Author(s): Priyanka Asai Thambi, Sheila John, Esther Lydia, Priya Iyer, Sarah Jane Monica

Abstract:
Peels obtained from fruits are usually discarded or disposed in an improper manner that leads to several environmental problems. Currently, utilization of fruit peels in different ways is gaining attention due to their nutritional and pharmacological properties. Mango peel is a novel source of dietary fibre, polyphenols and carotenoids that can be utilized therapeutically. The present study was carried out to evaluate the antimicrobial efficacy of mango peel powder and to develop nutritious recipes using mango peel powder. The antimicrobial activity of different extracts of mango peel powder (aqueous, acetone and ethanol) indicated that acetone extract exhibited highest antibacterial activity against E.coli, Salmonella typhi, Shigella spp and Enterobacter spp while ethanol and aqueous extract showed highest antifungal activity against Aspergillus niger strain. The peel powder was incorporated into recipes to enrich the dishes nutritionally and the recipes were classified into three different categories namely breakfast, lunch and snacks recipes. The results obtained thereby recommend the use of mango peel as a functional food ingredient due to the presence of components that imparts significant health benefits.