From Waste to Worth: Blending Plantain and Pineapple Core Flour for Sustainable Next-Gen Ingredient
DOI:
https://doi.org/10.24191/6vk47j76Keywords:
Plantain; Pineapple Core; Waste Management; Sustainability; SDG 9Abstract
This study scrutinized the physicochemical properties of plantain and pineapple core flour (PF, PCF) and its feasibility as a nutritious and sustainable product. PCF demonstrated greater (p<0.05) crude fibre and crude fat (67.86% and 1.82%) than PF (0.13% and 0.40%), suggesting divergent nutritional applications. The finer particle of PF may enhance its hydration capabilities. Morphological analysis revealed coarser PCF due to increased fibre content. The energy requisite for gelatinization diminished with the addition of PCF, indicating potential energy savings in food preparation. The combination of PF and PCF offers enhanced functional ingredients while promoting the utilization of agricultural byproducts.
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