## 3 Results and Discussion
### Microbiological Analysis  
Table 3 reports the results of dough plate counts, focusing on the primary microorganisms during sourdough fermentation across three bread production trials. The sourdough, developed using selected LAB, exhibited cell densities of 8.54 log CFU/g for LAB and 7.26 log CFU/g for yeasts. Notably, LAB coun \begin{table}
\begin{tabular}{c c c c c c c} \hline \hline \multirow{2}{*}{**Time (h)**} & \multirow{2}{*}{**Parameter**} & \multicolumn{5}{c}{**Samples**} & \multirow{2}{*}{\(p\)**Value**} \\ \cline{3-3} \cline{5-6}  & & **Sourdough** & & **CTR** & **MPP-5** & **MPP-10** \\ \hline \multirow{2}{*}{0} & pH & 3.82 \(\pm\) 0.00 \({}^{\text{a}}\) & 5.15 \(\pm\) 0.17 \({}^{\text{b}}\) & 4.95 \(\pm\) 0.00 \({}^{\text{b}}\) & 4.58 \(\pm\) 0.008 \({}^{\text{b}}\) & 0.024 \\  & TTA & 14.88 \(\pm\) 3.27 \({}^{\text{a}}\) & 3.78 \(\pm\) 0.78 \({}^{\text{b}}\) & 6.23 \(\pm\) 0.62 \({}^{\text{b}}\) & 7.96 \(\pm\) 2.39 \({}^{\text{b}}\) & 0.023 \\ \hline \multirow{2}{*}{2} & pH & n.a. & 4.9 \(\pm\) 0.15 & 4.69 \(\pm\) 0.09 & 4.73 \(\pm\) 0.13 & 0.338 \\  & TTA & n.a. & 5.97 \(\pm\) 2.31 & 7.89 \(\pm\) 0.15 & 7.57 \(\pm\) 1.79 & 0.550 \\ \hline \multirow{2}{*}{4} & pH & n.a. & 4.41 \(\pm\) 0.22 & 4.54 \(\pm\) 0.09 & 4.50 \(\pm\) 0.01 & 0.700 \\  & TTA & n.a. & 7.94 \(\pm\) 1.80 & 8.80 \(\pm\) 2.49 & 8.34 \(\pm\) 1.73 & 0.917 \\ \hline \multirow{2}{*}{6} & pH & n.a. & 4.16 \(\pm\) 0.17 & 4.22 \(\pm\) 0.22 & 4.32 \(\pm\) 0.04 & 0.955 \\  & TTA & n.a. & 8.37 \(\pm\) 0.38 & 11.16 \(\pm\) 1.42 & 10.85 \(\pm\) 1.65 & 0.201 \\ \hline \multirow{2}{*}{8} & pH & n.a. & 4.01 \(\pm\) 0.07 & 4.03 \(\pm\) 0.03 & 4.14 \(\pm\) 0.02 & 0.151 \\  & TTA & n.a. & 9.25 \(\pm\) 1.55 & 11.05 \(\pm\) 2.26 & 12.48 \(\pm\) 1.23 & 0.316 \\ \hline \hline \end{tabular} The results show the mean value \(\pm\) standard deviation (S.D) of 4 determinations, performed in 2 technical repeats across 2 independent experiments. Data within a line marked by different letters are significantly different (\(p<0.05\)). Abbreviations: TTA, total titralable acidity; CTR, control bread; MPP-5, experimental bread enriched with 5% (\(w/w\)) mango peel powder (MPP); MPP-10, experimental bread enriched with 10% (\(w/w\)) MPP; n.a. = not analysed.  
\end{table} 
Table 2: Chemical parameters of doughs. \begin{table}
\begin{tabular}{c c c c c c c} \hline \hline \multirow{2}{*}{**Microorganisms**} & \multirow{2}{*}{**Time (h)**} & \multicolumn{5}{c}{**Samples**} & \multirow{2}{*}{\(p\)**Value**} \\ \cline{3-3} \cline{5-6}  & & **Sourdough** & & **CTR** & **MPP-5** & **MPP-10** \\ \hline \multirow{3}{*}{TMM} & 0 & 7.6 \(\pm\) 0.54 \({}^{\text{a}}\) & 6.20 \(\pm\) 0.14 \({}^{\text{b}}\) & 6.61 \(\pm\) 0.41 \({}^{\text{b}}\) & 5.62 \(\pm\) 0.44 \({}^{\text{b}}\) & 0.00987 \\  & 8 & n.a. & 7.23 \(\pm\) 0.44 & 7.11 \(\pm\) 0.12 & 6.77 \(\pm\) 0.08 & 0.391 \\ \hline \multirow{2}{*}{Sourdough LAB} & 0 & 8.54 \(\pm\) 0.93 & 7.52 \(\pm\) 1.31 & 7.41 \(\pm\) 0.24 & 7.78 \(\pm\) 0.69 & 0.316 \\  & 8 & n.a. & 9.20 \(\pm\) 0.17 \({}^{\text{a}}\) & 9.14 \(\pm\) 0.11 \({}^{\text{a}}\) & 8.37 \(\pm\) 0.25 \({}^{\text{b}}\) & 0.026 \\ \hline \multirow{2}{*}{Yeasts} & 0 & 7.26 \(\pm\) 0.14 \({}^{\text{a}}\) & 6.33 \(\pm\) 0.00 \({}^{\text{b}}\) & 6.19 \(\pm\) 0.14 \({}^{\text{b}}\) & 5.96 \(\pm\) 0.32 \({}^{\text{b}}\) & 0.00826 \\  & 8 & n.a. & 7.37 \(\pm\) 0.09 & 6.89 \(\pm\) 0.27 & 7.28 \(\pm\) 0.03 & 0.247 \\ \hline \hline \end{tabular} Results indicate mean value \(\pm\) S.D. (standard deviation) of 4 plate counts (carried out in 2 technical repeats for 2 independent experiments), expressed as log CFU/g. Data within a line followed by different letters are significantly different according to [PERSON]’s test. Abbreviations: TMM, total mesophilic microorganisms; LAB, lactic acid bacteria; CTR, control bread; MPP-5, experimental bread enriched with 5% (\(w/w\)) of mango peel powder (MPP); MPP-10, experimental bread enriched with 10% (\(w/w\)) of MPP; n.a. = not analysed.  
\end{table} 
Table 3: Microbial loads of doughs.