Bhagalpur: In a step towards converting agricultural waste into value-added products, scientists at Bihar Agricultural University (BAU), Sabour, have developed a technology to produce mango seed powder and butter oil from mango seed kernels, which are usually discarded after the fruit is consumed or processed.The technology uses Refractance Window Drying (RWD)—a dehydration process that gently removes moisture from heat-sensitive liquids and purees using infrared radiation through a thin transparent plastic film—to prepare high-quality mango seed kernel powder. Butter oil is extracted from the kernels using the cold-press method.The research project, carried out under the guidance of BAU vice-chancellor D R Singh, has been developed under the theme ‘Waste to Wealth’. The university plans to commercialise the products, including those made from the GI-tagged Jardalu mango.The VC said the project would create opportunities in food processing, cosmetics, pharmaceutical and biotechnology sectors through the production of mango seed powder and butter oil.“It supports sustainable waste management and promotes a circular economy by making full use of mango by-products,” he said.The VC said mango seed butter has a composition similar to cocoa butter and is rich in fatty acids, minerals and natural antioxidants. “It contains high levels of oleic, stearic and palmitic acids, making it suitable for use in food products, chocolates, bakery items, cosmetics, soaps and personal care products. These are the first products of their kind in the country and could transform agro-economy while reducing pollution caused by mango waste,” he said.Sharing another innovation, the VC said BAU scientists have also developed Carbon Quantum Dots (CQDs) from mango peels through a green synthesis process, for which a patent has been obtained. “The technology can help manage anthracnose disease in mango and improve post-harvest quality by preserving freshness, colour, taste and nutritional value while extending shelf life under normal storage conditions,” he said, adding that BAU is working to commercialise the technology.Research scientist Anit Kumar of the department of food science and post-harvest technology said mango seed kernels contain 60-65% starch and 11-15% fat. “The starch can be used as a fat replacer in bakery products, while the extracted butter is a high-value ingredient for several industrial applications,” he said.Another research scientist, V Shajeeda Banu, who has been granted a patent for developing a hydrogel from mango seed kernels, said the product has potential applications in soil moisture conservation, improving water-use efficiency, eco-friendly food packaging and biomedical fields.Anil Kumar Singh, director (research), BAU, said the technologies developed from mango waste, including seed kernels and peels, would benefit farmers and industries while helping reduce environmental pollution.
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