Title : Food value addition: A window to healthier food value chain and sustainable environment
Abstract:
The global drive towards transformative food systems has intensified focus on value addition and the development of functional foods, particularly in addressing micronutrient deficiencies prevalent in sub-Saharan Africa. While the region is endowed with nutrient-dense plant species, many remain underutilized. Simultaneously, food processing generates substantial agricultural wastes such as pineapple peels, which represent an untapped resource for potential functional food ingredients. This study investigated a dual approach to food value addition by evaluating pineapple rind flour (PRF) as a novel functional ingredient, and assessing its potential for fortifying pearl millet flour, a nutritionally poor grain. PRF was prepared by dehydrating fresh pineapple rinds at 50°C for 12 hours using a 21S01 DOOSAT air fryer oven. The study compared unblanched pearl millet flour (UBMF) with blanched pearl millet flour (BMF), and evaluated formulations with PRF at 5%, 10%, 15%, and 20% substitution levels. Comprehensive analyses included proximate composition, vitamin and mineral profiling, essential amino acid quantification, phytochemical characterization, and antioxidant capacity evaluation. PRF analysis revealed significant nutritional components: 5.99% protein, 3.92% crude fiber, and 3.81% ash, along with high concentrations of potassium (941 mg/100g), zinc (16.04 mg/100g), and iron (36.22 mg/100g). The fortified flour blends showed enhanced nutritional profiles, with crude fiber ranging from 2.70% to 3.48% compared to 2.59% in the control. Blanching effectively reduced antinutritional factors: phytate (65.5%), tannin (43.5%), oxalate (46.1%), and saponin (3.15%). The fortified blends demonstrated improved essential fatty acid profiles, with oleic (31.93-41.79 mg/100g), linoleic (54.62-80.43 mg/100g), and arachidonic acids (24.37-49.73 mg/100g). Notably, the 20% PRF substitution achieved the highest sensory acceptance among trained panelists. The findings demonstrate that strategic value addition through both waste utilization and food fortification can enhance nutritional profiles while offering sustainable solutions to agricultural waste management and addressing micronutrient deficiencies in developing regions. This approach presents a promising pathway for improving nutrition security while promoting sustainable food systems.
