The incidence of lifestyle diseases such as inflammatory bowel diseases is increasing due to unhealthy eating habits and modern lifestyles, resulting in a growing demand for fermented foods worldwide due to their scientifically proven functional and nutritional attributes. Fermented foods are obtained by controlled microbial growth and enzymatic degradation of food constituents. These foods have a good amount of probiotic bacteria and bioactive peptides that benefit human health. Bioactive peptides are formed by either fermentation or enzymatic hydrolysis of food proteins. Fermented foods and beverages i.e., dahi, yogurt, kefir, kimchi, sourdough bread, pickles play a significant role in gut microbiota balance and mental health. Starter culture used in the fermentation of food products provide various health-promoting activities to fermented foods like anti-oxidant activity, anti-hypertensive activity, probiotic activity and improves protein digestibility. Several groups of lactic acid bacteria (LAB) strains produce Exopolysaccharides (EPS) such as  and - glucans, galactans, fructans, and gluco- and fructo-oligosaccharides. EPS produced by LAB has a positive impact on gut health. In addition, probiotic bacteria have proven to be a beneficial ingredient for any gut disorder (inside or outside the GI tract). They regulate the level of immunoglobulins (IgA) and inflammatory cytokines and improve gut barrier activity. Symbiotic yogurt (made with bacterial strains of Lactobacillus acidophilus and Bifidobacterium longum) helps raise high-density lipoprotein (HDL) cholesterol and also changes the ratio of low-density lipoprotein (LDL) to HDL. Consumption of kefir inhibits the pathogen's action by the production of acids and bacteriocins. Isolation and pharmaceutical applications of health-promoting bioactive peptides from fermented foods have been emerging in dairy and food research areas.

The by-products of the grain processing industry are a vital resource for the valorization methods in the food industry. In comparison to the whole grain, the broken kernels and seeds own similar nutrient and bioactive compounds having multifaceted health properties. This study aims to develop a nutritional bar by utilizing the by-products from barnyard millet and foxnut with added sweeteners. Furthermore, high-resolution mass spectrometry (HR-MS) metabolomics was carried out in positive and negative both ion modes to identify the major bioactive compounds formed in the matrix of the best-optimized valorized bar. The formulation of the bar having 15 % foxnut flour and the barnyard flour each, was elucidated highest rheological and sensory scores. A sum of 29 bioactive metabolites has been observed in the obtained metabolome. Major metabolites were palmitoyl serinol, glycitein, persin, bufagargarizin, apigenin, carvone, etc. covering a wide area in the mass spectrum. The therapeutic value of these compounds is heart health promotion, anti-inflammatory, anti-carcinogenic, anti-diabetic, anti-microbial, etc. This work highlights the bioactivity of the valorized nutritional bar employing robust and accurate tool of mass spectrometry. The developed snack is a functional food for the consumers.

Curcumin encapsulation comparing plant vs whey proteins found whey superior, making color. Particle size and zeta potential were comparable. FT-IR confirmed a curcumin–protein complex. Stable curcumin formed, suitable for functional products.

Protocol, ingredients and measuring parameters for formulation of little millet flour cake consisting chickpea aquafaba emulsion addressing current food consumption pattern of consumers with a strong desire for vegan, gluten-free, and healthy diets.