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1. Introduction 2. Background on Sustainable Food Technology 2.1 Definition and Importance 2.2 Historical Context 2.3 Current Trends and Innovations 3. Composition of Banana Peel and Grains 3.1 Nutritional Components of Banana Peel 3.2 Nutritional Components of Grains 3.3 Comparative Analysis of Nutritional Values 4. Potential of Banana Peel in Food Industry 4.1 Edible Uses of Banana Peel 4.2 Challenges in Processing 4.3 Market Demand and Consumer Acceptance 5. Valorization Techniques for Grains 5.1 Fermentation Processes 5.2 Extraction of Bioactive Compounds 5.3 Incorporation in Food Products 6. Technological Approaches 6.1 Processing and Modification Techniques 6.2 Equipment and Technology in Use 6.3 Safety and Regulatory Considerations 7. Environmental Impacts and Sustainability 7.1 Reduction of Waste through Valorization 7.2 Carbon Footprint of Production Processes 7.3 Long-term Sustainability Benefits 8. Case Studies and Applications 8.1 Successful Implementations in Industry 8.2 Lessons Learned from Case Studies 8.3 Future Prospects and Research Directions 9. Conclusion
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