Compositional study of pineapple and ragi flour as a basis for pineapple pomace based cookies

The current investigation was undertaken to assess the physicochemical composition of pineapple (Ananas comosus) as a precursor for the production of functional cookies using ragi flour and pineapple pomace. In order to evaluate uniformity and potential for by-products, fresh pineapple fruits were examined for physical characteristics such as juice yield, pulp content, and pomace percentage over the course of two years. Furthermore, a thorough chemical evaluation was carried out, assessing the pineapple's moisture content and other pertinent components like pH, total, reducing and non-reducing sugars. Pineapple pomace, a fibrous by-product produced during juice extraction, has been recognized as a high source of dietary fiber and residual sugars, making it appropriate for value-added food applications. In addition, ragi flour was evaluated for critical chemical parameters such as moisture, ash, protein, fat and sugars to determine its functional contribution in cookie formation. The combination of pineapple pomace with nutrient-dense ragi flour aims to improve the nutritional value of cookies while encouraging waste reduction.