Pea (Pisum sativum) family Fabaceae, a common green pod-shaped vegetable is widely grown as a vegetable crop during winter months of October-November. India is the second largest producer of green peas next to China. About 35%-40% of solid waste (green pea peels or pea pods) is generated, after removal of peas from their pods. Pea pods have immense health benefits, as they are an outstanding source of nutrients like vitamins, minerals, and dietary fiber, as well as are low-calorie, low-fat, and cholesterol-free (Pathak, Mandavgane, & Kulkarni, 2016). Fruit and vegetable by-products are potentially valuable sources of bioactive compounds, such as carotenoids, polyphenols, vitamins, dietary fiber, etc. These phytochemicals find immense applications in the food, pharmaceutical, and textile industry where they are used for the development of functional or enriched food, for medicinal purposes, and dye manufacturing, respectively (Sagar, Pareek, Sharma, Yahia, & Lobo, 2018). Waste utilization can thus serve to improve human health by means of product development and also helps to mitigate environmental problems which are a vital step toward attainment of sustainable development goals. Soup is one of the traditional foods which significantly contribute to nutritional requirement and serves as an appetizer (Vashista, Kawatra, & Sehgal, 2003). Russia and China are the world's two largest soup consumption markets (Plunkett, 2008). In recent years, the modern lifestyle is fast pacing up and an increased number of people live solitary, leading to a substantial increase in the number and variety of instant and ready-to-eat foods available to the consumer. The fiber-rich products are increasingly gaining attention in every form of food due to their positive impact on health. Dietary fiber helps to adjust the blood sugar level (Lindstrom et al., 2006; Murakami, Kohno, Matsuda, & Yoshikawa, 2001)and reduce cholesterol levels in the blood by reducing the absorption of oil (Anderson, 1987). Soups can serve as a good means to incorporate fiber in diets as they are consumed primarily to augment healthy food. In this perspective, improvement in fiber content of soups has been

No abstract

Meat and meat products are important foods with essential nutritional components such as essential amino acids, fatty acids, vitamins and minerals that form a significant component for the normal physiological and biochemical processes. However, the main drawback of meat and meat products is the absence of dietary fibre and the presence of saturated fat. Value improvement can be done by the incorporation of functional ingredients into the meat products. The use of functional ingredients in meat products offers processors the opportunity to enhance the functional and nutritional value of their products. Vegetable proteins, dietary fibre, cereal by-products, fruits, legumes, spices, herbs, and lactic acid bacteria that have been used alone or in combination for the enhancement of the functional value of meat and meat products were studied. Hence, the current review focuses on the functional ingredients incorporated in meat products

No abstract

No abstract