Utilization of mango peel and kernel powder for the development of phytonutrient-enriched biscuits

The two main by-products of the mango processing industry are mango peels and mango kernels as it contains organic bioactive substances that are vital for disease prevention. The current study was planned to incorporate mango peel powder (MPP) and mango kernel powder (MKP) in wheat flour to develop phytonutrient-enriched-supplemented flour. The supplementation was done independently using MPP and MKP @ 5, 12, and 20% or in the combination of these @ 2.5:2.5, 6.25:6.25, and 10:10% respectively. The supplemented flours were used to develop phytonutrient-enriched biscuits as per the treatment plan described above. Developed biscuits were evaluated for proximate composition and antioxidant properties (total phenolic contents, FRAP, DPPH, and anti-oxidant activity). Biscuits were stored for 60 days and were assessed for texture, water activity, and sensory parameters (taste, aroma, color, and overall acceptability) at a 30-day interval. The results for the proximate composition showed that moisture, ash, crude fiber ranged from 3.50- 6.01%,3.02- 5.20%, , and 9.04- 11.14%, respectively. Maximum values for the total phenolic contents (15.47µg/ml), FRAP (1.85µg/ml), DPPH (37.10µg/ml), and anti-oxidant activity (22.16µg/ml) were noted in the supplemented biscuits biscuits. The results for the sensory evaluation showed that the highest score for taste (7.19), aroma (7.00), color (6.99), and overall acceptability (7.03) was gained by the biscuits prepared using 6.25:6.25% MPP and MKP supplemented flour. In conclusion, biscuits prepared from the MPP and MKP resulted in increased nutritional as well as sensory acceptability.