Development of a zero-sodium flavour enhancement powder from agro-food processing waste: A sustainable approach

Abstract

Excessive sodium intake is a major dietary concern associated with hypertension, cardiovascular diseases, and metabolic disorders, creating a growing demand for healthier flavour alternatives. The present study aimed to develop a zero-sodium flavour enhancement powder using agro-food processing wastes including watermelon seed powder, lemon peel powder, and onion skin powder as sustainable functional ingredients. Three formulations (T1, T2, and T3) were prepared and evaluated for sensory quality, proximate composition, mineral content, and safety parameters. Sensory evaluation using a 9-point hedonic scale revealed that formulation T3 (30:35:35) achieved significantly higher scores for colour, aroma, taste, flavour acceptability, and overall acceptability (p