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F om was e o as e: Nu i ional and senso y insigh s in o mango peel-in used cake
Sheha Ya Sha i 1, Muhammad Abbas 1, Sa a Aslam 2 and Aimal Khan 3, *
1 Depa men o Human Nu i ion, The Uni e si y o Ag icul u e, Peshawa , Pakis an.
2 Depa men o Ag icul u e chemis y & Biochemis y, The Uni e si y o Ag icul u e, Peshawa , Pakis an.
3 G adua e Ins i u e o Nu i ion, China Medical Uni e si y, Taiwan.
Wo ld Jou nal o Biology Pha macy and Heal h Sciences, 2025, 21(01), 013-025
Publica ion his o y: Recei ed on 24 No embe 2024; e ised on 30 No embe 2024; accep ed on 01 Janua y 2025
A icle DOI: h ps://doi.o g/10.30574/wjbphs.2025.21.1.1099
Abs ac
This esea ch in es iga ed he nu i ional quali ies o cakes supplemen ed wi h mango peel powde . The expe imen
included analyzing he p oxima e composi ion, which included mine al con en le el e alua ion o phospho us
measu emen using a spec opho ome e ; sodium and po assium de e mina ion ia lame pho ome y; and i on, zinc,
calcium and magnesium le els quan i ica ion using a omic abso p ion spec opho ome y in acco dance wi h A.O.A.C
(1990) guidelines. I also measu ed adical sca enging ac i i y assays pa ame e ized unde DPPH adicals and assessed
an ioxidan po en ial h ough o al polyphenolic con en assessmen using he Folin-Ciocal eu me hod, which e ealed
ha cake samples mixed wi h a ying amoun s o mango peel had highe alues han whea lou alone. A se ial dilu ion
app oach was used o coun ungus in o de o de ec he p esence o mic oo ganisms, while a wa e ac i i y me e was
used o e alua e he mois u e le els o he cake samples. The ex u e analyze de e mined ha dness, whe eas he
colo ime e de e mined colo alues (L*, a*, b*). We used a 9-poin hedonic scale o measu e consume sa is ac ion wi h
each cake sample. To quan i a i ely analyze indings ac oss di e en mango peel powde inco po a ion le els in cakes
s con ol cake samples, ANOVA was used, ollowed by an LSD pos - es . Inco po a ing 10%, 15% and 20% mango peel
powde esul ed in conside ably g ea e ash, c ude a and c ude ibe le els (p<0.05), bu educed p o ein and
ca bohyd a e le els (p>0.05). Cakes wi h addi ions had highe sodium, po assium, calcium, magnesium, i on, zinc
(p<0.05), o al phenol and an ioxidan quali ies. Cakes ha ing 15% o 20% mango peel powde ea ned app o al a ings
o ≥6. Thus, he s udy showed ha including simple cakes ecipe using mango peels had a o able impac s on nu i ional
p o iles, senso y appeal and supp essing mic obial g ow h, minimizing was e ia ou esul s aluable owa ds c ea ion
o heal hy bake p oduc s.
Keywo ds: Mango Peel Powde ; Nu i ional Enhancemen ; An ioxidan P ope ies; Senso y E alua ion; Sus ainable
Food Inno a ion and Mic obial G ow h Supp ession
1. In oduc ion
Mango Mangi e a indica is he second majo ui o Pakis an a e ci us in e ms o a ea and p oduc ion. The majo
a ie ies o mango in Pakis an a e Sindh i, Chaunsa, Lang a, Began Pali and Anwa Re aul, bu Chaunsa domina es and
a e conside ed bes o indus y use [1]. Mango, one o he mos popula opical ui s, a e ex ensi ely consumed in
bo h esh and p ocessed e sions. S o ing hem a oom empe a u e o g ea e chilled empe a u es, on he o he
hand i migh esul in pos ha es losses due o mois u e loss o mic obial ac i i y. The ipening p ocess is also
accele a ed by pos ha es ho wa e qua an ine ea men [2]. App oxima ely 35–60% o he was e gene a ed om
he comme cial p ocessing o mangoes in o juice, nec a , pulp, pu ee, ui lea he and jam consis o peel, ke nel and
cull ui [3]. P oduced byp oduc s a e equen ly h own away, which may be qui e de imen al o p oduce s. Ob aining
polyphenols om excess ui s and ege ables may help manu ac u e s deal wi h such was es a a lowe cos [4].
Wo ld Jou nal o Biology Pha macy and Heal h Sciences, 2025, 21(01), 013-025
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Mangoes a e pa icula ly ich in bioac i e subs ances like polyphenols, i amin C, ca o enoids, an hocyanins and
la onoids ha ha e heal h bene i s. Fu he mo e, mango peel has been ou ed as an excellen sou ce o die a y ibe
(DF), which plays a c ucial ole in se e al bodily p ocesses such as p e en ing diabe es, cance , hype ension, li e
ci hosis and cons ipa ion. Due o he impo ance o DF, no el sou ces om a ious aw ma e ials a e ac i ely being
esea ched o use wi hin ood p oduc ion. These days, ce eal-based DF p oduc s ha e become he mos commonly
consumed. The sou ce and me hods used o p ocess he g ains ha e a signi ican impac on he quan i y o DF p esen
in p oduc s de i ed om g ains. F ui DF o e s highe le els o o al die a y ibe (TDF) and soluble die a y ibe (SDF),
as well as a mo e balanced composi ion and s ong unc ional quali ies, including high wa e abso p ion capaci y (WAC)
and high oil abso p ion capaci y (OAC) [5].
