Utilization of mango co-products as functional ingredient

Mango peel and seed are nutritionally dense co-products of mango but are commonly discarded as waste. This research work was carried out to determine the physico-chemical and sensory attributes of biscuits prepared by partial substitution of whole wheat flour separately with mango peel powder (MPP) and kernel powder (MKP) at different levels (0, 15, 25 and 50%). As compared to the whole wheat flour (WWF), powders prepared from mango peel (MPP) and mango kernel (MKP) were low (p<0.05) in moisture content and high in ash content and fiber. The moisture content was 13% in whole wheat flour, 10% in mango peel powder and 10% mango kernel powder. The MPP and MKP had dietary fiber ranging from 8%-10%. The total phenol content was higher in MPP (19.06mgGAE/g) and MKP (21mgGAE/g) as compared to WWF (3.4mgGAE/g). Biscuits prepared with 25% MPP and 50% MKP showed the greatest crude fiber content. Increase in the levels of MPP and MKP in biscuits had effect on the volume and color of the product. The biscuits formulated with 15% MPP and 15% MKP were most acceptable on sensory parameters. The result of the present work showed that both MPP and MKP can be utilized as value-added ingredients in the preparation of biscuits.