Utilization of Vegetable Waste Powder in Formulation Some Egyptian Common Foods

Abstract

The trimming wastes of some vegetables such as external leaves of lettuce, alcapucci, cabbage, cauliflower (stem & leaves) and artichoke (leaves and outside bracts) were utilized to prepare vegetable waste powder (VWP). Gross chemical composition, dietary fiber, mineral content, bioactive components, antioxidant activity and antimicrobial activity were studied. Also the utilization of this powder in preparing some Egyptian common foods, such as Falafel, Jew ̓s mallow stew (Mulukhiya), lentil soup and Bessara as well as some bakery products such as cake and biscuits (Menain) was studied and evaluated from the organoleptic point of view. The results showed that the VWP contained higher amount of protein, dietary fiber, carotenoids, ascorbic acid and flavonoids. The methanolic extract of powder had antioxidant and antimicrobial activities. The results also showed that all the prepared products containing the different percentages of VWP were well accepted by the panelists.