Table 10.

Value-added products from P. curatellifolia fruit and by-products.

Component	Quantity used	Type of product	Key parameters evaluated	Key findings	References
Pulp and peel	10–40 %	Fortified finger millet flour	Color, proximate composition, thermal properties, bulk density, oil absorption capacity, water absorption capacity, swelling capacity and dispersibility	Addition of P. curatellifolia flour decreased the lightness but increased yellowness, redness, oil absorption capacity, bulk density, and dispersibility of the flour. P. curatellifolia flour also increased viscosity, protein, minerals, and carbohydrates on the flour.	[3]
Seed	1–6% P. curatellifolia seed oil	Biodiesel	Viscosity, cloud, density and pour points, and acid value	Viscosity, cloud and pour points, and acid value were within acceptable range as prescribed in ASTM D6751 while density was slightly higher than the limit.	[87]
Pulp	62 % of P. curatellifolia syrup	Biscuit	Drying kinetics, moisture diffusivity, and activation energy	The moisture content and drying time of the syrup decreased with an increase in drying temperature. Thin layer drying processes for the syrup were best described by the Modified Page model. Effective moisture diffusivity for drying of syrup and the activation energies for drying of syrup was 21.0 ± 2.0 kJ/mol.	[66]
	100 % P. curatellifolia pulp	Syrup	Reducing sugars	The highest concentration (23.6 mg/100 mg) of reducing sugars was obtained by drying the syrup at 40 °C.	[88]
	90 % pulp	Juice	Total phenolics and radical scavenging activity	Juice obtained had phenolics and antioxidant activities comparable to oranges.	[20]
	100 % P. curatellifolia pulp	Jam	Protein, vitamin C, fat, and ash minerals (calcium, iron, magnesium, and zinc) and monosaccharides.	The jam produced was rich in minerals and vitamin C.	[13]
Peel	5 %, 10 %, 15 % and 20 % of P. curatellifolia peel flour	Biscuit	Thermal properties, gelatinisation, viscosity, pH, nutritional analysis, polyphenolic compounds, and antioxidant activity.	P. curatellifolia peel flour improved the nutritional, physical and antioxidant properties of the baked biscuits.	[70]

ASTM = American Society for Testing and Materials. The data reported by Benhura et al. [66] and Nhukarume et al. [20] were recalculated to present it as percentages.