Functional capacity of flour obtained from residues of fruit and vegetables

Food residues represent a rich source of functional compounds such as dietary fibres that may improve bowel function and help to overcome constipation. In this study, fruit and vegetable residue (FVR) flour was evaluated according to the antioxidant activity, dietary fibres and functional capacity through the bowel function improvement. Sixteen female volunteers answered a survey after daily consumption of FVR flour (10 g) for 10 days. The methanolic extract showed a noteworthy antioxidant capacity (61% DPPH inhibition). The insoluble dietary fibres represented 80% total dietary fibres (48.4%). The daily consumption of FVR flour improved constipation symptoms in 87.5% volunteers. After 3 days, 70% volunteers presented significant progress in the bowel function. Body mass index presented a positive relation with constipation symptoms after the consumption of FVR flour. Remarkable dietary fibre content associated with the antioxidant capacity appointed to the strong potential of FVR to overcome constipation and to add nutritional value.