Exploring the Fatty Acid Profile and Nutritional Attributes of Golden Kernel Blend: A Novel Flour Blend of Mango Seed Kernel and Chickpea 12 6

Abstract

The mango (Mangifera indica) is a significant fruit that is widely produced, marketed, distributed and consumed. Mango 
consumption has many health benefits. Mango wastes, namely the peel and mango seed kernel (MSK), have significant 
nutritional and functional value. For the purpose of study, Alphanso mango's seed kernel and chickpea flour mix oil was 
extracted using petroleum ether to remove all of the polar and non-polar components. For the food and pharmaceutical 
industries interested in using mango seed kernel and chickpea flour as a raw resource, this study provides information on 
the physicochemical characteristics and nutritional and fatty acid composition of the Golden kernel blend. Oil (66 ± 0.08 
%), starch (43± 1.90 %), and crude protein (18.06 ± 0.02 %) were all abundant in the flour. According to liquid 
chromatography–mass spectrometry (LC-MS/MS) lipid acid profiling, kernels may be a substantial source of 
Monounsaturated Fatty Acid (MUFA). The primary fatty acids were oleic and steric acid. According to the current 
study's findings, golden kernel blend offer substantial nutritional advantages.