Abstract
During processing of raw mango fruits, peel is generally removed and thrown as waste though it contains fair amounts of nutritive elements apart characteristic aroma and taste. Raw mango peel is a good source of fibre, pectin, acid, minerals, phenolics and pigments like chlorophylls and carotenoids. In order to utilize such nutritionally rich waste, an attempt was made to develop a value added product out of it in the form of instant soup. The peel powder was added with spices and other ingredients and packed in laminated aluminum pouches. The product was stored at room temperature (20-30°C) and analyzed up to 6 months for various biochemical and sensory parameters. The soup powder was found to have 5.7 per cent titratable acidity, 52.6 mg per 100 g vitamin-C and 944 mg per 100 g total phenolics. Decreasing trends were observed in the contents of acid, vitamin-C and total phenolics during storage. Organoleptically, soup was found to be acceptable till the end of storage, obtaining 7 or above sensory score out of 9. Raw mango peel soup may find good acceptability among market consumers. The protocol may also serve a good mean to utilize huge quantity of raw mango peel which otherwise is thrown as waste.
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