Processing Of Waste By-products And Food Safety Standards (FPO Specification)

Processing Of Waste By-products And Food Safety Standards
(FPO Specification )
Seminar Incharge,
Dr. PRABHAKAR SINGH
Professor and Head
Department Of Fruit Science
CoA, IGKV Raipur
1
Presented By,
AMAN DOHRE
M.Sc.(Hort.) 1st year 2nd sem
Department of Fruit Science
CoA, IGKV Raipur
COURSE NO :- FSC-591
CREDIT HOURS :- 1(0+1)
MASTER’S SEMINAR
ON

2
TABEL OF CONTENTS
01 Introduction
02
Possible products
made from fruit
waste
03 Main Fruit Crops
(Apple, Banana, Mango, Jamun, Citrus,
Apricot, Papaya, Jackfruit, pineapple,
Coconut, Areca nut, Tamrind)
04 The Food Safety And
Standards Act, 2006
05 Fruit product order (FPO) 1955
and Specification
06 Case Study
07 References

What is Waste ?
Waste is any substance discarded
after primary use, or is worthless,
defective and of no use.
3
What is by product?
A byproduct is a joint product
which have relatively minor
economic value.
INTRODUCTION

“
Management of by-product
During the canning of fruits and the prepration
of juices, jam, jelly etc large quantity of waste
material are left over, and these have to be
utilized for the manufacture of different
products .
The waste can be successfully utilized by
setting up a by-product.”
4

Possible products made from fruit waste
Candied peel
 Peel of citrus fruit
(orange,lemon,grape fruit)
 Can be candied for use
either in backed goods or as
a snack food.
 In addition shreds of peel
are used in prepration of
jams and jellies.
5
Oil
 The stones of some fruits
(eg. Mango,apricot,peach)
contain appreciable
quantities of oil or fat.
 Palm kernel oil is well
established as both a
cooking and indusial oil.

 This is grilled agent
used in jams and
some sweets found
to a greater or lesser
extent in most fruits.
 Commercially
pectin is extracted
from citrus peel and
apple
 Some other tropical
fruits contain high
levels of pectin
(eg - passion fruit)
Pectin Reformed fruit pieces
 Fruit pulp can be recover and
formed into synthetic fruit
pices
 It is simple process but the
demand for this product is not
likely to be high .
6

Enzymes
 Commercially three most
important enzymes from
fruit waste
 Papin ( from papaya)
 Bromelain ( from
pineapple)
 Ficin ( from figs)
 Each is a protein
degrading enzyme used
in such application as
washing powder.
Wine/vinegar
 Although these products
should be prepared from fresh
high quality fruit juices in
order to obtain high quality
products.
 Solid waste should be
shredded and then boiled for
20-30 minutes to extract the
sugar from the fruit and the
sterilize the liquid.
7

BIG
CONCEPT
Bring the attention of your audience over
a key concept using icons or illustrations
8
APPLE

Apple Pomace
Apple pomace is the processing
waste generated after apple
juice manufacturing and
represents up to 30% of the
Original fruit.
This solid residue consists of a
complex mixture of peel, core,
seed, calyx, stem, and soft
tissue.
9

NUTRIENT VALUE IN APPLE POMACE
10
SN. NUTRIENT VALUE
1 Carbohydrate 9.5-22%
2 Proteins 4.0%
3. Dry matter 26.4%
4 Sugars 3.6%
5 Cellulose 6.8%
6 Ash 0.38%
7 Calcium 8.7 mg/100g
8 Acid 0.42%
9 Moisture 85%

11
Food products Prepared from Apple Pomace
Pomace Jam And Sauce Citric Acid Apple Pomace Powder
Pomace Papad
Apple cake

13
Produts made from Banana waste
Banana Fiber
 As a very good replacement for wood pulp in paper
industry.
 Banana fiber is extensively used as blending material in
textile industry in countries like Philippines, Malaysia,
Japan and Korea.
 It can be easily blended with other fibers such as jute and
mustard being natural fibers.
 Therefore lots of industrial products made from banana
fiber like gunny bags, door mats, carpets, yarn, ropes, geo-
textiles, luggage carriers and interior decorative crafts
paper, tissue paper, paper bag, etc.

14
Banana Peel Powder
It is a natural organic source of potassium, which
moves water and nutrients between the cells of the
plant.
Banana Leaves
 Most common use is serving plate
in south India.
 Banana leaf has a rich source of
polyphenols which may act against
cancer cells.
 The juice of banana leaves might
overcome the symptoms of heat or
sunstroke.
 It may be used as a food wrapper for
steaming fish and other dishes.