S udies ha e shown he bene icial heal h po en ial o mango peel powde inco po a ion. Mango peel is ich in die a y
ibe s and an ioxidan s which a e impac ul in con olling blood suga le els and suppo s diges i e heal h. MMP also
may ha e an i-in lamma o y p ope ies. MPP also adds a unique la o and na u al colo , and i s an imic obial
p ope ies could make i las longe on he shel li e. By educing ood was e, his addi ion p omo es sus ainabili y while
also ca e ing o heal h-conscious cus ome s. In o de o ge he mos ou o mango peel powde 's heal h bene i s and
unc ionali y, ongoing esea ch is looking in o he balance amoun s and e ec s i can ha e on a ious bake y p oduc s.
2. Ma e ial and me hods
2.1. P ocu emen o ing edien s
The na u al mango p oduc , whea lou (WF) and any emaining ing edien s o basic cakes we e pu chased om a
nea by ma ke (Peshawa , KPK, Pakis an). The syn he ics and eagen s used in he es s we e o scien i ic quali y.
2.2. P epa a ion o mango peel powde
Clean auce wa e was used o wash he ga he ed mango peels. The peels we e placed in ai igh plas ic bags and s o ed
a oom empe a u e a e being g inded (Uni e sal mill Powe g inde US-196) and d ied in he shade.
2.3. P epa a ion o cake samples
The s o ed mango peel powde was used o make plain cakes a concen a ions o 10%, 15% and 20%. The cake wi h
no inco po a ion o mango peel was used as a con ol. Table I includes a desc ip ion o he ecipes. The eggs and b own
suga we e whipped in o a c eam wi h a mixe (Supe S a HM-220) o 4 minu es un il a semi- i m oam o med.
Emulsi ie s we e hen added and blended o an addi ional 2 minu es. The suga -egg oam was hen blended wi h he
lou mix u e and baking powde o one minu e. The cake ba e was hen placed in a dish and cooked o 15 minu es
in a cooking ange (WC-666) a 180°C. Following baking, he simple cakes we e allowed o cool a 28 ± 2 °C. The cake
expe imen s we e labelled, packed in plas ic zippe bags and w apped in polye hylene g ip w ap. A e ha , he bags
we e s o ed a 4ºC o analysis.
Table 1 Ing edien s o mula ion o he con ol and inco po a ed cakes
2.4. P oxima e composi ion.
The AOAC (2000) [6] p ocedu es we e used o conduc analyses o he mango peel powde inco po a ed cakes o
mois u e (me hod 934.01), c ude p o ein (me hod 960.52), c ude a (me hod 963.15), c ude ib e (me hod 962.09)
and ash (me hod 923.03).
Ing edien s
Con ol
10% inco po a ed
15% inco po a ed
20% inco po a ed
Whea Flou (g)
150
135
127.5
120
Mango Peel Powde (g)
0
15
22.5
30
Eggs
2
2
2
2
Suga (g)
50
50
50
50
Oil (g)
35
35
35
35
Baking Powde (g)
4.5
4.5
4.5
4.5
Baking soda (g)
1.7
1.7
1.7
1.7
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2.5. Mine al analysis
Acco ding o [7], a spec opho ome e was used o e alua e phospho us, while a lame pho ome e was used o e alua e
sodium and po assium. I on, zinc, calcium and magnesium we e analysed using an a omic abso p ion
spec opho ome e in line wi h he A.O.A.C. (1990) [8] me hod.
2.6. De e mina ion o o al phenols and an ioxidan ac i i y
Sample ex ac ion o o al phenolic and an ioxidan ac i i y.
One g am o g ound cake was ca e ully measu ed and placed in o alcon ubes in o de o se up he samples. Each
sample ecei ed 10ml o 99% Me hanolic HCl (consis ing o 99ml Me hanol and 1ml HCl) as suppo o he ex ac ion
cycle. To ensu e ho ough and consis en blending, he samples in he alcon ubes we e gen ly mixed by agi a ion and
he cylinde s we e a anged uni o mly in a es ube ack. The sample solu ion blend-con aining alcon ubes we e hen
subme ged in a wa e shake ba h. Fo an hou , he samples we e incuba ed a a cons an empe a u e o 25°C while
being igo ously ex ac ed wi h 100 agi a ions pe minu e. Following incuba ion, he alcon ubes we e ans e ed o a
cen i uge and cen i uged o 20 minu es a 3000 e olu ions pe minu e ( pm). This p ocess sepa a ed he cons i uen
pa s o he sample ex ac . A e cen i uga ion, he op pa o he sample ex ac , o supe na an , was ca e ully
emo ed om each Falcon ube using a s e ile mic opipe e. In o de o main ain es eliabili y, he sepa a ed
supe na an s we e subsequen ly ans e ed o glass ials ha had been p e iously labeled, sani ized and secu ely
w apped wi h aluminum oil. The inal s age was s o ing he ials in a cold en i onmen wi h a empe a u e o -20°C o
ensu e ha he samples would be p ese ed o he subsequen analysis.
