Abstract Global mango production generates significant agricultural and industrial waste, including non-standard fruits and peels. Herein, flours obtained from the immature fruits of four mango cultivars (Haden, Keitt, Parwin, and Tommy Atkins) were characterized for their physicochemical properties with the goal of valorization as an ingredient in functional food products. Regardless of cultivar, the peel flours represented excellent sources of fiber, with notable calcium, magnesium, manganese, carotenoids, and antioxidant contents as well as high percentage of large particles and good water retention capacity. Pulp flours exhibit high starch content, light color, and fine granulometry. The mango cultivars strongly interfered with the differentiation of the mango peel and pulp flours. The results presented herein show that understanding the characteristics of flours obtained by processing different parts of the fruits of various cultivars can produce composite mango flours with different nutritional and technological properties, expanding their possible uses in food products and driving sustainable agricultural production in terms of efficient crop waste management. nonstandard non standard peels Herein Haden, Haden (Haden Keitt Parwin Atkins cultivar fiber calcium magnesium manganese carotenoids capacity content color granulometry management

Abstract The constant need for innovation in the food industries to meet the demands of consumers and the growing market for gluten-free and high-protein products have driven studies of mixed flour. In this study, 'BRS Platina' banana fruits were processed to obtain Whole Green Banana Flour (WGBF) and Green Banana Pulp Flour (GBPF) as well as leaves of Ora-pro-nóbis Flour (OPNF). Mixed flours were prepared by blending banana flours (WGBF or GBPF) with increasing levels of OPNF (from 5 to 25%). Flours were analyzed for physicochemical characteristics, mineral contents, Water Absorption Index (WAI), Water Solubility Index (WSI), and color. The main component of banana flours was starch, in which GBPF has the highest content. The WGBF had a higher mineral content, and in both flours, the potassium was at a greater level. OPNF showed the highest protein and mineral contents. Independent of the type of banana flour, mixed flours were darker, and had higher WAI and considerable increases in Mg, Fe, and Zn than no mixed ones. The blend of banana flours and Ora-pro-nóbis leaf flour can be a viable combination for preparing a variety of food products, due to its nutritional and technological properties.

Resumo A constante necessidade de inovação nas indústrias alimentícias para atender às demandas dos consumidores e o crescente mercado de produtos sem glúten e com alto teor proteico têm impulsionado os estudos de farinhas mistas. Neste estudo, frutos de banana 'BRS Platina' foram processados para obtenção de farinha integral de banana verde (WGBF) e farinha de polpa de banana (GPBF), e folhas de ora-pro-nóbis foram processadas para obtenção de farinha (OPNF). As farinhas mistas foram preparadas pela mistura de farinhas de banana (WGBF ou GPBF) com níveis crescentes de OPNF (5 a 25%). As farinhas foram analisadas quanto a características físico-químicas, teores de minerais, índice de absorção de água (IAA), índice de solubilidade em água (ISA) e cor. O principal componente das farinhas de banana foi o amido, com maior teor na GBPF. A WGBF apresentou maior teor de minerais, com o potássio em maior quantidade. A farinha de ora-pro-nóbis apresentou altos teores proteico e mineral. Independentemente do tipo de farinha de banana, as farinhas mistas mostraram-se mais escuras, tiveram maior absorção de água e aumentos consideráveis de Mg, Fe e Zn. Misturas de farinhas de banana e farinha de folha de ora-pro-nóbis podem ser uma combinação viável para a formulação de diversos produtos alimentícios, devido às suas propriedades nutricionais e tecnológicas.