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

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