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: Fruits and vegetables play an important part in the diets of global human population. During processing, the unused residues such as peels, stalks, rinds, stem, leaves etc. come out as waste. Due to the high moisture content of these perishable wastes, they undergo rapid decomposition that leads to foul odour and growth of pathogens. Almost, 30% of the loss occurs at the supply, retail, consumer, post-harvest and processing level. The perishable waste like peels, pomace, seeds etc. act as threat for the environment and degrade pollution-free model. The wastes are rich in protein, carbohydrates, minerals, vitamins and other phytochemicals and bioactive compounds such as pigments, dietary fibre, essential oils etc. Recent researches have shown that there is an increase in the utilization of these wastes for the extraction of value-added products such as bioactive compounds, bio-colorants, organic acids, Single cell protein (SCP), organic minerals, enzymes and others. The present review paper deals with the recent studies conducted on valorisation of the fruit & vegetable waste.

spices in preventive and therapeutic medicine is being practiced in India since times immemorial. Curry leaves (Murraya koenigii) is a leafy spice used in Indian cookery for its fragrant aroma. Curry leaves are rich in fibres, minerals and vitamins such as calcium, iron, phosphorus and carotene, niacin, vitamin B 2 and vitamin C. Traditionally curry leaves are used in the treatment of various diseases which includes Diabetes mellitus, body pain, inflammation, and vomiting and kidney pain, blood disorders and in treatment of poisonous bites. The functional compounds of curry leaves includes oxalic acid, vitamin A, bicyclomahanimbicine, cyclomahanimbine, murrayastine, coumarine, koenidine and pypayafolinecarbazole Bioactive compounds of curry leaves like carbazole alkaloids and essential oils are proven to have many functional properties like antioxidant, antimicrobial, antitumor, antidiabetic, hypercholesteremic and many more. Curry leaves are used in Indian dishes in different forms, such as, fresh, dried and powdered. Dehydration is the most feasible way of preservation of curry leaves. Methods of preservation and techniques of dehydration affects the nutrient composition. The present review summarizes studies on the nutraceutical potential, nutritional composition and effect of processing on the bioactive compounds of curry leaves.

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Metkut, a dry chutney powder is an adjunct in the Maharashtrian (a western region of India) cuisine. The formulation and process parameters of metkut were standardized with bengal gram (50%), dehulled black gram (24%), rice (12.5%), spice mix (11.5%) and turmeric powder (2%) with the roasting temperature of 150 0 C . The product was found to be rich in protein (20.42%) and carbohydrates (67.86 %). The net dietary protein calorie per cent (NDPCal %) was 10.06 per cent indicating the product's use as a protein supplement in the diet. The critical moisture content for metkut was found to be 12.45 per cent which equilibrated at 70 per cent RH. Storage studies conducted in PE and PET/metallized polyester/ polythene pouches at ambient temperature (15-35°C)conditions for 90 days showed that there was significant decline in sensory quality of the product packaged in PE whereas the quality of the product packaged in PET/metallized polyester/ polythene pouches was acceptable even after the end of the storage period.