International Journal of Science and Research (IJSR) ISSN: 2319-7064 ResearchGate Impact Factor (2018): 0.28 | SJIF (2018): 7.426 Volume 8 Issue 5, May 2019 www.ijsr.net Licensed Under Creative Commons Attribution CC BY Harnessing the Underutilized Value of Pineapple Pulp in South Western Uganda; Application in Fortifying Wheat Flour for Healthier Consumption Collins Inno Sebuuwufu 1 , Grace Rugunda Kagoro 2 , Oliver Vivian Wasonga 3 , Paul Okiror 4 1, 2 Department of Biology, Faculty of Science, Mbarara University of Science and Technology, Mbarara, Uganda 3 Department of Land Resource Management and Agricultural Technology, University of Nairobi, Nairobi, Kenya 4 Department of Biology, Faculty of Science, Mbarara University of Science and Technology, Mbarara, Uganda 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. Keywords: pineapple pulp, dietary fiber, fortification, health benefits 1. Introduction Among many developing countries where horticultural value chains are being promoted for livelihood improvement, increase in fruit production has, unfortunately, not been matched by vertical integration of production with processing (Rolle, 2006). Little attention has been given to promoting investment in produce processing, despite this being a critical means of expanding and diversifying fruit products to increase market opportunities for fresh fruits, and add value to fruit products, while minimizing postharvest losses. More specifically, in the Uganda food processing industry, harnessing the high dietary fiber content in pineapples for enrichment of widely consumed cereal flours, is one of the feasible processing ventures, considering the high dietary fiber content in pineapple fruit, as it has been reported by several researchers (Lund and Smoot, 1982; Bartolome and Ruperez, 1995; Gorinstein et al, 1999). Many of the above studies have however focused more on utilizing waste from other pineapple parts; leaves and shell, and not the pulp left behind after juice extraction. Larrauri et al., (1997), for example, reported that dietary fiber powder prepared from pineapple shell has 70.6% total dietary fiber, with better sensory properties than commercial dietary fibers from apple and citrus fruits. Krueger et al (1992) further highlights that dietary fibers and phenolic antioxidants, available in fresh pineapple, could be used as impending nutraceutical resource, capable of offering significant low- cost nutritional dietary fiber supplement for low-income settings. Much as the booming market of functional food has created a great demand for utilization of natural resources to obtain particular nutrients, Makinde and Sonaiya (2010) point out that, the greatest challenge regarding harnessing pineapple pulp as a dietary fiber source, is the difficulty incurred in effectively drying this high-moisture by-product, the high cost of drying equipment needed, and the evident lack of affordable and appropriate alternative processing methodologies. The problem is more severe in developing countries because of undeveloped or non-existent processing technical capacity needed for conversion of such by- products into useful products (Odeyinka et al 2003) Several recent studies in fresh fruit processing indicate that large amounts of pineapple pulp containing dietary fiber, are discarded as wastes in the processing of fruits into fruit juices, resulting in the loss of food nutrients and the increased production of organic waste (Akcom, 2012). Unfortunately, though, a growing number of people living a sedentary lifestyle and struggling with lifestyle diseases in developing countries, are missing out on these discarded sources of dietary fiber. This paper therefore focuses on affordable methods of harnessing the untapped value in form of dietary fiber, which happens to be very abundant in fresh pineapple pulp, and its application in improving dietary fibers content in commercial wheat flour. 2. Literature Survey According to Muyanja and Turyagenda (2006), Uganda is endowed with fertile soils that support production of various fruits and vegetables. Most fruits produced in Uganda are of significant economic importance, and if well harnessed, have great export potential. The fruit chains that have been developed to the level of processing include; pineapples, passion fruits, apple bananas (Ndiizi), Gros Michel bananas (Bogoya), avocado, citrus, mangoes, papaya and jackfruit (UIA, 2001). Paper ID: ART20195525 10.21275/ART20195525 1843