Characterization and process development of mango (Mangifera indica L.) seed flour

This study examines the inherent properties of mango seed kernels, with the overarching goal of assessing their viability as a substitute for traditional wheat flour. Employing thin layer chromatography, we conducted an in-depth analysis to characterize the physico-chemical attributes of mango seed kernel extract. Additionally, we scrutinized the efficacy of various pretreatments aimed at mitigating discoloration. Through a meticulous examination of baked samples, we ascertained the optimal level of mango seed flour substitution by juxtaposing their quality against wheat-based counterparts. This investigation encompassed the creation and evaluation of three distinct recipes, with a focus on quality and acceptability metrics. Statistical analysis via Analysis of Variance was employed to rigorously scrutinize the samples, ultimately revealing that cupcakes exhibited the most promising potential for scaled-up production. Our findings illuminated the presence of triterpenes, fatty acids, anthraquinones, coumarins, tannins, and flavonoids within mango seed kernels, accompanied by substantial radical scavenging activity. Moreover, our study identified sodium metabisulfite as the most efficacious method for inactivating enzymes present in mango seed kernels. Based on our comprehensive investigation, we advocate for the incorporation of mango seed flour as a wheat flour substitute, ideally at a 10% substitution level, owing to its advantageous properties and widespread acceptability. This study thus paves the way for innovative applications of mango seed kernels in the realm of food science and production.