J.D. Birla Institute Department of Interior Design WASTE TO WORTH: VALUE-ADDED FOOD PRODUCTS FROM FRUIT AND VEGETABLE WASTES

J.D. Birla Institute

Department of Interior Design

WASTE TO WORTH: VALUE-ADDED FOOD PRODUCTS FROM FRUIT AND VEGETABLE WASTES

Several researches have pointed out to evidences of nutritional potential of vegetable and fruit waste products.

Fruit peel is very rich in essential oils and are quite uniquely prominent in citrus fruits like lemons and oranges. They are low in calories, sugar and fats and free from cholesterol. They are rich in soluble and insoluble dietary fibres and thus they add bulk to the foods and help cut down overall calorie intake. Fruit peels are arich source of vitamin-A, vitamin-C, B-complex vitamins, minerals such as calcium, magnesium, zinc, essential amino acids etc., several folds more than its pulp. Some peels of fruits carry higher concentration of anti oxidants.

Vegetable peels serve as cheap, natural, safe and environment friendly raw materials which are rich in water-soluble vitamins such as thiamin, riboflavin, niacin and vitamin C. They also have appreciable contents of calcium, sodium, magnesium, iron, manganese, zinc, potassium, phosphorus and many more. These are novel, natural and economic sources of antioxidants, which can be used in the prevention of diseases caused by free radicals.

United Nations Food and Agriculture Organization (FAO) states that an estimated one third of the food produced in the world (1.3 billion metric tons) is lost and wasted every year. Increasing concern about environmental pollution that occurs from agriculture wastes has moved the attention of converting these huge waste materials into valuable products.

Nutritional problems like protein energy malnutrition (PEM), anemia and vitamin-A deficiency continue to plague a large proportion of Indian children. The diets and nutritional status of urban slum children in India is far away from being satisfactory. The nutritional status of slum children is worst amongst all urban groups. Most common causes of malnutrition include faulty infant feeding practices, impaired utilization of nutrients due to infections and parasites, inadequate food security, poor environmental conditions and lack of proper child care practices. High prevalence of malnutrition among young children is also due to lack of awareness and knowledge of the mothers or care givers.

With this objective, special recipes were developed by the students of Department of Food Science & Nutrition Management of J.D. Birla Institute. The food products were assessed and evaluated for their shelf life and sensory parameters. Special care was taken to incorporate vegetable and fruit waste having higher proportion of nutrients like iron and vitamin-B complex that the actual flesh of the fruit and vegetable along with adequate fibre that has remarkable therapeutic benefits. Utilization of these biodegradable wastes not only reduces environmental pollution but also augments the nutrient profile of the commonly consumed food products.

Ektara, an NGO supported the programme by providing the participants and students of the collge under the NSS banner conducted a workshop to train women from Topsia and Tiljala slums on the preparation of nutritious and easy- to cook low cost recipes using fruit and vegetable waste.

The women were taught recipes on vegetable peel and stalk pickle, apple-ginger peel jam, bottle gourd peel muruku and vegetable peel khakhra. The products were packaged for storage and future use.