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Introduction: Carrot (Daucus carota) is a nutrient-dense root vegetable, and carrot pomace is a by-product of the juice extraction procedure, which is recognized a source of phytochemicals and functional components. Almonds (Prunus dulcis) are packed with a decent amount of nutrients and bioactives. Methods: This study investigates the utilization of carrot pomace powder (CPP) and almond powder (AP) as partial substitutes for straight grade white flour (SGWF) in cakes to enhance their nutritional value and sensory appeal, while reducing waste from carrot processing. The aim is to assess the effects of incorporating CPP (at 5%, 10%, and 15%) and AP (at 5%) on the chemical composition and properties of cakes. Results and discussion: Comparative analysis reveals that AP is rich in fat (13.8 ± 0.6%) and protein (31 ± 0.6%), while CPP excels in ash (5.0 ± 0.5%) and fiber (43.3 ± 3.3%) content. Furthermore, SGWF exhibits the highest moisture content. Water holding capacities for CPP and AP are 5.2 ± 0.2% and 5.0±0.1%, respectively, and oil holding capacities are 1.3 ± 0.1% and 1.8 ± 0.2%, respectively. Additionally, CPP contains higher levels of sodium, potassium, and calcium, while AP contains higher levels of magnesium, iron, and zinc compared to SGWF. The addition of CPP and AP increases the ash, fat, fiber, and protein contents of the cakes. Notably, cakes containing 80% SGWF, 15% CPP, and 5% AP show significantly higher total phenolic content (TPC) (125.5 ± 3.8 mg GAE/100 g), total flavonoid content (TFC) (58.4 ± 1.4 mg QE/100 g), and DPPH activity (17.6 ± 2.7%) compared to control cakes. Furthermore, a significant increment in mineral content is observed in cakes with high levels of CPP and AP. Sensory evaluations reveal high acceptance of cakes containing 15% CPP and 5% AP. In conclusion, this study suggests that the incorporation of CPP and AP into cakes can improve their nutritional profile, antioxidant activity, and sensory characteristics, offering a sustainable approach to bakery product development. [ABSTRACT FROM AUTHOR]

Introduction: Melons are highly sought after worldwide due to their exquisite and delectable taste. However, the peels of these fruits, which are rich in phytochemicals and sustainable components for innovative culinary formulations, are often discarded as waste. Methods: This study explored the phytochemistry and valorization of three melon fruit, i.e., canary melon (Cucumis melo , var. Fonzy), watermelon (Citrullus lanatus , var. Augusta), and muskmelon (Cucumis melo , var. Cantaloupe), peels in food applications by incorporating into wheat flour biscuits. Peels of fruits were separated, dried and powders were extracted with 70% ethanol. Results and discussion: Comparing the muskmelon fruit peel to the peels of the other two fruits, the muskmelon fruit peel had the significantly (p < 0.05) high ash (8.36%), fiber (12.06%), fat (1.21%), protein (5.02%), mineral contents (Mg 233, Ca 364, K 1605, Fe 49.72, and Zn 2.39 mg/100 g), total phenolic content (167.49 mg GAE/100 g), total flavonoid content (79.16 mg QE/100 g) and total antioxidant activity (56.92 mg Trolox equivalent/100 g). Results of the antimicrobial experiments of three melon peels showed that extracts from all peels showed enough antimicrobial activities, nearly comparable to the reference drugs (ampicillin and nystatin), which still showed the highest inhibition zones. Among three extracts, highest zone of inhibition against three bacterial species, i.e., Bacillus cereus (12.03 mm), Escherichia coli (10.02 mm), and Streptococcus aureus (18.08 mm), and fungal species, i.e., Candida albicans (8.09 mm), Aspergillus niger (7.06 mm), and Mucor meihi (7.02 mm) was exhibited by muskmelon peel extract. Moisture, ash, fat, fiber, minerals, phenolics, flavonoids, and antioxidant activities of biscuits were increased as a result of incorporating peel flours. Correlation showed TPC and TAA were highly correlated in watermelon (10%; 1). Using principal component analysis, adding 5% canary watermelon peel powder to biscuits improved their healthful and active elements while maintaining sensory features. Baking with 10% muskmelon or watermelon peel powder boosted nutrition and antioxidant activity. After the control, biscuits fortified with 5% melon peel powder exhibited significantly (p < 0.05) high sensory scores. These findings highlight the value of melon peels as sustainable ingredients, promoting waste reduction and enhancing the dietary and functional benefits of food products. [ABSTRACT FROM AUTHOR]

Introduction: Melons are highly sought after worldwide due to their exquisite and delectable taste. However, the peels of these fruits, which are rich in phytochemicals and sustainable components for innovative culinary formulations, are often discarded as waste. Methods: This study explored the phytochemistry and valorization of three melon fruit, i.e., canary melon (Cucumis melo, var. Fonzy), watermelon (Citrullus lanatus, var. Augusta), and muskmelon (Cucumis melo, var. Cantaloupe), peels in food applications by incorporating into wheat flour biscuits. Peels of fruits were separated, dried and powders were extracted with 70% ethanol. Results and discussion: Comparing the muskmelon fruit peel to the peels of the other two fruits, the muskmelon fruit peel had the significantly (p < 0.05) high ash (8.36%), fiber (12.06%), fat (1.21%), protein (5.02%), mineral contents (Mg 233, Ca 364, K 1605, Fe 49.72, and Zn 2.39 mg/100 g), total phenolic content (167.49 mg GAE/100 g), total flavonoid content (79.16 mg QE/100 g) and total antioxidant activity (56.92 mg Trolox equivalent/100 g). Results of the antimicrobial experiments of three melon peels showed that extracts from all peels showed enough antimicrobial activities, nearly comparable to the reference drugs (ampicillin and nystatin), which still showed the highest inhibition zones. Among three extracts, highest zone of inhibition against three bacterial species, i.e., Bacillus cereus (12.03 mm), Escherichia coli (10.02 mm), and Streptococcus aureus (18.08 mm), and fungal species, i.e., Candida albicans (8.09 mm), Aspergillus niger (7.06 mm), and Mucor meihi (7.02 mm) was exhibited by muskmelon peel extract. Moisture, ash, fat, fiber, minerals, phenolics, flavonoids, and antioxidant activities of biscuits were increased as a result of incorporating peel flours. Correlation showed TPC and TAA were highly correlated in watermelon (10%; 1). Using principal component analysis, adding 5% canary watermelon peel powder to biscuits improved their healthful and active elements while maintaining sensory features. Baking with 10% muskmelon or watermelon peel powder boosted nutrition and antioxidant activity. After the control, biscuits fortified with 5% melon peel powder exhibited significantly (p < 0.05) high sensory scores. These findings highlight the value of melon peels as sustainable ingredients, promoting waste reduction and enhancing the dietary and functional benefits of food products. [ABSTRACT FROM AUTHOR]