Tag Archives: mango kernel

Carcass and Organ Characteristics of Growing Japanese Quails (Cotintestineurnix Coturnix Japonica) Fed Sun-Dried Mango (Mangifera Spp) Kernel Meal (Published)

A study using complete randomized design (CRD) was carried out to assess the effect of Sun-dried Mango Kernel Meal (SMKM) on the carcass and organs characteristics of growing Japanese quails (Coturnix   coturnix    japonica). One hundred and forty four unsexed Japanese quails of about three weeks old were randomly selected and grouped into three treatments containing SMKM that replaced maize at 0%, 25% and 50% (TI, TII and TIII respectively) in properly compounded experimental diets. Each treatment was replicated thrice with sixteen (16) quails per replicate. The results of this study showed that SMKM did not influence the terminal live weights, carcass, dressed and neck weights of quails. In terms of organ weights, it was observed that SMKM affected the lungs, heart and kidney weights significantly (P<0.05) across  treatments. The relative organs weights showed significant (P<0.05) differences in heart, intestine, lungs and kidney weights but the reverse was with the gizzard and liver weights. However, the relative weights of drum stick,back  and breast muscles were significantly (P<0.05) different across treatments. It is concluded that sun-dried mango kernel meal could replace maize up to 50% in quails’ diets, however, choice cut-part of quails were  compromised.!

Keywords: Carcass and organ characteristics, Maize, Quails, mango kernel

Chemical and Technological Studies of Mango Seed Kernel (Published)

Abstract: The present study aimed to benefit from the flour of mango kernels in the preparation of biscuits after some industrial processing operations to reduce kernels’ content of tannins. Nutritional value of the flour of mango kernels and wheat and prepared biscuits by replacing 10%, 20%, 30%, 40% and 50% of wheat flour by the flour of mango kernels. Results showed that the content of the flour of mango kernels of raw fat was 12.39% and the ratio of unsaturated fatty acids was 55.3%. Results also revealed that by increasing replacement proportion the content of biscuits of fibers, ash and fats increased while its content of proteins and carbohydrates decreased. Sensory properties of biscuits also improved by increasing the replacement proportion until 40%. Thus, the results confirm that the use of the flour of mango kernels as an alternative for wheat flour, with 40% of replacement, in the preparation of biscuits improves the nutritional value and quality of biscuits.

Keywords: Mango flour, Najran University, biscuits preparation, mango kernel