Sustainable Valorisation of Mango Seed Kernels: Nutritional Profiling, Antioxidant Properties, and Application in Mango–Chickpea Cookies

Abstract

Mango seed kernels (MSK), an underutilised by-product of the mango processing industry, possess remarkable nutritional and functional potential. In our study, we examined the value addition of MSK by assessing its nutrient profile and antioxidant attributes, and by applying it in formulating mango–chickpea cookies to demonstrate its functional potential. The processed mango seed kernel flour (MSKF) demonstrated a 90.1% recovery rate, with a water absorption capacity of 0.82 ± 0.01 and an oil retention capacity of 0.79 ± 0.02. Nutritional analysis revealed that MSK contains 42.34% carbohydrates, 9.83% protein, and 13.2% fibre. The kernel extracts exhibited substantial antioxidant activity, with a total phenolic content of 33.2 mg GAE/g. To demonstrate practical application, MSKF was blended with chickpea flour (30–50%) for cookie preparation. The blended formulations showed improved antioxidant retention, appealing sensory characteristics, and potential as a gluten-free, high-fibre snack. Therefore, this study supports circular economy-based food systems by converting mango waste into a high-fibre, antioxidant-rich flour suitable for gluten-free bakery applications