Composting is the natural process of transforming organic wastes, such as leaves and food scraps, into fertile manure that can enrich the soil with humus, helpful bacteria, and critical plant nutrients, thus enhancing soil fertility and structure. India's soil today is low in organic matter and nutrients, particularly micronutrients. Compost includes 2% nitrogen, 0.5–1.0% phosphorus, around 2% potassium, and trace amounts of all critical micronutrients. Biodegradable weeds, including Parthenium hysterophorus, Solanum nigrum, Calotropis procera, and Trianthema portulacastrum, were degraded using the Bangalore pit compost method. The fresh vegetation of Parthenium, Solanum, Calotropis and Trianthema for making compost were collected from nearby localities of Mullana village from November, 2022 to April 2023. As a result, applying compost to soil increases organic matter and enhances soil fertility, restoring minerals and organic matter lost during harvesting. It also enhances the chemical, physical, and biological qualities of the soil, increasing crop output. Compost increases the soil's water holding capacity, which reduces crop water requirements and irrigation frequency. The nitrogen, phosphorus, potassium, and carbon-to-nitrogen ratios of the compost were measured every 20 days for up to 100 days. The results demonstrate that compost has a high calcium, nitrogen, phosphorus and potassium content but a lower carbon and nitrogen ratio.

Weeds play a vital role in nature because they are unwanted growth that might be beneficial or harmful to living organisms. Weeds contain various bioactive compounds that inhibit the growth of pathogens and their subsequent disease-causing ability in humans and animals. These are a rich source of secondary metabolites such as alkaloids, tannins, and flavonoids, which show antibacterial and antifungal activities. Worldwide medicinal plants hold an important role in the ecosystem. Methods of fungal control used nowadays, such as mechanical and chemical, are costly, labor-intensive, and require the use of loads of chemical compounds that might seep into the staple crops, whereas the use of mycoherbicides is natural. Weeds are also resistant to most microbial diseases, symptoms of which are visible in crops. Achyranthes aspera, Chenopodium album, Calotropis procera, Ocimum sanctum, Boerhavia diffusa, Parthenium hysterophorus, and Citrullus colocynthis are known to produce a variety of anti-fungal compounds. These plants exhibit strong antifungal and antimicrobial activity against pathogens such as Alternaria, Aspergillus, Fusarium oxysporum, and Phytophthora attributable to secondary metabolites, including alkaloids, flavonoids, and terpenoids. Methanol and water extracts of weed components (leaves, stems, roots) for their bioactive constituents and antifungal effectiveness against plant and human diseases. These weeds offer eco-friendly, cost-effective alternatives to commercial fungicides, potentially lowering agricultural losses (10%–15% annually) and fighting human fungal illnesses such as mucormycosis, with uses in sustainable agriculture and herbal medicine. The present review article is focused on the role of weeds in controlling the growth and pathogenicity of pathogenic fungi.

Millet grains are beneficial, because they are known as climate-resilient crops; their yield is exceptionally good in areas that are known for water scarcity. It is highly nutritious and its uptake can fight diseases. The main issue with low nutrient content in underdeveloped nations is that cereal-based meals have low bioavailability of minerals like iron and zinc, which causes substantial issues in newborn infants. Food processing procedures improve the nutritional content and bioavailability of food components. Millets are small and round and have a high nutritional content, consisting of carbohydrates (60 to 70%), proteins (7 to 11%), crude fiber (2 to 7%) and fats (1.5 to 5%). In hyperglycemia, millet can reduce glucose via the enzymatic hydrolysis of complex carbohydrates. Millets also reduced the chances of heart attack, as they are reliable sources of magnesium. Millets are a good source of phyto-chemicals that help control cholesterol and prevent cardiovascular diseases. Currently, there are distinct methods for processing food. The incorporation of millets in different processed foods is improving people’s health. The methods used for the processing of millet are fermentation, malting, milling and soaking. It is true that considerable efforts have been invested in millet because of its high nutritional value, but its application is still challenging and limited due to its short shelf life. The present review illustrates the different types of millet, its nutritional advantages and challenges surrounding millet-based food, highlighting key methods of processing that could by employed for millet food improvement.