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This study explores the potential of the Mimosa plant (Mimosa pudica) as a natural and eco-friendly alternative source of sugar. Inspired by the unique properties of this underutilized wild plant, the innovation lies in transforming it into a healthier sugar substitute that contributes positively to human health, local economies, and environmental sustainability. The research involved basic extraction methods using the leaves and stems of the Mimosa pudica, followed by pH testing to assess the suitability of the sugar solution for human consumption. Further experimentation examined the sugar’s ability to support yeast growth, a key factor in fermentation processes such as bread or beverage production. Preliminary findings indicate that Mimosa-derived sugar has a neutral to slightly acidic pH, suggesting it is safe for consumption, and it can support yeast activity, albeit potentially at a slower rate than cane sugar. This study highlights a promising step towards reducing reliance on resource-intensive sugarcane production by tapping into sustainable, plant-based alternatives from local biodiversity