Values expressed as mean ± SD of triplicate measurement. Values in the same row with different superscripts are significantly different at p < 0.05. FB1 = 100% WF, FB2 = 75% WF + 25% MKF, FB3 = 50% WF + 50% MKF, FB4 = 25% WF + 75% MKF, FB5 = 100% MKF. FB: flatbread; MKF: mango kernel flour; ND: not detected; WF: wheat flour.
Declarations
Acknowledgment
The authors wish to thank the Faculty of Applied Sciences, Universiti Teknologi MARA, especially the laboratory assistants, for their excellent assistance in making this research a success.
The authors declare that they have no conflicts of interest.
Ethical approval
The sensory evaluation study was approved by the Research Ethics Committee of Universiti Teknologi MARA (FERC/FSG/23/001) and in compliance with the Declaration of Helsinki (revision 2013).
Consent to participate
Informed consent to participate in the study was obtained from all participants.
Consent to publication
Informed consent to publication was obtained from relevant participants.
Availability of data and materials
The data that support the findings of this study are available from the corresponding author upon reasonable request.
Funding
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