Valorization of mango by‑products: fortification of mugudugu using mango peel and kernels

---

Résumé

This study investigates the fortification of mugudugu, a cereal by-product, with powdered mango peel flour (MPF),
mango kernel flour (MKF), and their mixtures, aiming to valorize mango by-products abundant in Burkina Faso.
Substitution of millet in mugudugu was performed at incremental levels of 10, 20, 30, 40, and 50% by MPF, MKF,
or a 1:1 blend of both flours. Nutritional analysis revealed that all fortified formulations exhibited increased carbohydrate,
ash, and dietary fiber contents, accompanied by a decline in protein levels. Notably, lipid content decreased
exclusively in samples enriched with mango peel flour. Bioactive profiling demonstrated enhanced phenolic compounds,
flavonoids, and antioxidant capacities across all enriched samples. Furthermore, mineral content—specifically
potassium, calcium, and magnesium—was elevated in all formulations. Sensory evaluation confirmed the acceptability
of all fortified mugudugu variants. These findings suggest that incorporation of mango peel and kernel flours
significantly improves the bioactive and antioxidant profiles of mugudugu, highlighting their potential as functional
food ingredients. Nonetheless, optimization of processing conditions is necessary to better preserve or enhance
protein content, ensuring balanced nutritional quality. This study underscores the potential of mango by-products
as valuable resources for food fortification strategies aimed at improving nutritional resilience and promoting food
self-sufficiency.

Mots-clés

Mango kernel, Mango peel, Mugudugu, Fortification, Nutritional composition, Bioactive composition