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International Journal of Health and Allied Sciences

Abstract

Mango is a significant economic fruit in Thailand, with an annual production of up to 500,000 tonnes. Ok-Rong is a popular mango type in Thailand, known for its higher price compared to other varieties. However, during the processing, biomass accounts for over 50% of the overall weight and causes a serious environmental problem. However, it has the potential to serve as a source of nutritional components, commonly used as additives in functional food. This study aimed to investigate the nutritional value of the peel, including proximate analysis, amino acid profile, and polysaccharide profile. The proximate analysis results indicate that the primary constituents of mango peel are carbohydrates, accounting for 67.81% of the material, followed by crude fibre at 13.84% and crude protein at 6.13%. The Ok-Rong mango peel has a total of 2330.59 mg/100 g of essential amino acids in its dried form. This includes 938.56 mg/100g of essential amino acids and 1392.03 mg/100g of non-essential amino acids. The ratio of total essential amino acids to total amino acids was 40.27%, significantly below that of a whole egg. The chemical score indicated that the levels of histidine and phenylamine were higher compared to those observed in eggs. Remarkably, the peel had an essential amino acid index of 0.9, indicating that it is a high-quality source of protein. Different solvents divided the polysaccharide profile into water-soluble and non-water-soluble polysaccharides. Generally, both amino acids and polysaccharides have health benefits. The findings of this research can serve as primary data for the extraction of plant-based proteins, prebiotics, and cellulose from biomass in order to correlate with the BCG model, which has great potential as a sustainable and environmentally friendly resource for the food and pharmaceutical industries. As well as its nutritional advantages, it can be serve as a sustainable and adaptable substitute for animal products, attracting health-conscious and environmentally aware consumers.

Keywords: Amino acids, Biocircular economy, By-product, Polysaccharides, Protein quality, Upcycling

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