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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 formu lated 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%.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 formu lated 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%. |
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