BIOCHEMICAL CHARACTERIZATION OF VEGETABLES WASTES AND DEVELOPMENT OF FUNCTIONAL BREAD

The present study aimed at evaluating nutritional potential and antioxidant activity of the extracts derived from vegetable wastes such as carrot pomace, onion upper bulbs, peels garlic, tomato & potato. Proximate composition, minerals profiling antioxidants 2,2-diphenyl-1-picrylhydrazyl (DPPH) trolox equivalent capacity (TEAC) were estimated, phenolics characterization was performed using high performance liquid chromatography (HPLC). Our results suggest that peel may be exploited carriers proteins, fiber, calcium, potassium, iron zinc. Phenolics screening demonstrated presence total hydroxybenzoic, hydroxylcinammic acids catechin albeit anthocyanins flavonols inadequately in pomace. Maximum contents DPPH observed HCl/MeOH garlic peels, respectively. Product development data incorporating peel’s wheat flour to not elicit a significant change bread composition. Likewise, supplementation powder (OPP) @ 6% 1.5%, respectively improved color textural properties supplemented bread. Contextualizing challenges food insecurity industry waste management, our confirmed wastes, with profile increased potential, used for preparation value-added products.