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

Abstract

This study examines the potential use of mango by-products in food fortification. Data were gathered through a narrative review. Previous studies have shown that the biochemical and phytochemical composition of mango peels and kernels varies depending on the variety and agronomic conditions. These by-products are reported to be rich in fiber, potassium, calcium and magnesium. Mango kernels contain higher contents of lipids and proteins than peels. Also, the by-products contain high levels of phytochemicals, which contribute to their antioxidant potential. Tannins and phytates were detected, with the highest concentrations found in kernels. However, heating and soaking treatments have been reported to reduce these levels. The reviewed studies suggest that mango by-products could be incorporated into functional foods as partial substitutes for conventional raw materials, potentially enhancing bioactive compound content and antioxidant capacity. This review emphasizes the nutritional potential of mango by-products and establishes a foundation for future research into their efficient management and utilization in West Africa.