As awareness of healthy living and balanced diets increases, interest in nutrient-rich foods has grown. In this context, underutilized grains are gaining attention for their untapped potential. Many cereals and pseudocereals remain largely overlooked despite their potential to improve modern diets. With their rich nutritional and functional properties, these grains offer valuable alternatives to commonly consumed cereals, particularly for gluten-free diets and sustainable food systems. This review examines the nutritional value, bioactive compounds, health benefits, and processing challenges of underutilized cereals and pseudocereals, with particular emphasis on anti-nutritional factors and processing techniques that enhance nutrient availability and sensory quality. A structured literature search was conducted using Scopus, Web of Science, PubMed, and Google Scholar to identify relevant peer-reviewed studies published between 2000 and 2025. The selected literature was critically reviewed and qualitatively synthesized to provide a comprehensive overview of the nutritional composition, bioactive constituents, health-promoting properties, and processing characteristics of underutilized grains. Compared with traditional cereals, underutilized grains contain higher levels of β-glucans, functional proteins, essential fatty acids, vitamins, and antioxidant-rich phytochemicals. These components are associated with potential health benefits, including antioxidant, anti-diabetic, antiinflammatory, and cardioprotective effects. However, their nutritional potential may be limited by anti-nutritional compounds such as tannins, phytic acid, oxalates, saponins, and trypsin inhibitors. Processing techniques such as popping, roasting, flaking, boiling, and extrusion have been shown to reduce these compounds while improving flavour consistency, texture, and overall nutritional quality. The reviewed evidence indicates that underutilized grains possess considerable nutritional and functional potential; however, appropriate processing strategies are essential to reduce antinutritional factors while preserving bioactive compounds. Greater utilization of these grains may support the development of sustainable, nutrient-dense, and gluten-free food products. Underutilized grains hold significant promise for improving human nutrition and supporting sustainable dietary patterns. With appropriate processing strategies, their nutritional and functional benefits can be better utilized. Their inclusion in daily diets may contribute to healthier food choices, expanded gluten-free options, and improved long-term health outcomes.

Five oat cultivars – Kent, OS-6, PLP-1, OL-125 and OL-9 were evaluated for their nutritional composition and further investigated how incorporating the most nutrient-rich cultivar into cookies influenced their nutritional quality. The study was conducted to provide comparative data on the nutritional variability among oat cultivars and their suitability for bakery product development. All cultivars contained substantial levels of proteins (10.70%–15.46%), crude fibre (3.62%–6.16%), crude fat (4.42%–6.13%), ash (1.08%–2.05%), and minerals including copper (3.40–5.47 mg/kg), manganese (25.28–34.08 mg/kg), iron (27.56–56.23 mg/kg), and zinc (25.07–36.47 mg/kg). The Kent cultivar showed relatively high nutrient levels for protein (15.46%), fiber (6.16%), Fe (56.23 mg/kg), and TPC (27.36 mg GAE/100 g). Based on its relatively favourable nutritional and bioactive profiles, Kent was preferred for preparing oat-incorporated cookies. To examine its functional properties in baked products, wheat flour was moderately replaced with Kent oat flour at 0, 25, 50, 75, and 100%. As the fraction of oat flour increased, cookies showed significant increases in protein, fiber, and ash contents (p ≤ 0.05). In addition, oat incorporation affected the crude fat content and calorific value of the developed cookies, adding to their overall nutritional quality. Although sensory ratings gradually declined as substitution levels increased, formulations containing up to 75% oat flour remained acceptable to panellists. All experimental data were statistically scrutinised using one-way ANOVA followed by the LSD test at p ≤ 0.05, while sensory acceptance was judged using a 9-point hedonic scale, and cookies with mean sensory scores ≥7.0 were considered moderately desirable. The 75% substitution level was considered the most suitable formulation based on the amalgamated assessment of nutritional enhancement and sensory acceptability. Overall, the findings established that the Kent cultivar possessed favourable nutritional attributes and could be incorporated into cookies at levels up to 75% while maintaining acceptable sensory quality.

