Solid State Fermentation of Mango Peel and Mango Seed Waste by Different Yeasts and Bacteria for Nutritional Improvement

This study was under taken to improve the nutritional contents of mango peel and seed meal (var. Totapuri) by solid state fermentation, using different yeasts viz., Saccharomyces boulardii, S. cereviceae (MTCC 170) and lactic acid bacteria viz., Lactobacillus acidophilus, Lactobacillus plantarum. The results revealed that the mango peel fermented by single inoculation with lactic acid bacteria, L. plantarum and yeasts S. boulardii showed more decrease in pH (3.21) and TSS (4.23 Brix) while combined inoculation significantly enhanced the protein (7.88%), fat (4.18), ash (5.74%) and minerals Ca (0.70%), Mg (0.46%), K (1.30%), Fe (313ppm), Mn (45.80 ppm) over the control. Similarly, fermentation of mango seed meal by combined inoculation of L. plantarum and probiotic yeasts S. boulardii showed a significant enhancement of protein (13.01%) over the control (7.81%). The results showed that the strains L. plantarum and S. boulardii were more efficient in enhancing the nutrients in mango peel and mango seed wastes.