This presentation elaborates utilization of unripe and ripe mango processing wastes and residues for food, food supplements, feed, nutraceutical, pharmaceutical and industrial purposes.

1. MANGO FRUIT PROCESSING WASTES AND RESIDUES UTILIZATION
FOR FOOD AND FOOD SUPPLEMENTS
Dr Jai Singh (ARS)
Former Director ICAR – CIPHET
Jsingh.sre@gmail.com
INTRODUCTION
Mango (Mangifera indica L.; family - Anacardiaceae), is one of the most commercially
cultivated fruit crop in India achieving 21.8 million tones production (Statista 2017 -18)
level. Being a seasonal fruit with limited shelf-life, the fruit quality drops down rapidly
once it is fully ripen. About 20% (4.36 million tones) of the fruits are processed for
products such as puree, nectar, leather, pickles and canned slices generating
solid waste (peel and stones), liquid and liquid waste (juice pulp and wash) and other
by products. Utilization of these wastes through conversion in to a higher valued product
is of great economic importance. This presentation elaborates utilization of unripe and
ripe mango processing wastes and residues for food, food supplements, feed,
nutraceutical, pharmaceutical and industrial purposes.
Consultations: ICAR – IIHR, ICAR – CISH, ICAR – IARI, ICAR – CIAHICAR – CITH ,
ICAR – CIPHET and many others.
Constraints for Effective Utilize of Fruits Wastes and Processing Byproducts as
Food Supplements:
The wastes may be in the form of damaged, de-shaped, dis-coloured, over size, under
size , diseased fruits; leaves, trimming, peels, seeds, juice pulp, washings, etc from
harvest to consumption. Extreme diversity in variety, quantitatively and qualitatively
availability, high parishability along with peculiar consumption pattern are the added
factors to constraints. About 42 %, 39 %, 14 % and 5 % proportion of total wastes get
generated in household, processing, food service and retail distribution sectors,
respectively. On account of parishability, collection and management of fruit wastes in
household, food service and retail distribution is difficult. The possible way is that the
waste processors set quality parameters and organize door to door collection of wastes
in dried form on cash payment irrespective of quantity. Later on other processes will
come in force gradually.

2. Food Supplements from Mango Wastes and Processing Residues:
Wastes and
Residues
Proportion (%) Total Fresh
Wastes (million
tones)
Moisture
Content / Dry
Matter
Edible Dry
Matter (million
tonnes)
Peel 12 – 15 ,
Average (13.5 )
2.943 10 % (90 % Dry
Matter)
2.6487
Kernel 17 – 22 Average
(20)
4.36 8.2 (91.8 % Dry
Matter)
4.0025
Pulp residue /
juice left over
pulp
5-10, Average
(7.5)
1.635 81 (19 % Dry
Matter)
0.3106
Edible DM from
Total Produce
-- -- -- 6.9618
Usable edible
DM (20 %)
1.39236
Mango wastes and Processing Residues
Ripe mango Raw mango
Ripe mango peel
Raw mango peel
Seed / stone
Seed kernel
kernel
Residual pulp
Potential Products from Raw Mango Peel: Peel powder, peel paste, jelly, jam, panna,
chikki, candy, pickle, pectin, dietary fiber, flakes, murabba, dried peel, peel chips,
amchur, peel drink, chutney, raita, peel dal, peel curry, mango peel rice, low-cost
biodegradable and active packaging. etc.
Peel powder Peel paste Jam Jelly Panna

3. Chutney Peel chips Peel chikki Peel rice Dried peel
Candy Peel chutney Peel achar
Vinegar with raw
mango peel
Edible films and
coatings
Potential Products from Ripe Mango Peel: Loaded with antioxidants, fibre, and
several vitamins. Major products are .jam, jelly, syrup, peel powder (antioxidant,
dietary fiber, 5 – 10 % in macaroni ), chips, dietary fiber, peel flour, peel paste, vinegar,
beverages, squash. tea, salad, pectin (20 – 30 %), nectar, substrate for mushroom
cultivation , flakes, peel cosmetics, incorporation in bakery products and macaroni, low-cost
biodegradable and active packaging. etc.
Peel powder for
drinks
Peel paste Peel jam Peel jelly Peel syrup
Peel extract Peel flour Peel chips Peel candy
Peel (5-10%)
enriched Macaroni
Peel pectin Chutney Peel pickle Pulp burger Pulp fritters
Pulp halwa
Pulp crumble
bars
Crumble cake,

4. Pulp marmalade Green mango
marmalade
Sandesh mango cheese
cake
Edible films and
coatings
Edible coatings
Products from Raw Mango Pulp: Bhrwa krela, aam ka panna, sambhar, daal
curries, etc.
Potential Products from Pulp Processing Residues: Juice, soup, pasta sauce, pizza
crust, marmalade, syrup, custard, leather / roll , dried pulp, papad, aam ras, mango
pulp fiber waste, dried mango pulp fiber waste , residual pulp mix for bakery
products (muffins, cakes, bread, cookies, granola bars – pulp mix with cereal
flour ), spreader pulp mix with cream, dietary fiber, ice – cream, nectar, sweet
flavor
Leftover/residual
pulp
Raw mango
pulp
Residual Pulp Pulp Barfi Pulp ladoo
Pulp sandesh Residual pulp
peda Ice cream Pulp shrikhand Aam pulp papad
Leftover pulp
leather / roll
Halwa Pulp kala kand Pulp ice candy
Residual pulp kulfi
Pulp mousse / Pulp muffins Pulp burger

5. Mango flavour Panna / fruiti Residual pulp
sauce
Lassi Cake Yoghurt
Dips and spreader
Juice pulp cracker
Juice pulp rice Juice pulp
Aamras
Juice pulp
ghevar
Juice pulp kheer Juice pulp bread
Potential Products from Mango Kernel: Good source of polyphenols, phytosterols as
campesterol, sitosterol and tocopherols as well as potential source for functional food
ingredients, antimicrobial compounds and cosmetic. Flour (can replace up to 5 – 10%
wheat flour in chapatti) , up to 30 % in bakery products (bread, cookies, pastries,
pasta, noodles, snacks, and cakes),soup mix, custard, sauces, oil, fat, starch,
confectionary products, tannins, ethanol, citric acid, animal feed, etc. aam papri, fat,
natural antioxidant, starch, mango kernel meal.
Mango kernel Dried kernel Kernel flour Kernel powder Kernel starch
Grated
kernel
Kernel flour 10 –
50 % Cookies up to 25
% kernel flour
Biscuits up to 30
%
5 – 10 % mango
kernel flour

6. Seed Kernel mix
papad
Mango seed
kernel Soup Mix
20 % mango seed
kernel in cake
Seed kernel butter Kernel oil
kernel meal
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