The potato (Solanum tuberosum L.) is one of the most widely cultivated crops worldwide, and its starch has attracted growing interest as a renewable and biodegradable biopolymer for applications in food, packaging, pharmaceuticals, and emerging material systems. The functional behavior of potato starch is governed by intrinsic structural features, such as granule size, crystalline organization, and the amylose-to-amylopectin ratio, which collectively influence gelatinization, viscosity development, and retrogradation. Despite these favorable attributes, native potato starch shows limited resistance to heat, shear, and acidic conditions, which restricts its direct use in many industrial processes. This narrative review provides an integrated overview of potato starch functionality, major modification strategies, sustainability aspects, and industrial applications. Physical, chemical, and enzymatic modification methods are discussed in relation to their effects on starch structure and the resulting functional performance. Particular attention is given to emerging green modification approaches that seek to enhance functionality while reducing chemical use and energy demand. A comparative analysis highlights the differences in effectiveness, scalability, and industrial feasibility between conventional and alternative modification technologies. Sustainability considerations are examined through biodegradation behavior and life cycle perspectives, emphasizing the importance of balancing functional improvement with environmental performance. Industrial case studies demonstrate the application of modified potato starch in various food systems, thermoplastic materials, packaging, and other value-added products, where processing conditions and formulation choices significantly influence the outcome. Overall, this review highlights the structure-function relationships and practical considerations that support the continued development and industrial application of potato starch as a biopolymer.

Abstract This randomized controlled trial investigates the effects of Creatine Monohydrate (CrM) and Creatine Hydrochloride (Cr-HCl) on strength and body composition in elite team-sport athletes. Thirty-one male athletes were assigned to CrM (n=11), Cr-HCl (n=10), or placebo (n=10) groups for a six-week supplementation period. Performance metrics included one-repetition maximum (1RM) for bench press and squat, and body composition via DEXA. Both creatine groups demonstrated significant improvements in strength and fat-free mass compared to placebo (p < 0.01), with no significant differences between CrM and Cr-HCl. These findings support the efficacy of both forms as effective ergogenic aids. Keywords Creatine Monohydrate, Creatine Hydrochloride, Strength, Fat-Free Mass, Ergogenic Aid, Team Sports

The present study was carried out during 2022 and 2023 at Dr. J C Bakhshi Regional Research Station (Punjab Agricultural University, Ludhiana), Abohar, Punjab to evaluate the comparative performance of PDKV mandarin-5 (a clone of Nagpur mandarin), Nagpur mandarin, Kinnow and the recently recommended low seeded Kinnow mutant, PAU Kinnow 1. Kinnow displayed larger canopy volumes (21.9 and 25.5 m3) and higher fruit yield (32.5 and 65.6 kg/tree) during the two years. PAU Kinnow-1 showed on par yield to Kinnow. The lowest yield in both years was recorded in Nagpur mandarin. Among the fruit quality attributes, higher total soluble solids (TSS) were recorded in PAU Kinnow-1 (10.8 oB and 11.0 oB) during both years. Nagpur mandarin and PDKV-5 recorded TSS in the range of 7.1–7.8 oB. PAU Kinnow-1 and Kinnow also had higher juice content. Nagpur Mandarin in both years recorded highest ascorbic acid content (31.6 and 39.7 mg/100 ml juice). The lowest seed number (⁓ 3/fruit) was noted in PAU Kinnow-1. The results indicated that PAU Kinnow-1 due to its high yield potential (comparable to Kinnow) and superior fruit quality attributes (low seed content, high TSS and high juice content) holds promise for further area expansion under citrus fruits in Punjab.

