NUTRITIONAL AND SENSORY ASSESSMENT OF MANGIFERA INDICA LEAF: A SUSTAINABLE FOOD INNOVATION *MARILYN M. SOLIMAN, EDD & *ETHEL JOY V. SEBASTIAN, MAED *Nueva Ecija University of Science and Technology (NEUST) Abstract This study explores the underutilized potential of young mango leaves (Mangifera indica L.) as a novel, nutritious snack in the form of chips. Utilizing an experimental and descriptive quantitative research design, the study investigated the phytochemical profile, sensory attributes, and shelf-life stability of chips made from young mango leaves. Phytochemical screening revealed the presence of bioactive compounds such as flavonoids, phenolics, tannins, glycosides, and triterpenoids, indicating potential health benefits and safety for human consumption. Sensory evaluation, conducted using a 9-point Hedonic Scale across four flavors (Classic, Barbecue, Cheese, and Sour Cream), demonstrated high levels of consumer acceptability, with mean ratings indicating strong preferences for taste, aroma, and texture. Shelf-life analysis, conducted over five weeks, confirmed product stability with minor sensory changes, supporting the chips’ commercial viability. The findings advocate for the sustainable utilization of agricultural by-products and introduce a potential marketable product aligned with health and environmental goals. Keywords: Young Mango Leaves, Phytochemicals, Sensory Evaluation, Snack Innovation, Shelf- Life Stability, Sustainable Food Products 1. Introduction Mangifera indica L., commonly known as mango, is a highly valued tropical fruit widely cultivated across Southeast Asia, particularly in countries such as the Philippines, India, and Thailand. While the fruit is extensively utilized for its nutritional and economic value, the leaves— especially the young, tender ones—remain an underutilized by-product [1]. Traditionally, mango leaves have been employed in various ethnomedicinal practices due to their rich phytochemical profile, which includes bioactive compounds such as mangiferin, flavonoids, carotenoids, phenolic acids, and other antioxidants [1, 2, 3, 4, 5, 6, 7]. These compounds have been associated with several therapeutic properties, including antidiabetic, antimicrobial, anti-inflammatory, and antioxidant effects [1, 2, 3, 4, 5, 6, 7]. Despite these well-documented nutritional and medicinal attributes, young mango leaves are largely overlooked in the contemporary food industry, often discarded as agricultural waste. This underutilization represents a significant missed opportunity, especially given the growing global demand for healthier, plant-based, and diversified snack alternatives [8, 9, 10]. Current food systems heavily rely on a limited number of staple crops, leading to concerns about dietary diversity and sustainability [9, 10]. Underutilized plants, like mango leaves, offer a promising