VALORISATION DES DECHETS DE PAIN POUR LA PRODUCTION DE PRODUITS ENERGETIQUES ET PHARMACEUTIQUES

Abstract

Food waste, especially bread, poses a significant global challenge, impacting Algeria where over 900 million bread loaves are discarded annually. Despite being a staple in many cultures, bread production consumes substantial resources, exacerbating deforestation and climate change. To address this challenge, innovative approaches are imperative, such as reclaiming, recycling, and adding value to surplus bread. this project endeavors to convert this waste into high-value outputs like biofuels and pharmaceutical precursors, thereby curbing greenhouse gas emissions and fostering circular economy practices. Findings from this study on bread waste valorization indicate substantial concentrations of organic matter and carbohydrates, rendering it ideal for fermentation. Models have been devised to optimize the valorization process, resulting in significant carbohydrate concentration increases under optimal conditions. Fermentation of bread waste has yielded valuable products such as lactic acid and bioethanol, showing promising concentrations and physicochemical attributes. In the end, this study presents hopeful avenues for bread waste valorization, contributing to waste reduction while yielding beneficial outputs for the pharmaceutical and energy sectors.