15
Despite being a fruit, the
banana flower is often cooked
like a vegetable.
For example, in Sri Lanka
Banana flower can also be
steeped as a tea and taken as a
nutritional supplement.
Banana Flower

89,526,124
Whoa! That’s a big number, aren’t you proud?
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 Mango peel is an important by-product in the mango
processing industry. it contributes 15-20% of the total
weight of the fruit. Recent research also shows
that lactic acid can be produced from mango peels.
 Mango peels are now widely used in the
pharmaceutical industry for creating herbal extracts and
for R&D purposes.
 Mango peel powder will be a great antioxidant source.
This will contribute a great value addition to the mango
fruit.
The Important by-products of Mango
Mango Seeds
 Mango waste seeds are high in
bioactive compounds such as
carotenoids, polyphenols and
dietary fibers.
 The byproducts of wastes
during mango processing are
used to manufacture animal
feeds and floor. This increases
the value of fruit, there by
reducing wastage.
Mango Peel

Mango leather
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 The Netherlands based company manufactures mango leather from
the waste of mango. This product often referred to as vegan leather.
It is made from waste and spoiled mangoes. This adds value to the
economy, reduces waste, and creates an environment-friendly
product.
 Research and ideas are also being carried out in india to produce
mango leather. Since India is the largest producer of mangoes, we
are rich in raw materials. Technical know how could create A lot of
opportunities and play A role in improving the GDP.
 We can do it with over riped ,disease, pest affected mango.

20
Jamun seed powder
 Manage Diabetes
 Boosts Stomach Health
 Helps Regulate Blood Pressure
 Boost Immunity
 Weight Loss
Benefits of Jamun seed
powder

21
JAMUN POWDER FORTIFIED
BISCUITS
 Jamun is consider as having certain vital
nutrients and properties which make the
gastro intestinal tract function. it is excellent
for the diabetic and heart patient.
 Jamun seed powder is good sources of
vitamins C and B complex (B1, B2, B3, &
B6) as well as dietary fibre, potassium, and
iron.
 They are low in fat and cholesterol.

You can insert graphs from Excel or Google Sheets
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4000
3000
2000
1000
0
CITRUS

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Citrus peel pectin is used as a
gelling agent for the
production of jellies and jams.
(Rapisarda & Romeo, et.al 2021)
Citrus Peel Citrus seeds oil
Citrus seed oil is extracted from the seeds of citrus.
Essential oils are aromatic liquids that contain an
assembly of volatile compounds, generally found in
oil of citrus peels and cuticle.
(El Asbahani et al., 2015).
Essential oil extracted from citrus peels is used as
flavors and fragrances (Berk,et al 2016).
Citrus fruits would help to maintain your body and
your health in several terms. As orange seeds are good
for face, hair and most important for health.

24
Citrus peel powder
Lemon peel is the outermost layer of the lemon. It’s a
rich source of nutrients, including vitamin C, calcium, magnesium,
and potassium.
Lemon peels have numerous health benefits
Anti-inflammatory, anti-cancer, antibacterial, antioxidant, and
detoxifying.
Here are 9 potential benefits and uses of lemon peel.
 High nutritional value.
 Support health.
 High in antioxidants.
 Have antimicrobial and antifungal properties.
 Boost your immune system.
 Promote heart health.
 Have anticancer properties.

26
Apricot Kernel Powder
 Apricot kernel is the seed found inside the apricot pit.
 Amygdaline from apricot kernel and a semi-synthetic form
amygdaline known as laetrile were once marketed to fight
cancer, but research has shown that they don't help.
 Using exfoliating balms and lotions with apricot powder
 Apricot seeds are rich in fiber, which supports digestive
health.
 Zinc in apricot seeds may support vision and eye health.
 Vitamin B17 may support liver health and boost immune
system defense.
 Omega-3 fatty acids found in apricot seeds may support
mental health.
 Calcium found in apricot seeds are essential to bone health.

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project
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PAPAYA

Papaya seed oil
 The papaya seed oil
was extracted from the
seed flour with
Hexane.
 The mixture was
agitated at 600 RPM
for 30 min, at room
temperature.
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Papaya Peel Powder
• Papaya peel contains an enzyme called
papain, which can provide skin
radiance and exfoliates dead skin cells.
• Papaya peels can give your face A
natural glow.
 Papaya seed oil contains fatty acids,
such as oleic acid and linoleic acid,
that work as anti-inflammatory
agents, helping reduce redness and
irritation on the complexion.

