Pulp and peel of unripe stenospermocarpic mango (Mangifera indica L. cv Ataulfo) as an alternative source of starch, polyphenols and dietary fibre.

As a result of climate change, the production of stenospermocarpic mangoes has increased dramatically. The stenospermocarpic mango, a fruit with reduced size and no seed, is considered to be a by-product that is both underutilised and wasted. Here, we studied the colour, chemical composition, polyphenol content, antioxidant capacity and starch in vitro digestibility of unripe stenospermocarpic mango flours (pulp and peel).

Physicochemical, microstructural and digestibility analysis of gluten-free spaghetti of whole unripe plantain flour.

Plantain is a climacteric fruit having economic relevance in several tropical regions. Unripe plantain is an alternative source of indigestible carbohydrates (dietary fibre) and undigestible starch fraction. Unripe plantain flour was explored in this work as an alternative ingredient (whole and pulp) in spaghetti formulations.