Characterization of Langra Mango Peel Powder and Assessment of Its Prebiotic and Antioxidant Potential
K. Hinokali Jakha,
Chhaya Goyal,
Priya Dhyani
et al.
Abstract:The possibility of developing waste by-products of food processing into functional food additives along with probiotics is an interesting avenue to research. This study investigated the nutritional and functional attributes of dried mango peel powder (MPP) of Langra cultivar and its putative potential to act as a prebiotic in the presence of two probiotic strains Lacticaseibacillus rhamnosus NCDC347 and Limosilactobacillus fermentum NCDC143 @ 2.5 & 5% after 24 to 48 h fermentation. Proximate analysis revea… Show more
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