2.7. To al phenol de e mina ion
The Folin-Ciocal eu me hod, as epo ed by [9], was employed o de e mine o al phenolic con en . 1ml o FC eagen
was mixed wi h 10ml o dis illed wa e o make he 10 olds FC eagen solu ion. Du ing he expe imen , a 0.2ml sample
emo al was placed in a clean glass es ube. Then, using a mic opipe e, 0.8ml o he FC eagen solu ion was
ans e ed o a compa able es ube con aining he 0.2ml sample sepa a e. Fo 3 minu es, he es ubes we e placed
in he da k. A e he h ee minu es, 2 millili e s o a 15% sodium ca bona e solu ion we e added o each es ube and
2 mo e millili e s o dis illed wa e we e added o make he o al olume 5 millili e s. A e being p o ec ed om ligh ,
he solu ion was le o s and a oom empe a u e o one hou . Following an hou o incuba ion, he combina ion's
abso bance was measu ed ou imes a 760 nm using a spec opho ome e (Genesys 10 UV). As a clea o alignmen ,
pu e wa e was used and Gallic acid in concen a ions anging om 0 o 0.5mg/ml was used o es ablish a s anda d
e e ence. The esul s we e epo ed in millig ams o Gallic acid iden ical pe sample.
2.8. De e mina ion o an ioxidan ac i i y h ough DPPH Assay
The an ioxidan ac i i y o cake samples was e alua ed using he DPPH assay, ollowing [10] echnique. 3.943mg o
DPPH powde was weighed and placed in a clean lask, w apped wi h aluminum oil o p o ec ion. F om hen on, 100
millili e s o me hanol we e added and mixed, esul ing in a da k pu ple solu ion. Li le glass es ubes we e cleaned
and hen illed wi h 2.85 millili e s o he p e-made DPPH solu ion. Subsequen ly, 150ul o sample ex ac s we e added
and he ini ial abso bance was eco ded in iplica e using a spec opho ome e a 517nm. The samples we e hen
placed in a da k en i onmen and he inal abso bance o he samples con aining he DPPH solu ion was eco ded a e
30 minu es. Con ol samples we e also made in place o he sample ex ac by adding 150ul o me hanol o 2.85ml o
he DPPH solu ion. T olox was used as a s anda d in concen a ions anging om 0 o 1mM and was decomposed in
me hanol. The esul s o he an ioxidan ac i i y, which was s ill unde e mined by he DPPH measu emen , we e
epo ed as pe cen inhibi ion (%I) using a speci ic equa ion.
% I = [(Ac- As /As)] x 100
3. Mic obiological Analyses
3.1. To al ungi coun
Following he se ial dilu ion me hod, enume a ions o ungi, molds and yeas s wi hin he p oduced cake samples we e
conduc ed a he in e als o 7, 14- and 21-days du ing s o age a oom empe a u e. A se ies o dilu ion ubes
con aining a s e ile diluen (such as s e ile saline solu ion) we e p epa ed and labelled acco dingly. A ep esen a i e
cake sample weighing 1g was accu a ely weighed and placed in he i s dilu ion ube, which ma ked he s a ing poin
o he dilu ion sequence. The cake sample was ho oughly mixed wi h he diluen o ensu e e en dis ibu ion. F om
he i s dilu ion ube, a 1ml po ion o he mix u e was ans e ed o he second dilu ion ube and mixed. This ans e
Wo ld Jou nal o Biology Pha macy and Heal h Sciences, 2025, 21(01), 013-025
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and mixing p ocess was epea ed o each subsequen dilu ion ube in he se ies. Wi h each ans e , he dilu ion ac o
inc eased, esul ing in p og essi ely dilu ed samples. Following he dilu ion p ocess, a de ined olume o 1ml om he
app op ia e dilu ion ube was asep ically sp ead on o he su aces o aga pla es sui able o p omo ing ungal g ow h.
The sample was e enly dis ibu ed on he aga su ace using a s e ile sp eade . This pla ing p ocedu e was epea ed o
all dilu ions and eplica e pla es we e p epa ed as necessa y. The aga pla es we e incuba ed a he op imal empe a u e
o ungal g ow h, ypically 25-30°C, o 7, 14 and 21 days. Visual inspec ions we e conduc ed a each incuba ion ime
and signi ican colonies we e coun ed. Molds and yeas s we e iden i ied based on hei se lemen appea ance and
p ope ies. The colony coun s o each ype o ungus we e me iculously eco ded. Fo each ype o ungus and ime
poin , he colony- o ming uni s pe g am (c u/g) o he cake sample we e calcula ed, conside ing he app op ia e
dilu ion ac o s in oduced by he dilu ion se ies and he olume o he sample pla ed.
3.2. Wa e ac i i y
To measu e wa e ac i i y, 1-g am samples o he designa ed ma e ial we e collec ed and secu ely sealed o p e en
any changes in mois u e con en . These samples we e s o ed in a con olled en i onmen un il he analysis. A
measu emen chambe designed o p ecise wa e ac i i y measu emen s was se up. I was essen ial o his chambe
o main ain a consis en and s able empe a u e, as his g ea ly a ec ed he accu acy o he measu emen s. The sample
was placed wi hin he measu emen chambe in a way ha p e en ed di ec exposu e o elemen s like hea e s o
coole s, ensu ing he eliabili y o he eadings. The equilib a ion p ocedu e was ini ia ed. The sample en e ed a
chambe , eleasing humidi y due o di e ences in mois u e con en and ela i e humidi y. O e ime, he humidi y
s abilized as he sample's mois u e con en adap ed o he chambe 's condi ions and an elec ical senso was used o
de ec ela i e humidi y. This senso measu ed mois u e le els in he ai and con e ed hem in o a co esponding
elec ical signal. The de ec ing elemen was a c i ical componen o he measu emen p ocess. The de ice could be a
conduc i e polyme ha adjus s i s elec ical conduc i i y based on humidi y le els, o an elec ical componen like a
sa u a ed li hium chlo ide solu ion, which p o ides a s able ela i e humidi y en i onmen o accu a e calib a ion and
measu emen s.
