Legumes are a good source of bioactive components, besides being nutrient dense. These components have antioxidant properties and have a protective role against free radicals. Legumes like cowpeas are usually consumed after certain processing, so the present study was intended to assess antioxidant property of selected four cultivars of cowpea after going through various thermal (autoclaving, microwave, boiling, and roasting) and non-thermal (soaking and fermentation) processings. Thermal processing reduced total phenolic content (TPC), total flavonoid content (TFC), and ferric reducing antioxidant power (FRAP) in all cultivars with respect to antioxidant activity of raw cultivars, while DPPH scavenging activity increased after all thermal treatments excluding few thermal processings. Non-thermal processing revealed increase in TPC, DPPH scavenging activity, and FRAP values, while TFC content showed a decreasing trend. A moderately high correlation between TPC and DPPH scavenging activity was observed in both kinds of thermal treatments indicating the role of phenolic compounds for antioxidant activity. It was concluded from the study that fermentation processing has promising effects on retention and enhancement of antioxidant activity of cowpea cultivars.

Jackfruit (Artocarpus heterophyllus) seed is a rich source of starch (about 80–85% dry basis) and considered as byproduct of food so, it has the potential to be a source for commercial production of starch. The search for new starch sources has been motivated by following main reasons: growing demand of market, industry demand for novel starches with different structural, physicochemical, and functional properties than the traditional ones and food supply to meet the increase of world population. Jackfruit belongs to genera Artocarpus, which is native of Western Ghats of India, which contains ample amount of starch that could be utilized in various food developments. As jackfruit seed starches showed higher amount of resistant starch (about 75%) better swelling and water absorption capacity, and high gelatinization temperature (76–88 °C). This review summarizes the recently published research on the composition, physicochemical, functional properties, structure, and morphology of jackfruit seed starches. The effect of different processing on the properties of starch and the study provides suggestions for needed research to improve the thoroughly exploitation of jackfruit seed starch in the food industry.

The jackfruit seed has excellent nutritional food value which can help to produce healthy and nutritious food products. In this study, wheat flour was partially replaced by jackfruit seed flour (JSF) for the formulation of waffle ice cream cones. The amount of wheat flour added in the batter on the basis of amount of added JSF. The JSF was added after optimization using response surface methodology in a batter formulation for waffle ice cream cones. The waffle ice cream cone was made from 100% wheat flour, was considered as control, and used to compare JSF supplemented waffle ice cream cones. Substitution of wheat flour with JSF has affected the nutritional and sensorial attributes of waffle ice cream cone. In regard to its protein content, ice cream permeability hardness, crispness, and overall acceptability. The protein content was increased (14.55%) after the addition of jackfruit seed flour up to 80% from control. The cone was supplemented with 60% of JSF resulted to the higher values of crispiness and overall acceptability as compared to other waffle ice cream cones. As the JSF have high value in water/oil absorption capacities, therefore it could be utilized into other value-added food products as whole or partial replacement of wheat flour.

In the present study bran of two wheat cultivars (PBW-154 and HD-2967) was fermented for different time duration (24 h, 48 h and 72 h) and the effect of fermentation on the quantity of bioactive compounds in the bran and on the structure of bran were evaluated. Six bioactive compounds were detected in the bran of both wheat cultivars. These include p-hydroxybenzoic acid, syringic acid, vanillic acid, ferulic acid, p-coumaric acid and gallic acid. Among the bioactive compounds ferulic acid was found highest in the bran of both wheat cultivars while p-hydroxybenzoic acid was found lowest in the bran of PBW-154 variety and syringic acid was found lowest in the bran of HD-2967 variety. All the six bioactive compounds detected were increased after the fermentation for both the cultivars bran. Scanning electron microscopy shows the occurrence of loose networks of fibers tying with tissues and starch particles together and other granule structure that indicates the release of bound phenolic compound at 72 h of fermentation. Fermentation increased the crystallinity index because it hydrolyses the amorphous region. FTIR in yeast fermented wheat bran cultivar showed presence of OH elongation group, C = O bond –H stretching vibration bond. In fermented wheat bran the absorption bands between 29.18 cm⁻¹ or 2850 cm⁻¹associated with OH-OH elongation vibration.