Table of Contents:

Chapter 1

: Introduction
- Background and rationale
- Statement of the problem
- Objectives of the study
- Significance of the study

Chapter 2

: Literature Review
- Overview of food by-products
- Nutritional composition of food by-products
- Bioactive compounds in food by-products
- Previous studies on utilization of food by-products for functional ingredients
- Current challenges and gaps in the literature

Chapter 3

: Methodology
- Selection of food by-products
- Extraction techniques (e.g., solvent extraction, enzymatic hydrolysis)
- Purification methods (e.g., chromatography, membrane filtration)
- Characterization techniques (e.g., spectroscopy, chromatography)
- Experimental design and procedures

Chapter 4

: Results and Discussion
- Extraction yield and efficiency
- Composition and characterization of functional ingredients
- Evaluation of sensory attributes
- Nutritional and health-promoting properties
- Comparison with existing commercial ingredients
- Discussion of findings in relation to objectives and literature

Chapter 5

: Conclusion and Future Directions
- Summary of findings
- Implications of the study
- Limitations and challenges encountered
- Recommendations for future research
- Conclusion and final remarks