Cereals and legumes of today are more nutritious and healthful than ever before. Cereals and legumes processing is one of the oldest and the most essential part of all food technologies. Besides, it forms a large and indispensable component of the food production chain. The cereals and legume processing industry is as diverse as its range of products. Drying and dewatering plays an important role in food manufacturing and food processing activities worldwide often one of the last operations in the food processing. In this study three sets of ingredients were chosen they subject to different treatment and drying conditions. The results found that significant difference was observed in the nutritional composition of different treatment and different drying conditions. The developed composite mix has possessed to have good nutritional properties and it possess o have good health benefits. This mix can be used for further product development.

Millet is one of the indigenous foods known to human and called for its superior nutritional and therapeutic use. Fermentation is one of the most commonly used methods in preparing millet based food products and it has been shown to improve the bioavailability of nutrients. The present study emphasizes on formulation of fermented product with foxtail millet flour as a ready-to-drink beverage. A Lactic Acid Bacterium (LAB) namely Lactobacillus acidophilus conquers a significant part in these developments, has an extended and safe history of practice and consumption in the fabrication of fermented beverages and foods. The methods used for processing foxtail millet are soaking (8 hrs), sun drying, milling, preparing foxtail millet slurry (60%), boiling (80oC), addition of complementary ingredients (almond paste 10%, coconut milk 10%, sugar 20% and cardamom powder 2 g), cooling, fermenting with probiotic strain (Lactobacillus acidophilus 0.2 mg/200ml), incubating (at 37oC for 24 hrs) and bottling. Optimization of probiotic foxtail millet drink was carried out by trained sensory panel members against control (without foxtail millet). Quality characteristics namely proximate, sensory and physicochemical properties like pH were investigated at 12 hours interval for 2 days. The fermented foxtail millet beverage possessed significantly higher values of proximate principles (81% moisture, 3.4 % ash, 12% carbohydrate, 2% protein, 1.6% fat) than control. Scores for all sensory parameters reduced with the increase in storage period. From the present study, it could be concluded that foxtail millet based fermented beverage not only serve as a nutrient dense drink but also it acts as a carrier to deliver beneficial micro biota which would nourish the gut. Recent research studies on fermentation and biotechnology reveal that, daily consumption of probiotics could positively protect human from non-communicable diseases such as ulcer, colitis and cance

Rice is a dietary staple food and one important cereal crop, especially for people in Asia. Some of the rice components namely rice bran and rice bran oil contain some minor components which are reported to have some biological effects. The present work aims to assess chemical and nutritional composition of different milling samples. The production of nutrition rich rice bran by rice milling samples (MRM modern rice mill bran and huller mill bran) is sieved. The results reveal that the bran from modern rice has highly pure and highly nutritional content than the huller bran. This difference is due to the poor milling

This study presents the preparation of novel polyurethane and its composites from renewable resources of cardanol, corn starch and coir fiber. Corn starch was converted into glycoside through transglycosylation reaction with ethylene glycol. The prepared glycol-glycoside was analyzed by specific gravity, viscosity, hydroxyl value, molecular weight and FT-IR spectral study. Cardanol based-polyol was synthesized by condensing cardanol with formaldehyde in the mole ratio 1:5 using melodic acid as catalyst and subjected to epoxidation followed by hydrolysis. The glycol-glycoside were incorporated to the cardanol based-polyol with 4,4'-methylenebis(cyclohexyl) is ocyanate using coir fiber under NCO/OH molar ratio constant at 1.4. The products were characterized by spectral properties and thermal properties. These results reveal the high crosslink performance of polyurethane and its composites due to the presence of glycol-glycoside.

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