Virtual Booth

Potato peel is an underutilised food-processing by-product that is commonly discarded despite its potential as a source of dietary fibre, minerals, and bioactive compounds. Meanwhile, excessive sodium intake remains a public health concern in Malaysia, with national studies reporting sodium consumption above recommended levels. This study proposes the development of a potato peel-based seasoning as a value-added approach to food waste utilisation while exploring its potential as a savoury seasoning ingredient. Potato peels are pre-treated, dried, ground, and formulated with selected seasoning ingredients at different concentrations. The developed formulations are evaluated based on their physical and sensory characteristics.