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A huge amount of waste is produced every year from the food sector in the form of peel, seed pomace and in other inedible forms. After suitable processing which can be utilized for food applications. Drumstick peel is an edible bio waste which is not used due to its rough texture and high fibre content. Drumstick peel powder was prepared through sequence of steps which include cutting, blanching, separation of peel and pulp, drying of peel and pulverization. Drumstick peel powder was subjected for proximate analysis and also determined the functional properties. Characterisation and identification of functional groups was determined by FTIR analysis. The peel contains very good nutritional composition includes crude fibre of 38.146±0.192%, carbohydrate content of 34.798±0.252%. FTIR analysis determined the presence higher quantity of cellulosic, hemicellulose and lignin etc., compounds. It also possesses the very good functional properties includes water absorption capacity of 5.182±0.02 g/g, oil absorption capacity of 2.915±0.066 g/g and swelling capacity of 11.34±0.16 ml. So, this study suggested that utilisation of moringa waste and its application in food product development.

Key words: Moringa, peel, Functional properties, Proximate analysis, FTIR