Impact of blanching treatments on the chemical composition, total dietary fiber, physicochemical, functional, and structural properties of underutilized cauliflower leaves ( Brassica oleracea var. botrytis )

Effects of different processing methods on the functional, nutritional, and physicochemical profiles of cowpea leaf powder

Indigenous fruits and vegetables can improve food security and biodiversity. However, their use is hindered by perishability, seasonal availability, cooking losses, lack of nutritional composition data, and connections to low socioeconomic status. This study aimed to process cowpea leaves into powder and determine the effect of five home-cooking methods on their protein, functional, physicochemical, and heavy metal profiles. Cowpea leaves were boiled, blanched, steamed, sous-vide cooked, and stir-fried, at 5, 10, and 15 min before dehydration at 60°C. Cowpea leaves contain protein up to 20 g/100 g. The leaves are rich in calcium, potassium, and zinc, providing up to 70% of the adult recommended dietary allowance for calcium and potassium per 100 g of powder. Cowpea leaf powder exhibited good water/oil absorption and rehydration capacities. Sous-vide and steamed cowpea leaves provided an overall superior nutritional profile (p ≤ 0.05). Heavy metals in the cowpea leaf powders were below the WHO permissible limits except for aluminum and high arsenic levels. This study demonstrated that cowpea leaf powders could be potentially incorporated into foods to improve functional properties and nutrient intake.

Unveiling the Bioactive Potential of Fresh Fruit and Vegetable Waste in Human Health from a Consumer Perspective

Food supply disruption and shortage verified during the current pandemic events are a scenario that many anticipate for the near future. The impact of climate changes on food production, the continuous decrease in arable land, and the exponential growth of the human population are important drivers for this problem. In this context, adding value to food waste is an obvious strategy to mitigate food shortages, but there is a long way to go in this field. Globally, it is estimated that one-third of all food produced is lost. This is certainly due to many different factors, but the lack of awareness of the consumer about the nutritional value of certain foods parts, namely peels and seeds, is certainly among them. In this review, we will unveil the nutritional and bioactive value of the waste discarded from the most important fresh fruit and vegetables consumed worldwide as a strategy to decrease food waste. This will span the characterization of the bioactive composition of selected waste from fruits and vegetables, particularly their seeds and peels, and their possible uses, whether in our diet or recycled to other ends.