This product contains only residual oil, unlike mango kernels or seeds. Deoiled mango kernel meal (deoiled mango seed kernel meal) is the by-product of the extraction of mango oil from the kernels.Ground mango kernels are also known as mango kernel meal. Mango seed kernels (mango kernels): the kernel inside the seed represents from 45% to 75% of the whole seed ( Maisuthisakul et al., 2009).Ground mango seeds are also known as mango seed meal. Mango seeds (pits, stones): the seed represents from 20% to 60% of the whole fruit weight, depending on the mango variety.Cull fruits: fresh fruits unsuitable for human consumption.The mango kernel contains 7-12% of an oil rich in stearic (24-57%) and oleic (34-56%) acids that can be fractionated to give an olein with excellent emollient properties and a stearin that is one of the few fats that can replace cocoa butter in chocolate in certain countries (including the European Union) ( Gunstone, 2006 Schieber et al., 2001). These by-products are also potential sources of pectins and phenolic compounds (antioxydants) ( Berardini et al., 2005). Mango processing yields about 40-50% of by-products, which can be used to feed livestock ( de la Cruz Medina et al., 2002 Sruamsiri et al., 2009). Mango varieties too fibrous or too soft for fresh consumption can be used for juice making ( Hui, 2007). The majority of mango production is consumed fresh and about 1-2% of the production is processed to make products such as juices, nectars, concentrates, jams, jelly powders, fruit bars, flakes and dried fruits ( Berardini et al., 2005 Jedele et al., 2003). The fruit consists of a woody endocarp (pit), a resinous edible mesocarp (flesh) and a thick exocarp (peel). Green when unripe, after 3 to 6 months the fruit turns orange-reddish as it ripens. There are more than 1000 mango cultivars. The mango fruit is a large fleshy drupe, highly variable in size, shape, colour and taste, weighing up to 1 kg in some cultivars.
Mangos are the most important tropical fruit crop after bananas and plantains ( FAO, 2011).
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