The more colorful a food, the more nutritious it probably is. For example, purple corn contains compounds associated with a reduced risk of developing diabetes and heart disease. The cobs contain the same compounds but are typically thrown out. Now, researchers report a step-wise biorefinery approach in ACS Sustainable Chemistry & Engineering that uses the whole cob, producing a dye and a possible nutraceutical with the pigments, and an animal litter with the left-overs.
Click here for original story, Waste from making purple corn chips yields a natural dye, supplements, kitty litter
Source: Phys.org