Extraction of Starch from Mango Seed Using Response Surface Methodology and Its Proximal Characterization

Abstract

In the food industry, the various residues and wastes generated during mango processing are a major source of large-scale environmental pollution. Poor management of these wastes in third-world countries is one of the factors hindering their economic development. It is crucial to overcome the source of the problem by proposing innovative and sustainable solutions. Thus, the valorisation of mango seeds into value-added products offers a promising opportunity to partially solve this problem. This study was conducted to extract the maximum starch from mango seeds using a Box-Behnken experimental design, then to analyse the starch extracted by determining its proximate composition according to AOAC recommendations. Based on the findings, the proximal characteristics of mango starch determined in this study show that it is low in protein, fat, and ash, contributing to its high purity. These results show too that mango kernel starch is therefore an attractive alternative source of non-edible starch for various industrial applications.