Development and performance evaluation of hand-operated mango seed decorticator

Area of Science:

• Agricultural Engineering
• Food Science and Technology

Background:

• Mango seed kernels are a valuable by-product of mango processing.
• Traditional methods for decorticating mango seeds are often unhygienic and inefficient.
• There is a need for improved technologies to safely process mango kernels for consumption.

Purpose of the Study:

• To develop and evaluate a hand-operated mango seed decorticator.
• To compare the performance of the developed decorticator with traditional methods.
• To enhance the utilization of mango kernels as a safe food source.

Main Methods:

• Design and construction of a four-section hand-operated decorticator (frame support, feeding, sliding, decorticating units).
• Incorporation of features for precise seed positioning and endocarp penetration.
• Performance evaluation including whole kernel recovery and decortication capacity, compared to traditional techniques.

Main Results:

• The developed decorticator achieved a significantly higher whole kernel recovery (85.95% ± 1.53%) compared to the traditional method (58.37% ± 1.76%).
• Decortication capacity was also higher with the machine (1.92 kg h⁻¹ ± 0.04) versus traditional methods (1.10 kg h⁻¹ ± 0.09).
• Traditional methods resulted in greater material loss and variability due to operator skill.

Conclusions:

• The developed mango seed decorticator offers a safer, more efficient alternative to traditional methods.
• The machine enhances the potential for utilizing mango kernels as a safe food ingredient.
• This technology can reduce the physical burden associated with mango seed processing.