Development of High-Fiber Functional Chips Using Mango and Jackfruit Seed Kernels

Abstract

This invention presents a novel process for the production of high-fiber functional snack chips derived from mango seed kernel and jackfruit seed byproducts. By utilizing under-exploited fruit seeds, which are typically discarded during processing, this invention offers an innovative, oil-free, gluten-free, and trans-fat-free alternative to conventional fried snack chips. A central novelty of this invention is its scientifically validated safety protocol; mango (Mangifera indica L.) seed kernels in their raw state are known to contain astringent tannins and cyanogenic glycosides (compounds that can release hydrocyanic acid). The multi-stage processing protocol developed in this invention comprising sequential double-blanching at 95°C, cold-water shocking for 24 hours, and controlled drying has been confirmed by laboratory analysis to render cyanogenic compounds undetectable in the final product, establishing the safety of this novel food ingredient. The chips are formulated using a composite flour blend of 30% mango seed kernel powder, 40% jackfruit seed flour, and 15% rice flour, with added spices and other ingredients for flavor enhancement. The manufacturing process includes blanching, drying, milling, and oil-free baking, ensuring the product maintains high nutritional value while eliminating harmful oils and trans fats. The final product boasts significantly higher protein (8.32%) and fiber (21.32%) content compared to traditional snacks, along with high antioxidant properties including phenolic compounds (320 mg GAE / 100g), flavonoids, and tannins. These bioactive compounds contribute to antidiabetic, antioxidant, and anti-inflammatory benefits, making the chips suitable for diabetic and health-conscious consumers. Sensory evaluation yielded an overall acceptability score of 7.3 / 9, confirming market readiness. Additionally, this invention addresses environmental sustainability by valorizing agricultural waste and reducing food waste, offering a sustainable solution for the food industry. The novel composition, safety- validated processing method, and confirmed functional attributes position this invention as a health-promoting, nutritionally enriched, and market-ready snack that could significantly impact the food industry.