3.3. Physical Analysis
3.3.1. Ha dness
Cake samples we e cu in o 1-inch- hick slices using a clean, sha p kni e. Fo he analysis, a ex u e analyze (Model
TX.XT plus, S able Mic osys ems) was u ilized. This ins umen is speci ically designed o e alua e a ious ex u al
a ibu es o ood samples. P io o beginning he examina ion, he ex u e analyze was adjus ed adhe ing o he
p oduce 's guidelines. A 45N load cell was connec ed o he ex u e analyze o gauge he o ce applied o he sample
du ing p essu e. A cylind ical p obe wi h a 25.4 mm wid h was connec ed o he ex u e analyze o in e ac wi h he
cake sample du ing es ing. The so wa e associa ed wi h he ex u e analyze was used o con ol he es ing p ocess
and ob ain esul s. Ha dness alues we e con igu ed ollowing he AACC 74-09 me hods and he app oach ou lined by
[11]. Each cake slice was placed on a s able, la su ace, ensu ing consis en cen e ing and alignmen o e e y es . The
ex u e analyse ’s p obe was posi ioned di ec ly abo e he cen e o he cake slice. The es was ini ia ed by ac i a ing
he ex u e analyse so wa e. The ex u e analyse g adually lowe ed he p obe owa d he cake slice a a con olled
speed o 100 mm/minu e. The p obe comp essed he cake slice o a dep h o 5 mm. Du ing he comp ession, he ex u e
analyse ’s load cell measu ed he o ce exe ed by he cake slice in esponse o he p obe's mo emen .
3.3.2. Colou measu emen
A colo ime e , a specialized de ice designed o measu ing a ious colou a ibu es o samples, was used. The
colo ime e was calib a ed be o e measu emen s. The calib a ion echnique comp ised posi ioning a gauge on a da k
su ace and hen co ec ing wi h a whi e su ace o ge p ecise eadings. To ensu e accu acy, he colo ime e 's
calib a ion was me iculously pe o med in acco dance wi h he manu ac u e 's s anda ds. A p epa ed cake slice was
placed on a s able, le el su ace o measu e he colou o he cake. The colo ime e 's measu emen p obe o ape u e
was posi ioned di ec ly on he cake's su ace. The colou measu emen was ac i a ed by engaging he colo ime e 's
measu emen mode. This ac ion p omp ed he colo ime e o au oma ically assess and eco d he colou a ibu es L*,
a* and b* acco ding o he CIELAB colou space. Ligh ness/da kness (L*), g een/ ed (+/ -) ch oma ici y (a*) and
blue/yellow (+/ -) ch oma ici y (b*) a e ep esen ed by hese pa ame e s. A leas h ee unique eadings we e collec ed
om di e en poin s on he cake slice su ace o ensu e an accu a e po ayal o he cake's hue. A e ob aining he
equi ed numbe o eadings, he colo ime e unde wen ecalib a ion o main ain measu emen p ecision.
Recalib a ion began by es ablishing a baseline using a black su ace and hen calib a ing wi h a whi e su ace.
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3.3.3. Senso y E alua ion
Senso y e alua ion o cake samples was conduc ed in he Depa men o Human Nu i ion, in ol ing bo h acul y
membe s and s uden s. To ca y ou he e alua ion, we o ganized en g oups, each comp ising i e indi iduals, esul ing
in a o al o i y consume s pa icipa ing in he assessmen . E e y consume ecei ed a piece o eshly baked cake ha
was andomly coded o main ain anonymi y du ing he e alua ion. The e we e en g oups in all; nine o hem we e
andomly assigned o di e en ea men and one was used as a con ol. Cus ome s we e asked o a e he cake on a 9-
poin hedonic scale ha included appea ance, la ou , ex u e and gene al accep ance. Nine was he g ea es sco e on
his scale, meaning "liking e y much," and one was he lowes , meaning "disliking e y much." The a e age cus ome
sco es we e hen used o compu e he o e all accep abili y o he cake, conside ing all a eas e alua ed. The a e age
cus ome sco es we e hen used o compu e he o e all accep abili y o he cake, conside ing all a eas e alua ed.
3.4. S a is ical analysis
The acqui ed da a we e analysed wi h he S a is ical Packages o Sociology (SPSS 21). The mean alues o each
elemen we e calcula ed, along wi h hei s anda d de ia ions (SD). A one-way analysis o a iance (ANOVA) was used
o de e mine he e ec o combining mango peel powde on he ou comes. Following he ANOVA, a pos - es was
pe o med o each associa ion using he leas signi ican di e ence (LSD) app oach. All analyses we e conduc ed wi h
a signi icance h eshold o 0.05.
4. Resul s and discussion
4.1. P oxima e composi ion
The cakes wi h combina ion showed mois u e con en le els going om 3.01% o 3.82%, while he con ol cake's
mois u e con en was es ima ed a 4.25%. Tha 's wha he ou comes showed, when con as ed wi h he con ol cake,
he mois u e con en o each cake including consolida ion was al oge he lowe (p<0.05). Cakes wi h mango peel
powde showed a dec ease in mois u e con en as he le el o conside a ion inc eased. Cakes wi h 10% mango peel
powde had highe mois u e con en han 15% and 20% cakes, e ealing signi ican di e ences (p<0.05). The
expansion o powde ed mango peel b ough abou a huge dec ease in mois u e con en . The powde ed mango peel's
capaci y o assimila e mois u e makes sense o his d op-in mois u e con en . The disco e ies o [12], who showed ha
using mango and banana peel in cake planning diminishes mois u e con en , ce i ied hese ou comes.
