Valorization of food by-products: a review on composition and applications of mango by-products in West Africa

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Résumé

This study examines the potential use of mango by-products in food fortification. datawere gathered through a narrative review. Previous studies have shown that thebiochemical and phytochemical composition of mango peels and kernels variesdepending on the variety and agronomic conditions. These by-products are reported tobe rich in fiber, potassium, calcium and magnesium. Mango kernels contain highercontents of lipids and proteins than peels. Also, the by-products contain high levels ofphytochemicals, which contribute to their antioxidant potential. Tannins and phytateswere detected, with the highest concentrations found in kernels. however, heating andsoaking treatments have been reported to reduce these levels. The reviewed studiessuggest that mango by-products could be incorporated into functional foods as partialsubstitutes for conventional raw materials, potentially enhancing bioactive compoundcontent and antioxidant capacity. This review emphasizes the nutritional potential ofmango by-products and establishes a foundation for future research into their efficientmanagement and utilization in west Africa.

Mots-clés

Mango by-products; biochemical composition; phytochemical composition; food fortification; west Africa