Non-edibal waste
• Jackfruit peel
Central core or axis of jackfruit - prepared a
meal from the jackfruit central core and found
carbohydrate (20.5%), crude protein (10.6%),
and crude fibre (15.9%) are the principal
proximate compositions.
[Subburamu et al. (1992)]
Utilization of Non-edible Wastes
• Animal feed
Recommended the jackfruit peel as a valuable raw
material for the cattle feed.
[ Subburamu et al. (1992)]
CARBOHYDRATE 24%
PROTIN 8.7%
FIBER 17.3%

Extracted bio-oil from the jackfruit peel waste by
pyrolysis process in a fixed bed reactor and investigated the
extracted oil. After pyrolysis in a range of high temperatures
(400-700 degree celcius). they found that the peel contains high
amount of volatile compounds which indicates this biomass as
a suitable precursor for bio-oil production. Low sulfer (0.03%)
and nitrogen (0.61%) contents were the strong indication to be
environmental friendly bio-oil. Soetardji et al. (2014)
Explored jackfruit peel for pectin content using different organic acids and
mineral. They introduced a new method, ULTRASONIC MICROWAVE ASSISTED
EXTRACTION (UMAE), for extracting pectin and compared its performance with a
conventional heating method. The UMAE method showed superior performance in
extracting pectin in the optimum conditions such as extraction temperature 86 °C,
extraction time 29 min,
Xu et al. (2018)
Bio-fuel
Extraction of pectin

32
Edibale waste
Extraction of oil from jackfruit seeds
The extraction of oil from jackfruit seeds by a
traditional milling process. About 6kg of the
seeds was obtained to extract 2 liters of oil.
Babu (2017)
Processing of jackfruit seeds into flour
The jackfruit seeds can be processed into flour by using different
processing methods such as autoclaved, dried, roasted, boiled and
germinated .
(Eke et al., 2014)

Products Made From Jackfruit Seed Flour
Bread Biscuit / cookies Cake
Noodles Chapatti

34
1 3 5
6
4
2
Blue is the colour of the
clear sky and the deep sea
Red is the colour of danger
and courage
Black is the color of ebony
and of outer space
Yellow is the color of gold,
butter and ripe lemons
White is the color of milk
and fresh snow
Blue is the colour of the
clear sky and the deep sea
Roadmap
PINEAPPLE

35
Production of Bromelain
The proteolytic enzyme
bromelin was formerly
derived from pineapple juice
now it is gained from the
mature plant stem salvaged
when fields being cleared.
The yeild from 167 kg of
stern juice is 3.6 kg of
bromelian
Production of Ethanol
Pineapple waste can be further
metabolized to produce ethanol.
Saccharomyces cerevisiae and
Zymomonas mobilis are some
examples of the
microorganisms used at
industrial scale for this purpose.
However, due to the low
availability of fermentable
sugars, pretreatment step using
enzymes (cellulase,
hemicellulase) is necessary.
Both organisms were capable of
producing about 8% ethanol
from pineapple waste in 48h
after pretreatment with
enzymes.
(Ban-Kof and Han 1990)
Pyroligneous
Acid Production
They can be used as a
source of fuel, as bio-oil, in
the production of other
high-value-added products,
and as sterilizing agents
and deodorizers.
They have antimicrobial
and antioxidant properties
and contain other high-
value-added products.
(Rabiu and Zakaria 2016).

37
Coconut Shell Powder
It is manufactured from
matured coconut shells.
The manufacture of
coconut shell powder is not
an organized industry in
india. The product finds
extensive use in plywood
and laminated board
industry as a phenolic
extruder and as a filler in
synthetic resin glues,
mosquito coils and
agarbathis.
Coconut Shell Charcoal
Coconut shell
charcoal is an
important product
obtain from coconut
shell. It is used
widely as domestic
and indrusdrial fuel.
It is also by black
mist. Shell charcoal
is also used to
produce activated
carbon.

38
Coir pith (Cocopeat)
Coir pith a waste product
obtained during the extraction
of coir fiber from husk is very
light.
High hygroscopic
Used as a soil conditioner,
surface mulching.
Organic manure for indoor
plant as well as for horticulture
crop.
Coconut timber
One of the primary
uses of coconut timber
is for building
construction, coconut
timber is suitable for
housing component
like toys, doors,
window frames.

