• SWATHI S
• SOWMIYA G
• SELVAKUMARI M
• KANISHKA B

The increasing demand for nutritious, convenient and sustainable foods has stimulated interest in the utilization of underexploited plant materials and food-processing by-products as functional food ingredients. Mango kernels, jackfruit seeds and watermelon seeds are nutrient-dense materials that are frequently discarded or underutilized despite their potential contribution to food formulation. Mango kernel contains carbohydrates, lipids, proteins, dietary fibre, minerals and diverse bioactive compounds, including phenolic compounds, tocopherols, phytosterols and carotenoids. Jackfruit seed is characterized by considerable amounts of starch, protein, dietary fibre and resistant starch, together with phenolic and other phytochemical constituents. Watermelon seed is particularly notable for its protein, lipid and mineral content and has demonstrated potential for improving the nutritional quality of cereal-based foods. Processing these materials into stable powders or flours can extend their shelf life, facilitate incorporation into food systems and support food-by-product valorization. This review critically discusses the nutritional composition, bioactive constituents, processing requirements, functional properties and food applications of mango kernel, jackfruit seed and watermelon seed powders, with particular emphasis on their relevance to bakery and pancake-type products. Published evidence indicates that incorporation of seed-derived flours can increase selected nutritional components, including protein, fibre, minerals and phytochemicals; however, increasing substitution levels may adversely affect gluten development, batter or dough rheology, colour, texture, volume and sensory acceptability. Consequently, formulation optimization is essential. The complementary characteristics of mango kernel, jackfruit seed and watermelon seed powders provide a scientific rationale for investigating their combined incorporation into nutrient-enriched pancake premixes. However, limited research has specifically examined the combined use of these three seed powders in a standardized pancake premix. Future studies should investigate optimized inclusion ratios, antinutritional factors, digestibility, glycaemic response, storage stability, microbial safety, sensory acceptance and techno-functional interactions among the powders. Such research could support the development of convenient functional foods based on locally available and underutilized plant resources.

mango kernel powder; jackfruit seed flour; watermelon seed flour; functional food; pancake premix; bakery products; food by-product valorization; composite flour; nutritional enrichment; sustainable food processing

"MANGO KERNEL, JACKFRUIT SEED AND WATERMELON SEED POWDERS AS EMERGING FUNCTIONAL INGREDIENTS FOR NUTRIENT-ENRICHED PANCAKE PREMIXES", International Journal of Emerging Technologies and Innovative Research (www.jetir.org), ISSN:2349-5162, Vol.13, Issue 9, page no.b346-b357, September-2026, Available :http://www.jetir.org/papers/JETIR2609139.pdf

"MANGO KERNEL, JACKFRUIT SEED AND WATERMELON SEED POWDERS AS EMERGING FUNCTIONAL INGREDIENTS FOR NUTRIENT-ENRICHED PANCAKE PREMIXES", International Journal of Emerging Technologies and Innovative Research (www.jetir.org | UGC and issn Approved), ISSN:2349-5162, Vol.13, Issue 9, page no. ppb346-b357, September-2026, Available at : http://www.jetir.org/papers/JETIR2609139.pdf