Nutritional and Sensory Characteristics of Mango (Mangifera Indica) Leaves incorporated into Wheat Flour for the Production of Swallow Meal

Abstract

Food insecurity remains a challenge globally necessitating the exploration of affordable, nutrient-dense and culturally acceptable food options from locally available resources. This study evaluated the nutritional and sensory characteristics of mango (Mangifera indica) leaves incorporated into wheat flour for the production of swallow meal.  Mango leaves were collected, dried, milled into powder and blended with wheat flour at 10%, 20% and 40% substitution levels. Proximate analysis, mineral determination using atomic absorption spectrometry, vitamin analysis using standard AOAC-based methods and sensory evaluation with a nine-point hedonic scale were conducted with data analysed using SPSS. Results showed that mango leaves contained high carbohydrate (52.98%), protein (21.80%), fibre (7.50%), ash (12.66%) and appreciable levels of vitamins A, E, and K, as well as calcium (10.93 ± 0.42 mg/100 g).  Mineral composition was dominated by potassium (567.00 ± 1.47 mg/100g). Sensory evaluation indicated that the 10% substitution level was most acceptable while higher inclusion levels negatively affected taste and texture. Mango leaf is nutrient dense and suitable for partial incorporation into staple foods.