| Summary: | Mango (Mangifera indica Linn) is a popular tropical fruits that is widely available in the market. In order to reduce food waste, mango kernels are usually treated as waste mango kernel flour due to their nutritional composition and bioactive compounds. However, the processing method used during the production of mango kernel flour has lowered its nutritional value and affected the quality of the mango kernel flour. In addition, the anti-nutritional found in the mango kernel influences the flour’s quality. Hence, this review provides an overview of the effect of processing parameters on the quality of mango kernel flour (in terms of nutritional, functional properties, and bioactive compounds) and the application of mango kernel flour in baking products. The findings proposed that the soaking, blanching, and drying processes have an impact on the nutritional value, functional properties, and bioactive compounds of mango kernel flour. Further investigation into optimising processing parameters is required to obtain high-quality mango kernel flour. © 2022, Malaysian Society of Analytical Sciences. All rights reserved.
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