In Malaysia the usage of locally available dietary fibre in bakery-based products is very limited. This
situation is due to the unavailability of locally produced dietary fibres resources. Generally, Malaysian bakery
entrepreneurs rely on dietary fibres which imported from abroad such as oat, whole grain wheat flour and
wheatmeal in their processed products. Indeed, utmost dependency on the imported raw materials confer
instability of it price and may triggers food manufacturers to find an alternative resources in sustaining their
commercialization activities. Up to this point, there is no such alternative vegetable dietary fibre locally
available. Therefore, there is necessitate a need to explore and apply new alternative dietary fibres from
vegetable which is available locally.