Processing mango (Mangifera indica L.) is one of the ways of minimizing post-harvest mango losses. Lactic acid bacteria (LAB) fermentation is a promising processing method to expand the diversity of processed mango products. The aim of this study was to develop fermented mango leathers and to evaluate the effect of LAB fermentation of mango pulp on the physicochemical, antioxidant, and sensory properties of mango leathers. Pulps of two mango varieties (apple and ngowe) were fermented at 37°C for 24, 48, and 72 h using two LAB strains; Lactobacillus plantarum (DCRUST PKLP4) and Lactobacillus casei (LC-1) and its effect on physicochemical [pH, total soluble solids (TSS), titratable acidity (TA), moisture content (MC), fibre, and ash], antioxidant [vitamin C and total phenolic content (TPC)], and sensory properties on the mango leather determined. LAB fermentation significantly reduced pH, TSS and fibre content (p<0.05), while increasing TA, TPC and ash contents...

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