There is worldwide wastage of 1.3 billion tons of food annually. It is recommended that food waste should be reduced at every phase of production. By-products from food processing have high nutritional value so their use in new products is advisable. The aim of the study was to enrich the nutritional value of pasta using waste from the food industry. By-products from tomato processing (tomato waste-TW) and pepper (defatted pepper seeds-DPS, pepper placenta-PP) were used at a level of 10-30% to produce pasta. The farinographic characteristics, chemical composition, cooking quality, and colour of the pasta were studied. The results show a significant (p < 0.05), up to 27%, increase in the protein content of the TW30 samples, compared with the control (16.16% d.m. vs. 20.61% d.m.). The TDF content increased over five times in DPS30 and TW30 (27.99% d.m. and 25.44% d.m.). The amino acid composition of the pasta improved with the fortification but failed to achieve complete protein by FAO. The DPS30, PP20, PP30 and all TW samples can be considered high-protein products according to the EU definition (a minimum of 20% energy from protein). Vegetable waste can be a valuable additive for the improvement of the nutritional value of food.
Keywords: amino acids composition; by-products; durum wheat pasta; pepper placenta; pepper seeds; plant protein sources; tomato waste; zero-waste.