39
Natural Indian Coir products
1. Bristte fiber 5.
Beach Creel
Mats
2. Retted fiber 6.
Powerloom
Creel Mats
3. Unretted fiber 7.
welcome Creel
Mats
4.
Bobbins And
Export Hanks
8. Fibre Mats
Source :- coirboard.gov.in

40
9 Rod Mats 13 Rope Mats
10 Carnatic
Mats
14 Four Treadle
Weave
11 Mesh Mats 15 Cricket Pitch
Matting
12 Gymnasia
mats
16 Multishaft
Matting

41
17 Matting Rugs 21 Coir Pth
18 Non Woven
Products
22 Garden
Articles
19 Non Woven
Mats
23 Coir Rope
20 Geo Textiles
Garden Mats
24 Coir Ply
Articles

43
Areca nut
tannins obtain
as a byproduct
It is used for
making black
writing ink,
adhesive in
plywood
manufacturing
and even as
food colour.
Tannins Areca husk
Husk constitute 60-
80% of total weight
of fresh nut.
Plastic boards, brown
warpping paper, hard
boards are prepared
from husk.
Fats
Nuts contains
8-12% fats,
which is rich in
myristic acid
It is substitute
for vanaspati
in prepration
of sweet and
biscuits

45
Dyes like methylene blue and amaranth are used
extensively in industries like textile, paper and
leather. The disposal of their wastes into the
environment can be extremely undesirable.
Tamarind pod shells is an effective absorbent
for the removal of methylene blue and amaranth
dyes from aqueous solutions (Ahalya et al.
2012).
Tamarind pod shell can be used as an alternative
low cost absorbent for removal of Ni (II) & Cr
(VI) ions in remediation of waste water
(Pandharipande et al., 2013).
Tamarind pod shell
Tamarind fruit contains 30% shell
by weight; a
healthy tree can yield 45-150 kg
of shell. Tamarind shell
can be used as biomass material
for manufacturing of
Briquettes. Tamarind shell
contains calorific value is 16.3
MJ/kg with 99% combustion
efficiency.
As Fuel As Absorbent

46
Tamarind seed powder
In market tamarind powder is available as Tamarind seed
kernel powder (TKP).The tamarind seed Comprises mainly
gum which possesses viscous Characteristics and being
capable of forming gel, in addition it can be used as an
adhesive in Paper industry (Prabhu et al., 2011).
The tamarind seed powder is also used in vegetable and
food processing industries to a great extent. Tamarind
xyloglucan, commonly known as “tamarind gum” is used
for
Thickening, stabilizing and gelling in food (Gupta et al.,
1988).

47
Tamarind seed contains 7% -
9% oil, color is in golden
yellow. The amber oil
extracted from tamarind seeds
is also used as an illuminant
and varnishing agent
(El-Sidding et al., 2006).
Tamarind seed oil

48
The
Food Safety
And
Standards
Act, 2006
(ACT NO. 34 of 2006, Date 23 Aug 2006)

49
An Act to consolidate the laws relating to
food and to establish the Food Safety and Standards
Authority of India for laying down science based
standards for articles of food and to regulate their
manufacture, storage, distribution, sale and import,
to ensure availability of safe food for human
consumption.

 Framing of Regulations to lay down the Standards and guidelines in
relation to articles of food and specifying appropriate system of
enforcing various standards.
 Laying down mechanisms and guidelines for accreditation of
certification bodies engaged in certification of food safety management
system for food businesses.
 Laying down procedure and guidelines for accreditation of
laboratories and notification of the accredited laboratories.
 To provide scientific advice and technical support to Central
Government and State Governments in the matters of framing the policy
and rules in areas which have a direct or indirect bearing of food safety
and nutrition.
Functions

 Collect and collate data regarding food consumption, incidence and
prevalence of biological risk, contaminants in food, residues of various,
contaminants in foods products, identification of emerging risks and
introduction of rapid alert system.
 Creating an information network across the country so that the public,
consumers, Panchayats etc receive rapid, reliable and objective
information about food safety and issues of concern.
 Provide training programmes for persons who are involved or intend
to get involved in food businesses.
 Contribute to the development of international technical standards
for food, sanitary and phyto-sanitary standards.
 Promote general awareness about food safety and food standards.
Functions contd…

Registration FLRS (Food Licensing and Registration system)

