Fiber and vitamin C rich food plays an important role for human health. The aim of this study was to prepare the fiber and vitamin C rich biscuits and to quantify the levels of fiber, protein, fat, and vitamin C in prepared amla pomace biscuits. The fiber content of biscuits ranges from 1.7 – 5.2% and the maximum fiber was obtained for biscuits prepared from 15% amla pomace. The fat content of biscuits varies from 14.03 – 18.03% and the manimum fiber was obtained for biscuits prepared from 15% amla pomace. The prepared biscuits are rich in Vitamin C which increases with increase in pomace concentration and varies from 26.28 – 49.15 mg/ 100 gm. The ash content of biscuits ranges decreases with increased concentration of pomace and protein content varies from 7.27 – 7.52%.

The development of highly nutritious bakery products with optimum utilization of food waste is a major challenge for the food industry. The optimum utilization of food waste for the sustainable development goal of the country is important for the growth of the nation. The aim of the present work is to prepare value-added composite flour-mixed bread from waste fruit and vegetables. The composite flour was prepared in four formulations of peel and pomace with wheat flour (PPWF), as PPWF1, PPWF2, PPWF3, and PPWF4. Composite flour was blended with a mix of vegetable and fruit pomace powders and whole wheat flour. Indian gooseberry pomace powder, apple pomace powder, bottle gourd peel powder, and potato peel powder were used with whole wheat flour to make pomace and whole wheat flour compositions such as PPWF1, PPWF2, PPWF3, and PPWF4. Out of these four flours, PPWF3 contained a good amount of fiber 8.16%, crude protein 3.18%, total phenolic content 14.48%, moisture 9.5%, vitamin C 13.64 mg/100 g, and total phenolic compound 14.48 (mg/GAE/g), which are maximum and acceptable range values as compared to the other three composite flours and the control group flour. PPWF3 is used as a partial replacement ratio for wheat flour due to its high phenolic content, vitamin C content, and richness in fibers. This composite flour is used to make bread dough, and two samples, G1 and G2, are made, out of which G2 offers better nutritional, functional, and sensory evaluations in comparison with refined wheat bread, which is taken as a control group. Thus, such utilization of food waste in bread making can generate value from waste and improve the nutritional attributes of bread, which may improve an individual’s health.

Drying reduces the water activity of food product and hence increases the shelf life of the food. In the present study, fresh asparagus roots were pretreated in hot water at 80oC for 5 min. The methods of drying used for the study were tray drying, solar drying, vacuum drying and fluidized bed drying at four temperature levels 40, 50, 60 and 70oC. The complete drying of asparagus follow falling rate period only. The total time for drying decreases with increase in temperature of drying air from 40oC – 70oC. Fluidized bed dryer has a highest average drying rate as compare to tray dryer, solar dryer and vacuum dryer. Four empirical models, namely Page’s, Exponential, Generalized exponential and Logarithmic model were fitted in the drying data to describe the phenomena of drying process using a linearized regression technique. It was found that the Page’s model was best as it describe most precisely about the drying behavior of asparagus roots. The effective moisture diffusivity of asparagus roots varies from 7.14 × 10-9 to 3.70 × 10-8 m2/s and it was also found that diffusivity increases with increase in temperature. The activation energy was found to be from 11.797 to 30.318 kJ/mol.

The antioxidant activity of pomelo peels was evaluated with different organic solvents. Minimum yield (11.1%) was obtained with chloroform +methanol (2:1), maximum yield (21.6%) with methanol whereas (15.9%) with ethanol and (12.7%) with hexane were observed. The maximum scavenging activity of (ethanolic pomelo peel extract) 88.8 % was observed at 14mg/ml concentration. Antioxidant activity of ethanolic pomelo peel extract was evaluated by calculating free fatty acid, iodine value and p-Anisidine value of peanut oil during 21 days of storage period at room temperature. Samples were drawn and analyze periodically after 7 days and after 21 days of storage, peanut oil containing 1500 and 2000 ppm pomelo peel extract, be revealed lower free fatty acid values (2.66, 2.15%), and p- anisidine value (6.6, 4.68) and higher iodine value (52.8, 51.46) than control peanut oil sample (free fatty acid 9.32%, p- anisidine value 9.85 and iodine value 33.9). From the results, it could be concluded that natural antioxidants extracted from pomelo peel could be added to fat and oil to increase their shelf life by preventing oxidative rancidity.