The black rice flour was subjected to a comprehensive fermentation process, incorporating a diverse range of microorganisms and treatment methodologies. Specifically, the fermentation process utilized two distinct strains of Lactobacillus, namely Lactobacillus brevis (BF) and Lactobacillus plantarum (PF), and yeast Saccharomyces Cerevisiae L (YF). Additionally, the fermentation process also involved the use of yeast in conjunction with ammonium sulphate, a fermentation enhancer (YAF), and a combined treatment (CF) of yeast and Lactobacillus brevis. The fermentation process was conducted over a range of multiple time points (12, 24 and 36 hr), to assess the impact of varying fermentation durations on the various parameters of the black rice flour. The fermented samples were then dried and analyzed for their nutritional content, anti-nutritional properties, mineral contents and bioactive compounds. Crude protein and ash content were elevated significantly (p <= 0.05) i.e. from 10.29 to 16.59% and 1.49 to 2.67% , respectively following fermentation, however, resulted in a significant reduction of crude fat (77.35%) and crude fibre (61.11%) content. A significant elevation in total phenolic (8.16 to 10.73 mg GAE/g) and flavonoid content (125.51 to 187.21 mg RE/100g) was observed throughout fermentation treatments, resulting in enhanced antioxidant activity (28.91%). The fermentation process also enhanced the nutritional value of black rice flour, reducing anti-nutrients like phytic acid (65.65%) and tannins (50.47%) and boosting mineral levels, particularly copper, iron, zinc and manganese. Although all fermentation treatments enhanced the nutritional and bioactive potential of black rice, but the effect of fermentation with Lactobacillus brevis was highest in improving the nutritional and bioactive components and decreasing the anti-nutritional compounds of black rice. This study suggests that fermentation is a highly valuable technique to elevate the nutritional value, bioactive components and antioxidant activity of black rice flourwhile reducing the anti-nutrients.

Barley (Hordeum vulgare L.) is ranked fourth amongst the cereals after maize, rice, and wheat and is mostly used for malting and animal feed. The use of barley in processed food products has gained popularity in recent years. The majority of the kernel or more than 70% of its dry weight is made up of starch. The native starch is unstable to a wide range of conditions such as temperature, pH, shear forces, and so on, and thus, limits its usage to a wide range of food and non-food industrial applications. The objective of this study was to modify the starch isolated from two cultivars of barley, i.e., PL-751 and PL-830 using physical (annealing) and enzymatic (amylase) methods and to investigate the differences in functional properties of native and modified starch. The functional properties such as syneresis, light transmittance, swelling, and solubility index changed significantly in modified starches as compared to native starch. The syneresis of annealed starch for PL-751 and PL-830 increased from 85.5%–96.67% and 81.0%–94.50%, respectively. The syneresis values of amylase-treated starch for PL-830 and PL-751 at enzymatic concentration of 7.5 U increased from 86.5%–92.0% and 84.5%–89.83%, respectively. Similarly, the values increased from 88.17%–91.83% and 79.5%–87.5% for PL-830 and PL-751 at 15 U enzymatic concentration, respectively. The light transmittance of annealed starch for both PL-830 and PL-751 decreased significantly (p ≤ 0.05) during storage for 5 days. The swelling and solubility index also increased significantly (p ≤ 0.05) with an increase in temperature both in native as well as modified starch. However, a significant (p ≤ 0.05) drop in swelling and solubility index of an annealed and enzyme-modified starch was observed as compared to native starch. Starch modification is a dynamic field with vast potential for future applications in both the food and non-food industries. The physical and enzymatic modification in starch enhanced the thermal stability, swelling power, and solubility index of the starch with reduced syneresis characteristics resulting in stable gels and a better shelf life. With the help of modification techniques, minimally processed foods can be developed with an increase in consumer demand. Modified starch helps in improving the shelf life of food products by enhancing moisture retention, and inhibiting retrogradation, and thus, the texture and freshness of the product are maintained for a longer period of time.

