In spite of the fact that a prodigious portion of petroleum covers multitudinous products in the commercial world, its nonbiodegradable characteristic is an unenviable factor. The utilization of biodegradable polymers or biopolymers is a prominent alternative to petroleum-based plastic products. Reinforcing natural fibers to biopolymer matrices significantly improves the properties of prepared plastic products. Such biopolymer composites have been developed by researchers to provide environmentally responsible materials and thereby reduce carbon footprint. Modification or functionalization of natural fibers is important to ameliorate the interfacial bonding with biopolymers, and to successfully obtain high-performance composite materials that can compete with conventional petrochemical-based polymer composite counterparts. Another widely accepted composite development technique is by combining different types of fibers into a single matrix to develop highly valued hybrid composites. The review focuses on the extraction, processing and characterization of bio-based materials; natural fibers and biopolymers, and their synergistic application and future scope as biopolymer composites in automotive and other growing sectors.

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Background and Objectives In recent years, brown rice (BR) has become popular among the consumers due its nutritional excellence and health benefits as compared to polished or white rice. The objective of this review paper is to compare composition, health benefits, hurdles, shelf life, and potential ways to enhance the consumption of BR as compared to white rice. Findings Brown rice is the whole grain rice which includes the endosperm, embryo, and bran layers. Nutritionally, BR is superior to white rice and an improved source of vitamins, minerals, fiber, γ‐oryzanol, and phytochemical components which can support the human health. However, the polishing process removes most of the health promoting components from the BR. Considerable difference has been reported in the nutritional composition of brown and polished rice. Brown rice is gaining popularity among health conscious consumers as compared to white rice but there are also certain hurdles such as a shorter shelf life, sensory perception, and lack of awareness about its benefits and availability which limits market potential. However, innovative and optimization process technologies will help in the promotion and improved consumption of BR instead of white rice. Conclusion BR is a valuable source of nutritional components which are lost once it is subjected to a polishing process as many nutrients are concentrated in the bran layer. The limitations associated with the consumption of BR have previously effected consumption but the demand for BR has increased which has been attributed to promotion of potential health benefits. Significance and novelty BR consumption has potential to contribute to improve the health as part of a healthy diet and reduce the burden of various noncommunicable diseases.

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Partially de-oiled peanut meal flour (DPMF) was blended with wheat flour for making biscuits. DPMF at 5, 10, 15 and 20% was used to partially replace wheat flour in biscuits formulation and biscuits thus made were evaluated for nutritional composition, physical characteristics and sensory quality. Chemical analysis of DPMF showed 30.26% crude protein, 10.1% crude fat and 43.65% carbohydrates. The protein content increased nearly 1.5 times in biscuits as a result of incorporated DPMF, coupled with increase in ash content. The force required for breaking biscuits decreased with DPMF addition. On a 9-point hedonic scale, the highest overall acceptability score of 8.6 was obtained with 5% fortification, which was similar to control (8.8). Results demonstrated that biscuits made up of 15% DPMF exhibited all the values within an acceptable range.

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