4.2. Ash Con en
Acco ding o he esul s, he in eg a ed cakes' ash con en inc eased om 3.00% o 4.33%, while he con ol cake's ash
le el emained a 2.16%. The esul s showed ha all o he combined cakes con ained signi ican ly mo e ash han he
con ol cake (p<0.05). An inc easing pa e n in he ash pleased wi h he usion o mango peel powde was seen du ing
in es iga ion. The e we e no uly ema kable di e ences be ween he 15% and 20% cakes (p>0.05), al hough he ash
con en o he 20% in eg a ed cake was signi ican ly g ea e han ha o he 15% and 10% cakes (p<0.05). The ash
concen a ion inc eased signi ican ly as he amoun o powde ed mango peel inc eased. This sugges s ha he
powde ed mango peel migh be a signi ican sou ce o mine als, con ibu ing o he cakes' g ea e ash le el. The esul s
o his s udy we e consis en wi h hose o [13], who e alua ed he nu i ious and ac ile quali ies o cake p epa ed by
combining high-die a y- ibe mango (Mangi e a indica a . Chokanan) peel and mash lou s.
4.3. C ude P o ein
The a e age c ude p o ein con en o he con ol cake was 9.27%. The inco po a ed cakes had c ude p o ein con en
anging om 8.17% o 8.49%. When compa ed o he con ol cake, all he in eg a ed cakes had signi ican ly lowe
p o ein con en (p<0.05). The use o powde ed mango peel educed he cake's p o ein con en , bu he 10% in eg a ed
cake had a signi ican ly highe p o ein con en and was la ge compa ed o he 15% and 20% combined cakes. Wi h
he addi ion o mo e mango peel powde , he c ude p o ein con en showed a declining end, howe e he di e ences
we e no app eciably signi ican o each in eg a ed le el. The dec ease in c ude p o ein le el may ha e been due o
mango peel powde ha ing lowe p o ein con en as compa ed o lou . The esul s o his in es iga ion we e in line
wi h [14], whe e hey explo ed he addi ion o oselle and mango peel powde o o illa chips as a s a egy o
enhancing hei unc ionali y.
4.4. C ude Fa
The a e age c ude a con en o he con ol cake was 9.83%. In he inco po a ed cakes, i anged om 10.81% o
11.81%. All he inco po a ed cakes had highe c ude a con en han he con ol cake. Among he di e en
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inco po a ion le els, he 20% le el exhibi ed he highes c ude a con en compa ed o o he le els. The a e age
ou comes o he cakes ha we e included showed ha he a con en inc eased as inclusion inc eased. All o he
in eg a ed cakes exhibi ed s a is ically signi ican changes om he con ol g oup, wi h he excep ion o he 10% le el,
when no signi ican al e a ions we e seen. Wi h he 20% cake, a no iceable ise in a con en was seen. Mango peel
powde 's g ea e a con en han lou may ha e con ibu ed o he s udy's inding o a small inc ease in c ude a
le el. This is consis en wi h he esea ch on mango was e ma e ials conduc ed by [15].
4.5. C ude Fibe
The con ol cake had an a e age c ude ibe con en o 6.53%. In he inco po a ed cakes, i anged om 7.03% o
7.90%. All he inco po a ed cakes con ained mo e c ude ibe han he con ol cake. Among he di e en in eg a ion
le els, he 20% inco po a ion le el had signi ican ly highe c ude ibe con en (p<0.05). Acco ding o he s udy, c ude
ibe con en ose as cake inco po a ion le els did. The 20% cake had a conside ably g ea e c ude ibe con en han
he con ol cake (p<0.05), bu he e we e no signi ican di e ences be ween he 15%, 10% and con ol cakes (p>0.05).
The s udy disco e ed ha , p esumably as a esul o ibe componen s, he c ude ibe con en ose wi h inc easing
amoun s o mango peel powde in eg a ion. This is consis en wi h he indings o [15] s udy, which sough o inc ease
he die a y ibe con en and an ioxidan quali ies o biscui s.
4.6. Ca bohyd a e Con en
The con ol cake had an a e age ca bohyd a e con en o 67.94%. The cakes ha we e combined showed alues
anging om 64.76% o 66.79%. The combined cakes had a much- educed ca bohyd a e con en (p<0.05) han he
con ol cake. As he deg ees o inco po a ion inc eased, he amoun o ca bohyd a es in cakes consolida ed wi h
powde ed mango peel dec eased. The ca bohyd a e con en o he 20% cakes was signi ican ly lowe han ha o he
con ol cake (p<0.05), howe e he di e ences we e no s a is ically signi ican o o he le els o mango peel powde
inco po a ion (p>0.05). C edi ed o he high ib e con en in mango peel powde . The disco e ies o his s udy lined
up wi h he explo a ion led by [14], which included he wholesome and ac ile quali y assessmen o cake eady by
inco po a ed mango (Mangi e a indica a . Chokanan) mash and peel powde con aining high die a y ib e.
