Novel innovative food product from Perlis Sunshine mango flour made from peel, pulp and kernel

Abstract

A huge amount of byproduct is produced during mango processing which is a rich source of many utilizable components. Peel accounts for 15% of the byproduct, stones 18% and 8 to 10 % byproduct from pulp. Fruit byproduct can be converted to value added products which will reduce environmental pollution and waste disposal. Mango peel, pulp and kernel flour prepared from matured unripe Perlis Sunshine mango was evaluated for proximate analysis, total dietary fiber, antioxidant activity and total phenolic content. This product enhances the anticancer, antidiabetic properties and reduction of obesity therefore promoting healthy dietary intake. Supplementation of Perlis Sunshine mango peel flour to wheat flour was found to increase chemical composition especially in fiber and ash content although there was a slight decrease in protein. Thus, Perlis Sunshine mango peel flour can be added in chapati and biscuit formulas so as to develop high fiber chapati and biscuits to help consumers increase their daily fibre intake.