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

Approximately one-half of agricultural produce in the US is wasted before it even reaches the consumers' tables. The inedible portion of those foods, such as stems, peels, and seeds, ends up as waste materials due to being unsuitable for packaged food distribution, poor consumer acceptance, and high vulnerability for spoilage. These types of food wastes typically occur in farmers' fields, food processing centers, and food distribution channels all the way to grocery stores. 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%). The unique method allows for the preservation or enhancement of nutritional value, and the resulting powder (flour) can be applied to a variety of food, feed, and supplement applications. As the global dietary fiber market is growing rapidly, partly to compensate for dietary fiber losses in the food value chain, a unique opportunity exists to convert those fruits and vegetable materials for high-value dietary fiber (and other nutrient) production for food application.