A study focusing on heterosis and inbreeding depression was carried out by selection of 10 diverse genetic background parents of chilli (Capsicum annuum L.) in a half-diallel fashion to produce 45 F1 crosses. The objective was to evaluate the heterobeltiosis (over better parent) and standard heterosis (over check) and inbreeding depression for traits yield and quality (viz. ascorbic acid content, capsaicin content, capsanthin content and oleoresin content) and to estimate inbreeding depression (F₁ over F₂) for the same traits. Results indicated substantial heterosis for fresh fruit yield, number of fruits per plant-1 and several quality traits. The top performing crosses included Kashi Anmol × Arka Lohit (F₁ 631.95 g/plant, F₂ 588.44 g/plant, heterosis over check 85.8%, ID 6.89%), Kashi Anmol × IC 572478 (F₁ 586.54 g, F₂ 535.04 g, heterosis 72.44%, ID 8.78%) and Arka Lohit × IC 572478 (F₁ 545.57 g, F₂ 554.72 g, heterosis 60.40%; ID -1.68%). Trait-wise heterosis and inbreeding depression varied, indicating in selection of new hybrids for exploitation in yield and quality traits.

The micronutrient content is a major aspect of food quality and has been under threat after a gain in production post-green revolution. Calcium (Ca) and magnesium (Mg) are the micronutrients that are cofactors for many enzymes and play a critical role in human physiology. Deciphering the accumulation of these micronutrients in wheat and the identification of QTLs associated with these elements is very significant for cutting the risk of malnutrition in humans. Here, a genome-wide association study (GWAS) of 105 lines from an elite panel of the Wheat Association Mapping Initiative (WAMI) was performed for the two cropping seasons of 2021–2022 and 2022–2023 for the grain calcium and magnesium content (GCaC and GMgC). Notably, two marker trait associations (MTAs), wsnp_Ex_c2718_5038582, Kukri_c11327_977, and RAC875_c9984_1003, were found for the GCaC, and similarly three MTAs (Tdurum_contig28802_213, wsnp_Ex_c34597_42879693, and RFL_Contig6053_3082) were identified for the GMgC in both the cropping seasons, proving their utility and non-redundancy. An MTA associated with a SNP marker (wsnp_Ex_c34597_42879718) was also identified in the two seasons and was significant for both the GCaC and GMgC. Candidate gene analysis showed the association of these MTAs with some of the very vital genes associated with activities where Ca and Mg play significant roles. Our study widens the insights on the genetic control of Ca and Mg accumulation in wheat and the utilization of this information for future breeding programs, wherein wheat improvement with enhanced Ca and Mg may be designed and conducted.

Lima beans (Phaseolus lunatus) and adzuki beans (Vigna angularis) are some of the most nutritious underutilized pulses that are significant in being used as basic ingredients for the preparation of various food products. The present study aimed to determine the impact of soaking and germination on nutritional and bioactive components, in vitro protein digestibility, reducing power, metal chelating capacity, antioxidant activity, and anti-nutritional components of lima and adzuki beans. The findings showed that during the germination treatment, the in vitro protein digestibility of lima and adzuki beans increased by 14.75 and 10.98%, respectively. There was an increase in the antioxidant activity of lima beans by 33.48% and adzuki beans by 71.14% after 72 h of germination, respectively. The reducing power assay of lima and adzuki beans indicated an increase of 49.52 and 36.42%, respectively, during germination. Similarly, the flavonoid and metal chelating activity increased in lima and adzuki beans after 72 h of germination. In contrast, the anti-nutrients, such as phytic acid, tannin content, and trypsin inhibitor activity, decreased significantly p < 0.05 after 72 h of germination. These results are encouraging and allow for utilizing the flour obtained from the germinated beans in functional bakery products, which can contribute to eradicating protein deficiency among some population groups. At the same time, promoting soaking and germination of the beans as a way to enhance the nutritional quality and reduce anti-nutrients can contribute to the interest in these underutilized pulses. They could be seen as an additional tool to improve food security.