Table 2 P oxima e composi ion o cake samples inco po a ed wi h mango peel powde
Cake Samples
P oxima e composi ion (%)
Mois u e
Ash
C ude p o ein
C ude a
C ude ibe
Ca bohyd a e
Con ol
4.25±0.2a
2.16±0.9c
9.27±0.0a
9.83±0.9b
6.53±1.5b
67.94±2.2a
10% MPP
3.82±0.1b
3.00±0.5b
8.49±0.4b
10.81±0.7ab
7.03±0.2ab
66.79±0.2ab
15% MPP
3.58±0.0c
3.83±0.3a
8.34±0.1b
11.35±0.4a
7.36±0.3ab
65.51±0.3b
20% MPP
3.01±0.1d
4.33±0.3a
8.17±0.7b
11.81±0.4a
7.90±0.3a
64.76±1.6b
Each alue ep esen s mean h ee eplica es± s anda d de ia ion. Means in he same column wi h di e en supe sc ip le e s a e signi ican ly
di e en a P≤0.05.
4.7. Mine al Con en
The mean sodium le el o he con ol cake was 42 mg/100 g. The cakes ha had been included had sodium con en s
anging om 50 mg o 60 mg/100 g. Signi ican ly, he e was an o e all inc ease in he sodium con en o he cakes
wi h in eg a ion compa ed o he con ol cake (p<0.05). Wi h he escala ion o mango peel powde inco po a ion, he e
was a concu en ise in he sodium con en wi hin he cakes. Rema kable dispa i ies in sodium con en we e e iden
among he cake samples. No ably, he 20% sample exhibi ed he mos ele a ed sodium con en , signi ying a s a is ically
signi ican dis inc ion om bo h he 10% and 15% cake samples (p < 0.05). The augmen a ion o sodium con en was
a ibu ed o he in oduc ion o mango peel powde , which inhe en ly possesses a highe sodium con en compa ed
o lou . This obse a ion aligns wi h he indings o [16] in hei s udy i led "Nu i ional e alua ion o oas b ead
o i ied wi h mango peels and seed ke nels powde ."
4.7.1. Po assium
Po assium le el in he con ol cake was ypically 162 mg/100 g. Po assium alues in in eg a ed cakes anged om 183
mg o 280 mg/100 g. Rema kably, he cakes including inco po a ion showed a signi ican inc ease in po assium
con en (p<0.05) in compa ison o he con ol cake. The po assium le els in he cake samples a ied g ea ly, wi h he
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"20% MPP" sample ha ing he g ea es amoun (2804.5 mg/100g), which di e ed signi ican ly om he "Con ol" and
"10% MPP" samples and a s a is ically signi ican di e ence (p<0.05) be ween he "15% MPP" and "20% MPP"
samples. The conside a ion o mango peel powde , which ypically has highe po assium le els, was connec ed o he
inc ease in po assium con en as compa ed o lou . This obse a ion is consis en wi h he esul s epo ed by [16] in
hei esea ch i led "Nu i ional e alua ion o oas ed b ead o i ied wi h mango peels and seed ke nels powde ."
4.7.2. Calcium
The con ol cake displayed an a e age calcium con en o 122mg/100g. Cakes en iched wi h addi ional ing edien s
exhibi ed calcium concen a ions anging om 183mg o 280mg/100g. I is wo h no ing ha he cakes wi h
inco po a ed ing edien s demons a ed a no ewo hy ele a ion in calcium con en when compa ed o he con ol cake
(wi h a signi icance le el o p<0.05). The sample ma ked as "20% MPP" (198±0.3 mg/100g) was ound o ha e he bes
calcium con en , which sepa a ed i al oge he om o he samples as "Con ol" (122±0.2 mg/100g) and "10% MPP"
(146±0.6 mg/100g). The e was a signi ican di e ence (p<0.05) be ween he "15% MPP" (186±0.4 mg/100g) and
"20% MPP" samples. The inc ease in calcium con en can be a ibu ed o he inco po a ion o mango peel powde ,
which inhe en ly possesses highe calcium le els compa ed o lou . This obse a ion aligns wi h he ou comes
de ailed by [16] in hei s udy i led "Nu i ional e alua ion o oas ed b ead o i ied wi h mango peels and seed
ke nels powde ."
4.7.3. Magnesium
The a e age magnesium con en o he con ol cake was 24mg/100g. Cakes en iched wi h supplemen a y ing edien s
exhibi ed a ying magnesium le els, anging om 31mg o 41mg/100g. Impo an ly, he cakes con aining hese added
ing edien s demons a ed a subs an ial inc ease in magnesium con en in compa ison o he con ol cake, wi h a
s a is ical signi icance o (p<0.05). C i ical di e ences in magnesium con en we e ob ious among he di e en cake
samples. Ou s andingly, he "20% MPP" sample (41±0.3 mg/100g) showed he mos no ewo hy magnesium con en ,
showing a huge di e ence om he "Con ol" (24±0.1 mg/100g), "10% MPP" (31±0.5 mg/100g) and "15% MPP"
(38±0.1 mg/100g) samples. The a ia ion be ween he "15% MPP" and "20% MPP" samples held ac ual impo ance
(p<0.05). The ise in magnesium con en can be a ibu ed o he inclusion o mango peel powde , which inhe en ly
con ains highe magnesium le els compa ed o lou . This obse a ion aligns wi h he indings elucida ed by [16] in
hei esea ch i led "Nu i ional e alua ion o oas ed b ead o i ied wi h mango peels and seed ke nels powde ."
