Mango Peels in Bread: A New Twist on Waste

Have you ever thought about what happens to all the mango peels after they're removed? Well, scientists have found a clever way to use them! Mangos are often thrown away after processing, wasting about 35-60% of the fruit. But these peels aren't just trash; they're packed with good stuff like fiber, vitamins, and antioxidants. In this study, researchers dried mango peels into a powder and mixed it into sourdough bread.

They made two types: one with 5% mango peel powder (MPP-5) and one with 10% (MPP-10). The bread was fermented at a cozy 30°C for 8 hours. The dough with 10% mango peel had a pH of 4. 14, which is slightly acidic. Bread lovers gave the 10% mango peel bread the highest score, followed by the 5% bread, and then the regular bread. The more mango peel powder added, the higher the antioxidant levels in the bread!

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