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Pearl millet starch (Pennisetum typhoides) was isolated and subjected to hydrothermal, acidic and enzymatic modifications. Native and various modified starches were characterized in terms of yield, moisture, protein, ash, bulk density, swelling power, solubility, colour, sediment volume, gel consistency, water binding capacity, pasting properties, freeze thaw stability and paste clarity. Hydrothermal modification (HTMS) caused an increase in swelling power and solubility. L value was higher for acid and enzymatically modified starches (EMS). A significant reduction (p≤0.05) in sediment volume and water binding capacity was observed for acid modified starch (AMS) and EMS. Peak viscosity values declined for all modifications. However, EMS and AMS showed an improved freeze-thaw stability and paste clarity.

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Horsegram is an underutilized pulse, traditionally used for treating various disorders like kidney stones, diabetes and joint pain. The present study was undertaken to optimize the soaking and germination conditions, to decrease the anti-nutritional factors and at the same time maintaining the nutritional properties of horsegram. Horsegram seeds were soaked for 6, 12 and 18 h followed by germination for 0, 24 and 48 h under different illumination conditions i.e., light and dark respectively. The soaked and germinated samples were dried in laboratory drier at 55 °C until constant moisture was achieved and was further analyzed for various quality attributes. Almost all the physicochemical and functional characteristics were significantly affected by both soaking and germination, whereas, germination done in light and dark conditions, exerted significant effect on the ascorbic acid content, total protein, total phenols, antioxidant activity and tannin content only. Based on the quality attributes, it was found that treatment having 18 h soaking and 48 h germination in the presence of light was the best where maximum decrease in the anti-nutritional factors was observed. Moreover, there was an increase in ascorbic acid, total protein content and a decrease in the anti-nutritional factors such as oxalate and tannin content. Thus, it is concluded that 18 h soaking and 48 h germination in the presence of light can be considered as the optimum conditions to increase the nutritional content of horsegram flour, which can further be utilized for the preparation of different value-added food products.

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Kiwi fruit (Actinidia deliciosa) belongs to the family Actinidiaceae and genus Actinidia. It is one of the most commercialized fruits on the international front and is loaded with many nutrients such as vitamins, minerals, and phytochemicals, and its parts are well recognized for their medicinal and therapeutic properties against diseases associated with the cardiovascular system, diabetes, kidney problems, cancer, digestive disorders, bone, and eye problems. Being a significant source of phytochemicals including caffeic acid, gallic acid, syringic acid, salicylic acid, ferulic acid, and protocatechuic acid; it contributes to the major flavonoid and phenolic contents of kiwi fruit. Kiwi fruit and its components are known to exhibit numerous pharmacological properties include antidiabetic, anti‐tumor, anti‐inflammatory, anti‐ulcer, antioxidant activity, hypoglycemic, hypolipidemic effects, and many more. Besides these, kiwi fruit also finds its traditional application in the effective treatment of edema, hepatitis, kidney problems, rheumatoid arthralgia, and microbial infections. The fiber present in kiwi fruit favors its water retention capacity which further aids in decreasing the transit time and maintains gastrointestinal health of the individual. Investigations are also being done on the insulin and glucose balance, weight maintenance, and homeostatic balance to kiwi fruit consumption. The present review chiefly aims to establish a better understanding of the nutritional composition, pharmacological properties, health benefits, traditional utilization, and commercialization of kiwi, which helps us to provide scientific evidence‐based recommendations to the consumers. Novelty impact statement Kiwi is a potent source of vitamins like vitamin A, B, C, E, and K and notably appreciable levels of dietary fiber, vitamins, minerals and various phytochemicals such as carotenoids, flavonoids, anthocyanins, and lutein which contribute to the rich pharmacological profile of kiwi. It exhibits strong antimicrobial, antiviral efficacy and immunomodulatory effect owing to the presence of bioactive constituents in kiwi fruit. Further extensive research is still required in this field to attract the food industrialists for the value‐addition and development of kiwi‐based food products.