Waste to Wealth: Assessing the Sensory and Functional Properties of Fruit Peel Blends Towards Sustainable Nutrition

This study aimed to formulate and compare the sensory and functional properties of nine fruit peel blends designed as dietary additives. The study was experimental; nine fruit peels were processed into three primary blends: orange–lemon–mandarin (OLM), pineapple–cucumber–green apple (PCG), and watermelon–guava–red apple (WGR). Each blend was produced in three variations (A, B, and C). Before analysis, the peels were cleaned, dried, debittered, and ground into powder. Laboratory analyses followed AOAC standard methods, and data were statistically analysed using ANOVA in SPSS version 20.0, with significance set at p< 0.05. Sensory evaluation revealed significant differences (p<0.05) in taste, with scores ranging from 3.60±0.49 for OLMB to 5.87±0.38 for PCGC. Aroma ratings were statistically similar across samples. The WGRB variant achieved the highest overall acceptability, whereas OLMB and WGRC recorded the lowest (4.20±0.62). Solubility varied from 10.5±0.02% (WGRC) to 16.8±0.04% (PCGB), and PCGB exhibited the highest water absorption capacity at 3.3±0.01 ml/g. Research shows that fruit peels are rich in micronutrients and antioxidants, hence these blends can enhance the nutritional value of food systems and help reduce food waste. These findings demonstrate consumer acceptability of the novel fruit peel blend additives.