The food industry is responsible for generating large quantities of waste or residue. Studies have shown that about 1.3 billion tons of foods are waste worldwide per year, representing one-third of the total production of the food industry. Of this, about 0.5 billion tons are fruits & vegetables. In addition to losses in the field, great losses are observed during industrial processing. In this context, there is a need to improve the full utilization of fruits & vegetables, thus minimizing the disposal and generation of residue, and enabling their use in human nutrition rather than animal feed or organic fertilization only. The use of fruit's & vegetable processing residue as raw material for the development of new products has commercial importance, considering the interest in the sustainable development of the food industry, and the consumer awareness of the benefits of natural foods. However, these products are susceptible to microbiological degradation, mainly due to their high water content the chemical composition, impairing their utilization. Thus, the reduction of moisture content after drying and subsequent transformation into flour can be a viable alternative for use of these residues.