“…It can be concluded that, regarding the minerals present in food waste, there is variability in the content, lack of data on the bioavailability of phosphorus, and reports that high content of salt may be present. RW underwent boiling Methionine, cysteine, lysine, P and Ca contents of the RW were quite similar between RW and a conventional diet Threonine and valine were higher in RW Salt content, PUFA, MUFA and SFA contents, and PUFA/SFA ratio were significantly higher in RW The n-6/n-3 fatty acid ratio was significantly lower in RW [44] Hospitality sector The majority of the essential amino acids, such as methionine and lysine, were considerably lower in quantity than that of a corn and soybean mix (60%:40% ratio) [41] Commercial and residential locations FW contained CP (27.6%), ash (14.56%), Ca (1.09-1.25%), P (0.16-0.30%), K (0.56-0.76%), Mg (0.1-0.2%), EE (9.12%), oleic acid (30.63% of EE), linoleic acid (25.5% of EE), linolenic acid (3.03% of EE), and had PUFA/SFA ratio (0.78), n-6/n-3 fatty acid ratio (7.94) [ Thiamine and niacin concentrations of cooked food waste were adequate to meet the nutritional requirements for swine, while the pantothenic acid concentration was deficient [46] Type unknown Origin unknown Leftover food was processed using fluidized bed dry method. Leftover food contained CP (22%) and EE (10.66%) [39] Parameters are reported as mean and on a dry matter basis; Ca= calcium; CF = crude fiber; CP = crude protein; EE = ether extract; FW = food waste; MUFA = monounsaturated fatty acid; P =phosphorus; PUFA = polyunsaturated fatty acid; RW = restaurant waste SFA = saturated fatty acid.…”