Harnessing the Underutilized Value of Pineapple Pulp in South Western Uganda; Application in Fortifying Wheat Flour for Healthier Consumption

Abstract

In Uganda, pineapple processing into juice and wine is the fastest growing pineapple processing venture, during which this study observed that large amounts of pineapple pulp left behind, which contains abundant dietary fiber, is discarded as industrial waste, resulting in the loss of valuable food nutrients. Proximate analysis and processing into dry pineapple pulp powder, which is later used for fortifying commercial wheat flour, provides opportunity for production of a highly nutritious and affordable product with enormous health benefits. This paper therefore explores the feasibility of harnessing the untapped value of abundant dietary fiber content in fresh pineapple pulp, for use in improving dietary fiber content in commercial wheat flour. Fortifying commercial wheat flour using dry pineapple powder is a reliable way of enriching wheat flour with dietary fiber and ascorbic acid. This process transforms commercial wheat flour, widely consumed cereal flour in Uganda, into a much healthier food option for the fast-growing use of fast foods most of which utilize wheat flour especially in fried and baked products.