Over recent years, the scientific community has acknowledged the crucial role of certain microbial strains inhabiting the intestinal ecosystem in promoting human health, and participating in various beneficial functions for the host. These microorganisms are now referred to as next-generation probiotics and are currently considered as biotherapeutic products and food or nutraceutical supplements. However, the majority of next-generation probiotic candidates pose nutritional demands and exhibit high sensitivity towards aerobic conditions, leading to numerous technological hurdles in large-scale production. This underscores the need for the development of suitable delivery systems capable of enhancing the viability and functionality of these probiotic strains. Currently, potential candidates for next generation probiotics (NGP) are being sought among gut bacteria linked to health, which include strains from the genera Bacteroids, Faecalibacterium, Akkermansia and Clostridium. In contrast to Lactobacillus spp. and Bifidobacterium spp., NGP, particularly Bacteroids spp. and Clostridium spp., appear to exhibit greater ambiguity regarding their potential to induce infectious diseases. The present review provides a comprehensive overview of NGPs in terms of their health beneficial effects, regulation framework and risk assessment targeting relevant criteria for commercialization in food and pharmaceutical markets.

Probiotics are living microorganisms known for their beneficial properties and have been extensively researched and utilized in various products worldwide. These microorganisms have essential nutritional needs and exhibit significant functional qualities. Probiotics have been employed to enhance the well-being of both animals and humans by influencing the balance of microorganisms in the intestines. Several probiotic strains, such as Bifidobacterium and Lactobacilli, became identified and studied for their potential to mitigate the incidence of gastrointestinal (GI) infections or as a therapeutic approach for treating such infections. With the rise of microbiota displaying resistance and tolerance to traditional medications and antibiotics, the effectiveness of drugs has diminished. Several probiotic strains have been identified to possess notable properties, including potent anti-inflammatory and anti-allergic effects. Consequently, introducing beneficial bacterial species into the GI tract offers an appealing approach to restoring microbial balance and preventing diseases. Furthermore, probiotics have demonstrated the capacity to inhibit the action of intestinal bacterial enzymes responsible being synthesizing colonic carcinogens. Probiotics offer a promising preventive and therapeutic advancement, but further research is required to better understand their specific impact on intestinal health. Probiotics can also exert a direct influence on other microorganisms, including pathogens, which is crucial in preventing and treating infections and restoring the balance of microorganisms in the GI tract. The present review deals with probiotic formulations, their mechanisms, and their role in human health.

In the present scenario, growing population demands more food, resulting in the need for sustainable agriculture. Numerous approaches are explored in response to dangers and obstacles to sustainable agriculture. A viable approach is to be exploiting microbial consortium, which generate diverse biostimulants with growth-promoting characteristics for plants. These bioinoculants play an indispensable role in optimizing nutrient uptake efficiency mitigating environmental stress. Plant productivity is mostly determined by the microbial associations that exist at the rhizospheric region of plants. The engineered consortium with multifunctional attributes can be effectively employed to improve crop growth efficacy. A number of approaches have been employed to identify the efficient consortia for plant growth and enhanced crop productivity. Various plant growth-promoting (PGP) microbes with host growth-supporting characteristics were investigated to see if they might work cohesively and provide a cumulative effect for improved growth and crop yield. The effective microbial consortia should be assessed using compatibility tests, pot experimentation techniques, generation time, a novel and quick plant bioassay, and sensitivity to external stimuli (temperature, pH). The mixture of two or more microbial strains found in the root microbiome stimulates plant growth and development. The present review deals with mechanism, formulation, inoculation process, commercialization, and applications of microbial consortia as plant bioinoculants for agricultural sustainability.

