Mango processing produces significant amount of waste (peels and kernels) that can be utilized for the
production of value-added ingredients for various food applications. Mango peel and kernel were dried
using different techniques, such as freeze drying, hot air, vacuum and infrared. Freeze dried mango waste
had higher antioxidant properties than those from other techniques. The ORAC values of peel and kernel
varied from 418–776 and 1547–1819 lmol TE/g db. The solubility of freeze dried peel and kernel powder
was the highest. The water and oil absorption index of mango waste powders ranged between 1.83–6.05
and 1.66–3.10, respectively. Freeze dried powders had the lowest bulk density values among different
techniques tried. The cabinet dried waste powders can be potentially used in food products to enhance
their nutritional and antioxidant properties.