite Mango (Mangifera indica) Seed Kernel from Zaria, Kaduna State Nigeria

The effects of processing composite raw mango seed kernels by soaking, boiling and calcium hydroxide treatments on proximate compositions, mineral elements, amino acids and antinutritional factors were investigated. The proximate analysis of the yellow maize and processed mango seed kernels (PMSK) showed no significant differences (p>0.05) for moisture (8.33-9.91%), ash (1.16-1.96%), ether extract (6.30-8.50%), crude protein (6.83-8.50%), crude fibre (1.15-2.50%), and nitrogen free extract (71.88-72.98%). The concentration of Ca, Na, K, and Mg in the raw mango seed kernels were increased significantly (p<0.05) after processing while Fe, Zn and P decreased significantly (p<0.05). The results also shows that the effect of processing on raw mango seed kernel had no effect (p>0.05) on its of amino acids contents. The chemical score of yellow maize (28.3%), raw mango seed kernel (23.7%) and processed mango seed kernel (20.9%) indicates that methionine was the limiting amino acid in all the samples. The highest percentage reduction of antinutritional factors in mango seed kernel after processing were 95.8% (tannin), 90.6% (oxalate), 76.7% (cyanogenic glycoside), 76.2% (phytate), 95.1% (flavonoid), 65.1% (alkaloid), 59.0% (saponin) and 100% (trypsin inhibitors). The effect of processing of the raw mango seed kernel effectively enhance the reduction of anti-nutritional factors to the barest minimum.