The increasing interest in algae as food comes from a variety of functional benefits that go beyond simple nutritional content. This thorough analysis looks at the wide range of marine algae, looks at their composition, highlights their health benefits, and shows how important a role they may play in several different nutritional applications. Algae have intrinsic properties that make them a desirable and sustainable food source. They are rich in readily digested proteins, fats, carbs, vitamins, and minerals. The vital bioactive components including phycocyanin, allophycocyanin, astaxanthin, lutein, zeaxanthin, canthaxanthin, β-carotene, and oleic acid, among others, algae greatly support immunity and improve overall nutritional fitness. Furthermore, the increasing popularity of algae-derived polysaccharides, proteins, and polyphenols is ascribed to their potential nutritional advantages and efficacy in treating different degenerative illnesses. The use of algae in diets has been studied as an approach for controlling and avoiding chronic illnesses such as cancer, respiratory problems, heart disease, microbial infections, hypertension, obesity, and diabetes. Algae-based nutraceuticals are gaining prominence within the realm of dietary supplements in part because of the idea of algal prebiotics and their capacity to influence gut microbiota. The study presents a comprehensive glimpse of the relevance and potential of marine algae as a unique and prospective resource for present-day dietary and therapeutic practices.

Millets, often overshadowed by larger cereal counterparts, are undergoing a renaissance in the realm of nutrition and health. This review delves into their captivating nutritional and nutraceutical potential, uncovering their secrets and highlighting their importance in contemporary diets. Millets emerge as nutritional powerhouses, providing a well-rounded mix of macronutrients, dietary fiber, and plenty of vitamins and minerals. Their significant health benefits include aiding in weight management, controlling glycemic levels, and promoting heart health. Additionally, their antioxidant-rich nature contributes to disease prevention and overall well-being. Notably, millets act as gluten-free champions, offering safe options for individuals with celiac disease and gluten allergenicity. In addition to their nutritional value, millets showcase anti-inflammatory and anticancer properties, paving the way for potential nutraceutical applications. This review also explores culinary innovation, presenting tempting millet-based recipes to seamlessly integrate them into everyday meals, making their inclusion a delightful reality. Additionally, the by-products such as husks and seed coatings obtained from millets are abundant in vitamins, minerals, dietary fiber, and bioactive compounds. Despite the numerous health benefits associated with millets, their full potential remains untapped, with their primary uses revolving around feed and fodder.

Amaranth stands out as a promising novel pseudocereal, gaining prominence for its remarkable nutritional profile. This comprehensive examination offers recent insights into amaranth, with a particular focus on its nutritional attributes, bioactive compounds, substances with adverse nutritional effects, health benefits, and potential industrial applications. Amaranth garners recognition for its substantial nutritional content, encompassing proteins, dietary fibers, vitamins, and minerals. Additionally, it boasts phytosterols like phenolic compounds, flavonoids, and squalene, which exhibit noteworthy antioxidant, anti-inflammatory, and anti-cancer properties. Nonetheless, it is important to acknowledge the presence of anti-nutritional elements such as phytic acid, tannins, saponins, oxalates, and nitrates, as they can pose challenges to its optimal utilization. Appropriate processing techniques such as thermal treatments, soaking, and fermentation could reduce these factors and improve the nutritional quality of amaranth products. Regular consumption of amaranth has been associated with cardiovascular health, reduced risk of chronic diseases, and enhanced immune function. The industrial potential of amaranths includes applications in gluten-free baked products, functional foods, nutraceuticals, and pharmaceuticals owing to its excellent source of essential amino acids, unsaturated fatty acids, and natural antioxidants. Future research should explore the efficacy, safety, and mechanisms of amaranth-based interventions.

