Vol. 12, Special Issue 8 (2023)

Author(s):
Nishma Backer C

Abstract:
Vegetables play a pivotal role in the daily lives of individuals, particularly those in the working sector who prioritize nutrient-rich and convenient food options. Vegetable soups emerge as an excellent reservoir of essential nutrients required for optimal development, growth, acid-base balance maintenance, and various bodily functions. The components encompassed within vegetable soups and plant extracts, such as minerals, dietary fiber, antioxidants, fatty acids, vitamins, and amino acids, stand as vital constituents crucial for both physical and mental well-being. These soups, available in diverse traditional variations, hold a significant position as a staple food for billions worldwide, sought after for their nutritional and health advantages. They often serve as a prelude to meals, rapidly providing nourishment while curbing hunger and supporting gastrointestinal responses. This analysis primarily delves into the nutraceutical attributes of by-products arising from food processing. These by-products encompass vegetable peels, seeds, leaves, and similar components derived from various sources within the food industry. The surplus generated from households and food-related industries is collected and harnessed by extracting essential nutrients. This practice not only reduces waste but also maximizes the utilization of these otherwise discarded components, transforming them into valuable sources of nutraceutical benefits.