Abstract:
A large amount of waste and by-products are produced during agricultural production and agro-industrial processing. More than 50% of by-products produced from fresh fruit and vegetables, such as peels, bagasse, shells, stems, trimmings, seeds, and bran, have a higher nutritional and functional value than fresh ones. High amounts of waste and by-products are produced during the manufacturing and processing of food in developing countries, which has an adverse effect on the environment and incurs high costs. However, there is a lot of potentials for these biomaterials to generate food additives, reducing poverty and malnutrition in the developing countries where they are produced. Many of these biomaterials are sources of beneficial substances such as proteins, dietary fiber, carbohydrates, lipids, and many other micronutrients. Food fortification is a crucial tactic in the fight against malnutrition, and in many developing countries, significant efforts have been made to make use of leftovers and by-products. Furthermore, antinutritional components in some by-products can be reduced using biotechnological techniques as a food additive or creating balanced diets. Utilizing these biomaterials in this context is difficult but presents a huge opportunity to increase food security. This review aims to assess the potential of wasted food and by-products as a long-term solution to reducing malnutrition and hunger in developing countries.
Page(s):
207-207
DOI:
DOI not available
Published:
Journal: Abstract Book on Global Science Technology and Management Conference, Volume: 0, Issue: 0, Year: 2023