What question did this study set out to answer?

This study aims to explore the effects of incorporating treated mango kernel flour into biscuits and its physicochemical properties.

Impact of Soaking and Drying Mango Kernels Flour (iMangifera/ii /iiIndica/i.) on the Physicochemical Properties of Biscuits

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Investigation of mango kernel flour in biscuits reveals improved properties, suggesting a viable alternative to wheat flour.

This study aims to explore the effects of incorporating treated mango kernel flour into biscuits and its physicochemical properties.
Produced mango kernel flour from soaked and dried kernels.
Substituted varying rates of mango kernel flour (10%, 20%, 30%, 40%, 50%) into wheat flour.
Determined chemical composition and functional properties according to standard methods.
Conducted sensory evaluation to assess biscuit quality.
Incorporation of mango kernels increased ash, lipid, fiber, and energy contents in the flour.
Phenolic compounds decreased, but protein content increased with substitutions.
Water absorption capacity rose with treatment and substitution, while oil absorption capacity decreased.
Biscuits with 10% mango kernel flour had sensory scores similar to those using pure wheat flour.
10% substitution was determined as optimal for crispness and nutritional content.

Zomegni et al. (2026) studied this question.

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