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<p>This study investigates the fortification of <i>mugudugu</i>, 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 <i>mugudugu</i> 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 <i>mugudugu</i> variants. These findings suggest that incorporation of mango peel and kernel flours significantly improves the bioactive and antioxidant profiles of <i>mugudugu</i>, 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.</p>

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

  • 期刊论文

  • 出版模式：

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  • 发表日期：

    2025年11月10日

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  • Wendkouni Marguerite Bamogo,
  • Wendmintiri Jeanne d’Arc Kabré,
  • Abel Tankoano,
  • Mah Alima Esther Traoré,
  • Olivier Banhoro,
  • Charles Parkouda,
  • Aly Savadogo

摘要

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.