4.7.4. I on
The i on con en o he con ol cake a e aged 1.9mg/100g. Cakes enhanced wi h addi ional ing edien s had i on
con en anging om 2.4mg o 2.9mg/100g. Impo an ly, he cakes wi h hese ex a ing edien s had a signi ican ly
highe i on con en han he con ol cake (p<0.05). The i on con en o he cake samples di e ed signi ican ly. The i on
le el o he "20% MPP" sample was he g ea es , wi h s a is ically signi ican changes when compa ed o he "Con ol"
and "10% MPP" samples. The e we e s a is ically signi ican di e ences (p<0.05) be ween he "15% MPP" and "20%
MPP" samples. Inco po a ing mango peel powde , which inhe en ly holds a highe i on con en han lou , is
esponsible o he ise in i on concen a ion. This in e ence aligns wi h he ou comes epo ed in he esea ch
conduc ed by [16] i led "Nu i ional e alua ion o oas ed b ead o i ied wi h mango peels and seed ke nels powde ."
4.7.5. Zinc
The zinc le el o he con ol cake a e aged 0.5mg/100g. Zinc le els in cakes enhanced wi h addi ional componen s
anged om 0.8mg o 1.1mg/100g. No ably, he cakes con aining hese ex a mine als had signi ican ly highe zinc
con en han he con ol cake, wi h s a is ical signi icance (p<0.05). Signi ican di e ences in zinc concen a ion we e
ound among he cake samples. The "20% MPP" sample had he g ea es zinc concen a ion, wi h s a is ically
signi ican di e ences om he "Con ol" and "10% MPP" samples. The e we e s a is ically signi ican di e ences in
zinc le els be ween he "15% MPP" and "20% MPP" samples (p<0.05). Inco po a ing mango peel powde , which
possesses a na u ally highe zinc con en han lou , leads o he heigh ened zinc concen a ion. This deduc ion aligns
wi h he esul s un eiled in he esea ch by [16] i led "Nu i ional e alua ion o oas ed b ead o i ied wi h mango
peels and seed ke nels powde ."
4.7.6. Phospho us
The con ol cake displayed an a e age phospho us le el o 102mg pe 100g. Cakes en iched wi h addi ional ing edien s
exhibi ed phospho us concen a ions spanning om 118mg o 135mg pe 100g. Impo an ly, he cakes inco po a ing
hese supplemen al mine als demons a ed a s a is ically signi ican inc ease in phospho us con en compa ed o he
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con ol cake (p< 0.05). signi ican di e ence in phospho us con en we e ob ious among he cake samples. Especially,
he "20% MPP" sample (135mg/100g) displayed an essen ially highe phospho us le el in con as wi h bo h he
"Con ol" (102mg/100g) and "10% MPP" (118mg/100g) samples. Fac ual impo ance was seen be ween he
phospho us le els o he "15% MPP" (124mg/100g) and "20% MPP" samples (p< 0.05). Conco po a ing mango peel
powde , which has a no mally highe phospho us con en han lou , p omp s he ele a ed phospho us con en .
Table 3 Mine al con en o cake samples inco po a ed wi h mango peel powde
Cake Samples
Mine als con en (mg/100g)
Sodium
Po assium
Calcium
Magnesium
I on
Zinc
Phospho us
Con ol
42±0.1d
162±1.5d
122±0.2d
24±0.1d
1.9±0.0d
0.5±0.0d
102±0.2d
10% MPP
50±0.1c
183±5.3c
146±0.6c
31±0.5c
2.4±0.1c
0.8±0.0c
118±0.2c
15% MPP
54±0.3b
241±4.5b
186±0.4b
38±0.1b
2.6±0.1b
0.9±0.0b
124±0.0b
20% MPP
60±0.1a
280±4.5d
198±0.3a
41±0.3a
2.9±0.1a
1.1±0.0a
135±0.1a
Each alue ep esen s mean h ee eplica es± s anda d de ia ion. Means in he same column wi h di e en supe sc ip le e s a e signi ican ly
di e en a P≤0.05.
4.8. To al phenols
The phenolic con en o he con ol sample was o be 2.2±0.3 mg GAE/g. While con as ing his wi h o he cake samples
con aining MPP, i became clea ha e en a mino conside a ion o 10% MPP p omp ed a sligh ise in phenol con en ,
b inging abou a wo h o 2.3±0.3 mg GAE/g. This pe cep ion, while no measu ably huge, ecommends ha e en li le
inc eases o MPP could add o he phenolic con en o he cakes. Mo e impe a i e changes in o al phenolic con en
we e seen as he inco po a ion le els o MPP was inc eased. Cake samples wi h 15% MPP displayed phenolic con en
o 2.8±0.1 mg GAE/g, while hose con aining 20% MPP had a signi ican ly highe phenolic con en o 2.9±0.1 mg GAE/g.
These esul s we e signi ican ly highe han hose o bo h he con ol and he 10% MPP inco po a ion. The obse ed
pa e n o ele a ed o al phenolic con en wi h g ea e concen a ions o MPP is in acco dance wi h ea lie esea ch
conduc ed by [17]. Thei s udy, which explo ed he inco po a ion o oselle and mango peel powde in o o illa chips,
demons a ed a simila end o heigh ened unc ionali y wi h inc eased addi i e con en . This alignmen in indings
unde pins he po en ial u ili y o MPP as a unc ional componen wi hin bake y p oduc s. Beyond enhancing la o and
colo , he a ia ions in o al phenolic con en unde sco e i s ole in con e ing an ioxidan p ope ies o he inal
p oduc s.
