Valorization of Mango By-Products to Enhance the Nutritional Content of Maize Complementary Porridges

Abstract

Mango by-products are disregarded as waste contributing to greenhouse gas emissions. This study used mango seed and kernel to enhance the nutritional content of maize complementary porridges. Composite maize-based porridges (MBP) were formulated by fortifying maize flour with fine ground mango seed and kernel at different levels (31%, 56%, 81%). The by-products and formulated porridges were characterized for their nutritional composition, mineral content, total phenolic content, and antioxidant capacity. Furthermore, the bioaccessibility of essential minerals during in vitro gastrointestinal digestion of the formulated porridges was determined using inductively coupled plasma optical emission spectrometry. Mango seed had a high fat (12.0 g/100 g dw) and protein content (4.94 g/100 g dw), which subsequently doubled the fat content of the porridges. Mango by-products increased the total phenolic content of maize porridge by more than 40 times and the antioxidant capacity by 500 times. However, fortification with mango by-products significantly decreased the bioaccessibility of minerals, especially manganese, copper, and iron, as the highest percentages of insoluble minerals were recorded in MBP 81 at 78.4%, 71.0%, and 62.1%, respectively. Thus, the results suggest that mango seed and kernel could increase the nutritional value of maize porridge, but fortification should be done at lower levels of about 31–56%.

Functional utilization of mango waste for improving the nutritional and sensorial properties of multigrain cookies

“…of Mandha et al (2021) were similar to our study who reported that mango peel and kernel enhance the antioxidant content of maize complementary porridge. The addition of mango seed and mango kernel powders in biscuits was studied by Ashoush and Gadallah (2011), and an increase in the overall phytochemical properties was observed.…”

“…Mango peel is a good source of polyphenols and has antioxidant activity, so as the level or ratio of mango peel powder increases, DPPH assay value also showed significant increasing results. Results of Mandha et al (2021) confirmed our finding who reported that mango peel and kernel enhance the antioxidant content of maize complementary porridge.…”

Nutrient content of complementary foods for children in Kilimanjaro, Tanzania

“…This means that a child needs to eat a lot of food in order to meet the nutrient needs because the food is more energy and micronutrient-dilute. The moisture content of the porridges was similar to the findings of Kulwa et al (2015) but lower than that of Mandha et al (2021). High moisture content in food products have also been associated with increased growth of microorganisms, which in turn causes spoilage and low nutritional qualities of the food products (Tapia et al, 2020).…”

By-Products Revalorization with Non-Thermal Treatments to Enhance Phytochemical Compounds of Fruit and Vegetables Derived Products: A Review

“…The development of pasta, bakery and confectionary products based on natural ingredients/compounds with antioxidant properties and/or with a reduction of sugars and lipid content is a current trend to obtain new and healthier products. Therefore, the incorporation of F&V by-products is researched such as cookies fortified with purple passion fruit epicarp flour [ 147 ], candies fortified with watermelon by-products [ 148 ], nutritionally enhanced maize complementary porridges with mango seed and kernel [ 149 ], cereal-based foods fortified with by-products from the olive oil industry [ 150 ], and spaghetti enriched by persimmon and other vegetal by-products [ 93 , 151 ], among others.…”