2021 EXPO Poster Capp (Nutrition)
Abstract
Food waste is a major problem facing the United States of America today. Discarding vegetable by-products such as broccoli stalks is one factor that contributes to this concerning food waste problem. Broccoli florets are the most popularly consumed portion of the broccoli plant in the U.S. - leaving up to 70% of the broccoli plant's total weight as crop remains. Broccoli stalk is a good source of protein, fiber, phenolic acids, calcium, potassium, zinc and flavonoids. Although research regarding the utilization of broccoli by-products is still being collected, previous research has concluded that broccoli stalks are edible and safe for human consumption. This research focuses on developing a gluten-free muffin recipe that incorporates dehydrated broccoli stalk flour to investigate its acceptability. The purpose of this research project is twofold: to develop a functional food product that is high in nutrients while simultaneously reducing food waste.
Presentation (Zoom 9:30 - 10:30, Breakout #4)
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