STU INTERNATIONAL JOURNAL OF TECHNOLOGY (STUIJT) Vol 1 Issue 4: November, 2017 (ISSN 2508-0997, online) PUBLISHED BY; www.stujournal.com 89 PAPER CODE: IJR20170007 Vol 1 Issue 4: NOVEMBER, 2017 PUBLISHED BY: www.stujournal.com DEVELOPMENT OF FOOD PRODUCTS FROM PALMYRA PALM (BORASSUS FLABELLIFER L.) FRUIT PULP FOR POSSIBLE COMMERCIALIZATION. Moses Kwaku Golly 1 Afia Sakyiwaa Amponsah 1 Vida Mintah-Prempeh 1 Esinam Agbamakah 2 Mary Awonlie Akari 2 Lauretha Adu-Poku 2 Gloria Feimaa Pokuaa 2 Veralin Gandaa 2 Beauty Agodey 2 1 Faculty of Applied Science and Technology, Sunyani Technical University. 2 Department of Hospitality and Tourism, Sunyani Technical University. ABSTRACT The study delved into the alternative use of Palmyra Palm (Borassus flabellifer L.), an underutilized indigenous fruit which has received little attention in terms of commercialization to help in our goal to fight food insecurity. One main reason is because the pulp is highly perishable coupled with the slight bitterness. This work sought to specifically extract Palmyra Palm fruit pulp, assess the proximate composition and develop food products from the fresh pulp. Palm from two different regions of Ghana were considered and standard methods were employed for the study especially for proximate analysis. Different recipes were experimented (1:1 water to pulp ratio with varying quantities of wheat flour and custard powder for toffee; varying quantities of pulp, sugar, eggs and vanilla powder for cream; 1:1 pulp to sugar ratio with varying quantities of caramel, gum, corn flour and skim milk powder) for the preparation of three common value-added products like palm spread, palm cream and palm toffee. The results of the proximate assessment indicate a high composition of water, carbohydrate and energy relative to the other components and no significant difference existed in the nutrient composition of the two pulps from the two regions. On the other hand, sensory results revealed that products 112 (palm spread), 121 (toffee) and 134 (cream) were better accepted by the panelists relative to the other products although all the other products were also accepted by panelists. The results proved that Palmyra palm fruit pulp presents potential for value added products which in turn help to reduce post-harvest losses. It recommended further research into the toxicity levels and shelf stability of these products to increase marketability of the product. Keywords: Proximate, palmyra fruit pulp, value added, sensory evaluation, alternative use.