Vol. 7, Issue 10, Part B (2025)

The growing global population and increasing demand for food underscore the need for innovative approaches to enhance nutritional quality while minimizing waste. The study explores the potential of agricultural by-products as a resource for improving nutrition in food systems. By analyzing evidence from various studies, the study examines how by-products from different agricultural sectors, such as weeds, fruits, vegetables, grains, and livestock, can be repurposed to boost food products with vital nutrients, bioactive compounds, and dietary fiber. Furthermore, the review emphasizes the nutritional profiles of key by-products, their processing methods, and how agricultural by-products are integrated into food matrices. The results indicate significant opportunities to improve food security and nutrition through the strategic use of agricultural by-products. This review aims to guide policymakers, researchers, and industry stakeholders on the benefits and challenges of this innovative approach of effective utilization of agricultural by-products to enhance nutrition and also minimize waste