Nutritional Enhancement of Pearl Millet (Pennisetum glaucum) Flour via Pineapple Rind Valorization: A Novel Approach to Combat Micronutrient Deficiencies

methods conventional washing and drying, and blanching at 98°C for 90 s before drying. Similarly, pineapple rinds were oven-dried at 50°C for 12 h. The blanched pearl millet flour (BMF) was fortified with PRF at 5%, 10%, 15% and 20% substitution levels into flour blend formulations while the unblanched pearl millet flour (UBMF) served as the control. The blends were thereafter analysed for proximate, vitamin, mineral, essential amino acid, fatty acid and phytochemical compositions. Antinutritional content, antioxidant capacity as well as storage profiles and sensory evaluation using standard analytical procedures. Results show that both blanched millet flour and formulated blends had higher crude fibre content ranging from 2.70% -3.48% compared to unblanced sample which recorded 2.59%. Similarly, both blanched and formulated flour blends recorded significant increases in ash content which increased proportionally with increase in PRF percentage substitution. Addirionally, blanching significantly reduced antinutritional factors with notable decreases in phytates, tannins, oxalates and saponins by 65.5%, 43.5%, 46.1% and 3.15% respectively. The fortified flour blends exhibited enhanced nutritional profiles having improved mineral content (K, Zn, Fe, Cu, Mn, Ca) and significant elevations in B-vitamins cum vitamins A and C in comparison to BMF and UBMF which reported levels below detectable limits for the same vitamins. Essential fatty acid content was markedly higher in fortified samples with oleic acid, linoleic acid and arachidonic acid recording 31.93–41.79 mg/100g, 54.62–80.43 mg/100g and 24.37–49.73 mg/100g respectively in comparison with the control sample. Sensory evaluation revealed optimal acceptability at 20% PRF substitution. These findings demonstrate the potential of PRF fortification as a sustainable strategy for improving the nutritional quality of staple foods and addressing hidden hunger in developing regions in an environmentally sustainable manner.