Methods to convert non-edible, nonpackable, and highly spoiling parts of fruits and vegetables to a nutrient-rich fine powder (flour)


In order to combat agricultural waste sustainably, this invention demonstrates how the inedible portions of fruits and vegetables can be converted to fiber, protein, and micronutrient-rich powder (flour) by using kale and collards as examples. The resulting powder (flour) is a sugar-free source of dietary fiber (50-60%), a rich source of proteins (15-25%), and mineral and vitamin micronutrients (10-15%).
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