Author(s): T Devi and S Geethanjali

Abstract:
A considerable amount of bio waste is generated while processing foods in the form of peel, seed and inedible pulp material, which can be re- used for edible purposes after appropriate processing. Ridge gourd peel is an edible bio waste which is not used due to high dietary fiber content and a rough texture. The present study was planned to explore the possibility of utilizing ridge gourd peel in the extruded food product. Dried ridge gourd peel was incorporated to a pasta at 2.5, 5, 7.5 percent levels and the products were evaluated for sensory quality, nutritional composition, cooking quality and microbial analysis. Result showed that value addition of ridge gourd peel increased the fiber and protein content in the product significantly. The 5 percent levels of incorporation were organoleptically acceptable. Hence it can be concluded that ridge gourd peel can be utilized for value addition.