Utilization of Food Processing By-products in Extrusion Processing: A Review

The processing of agricultural products into value-added food yields numerous by-products or waste streams such as pomace (fruit and vegetable processing), hull/bran (grain milling), meal/cake (oil extraction), bagasse (sugar brewer's spent grain (brewing), cottonseed meal (cotton among others. In the past, significant work in exploring possibility utilization these has been performed. Most are highly nutritious can be excellent low-cost sources dietary fiber, proteins, bioactive compounds polyphenols, antioxidants, vitamins. amount energy utilized for disposal materials is far less than required purification valorization. Thus, many cases, go to landfill. Studies have conducted incorporate different foods order promote their tackle environmental impacts. Extrusion an avenue foods. a widely used thermo-mechanical process due its versatility, flexibility, high production rate, low cost, efficiency. Extruded direct-expanded products, breakfast cereals, pasta developed by researchers using by-products. wide range characteristics terms chemical composition functional properties, affecting final extrusion processing. For practical applications extrusion, it crucial understand impacts on qualities raw material blends extruded products. This review summarizes general differences properties from (proximate compositions, physicochemical properties) how conditions influence product characteristics. discussion by-product extrudates nutritional profile useful manufacturers expand applications. gaps literature highlighted further research better with