International Journal of Engineering and Technology

A plethora amount of waste is engendered along the entire spectrum of food production in form of peel and other inedible sources, which can be utilized for edible purpose after suitable processing. Even though many processed products are available, the punters prefers dehydrated products. In view of this preference an attempt has been made to develop an instant soup mix from ridge gourd peel to trim down the difficulty in the preparation of soup. Ridge gourd peel is an edible bio waste which is not used due to high dietary fiber content and a rough texture. The peel is healthy and contains good amount of antioxidant and minerals. The drying temperature for the preparation of ridge gourd peel has been optimized through proximate analysis. Ridge gourd peel powder and other ingredients should be added in, to get the finest soup mix of desired health benefits without compromising on taste and odour. The soup samples were concocted with 3 different variation by differing the quantities of key ingredients. The sensory analysis of soup was done and the finest was optimized. The physiochemical and proximate analysis for the final soup mix was ascertained. Preparation of this soup mix is so easy that it can be characterized as convenient salubrious soup mix.