The research study was conducted to develop a healthy vegetables soup powder supplemented with soy flour, mushroom, moringa leaf and compare its nutritional facts with locally available soup powders. Proximate analysis and sensory evaluation were done by standard method. In this study, moisture, ash, protein, fat, fiber, carbohydrate, and energy content were ranged from 2.83% to 5.46%, 9.39% to 16.48%, 6.92% to 16.05%, 4.22% to 6.39%, 0.22% to 1.61%, 58.81% to 75.41%, and 337.42 to 386.72 kcal/100 g, respectively. Highest content of vitamin D, minerals, protein, and fiber and lowest content of moisture, fat, and carbohydrate were found in the presently developed soy–mushroom–moringa soup powder compare to locally available soup powders. Vitamin C was also found significantly higher than locally available soup powders S1, S2, and S3. Heavy metals were not found in any of the soup powders. On the sensory and microbiological point of view, the presently developed soup powder was found highly acceptable up to 6 months. So, the developed soy–mushroom–moringa soup powder is nutritionally superior to locally available soup powders and sufficient to meet day‐to‐day nutritional requirements as a supplement.

The nutritional and phytochemical content of foxtail millet (Cetaria italica) makes it a viable food grain. In this study, we looked at foxtail millet in Bangladesh and analyzed its nutritional value, functional and physical characteristics. In addition, methanol, ethanol, and acetone: water: acetic acid (70: 29.50: 0.50) extracts of foxtail millet flour (FMF) were analyzed for their antioxidant properties (total phenolic and flavonoid content, total antioxidant capacity, ferric reducing antioxidant power (FRAP) assay, and 2,2-diphenyl-1-picrylhydrazyl (DPPH) free radical scavenging activity). According to this study, foxtail millet has favorable physiological and functional properties. FMF had protein at 11.65 ± 0.45 g/100 g, fat at 3.48 ± 0.04 g/100 g, carbohydrates at 75.33 ± 0.53 g/100 g, and crude fiber at 2.21 ± 0.03 g/100 g. Calcium was found at 47 ± 0.48 mg/100 g, iron at 4.59 ± 0.14 mg/100 g, potassium at 393 ± 15.87, sodium at 27.4 ± 1.21, magnesium at 45.40 ± 2.22, manganese at 0.71 ± 0.02, copper at 0.58 ± 0.04 and zinc at 2.30 ± 0.18 mg/100 g. The total flavonoid content (TFC) of the methanolic extract (68.26 ± 1.51 mg quercetin equivalents (QE)/100 g) was significantly (p < 0.05) higher than the extract of acetone: water: acetic acid. Total antioxidant capacity (TAC) (169.40 ± 3.45 mg ascorbic acid equivalents (AAE)/100 g) and total phenolic content (TPC) (51.35 ± 1.35 mg gallic acid equivalents (GAE)/100 g) of the methanolic extracts were significantly (p < 0.05) higher than others. The ascending order of DPPH free radical scavenging activity of FMF extract is as follows: acetone: acetic acid: water < ethanol < methanol. In the ferric reducing antioxidant power (FRAP) test, the reducing power of FMF extracts increased with the rise in sample concentration. Foxtail millet has potential as a functional food that could influence rural residents' diets and health.

The research study was conducted to evaluate the effect of soy flour on functional, nutritional, and sensory properties of mushroom–moringa‐supplemented soup which could be used as a protein‐supplemented ready‐to‐eat food. In this study, corn flour was supplemented with soy flour at different levels such as 20% (T4), 15% (T3), 10% (T2), and 5% (T1), and without soy flour was kept as control (T0). Fixed amount of mushroom and moringa leaf powder was added in all soup powders. Soup powders were analyzed for functional, nutritional, and sensory parameters. Bulk density (0.82–0.74 g/ml), dispersibility (82.1%–75.9%), pH (6.17–6.13), swelling capacity (3.98–3.65 ml/g), and viscosity were decreased, while water absorption capacity (70%–94%) was increased with increasing of soy flour percentages. Protein content of all the treatment groups increased from 10.66% to 19.97% along with a significant increased in fat (1.43%–6.97%), fiber (1.10%–2.30%), ash (15.77%–16.40%), and energy value (328.38–353.21 kcal/100 g) while decreased in moisture and carbohydrate content. On sensory evaluation, soup powders with 10% (T2) level of soy flour incorporation had highest scores for all the sensory attributes evaluated. Based on these results, it can be concluded that soy flour has effect on functional, nutritional, and sensory properties of soup powders and 10% supplementation of soy flour is suitable for ready‐to‐eat soup formulation. Besides these, use of mushroom and moringa leaf may also increase its nutritional value. Soup developed in this way may be sufficient to meet day‐to‐day nutritional requirements as a supplement.

Patients with celiac disease and those who are gluten intolerant have a need for gluten-free bakery items but developing them is a challenge for technologists and dietitians. Foxtail millets are naturally gluten-free and nutrient-dense grains. Herein, CMC-modified foxtail millet biscuits (CFMBs) were prepared using 0.01%, 0.05%, and 0.1% of CMC hydrocolloids with foxtail millet flour. The effects of CFMBs on the physicochemical properties, sensory, and morphology were investigated and compared with wheat (WB-100) and foxtail millet (FMB-100) products. CFMBs were thicker, had a larger specific volume, and had a lower diameter and spread ratio than FMB-100. CFMB-0.1 exhibited higher moisture content, higher water activity, and lower fat content than FMB-100 and WB-100. The hardness of CFMB-0.1 (35.08 ± 0.26 N) was close to WB-100 (37.75 ± 0.104 N) but higher than FM-100 (21.61 ± 0.064 N). The scanning electron microscope (SEM) study indicated that incorporating CMC influenced the morphology and microstructure of CFMBs. Skilled panelists gave WB-100 and CFMB-0.1 the highest sensory ratings and FMB-100 the lowest due to their color, appearance, flavor, and overall acceptability. Finally, CMC may be easily included in FMB manufacturing and supported like gluten in the food sector to suit the nutritional demands of customers.