Environment

Environment

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

Agriculture

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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