Licensing
Eligibility criteria
1. State License- Food Businesses with Annual Turnover between 12 lakhs and 20 crores. All
grain, cereal and pulses milling units irrespective of turnover.
2. Central License- Food Businesses with Annual Turnover more than 20 crores. Operating
business in two or more States.
< 12 lakhs
> 12 lakhs

Labelling
FSSAI under the Ministry of Health and Family Welfare
The Office of Legal Metrology under the Ministry of Consumer Affairs, Food and
Public Distribution
The Department of Commerce under the Ministry of Commerce and Industries
(MOCI)

56
Fruit product order (FPO) 1955
 FPO act is formed in 1955 .
 The fruit and vegetable processing sector is regulated bt the FPO 1955
which is administrated by the department of food processing industries.
 It comes under section 3 of essential commodity act 1955.
 It is mandatory for all manufactures of fruit & vegetable products.
Objective of FPO
 To provide healthy, safe, pure and nutritious foods.
 To maintain health security in the country.
 Clean product.
 Natural quality product.
 Avoid adulteration.

57
FRUIT PRODUCT ORDER - 1955 (Specification)
PRODUCT
NAME
IMAGE Fruit Pulp TSS Citric Acid Preservative
Jam 45% 65% 5 g 40 ppm of SO2
Jelly 45% 65% 2 g 40 ppm of SO2
Marmalade 45 % 65 % 2 g
40 ppm of SO2 or
Shreds-62g/lit
Preserve 55 % 70 % 1-1.5 % -----------
PRODUCT SPECIFICATION
www.agritech.tnau.ac.in

58
PRODUCT
NAME
Candy 55 % 75 % 1-1.5%
Synthetic
Beverages
70-75 %
7.5 g
Acidity 1 %
Squash Juice – 25 % 45 % Acidity – 1%
350 ppm of
SO2 (or)
600 ppm of
benzoic acid
Cordial
Juice – 25 %
30 %
Acidity 1 % 350 ppm of
SO2

59
PRODUCT
NAME
Ready to serve
beverages
(RTS)
Juice -10% 10 %
Acidity – 0.2-
0.3%
70 ppm of SO2
Sauce /
Ketchup
25 % 25 %
70 ppm of SO2
Pickle
Drained
weight -60%
Sodium
chloride -12%
Acidity - 1.2%
Preservative -
100 ppm of
SO2
Chutney 50 %
Preservative-
100 ppm of
SO2 (or)
250 ppm of
benzoic acid

60
CASE STUDY-01
Studies On Sensory And Nutritional Quality Of Cookies Prepared With Jamun Powder
Bakery industry is one of the largest sector in
the food industry in India.
Cookies are palatable and provide an
excellent source of fat, carbohydrates, protein,
minerals and vitamins. Cookies are a great
source of nutrients, flavour, convenience and
mobility.
Jamun (Syzgium cumini.) is an ancient
medicinal plant with an illustrious medical
history.
It is the most valued plants in Ayurveda and
is commonly used in Indian traditional health
care systems.
Required Material
1. Refined Wheat Flour
2. Sugar
3. Vanaspati Ghee (Dalda)
4. Sodium Bicarbonate
5. Ammonium Bicarbonate

61
Results and Discussion
The results of sensory evaluation of jamun cookies for colour and appearance, texture, flavour, taste and overall
acceptability.
The treatment T2 acquired higher scores for its colour and appearance (8.8), texture (8.8), taste (8.9), flavour (8.9) and
overall acceptability (8.9) when compared with control and other treatments.
Cookies prepared by incorporating 4 per cent jamun powder with 96 per cent maida were selected on basis of sensory
quality.
Maida and Jamun powder incorporated cookies provides a healthy option for the health conscious consumers in bakery
sector with enhanced dietary fibre, protein, carbohydrates, fat. Cookies at 96% maida flour and 4% Jamun powder
incorporation recorded higher acceptability as compared to control (100% maida) cookies. Cookies incorporated with
tulsi powder have the potentional to satisfy the consumer demands for nutritionally rich food product.
( Katte et al. 2021 )

62
CASE STUDY-02
PROCESSING AND BY-PRODUCT UTILIZATION OF JACKFRUIT FOR THE
DEVELOPMENT OF VALUE ADDED PRODUCT AND THEIR QUALITY
EVALUATION

63
RESULT
The maximum value for overall acceptability score was recorded (8.66) with the
treatment T1 followed by T2 the minimum mean score was recorded (7.68) with the
treatment T12. After 60 to 90 days stage, similar trend was observed.

