International Journal of Food Science and Nutrition

International Journal of Food Science and Nutrition


International Journal of Food Science and Nutrition
International Journal of Food Science and Nutrition
Vol. 3, Issue 1 (2018)

Nutritional evaluation of pea peel and pea peel extracted byproducts


Upasana, Deepa Vinay

Pea processing industries involve preserving peas by freezing and marketing them for seasonal limitation and producing a large volume of pea peels as solid waste. In present study, pea peels were further extracted and separated into peel juice and peel straw. These three byproducts were dried and grounded into powder for performing proximate analysis. The result of analysis indicates that pea peels and two extracted byproducts have high nutritive values that can be used as an alternative source of animal feed and also solve the waste disposal problem by preserving valuable biomass and nutrients.
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How to cite this article:
Upasana, Deepa Vinay. Nutritional evaluation of pea peel and pea peel extracted byproducts. International Journal of Food Science and Nutrition, Volume 3, Issue 1, 2018, Pages 65-67
International Journal of Food Science and Nutrition International Journal of Food Science and Nutrition