The main aim of this study was to determine the effects of different processing methods on the antinutritional factors of mungbean (Vigna radiata L.) of the Pusa Baisakhi variety. The values obtained were as follows: tannin 477 mg/100 g, oxalate 227 mg/100 g, phytate 627 mg/100 g, total phenolic content 772 mg/100 g, and saponin 2618 mg/100 g in raw mungbean, on a dry basis. The maximum reduction in tannin (63%) was observed when the mungbean was processed by the soaking and dehulling processes. The reduction achieved by soaking for 12 h and germination for 36 h was the most effective method in reducing the phytate content of mungbean (39%). The maximum reduction in saponin (22%) and oxalate (71%) was observed by autoclaving the soaked seeds. In comparison to other methods, roasting was the least effective method to reduce tannin, phytate, and oxalate. Autoclaving of the soaked seeds was the most effective method for reducing the antinutrients of mungbean among the cooking treatments. The processing methods such as soaking, dehulling, germination, roasting, raw open cooking, raw autoclaving, soaked open cooking, and autoclaving of soaked seeds significantly reduced the antinutrient contents of mungbean (p < 0.05). However, the effects of the treatments combined were more effective than those of the single process.

This study analyzed the effect of various treatment methods on the nutritional quality of soybean flour, as well as the study on the impact of soy flour and oats on the physico‐chemical and sensory properties of the prepared biscuit containing oats and soy flour. Six formulations of biscuit were designed using a design expert, prepared with soy flour, wheat flour, and oats flour. Autoclaved and germination followed by roasted soy flour were used differently with wheat and oats flour to prepare six samples of biscuit each. The soy flour was varied from 5% to 20% and oats flour from 5% to 15%, respectively. Raw soybean had tannin content of 500 mgTAE kg⁻¹ and phytic acid content of 13,280 μg kg⁻¹. Tannin content of autoclaved, germinated, and germination followed by roasted soybean was reduced by 22%, 38%, and 52%, respectively. The phytic acid content of soybean autoclaved, germinated, and germination followed by roasted was reduced by 30.6%, 46.8%, and 59.3% respectively. Sample D was found to be the best (p < 0.05) of the two superior samples (i.e., D and D′). The best product had 1.6% moisture, 23.2% crude protein, 25.2% crude fat, 1.3% total ash, 5.6% crude fiber, 44.8% carbohydrate, 120 μg kg⁻¹ phytic acid, and 50 mgTAE kg⁻¹ tannin content. The biscuit prepared from germination followed by roasted soybean flour had less anti‐nutritional factor compared with biscuit prepared from autoclaved soybean flour. Thus, in a composite flour, flour prepared after processing of soybean can be used to prepare nutritious and consumer appealing biscuit, with significant reduction in the quantity of anti‐nutritional factors.

The widespread environmental presence of microplastics and their ability to enter the food chain are resulting in food contamination by these particles, which has been a serious health problem for the public. Products often consumed in the dairy and bakery industries are becoming more vulnerable to contamination by microplastics that come from packaging, processing, and the environment. The new findings of the studies on the long‐term health impacts due to the ingestion of microplastics point to some serious health hazards. The findings of analyses on the availability of microplastics in dairy and bakery products are summarized in this review paper, along with the sources of contamination, classification of microplastics, and their health impact. This paper can present an overview for future studies on contamination of dairy and bakery products by microplastics, which is important for the strategies to reduce the contamination of the two top‐growing food sectors.

Diploknema butyracea , also known as the Himalayan butter tree, is mainly valued for its butter‐producing seeds and ecological significance. In addition to being significant for its traditional usage, it has lately gained popularity in the food, cosmetics, and pharmaceutical industries for its pharmacological and therapeutic significance. All components of the tree contain beneficial phytochemicals, including phenolics, flavonoids, ascorbic acid, and essential fatty acids, and possess bioactive properties, including anti‐inflammatory, antifungal, antioxidant, and antibacterial properties. Chiuri seeds contain over 60% fat and are used to produce chiuri butter with skin‐healing properties and industrial applications. Despite being culturally integrated with its economic and medicinal importance, D. butyracea faces challenges from deforestation and overexploitation. This plant is underexplored and not widely promoted in accordance with its worth. This review describes the physicochemical and phytochemical composition of different components of D. butyracea . Detailed study of literature for this review was performed using databases like PubMed, Web of Science (WOS), and Scopus. Moreover, the botanical description, ecology and distribution, processing methods, and medicinal and industrial applications are also discussed, providing insight into its potential for sustainable development in the region. This review aims to emphasize the multifaceted importance of D. butyracea from all the available information and encourage further exploration into its commercial importance in sustainable food systems and ecological potential.