The adulteration of fish and seafood products, in general, is a global challenge that is constantly increasing. Seafood fraud usually involves adulteration or substitution of a type of species with the meat of lower nutritional value and quality, and therefore of the lower price, aiming for economic profit. Besides the consumer financial protection issues, another important matter is the health risks posed by the occurrence of allergic reactions. For these reasons, regular controls of meat products are in great demand, to protect consumers and producers from fraud, and ensure food safety and public health. Therefore, sensitive, fast, simple, inexpensive and effective analytical methods are required to confirm the species origin of seafood-based products and detect seafood fraud. Development of nucleic acid probes paves a way to onsite detection of species within an hour and which is a growing need for food inspecting agencies. All these aspects have been revised.

India is a country with a population of 136 crores and produces an estimated 150 million tons of fruits and vegetables, according to the Indian Agricultural Research Data Book (2004). India being an agro-economy-based country, the production is high. However, the assimilation of waste products is equally high, amounting to nearly 50 million tons. It is seen that the waste by-products, in the form of solid and liquid waste, are formed from the processing industries. This waste is not just a by-product of the remains of fruits and vegetables but is also a bioproduct, rich in nutrients like carbohydrates, protein, fat, minerals, and others. Often remains unused and underutilized, this waste also can add to the increasing pollution in the environment if not disposed of properly. In India, the food processing industry, including fruit and vegetable processing, is the second-largest generator of wastes in the environment after household sewage. This paper thus reviews how food processing industries can look into the components of utilizing the waste by-products of fruits and vegetables, opting for a stabilized and economical procedure and help in the recovery of valuable compounds, which otherwise are getting lost in vain.

Cereals and pulses combination was good nutritional sources of fiber, protein and energy. This research was conducted determining the physio-chemical properties and organoleptic evaluation of developed multigrain idli. Idli was prepared from Sorghum, Pearl millet, Finger millet, Amaranth and Black gram. All the ingredient for preparation of idli was collected from the Krushi exhibition, farmer and local market. Formulation carried out by CRD method. Four different types of idli with varying proposition of ingredients was prepared. The composition was T0 - rice 70 gm and black gram 30 gm, T1 - sorghum: pearl millet: finger millet: amaranth: black gram; 55:5:5:5:30; T2- 45:10:10:5:30; T3-35:15:10:10:30 respectively. These scores compared with standard idli. The quality evaluation of developed idli samples such as organoleptic evaluation and physio-chemical parameters. The organoleptic score and physio-chemical parameters of T3 sample better than other samples. The proximate evaluation of developed idli samples such as T3 sample was rich in fiber, protein, calcium, iron and cheap in carbohydrate and fat. The overall evaluations T3 sample was better than T0, T1 and T2.

Some of plants mainly contains toxic compound such as saponins, tannins, phytic acid, gossypol, lectins, protease inhibitors, amylase inhibitor, goitrogens etc. which limits their consumption and also reduces nutrient bioavailability when consumed. These factors are responsible for micronutrient malnutrition and mineral deficiencies. On the other hand they act as self defense system to the food. These are categorized into different categories and causes various symptoms upon consumption such as acute toxicity include respiratory distress, impaired body weight gain, anorexia, weakness, apathy and in some cases even death after several days. But there are various traditional methods and improved technologies are available, which can be used to reduce the levels of these anti-nutrient factors. Various processing methodologies such as fermentation, germination, debranning, autoclaving, soaking, drying, irradiation etc. are used to reduce the anti-nutrient contents in foods. The review is focused on some common recently important anti-nutritional factors (ANF) which were of major concern.

Caffeine content in kombucha is very much lower than that of normal tea infusion. But, this stimulant plays an important role in kombucha fermentation as it regulates the starter or SCOBY (symbiotic colony of bacteria and yeasts) to produce the cellulose network on broth to accelerate the fermentation process. This research was designed to investigate the aftermath of caffeine and related tea alkaloids in kombucha through preliminary biochemical tests and chromatographic analysis where both the broth (beverage) and SCOBY (the cellulose layer) were taken as individual samples. The beverage clearly replied negative in all the tests where the SCOBY extract showed richness in alkaloid content. Moreover, GC-MS analysis revealed presence of caffeine (8.7%); guanosine (12.01%), the precursor of caffeine; thymine (4.08%); and some undesirable components which has confirmed that SCOBY has an ability to capture a huge amount of stimulants from tea during fermentation.

Instant multigrain porridge mix was developed from buckwheat and barley grits along with apricot powder in the ratios of 100:0:0::BWG:BG:AP (Buckwheat Grits: Barley Grits: Apricot Powder), 0:100:0::BWG:BG:AP, 80:10:10::BWG:BG:AP, 70:20:10::BWG:BG:AP, 60:30:10::BWG:BG:AP and 50:40:10::BWG:BG:AP. Quality evaluation of multigrain porridge revealed that incorporation of barley grits and apricot powder to buckwheat grits in all the formulations increased mean values of crude protein, crude fiber, ash and antioxidant activity from 7.39 to 10.45 %, 2.02 to 2.39 %, 1.32 to 1.99 % and 40.69 to 48.02 %. However, there was a decrease in crude fat and carbohydrate from 2.56 to 1.72 % and 71.60 to 66.98 %, respectively. The developed porridge mix was stored in cotton bags for 150 days under ambient conditions (temperature: 28 ± 3°C and moisture content 12 ± 0.8%) to ascertain the changes in these parameters. Storage studies done at an interval of 30 days revealed that, there was a decrease in crude protein (9.81 to 7.15 %), crude fat (2.40 to 1.20 %), crude fibre (2.90 to 1.55 %), ash (1.98 to 1.55 %) and antioxidant activity (48.87 to 38.68 %), whereas, carbohydrate content increased from 68.80 to 70.72 %. Economics of the multigrain product revealed that porridge mix were economically profitable.