Nutritional and organoleptic evaluation of functional bread prepared from raw and processed defatted mango kernel flour

The current study aims at highlighting potential use of raw and processed defatted mango kernel flour (DMKF) in the preparation of leavened bread. Straight grade flour (SGF) was replaced with DMKF at 0-25% levels. Biochemical composition, anti-nutritional aspects, and antioxidant potential of DMKF and supplemented bread were investigated. DMKF supplementation resulted in enhanced protein (12.24-13.04%), dietary fiber (0.37-0.54%), and total phenolics concentration (85-128.35 mg GAE/100g) of bread. Likewise, significant improvement (p<.05) was recorded in Ca, K, Fe, and Zn levels of supplemented bread. Processing techniques found to be efficient in reducing anti-nutritional compounds in processed mango kernel flour and supplemented bread. DPPH (2,2-diphenyl-1-picrylhydrazyl) and FRAP (ferric reducing antioxidant potential) values found to be higher in raw DMKF supplemented bread as compared to the processed DMKF bread. The current study concludes DMKF supplementation improved nutritional profile and antioxidant potential of leavened bread. Practical applicationsPresent investigation examined raw and processed DMKF for their potential to play a pivotal role in nutritional deficiency related maladies and may also be utilized as a novel ingredient in functional food preparation. Sagacious exploitation of this fruit waste as caloric energy anticipating food ingredient might help resolve industrial waste management and food security issues especially in mango producing & processing under developed countries.