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Novel Innovative Food Product from Perlis Sunshine Mango Flour Made from Peel, Pulp and Kernel


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 were 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 Sun Shine mango peel flour to wheat flour was found to increase chemical composition especially in fiber and ash content although there was a slightly decreased in protein. Thus, Perlis Sun Shine mango peel flour can be added in chapatti and biscuit formulas as to develop high fiber chapatti and biscuit in order to increase the daily fiber intake.



1. Flour in bakery products

2. Flour in food industries

3. Food Supplement in antioxidant and dietary fiber











1. As composite flour

2. Bakery product such as high fiber bread, cake, biscuits, chapati and crackers



1. The first innovative product of Perlis Sunshine Mango flour as chapati and biscuit

2. Anticancer, antidiabetic and antiobesity properties



1. High fiber, antioxidant and total phenolic content

2. Natural sources



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Pintors (Location Identifier created to identify location of scholarly research project online)

Abidin, N. S. (2018). Novel Innovative Food Product from Perlis Sunshine Mango Flour Made from Peel, Pulp and Kernel. Bangi, Selangor, Malaysia: MTUN Research Repository. QOI: 60.43650.2018-MTUNConnect.N377667
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