In house cultivated Spirulina powder was incorporated at 2 to 15% concentrations to enrich pasta prepared from semolina. Spirulina incorporation led to development of green color pasta with nutritional and functional fortification resulting in increase in its protein, total phenols, flavonoids, iron and calcium content by up to 77.47%, 76.62%, 162.88%, 296.99% and 57.27%, respectively, without causing detrimental changes to the textural and sensory attributes. FAME analysis revealed 2 to 2.5 times enhanced levels of γ-linolenic acid and docosahexaenoic acid in enriched pasta. Significant improvement in phenolics, flavonoids and antioxidant activity were also observed in comparison to control pasta. Analysis of theoretical and realized composition confirmed retention of nutrients post cooking revealing no significant loss in proteins and other nutrients. Principal components analysis demonstrated significant contribution of Spirulina to nutritional and functional attributes especially at higher concentrations. Pasta enriched with 12.5% Spirulina was rated as “liked very much” and the purchase intention was also high. Spirulina enrichment at concentrations above 10% (12.5%) with appreciable increase in nutritional and functional attributes without affecting textural or cooking quality and acceptable sensory evaluation can be a preferred alternative to augment health and prevent sickness. Since green color symbolizes freshness, hope, renewal and physical health, the consumption of Spirulina incorporated green pasta may be a potential option to enhance the livelihood and nutritional security of rural poor and a good alternative for hidden hunger alleviation programs for mass nutrition especially for infants and children in an effective manner.

Apricot (Prunus armeniaca L.) is a nutritious fruit, rich in bioactive compounds, known for their health benefits. The present study attempts to evaluate nutritional (sugars, organic acids, minerals) and nutraceutical traits (total phenolics, flavonoids, carotenoids, antioxidant activity) of six commercial apricot genotypes grown in India. Antioxidant activity was determined using three in-vitro assays, namely CUPRAC (cupric reducing antioxidant capacity), FRAP (ferric reducing antioxidant power) and DPPH (1,1-diphenyl-2-picryl-hydrazyl). Significant (p < 0.05) differences were observed in the genotypes concerning nutritional and nutraceutical traits. Sucrose accounted for more than 60% of total sugars in most genotypes, followed by glucose and fructose. Citric acid accounted for more than 50% of the total organic acids present, followed by malic and succinic acids. Apricot is a good source of potassium (1430.07 to 2202.69 mg/100 g dwb) and iron (2.69 to 6.97 mg/100 g dwb) owing to its mineral composition. Total carotenoids content ranged from 0.44 to 3.55 mg/100 g, with β-carotene accounting for 33–84% of the total content. The results strongly suggest that genotypes ‘CITH-A-1’ and ‘CITH-A-2’, which have high dry matter and carotenoids content, are well suited for drying. ‘Roxana’ and ‘CITH-A-3’ are great for fresh consumption, while ‘Shakarpara’ and ‘Gold Cot’ are excellent for juice processing.