64
CONCLUSION
In conclusion, we can state that the large amounts of wastes generated by fruit processing industry
represent a great origin of bioactive compounds having significant potential benefits for various
applications in several industries.
These by-products contain high fibres, polyphenols, lipids and proteins as described in this review,
which makes them a considerable source of food additives.
The latter could be integrated in several food industry sections like bakery products, biscuits, and
cakes.
Nevertheless, several fruits by-products have been reported to exhibit potential good effect on the
intestinal function. Treatment with dietary fibers, polyphenols or anthocyanins from several fruit by-
products showed a significant effect on the improvement of gut health and the treatment of gastric
disorders.

65
REFERENCES
1. Agnieszak, Nawirska & Uklańska-pusz, Cecylia. (2008). Waste Products From Fruit And Vegetable Processing As
Potential Sources For Food Enrichment In Dietary Fibre. Acta Scientiarum Polonorum : Technologia Alimentaria.
2. Deeksha, Keshwani & Mishra, Sunita. (2020). Utilization Of Mango And Its By-products By Different Processing
Methods.
3. Kalse, Sandeep & Swami, Shrikant & Aa, Sawant & Thakor, Nayansingh. (2016). Development And Quality
Evaluation Of Jamun Seed Powder Fortified Biscuit Using Finger Millet. Journal Of Food Processing &
Technology. 7. 10.4172/2157-7110.1000633.
4. Priyanka, & Mishra, Atul. (2015). Development And Quality Evaluation Of Jamun Powder Fortified Biscuits Using
Natural Sweetners. International Journal Of Science, Engineering And Technology. 3. 796-801.
10.2348/Ijset06150796.
5. Rai, Anuj Kumar & Das, Himangshu & Dash, Samir & Behera, Sunita. (2020). Mango Seed: A Potential Source Of
Nutrition From Waste. 244-248.
6. Shalini, Rachana & Gupta, D. (2010). Utilization Of Pomace From Apple Processing Industries: A Review. Journal
Of Food Science And Technology. 47. 365-71. 10.1007/S13197-010-0061-x

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7. Mahalakshmi, R & Devisri, S & Ganguly, Pralay & Chawla, Niti & Ahamed, M. A. I. (2022). Formulation Of
Value-added Products From Jamun Seed Without Loss In The Physicochemical And Medical Properties. 32.
3143-3149.
8. Rabiu, Zainab & Maigari, Fatima & Lawan, Umma & Mukhtar, Zulaiha. (2018). Pineapple Waste Utilization As
A Sustainable Means Of Waste Management. 10.1007/978-981-10-5062-6_11
9. Sharma, R.R. & Sanikommu, Vijay Rakesh Reddy & Krishna, K Rama. (2016). Enjoying Value-added Products
Of Apple Pomace.
10. Wadhwa, Manju. (2015). Wastes To Worth: Value Added Products From Fruit And Vegetable Wastes. CAB
Reviews: Perspectives In Agriculture, Veterinary Science, Nutrition And Natural Resources. 10.
10.1079/Pavsnnr201510043.
11. Mesquita, Mércia & Santos, Priscila & Holkem, Augusto & Thomazini, Marcelo & Rodrigues, Christianne &
Fernandes, Andrezza & Favaro-trindade, Carmen. (2023). Papaya Seeds (Carica Papaya L. Var. Formosa) In
Different Ripening Stages: Unexplored Agro-industrial Residues As Potential Sources Of Proteins, Fibers And
Oil As Well As High Antioxidant Capacity. Food Science And Technology. 43. 10.1590/Fst.105422.
REFERENCES

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12. Yadav, Anuj & Kumari, Rewa & Yadav, Ashwani & Aman , J & Kumar, Rajendra. (2016).
Utilization For By Products Of Banana -A Review. 9. 1434-1437.
13. http:// www.agritech.tnau.ac.in/postharvest/fpo_spec.html
14. https:// www. fssai.gov.in/
15. http://ecoursesonline.iasri.res.in/mod/page/view.php?id=126248
16. Srinivasarao, Arudra and Kumar, A.. (2015). Tamarind seed processing and by-products. Agricultural
Engineering International : The CIGR e-journal. 17. 200-204.
REFERENCES

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Processing Of Waste By-products And Food Safety Standards (FPO Specification)