Introduction: Mango seeds are a highly nutritious by-product of mangoes that are frequently thrown away. The kernels from mango seeds have the potential to be nutritious and antioxidants. The aim of the study was to determine the most effective way to use mango seed kernels. To develop a pancake which is nutritious, mango seed kernels have been processed and prepared. This study aims to develop a nutritious pancake which contains a good amount calcium, since traditional wheat flour pancakes lack significant calcium content. Four experimental samples and one control sample were made by incorporating 35–55 percent mango seed kernel paste, and their sensory qualities were assessed. The dietary composition of the approved sample was examined. Organoleptically, it was acceptable to incorporate 40% of mango seed kernel paste into steamed cake.

Methodology: Mango seeds are first cleaned, then soaked in water for three days to eliminate any bitterness and anti-nutrients. The seeds are then ground into a paste and combined with rice flour, coconut, and jaggery to create batter for the pancake. Mango seed paste were incorporated in five different variations in all five samples (35g, 40g, 45g, 50g, 55g) while the remaining ingredients were added in identical amounts to each sample. The formulations were then assessed using a 9- point hedonic scale by a group of 20 panelists who evaluated them based on appearance, texture, taste, sponginess, color and overall acceptability.

Results and findings: Based on all sensory attributes, Sample B was found to be the most acceptable out of the five samples and received the highest score in the sensory evaluation test. According to the nutritional analysis of the selected sample, the sample contained 4.49g of protein, 4.01g of fat, 81.47g of carbohydrate, 2.11% of crude fiber and 66.52 mg of calcium.

Conclusion: According to the study's findings, the panelists found the steamed cake with 40% mango seed paste to have the best sensory qualities. The product contains moderate level of –protein, fibre and balanced amount of carbohydrate, fat and energy. Additionally, the product contains good amount of calcium. This product is accessible and cheap for communities due to the inclusion of a locally available mango by-product.

Keywords: Mango seed kernel, Nutrition, Calcium, Pancake, Sustainable foods, Zero waste