The significant strides made in interconnected associations between probiotics and human health have paved the way for remarkable advancements in probiotic functional foods. Probiotic foods play a pivotal role in functional food sector as leading components. In order to safeguard viability of delicate probiotics in face of various adverse conditions, there has been a surge in the development of delivery systems for probiotics. Probiotic organisms are widely recognized for their numerous health-promoting abilities. As a result, probiotics have gained significant popularity as a viable method for improving digestive and immune health. Medical professionals are increasingly recommending probiotics as effective therapeutic interventions for various health conditions. The intricate communities of microorganisms that inhabit the human gastrointestinal tract have a vital role to play in maintaining human health. Researchers have reached a consensus on the definition of probiotics and have made significant strides in comprehending their mechanisms of action. Probiotic bacteria are living non-pathogenic microorganisms that have been found to have advantageous effects on gastrointestinal tract of host, as documented in various articles. The maintenance and optimal population of probiotic bacteria are crucial for functioning the digestive system. As a result, probiotics are considered for addressing various abnormal conditions of the gastrointestinal tract, including colon cancer, Crohn’s disease and inflammatory bowel disease. Probiotics are experiencing a substantial increase in popularity, primarily due to their extensive applicability and established safety profile. The present review deals with diversity, distribution encompassing their profile, applications, formulations, current aspects and role of probiotics for human health.

Wheat grass, one of the members of Poaceae family, has been examined for therapeutic drugs efficiently. Wheat grass juice has become a popular beverage in various countries. Wheat grass is low in calories but high in nutrients, including antioxidants such as glutathione, vitamin C, and vitamin E. The juice is extracted from shoots of tender wheat grass and is an intensive source of minerals, vitamins, chlorophylls, antioxidants, polyphenols and active enzymes. The present investigation deals with the isolation of endophytic bacteria from wheat grass and development of probiotic formulation. A total of 25 endophytic bacteria were isolated from wheat grass and screened for pigment and hydrolytic enzyme production. The selected bacterial strains were screened for antimicrobial activity against pathogenic organisms Bacillus cereus (MTCC-430), E. coli (MTCC-1687) and Yersinia sp. (MTCC-4912). The efficient bacterial strain EU-WG-01 was identified using 16S rRNA gene sequencing as Bacillus subtilis. Bacillus subtilis EU-WG-01 was inoculated into mango juice to prepare a probiotic formulation. Bacillus subtilis EU-WG-01 at concentration of 15% was used to ferment the probiotic drink. The physiochemical (Total soluble sugars, reducing/non-reducing sugars, titratable acidity, antioxidant activity, protein content, color attributes and ascorbic acid), biomass and cell viable count were analysed. Among the physiochemical parameters a significant decrease was observed in total soluble sugar from 15.68 degrees brix to 16.51 degrees brix, total sugars from 13.30% to 7.50%, non-reducing sugars reduced from 10.20% to 1.30%, ascorbic acid from 21.60/100 mg mL-1 to 14.90/100 mg mL-1. The antioxidant activity from 6.55% to 3.56% except for titratable acidity and reducing sugars increased significantly during 30 days storage under refrigeration. Bacillus subtilis EU-WG-01 viability was found to remain well above 2 log CFU/mL-1 for 30 days. Bacillus subtilis EU-WG-01 could be used for probiotic formulation for human health.

Pigeon pea ( Cajanus cajan L.) is an important perennial pulse from the family Fabaceae. It is one of the important underutilized pulses having high nutritional value and can be used as a basic ingredient for the preparation of value- added food products. The present investigation aimed to study the influence of soaking and germination on nutritional and anti-nutritional components, minerals (Fe, Zn, Mn, and Cu), and bioactive components of pigeon pea grains. The effect of soaking was studied at 12 and 24 h while that of germination at 24, 48, and 72 h. The results revealed that there was a 6.34% and 15.41% increase in protein contents during soaking and germination treatments, respectively. A significant ( P ≤ 0.05) increase in reducing power (91.46%) and metal chelating activity (64.16%) was observed in germinated pigeon pea. The phenolic components and antioxidant activity increased by 5.34 and 76.15% after 72 h of germination, respectively, but the anti-nutritional components like tannin contents and the phytic acids decreased significantly ( P ≤ 0.05) by 57.97 and 63.05%, respectively after 72 h of germination. A significant ( P ≤ 0.05) increase in mineral contents was observed after the soaking and germination treatments of pigeon pea grains. Therefore the soaking and germination processing of pigeon pea grains resulted in enhancing the nutritive value and bioactive potential with a reduction in anti-nutritional compounds.