Organoleptic evaluation of health mixes and recipes incorporated with fruit peel and seed powders

India is the second largest producer of Fruits after China, with a production of 44.04 million tones. Only minimum percent is processed and remaining goes as waste. Hence the present investigation was undertaken to study the anti nutritional components of fruit wastes and incorporate into recipes and testing their acceptability. Commonly consumed fruits like grapes, mango, pomegranate and watermelon peels and seed were selected and their anti nutritional factors were analysed. Based on anti nutritional factors, grape peel, watermelon peel and seed powders were incorporated into health mixes, commonly consumed recipes like wheat roti, adai, pakkoda and murukku and curry powders like idly powder and paruppu powder at 5, 10 and 15% level to evaluate their acceptability. Health mixes, recipes and curry powders added with 5% level was judged to be highly acceptable and on par with standard having almost same scores.