Chickpeas are a prominent legume mostly in the Mediterranean and Western regions. It is a vital part of the human diet because it is a cost-effective source of calories, proteins, carbohydrates, fibre, B-group vitamins, and minerals. However, a few antinutritional factors found in legumes reduce the bioavailability of some nutrients. Chickpea antinutrients have sparked health concerns as one of the most nutritious components of the human diet. Processing chickpea increases their sensorial, nutritional, and physical qualities while reducing antinutritional factors. Soaking, germination, boiling, extrusion, and microwave cooking are some of the common processing techniques for chickpeas. As a result of this processing, antinutritional factors i.e., tannins, trypsin, phytic acids, hemagglutinins, and other antinutritional factors are decreased. It also discusses the ability for anti-nutritional stimuli to have a negative impact on human health. Additionally, successful and effective strategies for reduction of antinutritional factors and maximisation of chickpea nutritional properties are discussed.

Millets are the world's sixth largest grain producer in Africa and Asia, these are rarely used cereals play a major role in the food security of millions of people. In addition to being rich source of nutrients, millet grain contains a lot of phytochemicals, especially lypheno-lic compounds. This review focuses on its history, consumption, types and several other uses of different types of millets. A wide variety exists in the phenolic content and antioxidant capacity of millet grains. In addition, millet grain phenolics, available, has biological properties that are resistant to several pathophysiological conditions and can act as natural sources of antioxidants in food and biological systems.

This review is result of various research and studies of comprehensive material regarding nutritional composition, biological activities as well as uses of sea buckthorn as food, medicine, cosmeceuticals, and feed. Sea buckthorn holds unique nutritional composition with Vitamins (A, C, D, E, F, K, P, and B complex vitamins), 18 free amino acid and unique unsaturated fatty acid profile that makes berry only plant source of omega-7 fatty acid. Its bioactive phytochemical compounds possess various biological activity such as antioxidant activity, immunomodulatory, anti-carcinogenic, hepatoprotective, cardioprotective, anti-atherogenic and radioprotective etc. in nature. Sea buckthorn is primarily consumed in its natural form although various products has been prepared. The potential of sea buckthorn as nutraceutical is abundant. When it comes to its medicinal aspect it can be used as extracts of pure form for curative as well as preventive measure of medical conditions. Many studies have showed Sea buckthorn as effective game changer to treat cancer as well as cardiovascular disorders and gastrointestinal ulcers. Cosmeceuticals that use sea buckthorn as ingredients has found to be effective on blackheads, dry skin, etc. Also, it is used as medicine in various skin diseases. Along with all the benefits and potentials it is necessary to develop effective products i.e., food, drugs, feed, cosmeceuticals in a market suitable and commercializable way to achieve and justify consumer demand and market trend.

Now a day's ready to eat and ready to cook food product have acquired large food market because it is closest replacement to our regular food. Food habits and cooking methods are massively changes in last few years because of urbanization, changes in culture and social modification. We discuss three categories of Ready to eat/cook food products such as based on fruits and vegetables, based on cereals and pulses, based on meat, poultry and fish. Various processing technologies are used for development of this type of food including extrusion, baking, sterilization, puffing, coating, cold plasma, HPP, etc. Packaging and microbial safety of such food products are important to increase shelf life. In this review, we are headlights the recent trends and technologies for development of RTE/RTC food. These types of food are healthy, convenient and accessible but excess intake can be harmful to our health.