الفهرس 
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Abstract
This study was conducted on two mango varieties (El-Gahrawy and El-Succary), with the aim of studying the chemical, physical and technological characteristics of mango waste (peels and seed kernels). The chemical composition and nutritional aspects of the peels and kernels of mango seeds for the two varieties were studied. It was found that the seed kernel of El-Succary variety recorded the highest percentage Moisture (10.12%), while the seed kernel of El-Gahrawy variety recorded the highest percentage of protein (6.36%), fat (12%), and fiber (4.38%), while the peels of El-Gahrawy variety contained the highest percentage of ash (4.01%) and carbohydrates (78.73%(. The results also showed that the peels and kernels of mango seeds are considered a good source of some minerals, as the kernels of the seeds of El-Gahrawy variety contain the highest percentage of phosphorus, magnesium, and zinc. The peels of the same variety contain the highest percentage of calcium and iron, while the peels of the diabetic variety contain the highest percentage of potassium. The physical properties of mango peels were also estimated and it was found that the pH values ranged from 3.80 to 4.33. The anti-nutritional factors in the waste of both varieties were also studied and the results showed that the highest percentage of: oxalates, phytates and tannins is found in El-Gahrawy kernel variety, while the highest percentage Saponins are found in the seeds of El-Succary variety. As for the oil, the physicochemical properties of the oil were studied, and the results indicated that El-Succary variety recorded the highest value of: acid number, peroxide number, and saponification number. When the oil was separated, the results showed that mango oil contains saturated fatty acids (Stearic acid is the major compound) and unsaturated (oleic acid is the major compound). In addition, the antioxidant activity of methanolic extracts of the peels was estimated, and the results showed that El-Gahrawy peels contain the highest percentage of phenols and flavonoids, while El-Succary peels had a higher antioxidant activity than El-Gahrawy peels when compared to vitamin C. At the end of the experiment, some technological applications were carried out on the peels and kernels of El-Gahrawy seeds. Wheat flour (72% extraction) was replaced with kernel powder in making cupcakes in certain proportions (10, 20, 30 and 40%). The results indicated that the sample had A replacement ratio of 10% is the most acceptable sample. Wheat flour (72% extraction) was also replaced with peel powder in making biscuits in certain proportions (5, 10 and 15%). It was found that the sample with a replacement ratio of 5% is the most acceptable sample. Peel powder was also added to the beef burger mixture at percentages of (3, 6, 9 and 12%). The results obtained showed that the burger sample with an addition rate of 3% is the most acceptable sample. The addition of peels also improved the preservation properties of the burger product and extended its shelf life.