• SUJITHRA M
• ADHARSHANA C
• RADHAPRIYA D

Finger millet (Eleusine coracana L.), commonly known as ragi, is a nutrient-dense cereal characterized by its relatively high dietary fibre, calcium, mineral and polyphenol contents. Mango seed kernel, a major by-product of mango processing, contains carbohydrates, starch, fat, protein, dietary fibre and bioactive compounds and has therefore attracted interest as a potential value-added food ingredient. The combination of finger millet and mango seed kernel powder in chocos provides an opportunity to develop a nutrient-oriented cereal product while utilizing an underexploited mango-processing by-product. This review summarizes the nutritional composition, processing characteristics, functional properties, health-related potential and food applications of finger millet and mango seed kernel powder, with particular emphasis on their relevance to chocos and extruded cereal products. Finger millet contributes dietary fibre, calcium, minerals and phenolic compounds, whereas mango seed kernel provides starch, dietary fibre, fat, protein and phenolic constituents. Processing treatments such as soaking, blanching, drying, milling and extrusion can influence the nutritional, physicochemical and functional properties of both ingredients. . Overall, the incorporation of finger millet and mango seed kernel powder represents a promising approach for developing nutrient-dense chocos while supporting food by-product utilization and value addition.

Keywords: Finger millet; Mango seed kernel powder; Chocos; Extruded food; Functional properties; Nutritional composition; Food by-product utilization.

"NUTRITIONAL AND FUNCTIONAL POTENTIAL OF FINGER MILLET AND MANGO SEED KERNEL POWDER IN THE DEVELOPMENT OF CHOCOS: A REVIEW", International Journal of Emerging Technologies and Innovative Research (www.jetir.org), ISSN:2349-5162, Vol.13, Issue 9, page no.a583-a589, September-2026, Available :http://www.jetir.org/papers/JETIR2609070.pdf

"NUTRITIONAL AND FUNCTIONAL POTENTIAL OF FINGER MILLET AND MANGO SEED KERNEL POWDER IN THE DEVELOPMENT OF CHOCOS: A REVIEW", International Journal of Emerging Technologies and Innovative Research (www.jetir.org | UGC and issn Approved), ISSN:2349-5162, Vol.13, Issue 9, page no. ppa583-a589, September-2026, Available at : http://www.jetir.org/papers/JETIR2609070.pdf