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Buchanania lanzan (Chironji), a member of family Anacardiaceaecontains a hard nut that on decortication yields kernel containing about 52 per cent oil and used as a substitute for olive and almond oil while the whole kernel is used in sweet-meals. Although, the chironji nuts and kernels have been used extensively but the printed literature on their physical and engineering properties is scarce. In the present study, attempt has been made to generate primary data on physical and engineering properties which could be used for developing processing machinery(s). The initial moisture content of chironji nuts and kernels was found to vary from 6.60 per cent to 11.07 per cent and from 2.77 per cent to 2.99 per cent (db), respectively. The mean length, width and thickness of chironji nuts were found to be 10.19, 9.12 and 7.32 mm, respectively while corresponding parameters for chironji kernels were 6.80, 5.01 and 4.66 mm. The sphericity and roundness of chironji nuts were found to be 81.85 per cent and 79.45 per cent, respectively while for kernel were 77.08 per cent and 76.41 per cent. The average chironji nut mass was 0.33 gand kernel 0.07 g.

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Mango peel waste (MPW) represents 15–20% of the overall mass of fruit. Hence, an attempt has been made to utilize MPW from six cultivars (Chausa, Langra, Neelum, Barah masi, Dashehari, and Fazli). The mango peel powder (MPP) was obtained using Cryo‐Ball mill, which uses liquid nitrogen to achieve low temperature. The samples were subjected to proximate, mineral composition and SEM analysis. The MPP extracts were screened for their TPC, TFC, and IC50 values. The samples had considerable amount of protein (5.39–6.06%) and crude fiber (6.43–11.80%). Interestingly, significant amount of P and Cl was recorded with highest value in Barah masi (13.53%) and Chausa (2.89%), respectively, which are not reported earlier. Langra, Neelum, and Chausa were found to have highest values for TPC, TFC, and IC50 as 60.48 mg GAE/g, 135.04 mg QE/g, and 490.75 µg/mL, respectively. This study will provide the insight of relationship between Cryogenic grinding and retention of beneficial components. Practical applications The Cryogenic grinding (Cryo‐grinding) is an emerging technology which is used for retention of beneficial components and results in end product with improved quality. This study will highlight the link between Cryo‐grinding and retention of bioactive compounds. The chemical and mineral composition data obtained for Cryo‐ground samples (mango peel powder) suggests their great potential to be used for the fortification of food products. In addition, it reduces problems related to waste disposal and improves functional quality of the food. The findings of this study will enlighten the researchers about incorporation of LN2 in grinding operation of heat‐sensitive products.