Use of fermentation technology on vegetable residues for value added product development: A concept of zero waste utilization

The intensification of consumer demand for healthy diet has opened multiple resources for food processing industries. Vegetable industries are coming up with innovative products as vegetables are common choice of major portion of world population. During vegetable processing, unused residues and effluents come out as waste. Due to high moisture content of these biological wastes, there is rapid decomposition resulting in foul odour and dispersal of pathogens. Many strategies were approached towards the zero waste concept and aimed for waste minimization to its reusability. Process designing on zero waste concept has given a new turn to industries to meet the need of the consumers with no longer waste generation. Zero waste approach has integrated the waste of one operation to be the resource/raw material for another. Application of fermentation techniques to waste reusability have been an ecofriendly and economically feasible process for bioconversion of the waste to valuable products.

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