3.2.1. Preparation of Mango Peel Powder

Peel was removed from the ripe mangoes prior to cutting into small pieces, washing with tap water, blanching with hot water at 95 °C for 10 min, draining, and leaving to cool at room temperature. It was then dried at 60 ± 1 °C until a moisture content of 4–6% was reached [10,121]. The dried peel was ground to fine powder using the high-speed mode of a food processor and passed through a sieve, resulting in a final mass of particles smaller than 0.6 mm in diameter [122,123].