Valorisation of mango waste for healthy bakery products

Problem statement

The world's high mango production produces by-products (peel and seeds) during processing, which have no commercial value and are also a problem of contamination.

Executive summary

Basic physical techniques such as drying and sieving can produce a powder from mango wastes, rich in antioxidants and dietary fibre, suitable for human consumption. This technique focuses on producing additives for healthy bakery products that reduce the glycaemic index after consumption.

Technology description

After the mango is squeezed to extract the pulp, the peel, the bagasse and its seed remain, which are equivalent to 35-65% of the initial weight of the fruit. Mango peel is rich in dietary fibre (pectin, cellulose and hemicellulose), proteins, reducing sugars, bioactive compounds such as carotenoids, vitamin C and phenolic compounds. These by-products are dried at 60ºC for approximately 24h, using a convection oven with air circulation. After drying, they are ground to a fine powder which is then sieved through a 150 micron sieve. This powder is added as a supplementary flour together with the baker's flour and yeast in the 'dry' dough mix. The baking of the bakery product (muffin, cake, sponge cake...) follows the conventional steps. The consumer, after ingesting the muffin enriched with phenolic substances (difficult to digest and insoluble substances) decreases the rate of starch hydrolysis and may modulate the postprandial glucose response in vivo.

Market deployment considerations

Applicability at pilot scale is not demonstrated

Environmental considerations


Technology feedstock

mango by-products

Type of process

thermal process

Technology output

fortified food ingredients



Technology Readiness Level








Technology owner/developer

Technological Institute of Tepic, Integral Laboratory of Food Research
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