4.8.1. DPPH
In he con ol g oup, he DPPH sca enging ac i i y was measu ed a 42±0.2, indica ing i s inhe en an ioxidan
capaci y. When compa ed o he cake samples con aining MPP, i became appa en ha e en a modes inco po a ion
o 10% MPP esul ed in a sligh inc ease in DPPH sca enging ac i i y, yielding a alue o 44±0.0. While he di e ence
was no s a is ically signi ican in compa ison o he con ol g oup, his obse a ion sugges ed he po en ial o MPP o
con ibu e o he an ioxidan a ibu es o he cakes. Howe e , mo e p onounced shi s in DPPH sca enging ac i i y
we e e iden as he MPP concen a ion was ele a ed. Cake samples en iched wi h 15% MPP exhibi ed a DPPH
sca enging ac i i y o 48±0.1, while hose inco po a ing 20% MPP demons a ed a highe sca enging ac i i y o
51±0.1. Impo an ly, hese alues we e s a is ically highe han bo h he con ol g oup and he cakes wi h 10% MPP.
The ise in DPPH sca enging ac i i y as MPP concen a ions inc eased was in acco dance wi h he indings o [18].
Thei s udy, which in es iga ed he enhancemen o whole whea b ead quali y by inco po a ing opical ui by-
p oduc s, exhibi ed a pa allel end in esul s. This alignmen ea i med he po en ial o MPP o ac as a na u al
an ioxidan sou ce. By inco po a ing MPP in o cakes, hei collec i e an ioxidan p ope ies we e enhanced, aligning
wi h he p e ailing end o ha nessing na u al plan -based componen s o ele a e he unc ional a ibu es o ood
p oduc s. The ele a ion in DPPH sca enging ac i i y wi h highe MPP concen a ions highligh ed he p esence o
bioac i e compounds in mango peel, which a e known o con e an ioxidan bene i s. These compounds, including
phenolic componen s, ha e been acknowledged o hei abili y o coun e ac ee adicals and oxida i e s ess wi hin
he body.
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Table 4 To al phenols and Dpph con en o cake samples inco po a ed wi h mango peel powde
Cake Samples
To al Phenols (mg GAE/g)
Dpph
Con ol
2.2±0.3b
42±0.2d
10% MPP
2.3±0.3b
44±0.0c
15% MPP
2.8±0.1a
48±0.1b
20% MPP
2.9±0.1a
51±0.1a
Each alue ep esen s mean o h ee eplica es± s anda d de ia ion. Means in he same column wi h di e en supe sc ip le e s a e signi ican ly
di e en a P≤0.05.
4.9. To al ungal coun
In he con ol g oup, he ungal coun inc eased om 2.3*10^5 CFU/g on Day 7 o 2.33*10^6 CFU/g on Day 21,
indica ing na u al ungal p oli e a ion. Cake samples wi h 10% and 15% Mango Peel Powde (MP) showed simila
pa e ns, wi h highe coun s on Day 14 bu a dec ease by Day 21. Howe e , samples wi h 20% MP displayed a unique
end, s a ing wi h a lowe coun on Day 7, a sligh inc ease on Day 14 and a no able ise on Day 21, sugges ing a
po en ial in luence o highe MP concen a ion on ungal g ow h in la e s ages. These obse ed ends in ungal coun s
we e likely in luenced by a ange o ac o s, including he baseline ungal load in he aw ma e ials, en i onmen al
condi ions and he po en ial an imic obial p ope ies o he MP. While MP is hough o con ain bioac i e compounds
wi h po en ial an imic obial e ec s, he luc ua ing ungal coun s ac oss di e en concen a ions hin ed a a complex
in e play be ween hese compounds and he ungal popula ion.
Table 5 To al ungal coun o cake samples inco po a ed wi h mango peel powde
Sample
Day 7(c u/g)
Day 14(c u/g)
Day 21(c u/g)
Con ol
2.3*10^5
1.66*10^6
2.33*10^6
MP 10%
4.6*10^5
1.11*10^6
1.42*10^6
MP 15%
4.4*10^5
1.12*10^6
2.24*10^6
MP 20%
1.4*10^5
2.2*10^5
5.6*10^5
4.10. Wa e ac i i y
The egula cake had a mean wa e ac i i y o 0.761 aw. When addi ional ing edien s we e added o he cakes, he
wa e ac i i y a ied om 0.708 o 0.712 aw. In e es ingly, he con ol cake showed signi ican ly highe wa e ac i i y
han he cakes wi h added ing edien s (p<0.05). Examining he a ious inclusion le els, i was ound ha he cake wi h
10% inco po a ion had a highe wa e ac i i y compa ed o he o he le els. Ne e heless, he e we e no no able
di e ences be ween he 10%, 15% and 20% inco po a ion le els (p>0.05). The wa e ac i i y measu emen s sugges
ha adding MPP o cake o mula ions esul ed in a dec ease in he wa e ac i i y o he cakes. The cakes en iched wi h
MPP demons a ed lowe wa e ac i i y alues compa ed o he con ol cake, sugges ing imp o ed mic obial s abili y
and po en ial ex ension o shel li e. These ou comes aligned wi h he esea ch conduc ed by [15], whe e he addi ion
o oselle and mango peel powde was explo ed as a s a egy o enhance he unc ionali y o o illa chips.
Table 6 Wa e ac i i y alues o cake samples inco po a ed wi h mango peel powde
Cake Samples
Wa e Ac i i y (aw)
Con ol
0.761±0.0a
10% MPP
0.712±0.0b
15% MPP
0.710±0.0b
20% MPP
0.708±0.0b
Each alue ep esen s mean o h ee eplica es± s anda d de ia ion. Means in he same column wi h di e en supe sc ip le e s a e signi ican ly
di e en a P≤0.05.
