Mango seed kernel contained a considerable amount of butter (21%). The butter had melting point of 32°C,
acidity 0.76 %, peroxide value 2.782 meq/kg and iodine value 55.15, indicated that the characteristics of mango seed
kernel butter (MSKB) are in the normal range of edible oils. Stearic acid was the predominant fatty acid (45.592%),
while oleic acid was the major unsaturated fatty acid (37.189%). The oxidative stability (induction period/hrs) and
the total phenolic content (mg GAE/g butter) of MSKB were 148.4 and 21.97, respectively. The effect of replacing
shortening at levels of 25, 50 and 100 % by MSKB on the quality characteristics of batter and muffins was investigated.
Muffin batter incorporated with 50% MSKB had the best viscosity being 16402.47 cp closed to that of the
control (15373.46 cp) at the same shear rate of 16.2 S-1. Measurements of tenderness (penetrometer) indicated that
the replacement by 50% MSKB was significantly (P> 0.05) affected and the produced muffins were more tender than
other muffin samples. The replacement by MSKB showed no extreme effects on weight loss and specific volume of
muffins. As the replacing of MSKB increased, the colour of muffins crumb and crust were lighter than that of the
control. Both samples contained 25% and 50% MSKB had lower values of a* (red component) than that of the control
sample. The control muffins showed high purity (25.80) followed by muffin samples contained 50% MSKB (20.17)
with total intensity 66.46 and 68.51, respectively. The highest content of total phenolic compounds and scavenging
activity of muffins were appeared in 100% MSKB replacement muffins. Depending on sensory evaluation, the best
ratio of replacing shortening by extracted MSKB was 50%.