Physico‐Chemical and Functional Properties of Perlis Sunshine Mango Seed Flour

The research was aimed to determine the physico‐chemical and functional properties of mango seed flour with three different levels (Control, 3%, 5% and 10%) of mango seed flour. Chemical properties that had been investigated were moisture content, ash content, crude protein, crude fat, crude fibre, carbohydrate and calories. Increasing level of substitution from 3% to 10% of mango seed flour has shown the increment with the crude fat, crude fiber, crude protein and caloric values from 9.55% to 21.71%, 22.89% to 29.92% and 5.79% to 9.58%, 351.75 kcal/g to 452.91 kcal/g respectively. However, there was a decreasing trend noticed for moisture content, ash content and carbohydrate value from 12.25% to 9.44%, 11.75% to 4.22% and 60.66% to 55.05% respectively. While the addition of mango seed flour did not show much effect on the functional properties of composite flours produced. On the other hand, the physical properties, water activities and repose angle were decreased as the mango seed flour portion increased in composite flour, from 1.34 aw to 1.25 aw and 46o to 42.51o respectively. Sieving analysis displayed that all of the variants with composite flours were categorized as fine flour.