BACKGROUND: Mango is a highly perishable seasonal fruit and large quantities arewasted during the peak season as a result of
poor postharvest handling procedures. Processing surplusmango fruits into flour to be used as a functional ingredient appears
to be a good preservationmethod to ensure its extended consumption.
RESULTS: In the present study, the chemical composition, bioactive/antioxidant compounds and functional properties of green
and ripe mango (
Mangifera indica var. Chokanan) peel and pulp flours were evaluated. Compared to commercial wheat flour,
mango flours were significantly low in moisture and protein, but were high in crude fiber, fat and ash content. Mango flour
showed a balance between soluble and insoluble dietary fiber proportions, with total dietary fiber content ranging from 3.2
to 5.94 g kg
1. Mango flours exhibited high values for bioactive/antioxidant compounds compared to wheat flour. The water
absorption capacity and oil absorption capacity of mango flours ranged from 0.36 to 0.87 g kg
1 and from 0.18 to 0.22 g kg1,
CONCLUSION: Results of this study showed mango peel flour to be a rich source of dietary fiber with good antioxidant and
functional properties, which could be a useful ingredient for new functional food formulations.