This study aims to develop, optimize, and evaluate the effective utilization of pineapple peel powder (PPP) in the development of white finger millet probiotic beverages (WFMPBs) using Lactobacillus rhamnosus GG NCDC 347. The optimal condition for the development of PPP incorporated WFMPB was obtained by CCD. The independent variables taken for optimization were inoculum concentration (1–3%), fermentation time (2–8 h), and PPP concentration (1–3%). Viscosity, pH, and probiotic count are taken as response variables. Results revealed that product with 2% PPP, cultured with 1% (v/v) L. rhamnosus, incubated for 6 h had the most desirable probiotic properties with a probiotic count of 9 log CFU/ml. The reported information on physiochemical and other attributes of WFMPB with PPP could guide the food industry to use pineapple peel as a prebiotic, which is usually discarded as processing waste, by incorporating it in WFMPB showed the presence of phytochemical compounds which have health beneficial effect on diabetes, colitis, anxiety, depression, osteoarthritis, and cerebral ischemia. Novelty impact statement The reported information on physiochemical and other attributes of WFMPB with PPP could guide the food industry to use pineapple peel as a prebiotic, which is usually discarded as processing waste. Incorporating PPP with WFMPB can overcome the non‐acceptance of dairy‐based probiotic beverages by lactose intolerance people.

Millets are tiny grass‐seeded grains that hold major and minor nutrients and chief bioactive components. They are climate flexible and pest‐resistant grains, enhancing the crop system effectively. Millets are now gaining popularity due to their health‐promoting properties for end users. These nonacid‐forming grains are gluten‐free, stabilize blood sugar, lower cholesterol levels, inhibit human colon tumor growth, combat malnourished diseases, control overweight, and have other health‐promoting benefits. However, many food processing technologies are on hand to process millets into a broad array of value‐added products, but still, the implementation in the food processing industries is skimpy at the commercial level. There are many factors right from the farming stage, like unavailability of good quality seeds, suitable machinery, lack of technical knowledge, and the consumer's misconception of millet's sensory properties, all contribute to low demand in the market. However, considering millet's copious potentialities, the research on these grains is grasping the spotlight in the current era. Therefore, millets would greatly increase demand in the market and create boundless avenues to manufacture millet‐based foods on a commercial scale. Hence, the current article intends to comprehensively review millet processing technologies and bioprocessing approaches, including health benefits. In addition, it also highlighted the recent R & D innovations with millets and millet products in the global market, preservation constraints, and future challenges.Practical ApplicationsMillets are the neglected ancient grains of the world, although they are a treasure trove of nutrients and promote alluring health benefits. The current review analysis fosters various notions to bridge a gap between industrialist and consumers for the high‐level production and consumption of millets in various countries. The compiled information comprises deep insights into major food processing technologies for each millet and listed globally available millet‐based products. In addition, it provides the millet shelf‐life issues, which would be helpful for researchers to tackle these issues with millets in the future. The present study advises increasing the high‐value utilization of millet and millet‐based products at commercial scales. This article attracts scientists, industrialists, researchers, scholars, and budding entrepreneurs. Among all the cereals, millets are superior in the nutritional profile, sustainable production patterns, and friendlier to the farmers, planet, and consumers.

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Household Food Wastes are causes major environmental problem and health risk problems during dumping into landfilling, sewage and garbage. If household food waste does not short it down in advances, it leads to huge contribution over Municipal Solid Waste. In India, nearly 40% of consumption waste occurs in current status. The present study focused on compost production using household food waste and culture mixed were pour into the fabricated bio-composter bin which can be placed in a polycarbonate dryer to increase the rate of microbial growth concentration, maintain the optimum temperature and make odor free environment. Presented design and fabrication of polycarbonate dryer assisted bio-composter model was done by using Computer-Aided Design (CAD). Further studies, a preliminary design and fabricated design were handled to take different formulation of composting ratio were incorporated and the physio-chemical testing were estimated. According to the composting observation, recovery of compost was higher yield obtained within a short period due to faster degradation with help stable microbes. Especially, this design was well planned, low cost setup approach and reassembled parts used, due to customer preference. Comparing to the different trails runs for the preliminary and final fabricated design, R1 and R4 trail runs showed 93% efficiency with minimum digestion loss and the optimized parameter value resulted for plant growth. The overall performance of this composter brings a solution for household seekers to utilize the food waste discard to zero waste success.

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Kidney beans (KBs) are a nutrient‐dense and inexpensive legume crop that plays a crucial role in ensuring food security and is consumed globally. They are a treasure trove of nearly 20–30% protein, called vicilin or phaseolin, and these beans are also fair sources of vitamins, minerals, antioxidants, and bioactive compounds. These protein compounds have significant potential as plant‐based protein sources, owing to their functional properties and nutritional benefits. The current article provides an enthralling insight into the nutritional profile, constraints on its usage, production, and other basic details of KB. It highlighted the processing technology of the kidney bean protein isolates (KBPIs), and an in‐depth discussion was done on the KBPI's structural and functional traits to explore their potential, which is helpful in the formulation of novel foods and beverages. In the present scenario, KBPI in large‐scale industrial applications is skimpy; hence, the present article provides the applications of KB proteins in foods and edible films, which could be beneficial in the futuristic world. The current article opens up new avenues for investigating the utilization of KBs and their proteins in research and development (R&D) and manufacturing. This approach encourages further exploration of KB and their proteins in R&D, manufacturing, and commercialization. Such efforts have the potential to add significant value to KBs, promote healthy lifestyles among consumers, and boost the economy. Overall, the article presents a compelling case for expanding the utilization of KB in various applications, highlighting the possibilities for innovation and Legume Science development in this area.

The fresh sap harvested from the unbloomed inflorescence of the adult spadix of coconut tree (Cocus nucifera L.) is known as “neera.” It must be collected below room temperature to prevent naturally occurring fermentation. The study aims to design and choose the Peltier cooling neera collection system (PCNCS) for integration with the neera tapping machine. With a 12 V 6 A Peltier module powered by a direct current, this collecting system operates via the Peltier effect. In each of the four designs, two Peltier modules were used. Since the heatsink and fan must be fixed in each design, they have unique dimensions and capabilities. A 305 W solar panel powers the system, charging a 12 V 100 Ah lead‐acid battery. The test was conducted for 210 min by dispensing a 219 mL sample of neera from a plastic drip bottle at a flow rate of 1.5 liters per day. The design boxes include a variety of models, including elongated cuboidal boxes, cuboidal boxes, cubic boxes, and triangular prism boxes. The corresponding designs reached temperatures of 16.5, 19, 22, 20, and 18°C. Two alternative Peltier fixing position models were applied in the cubic box design. Among the four potential designs, the elongated cuboidal box with a COP of 0.7323 has been chosen since its trial result shows the lowest temperature. Practical Applications The Solar‐powered Peltier‐based cooling neera collecting system can be used to collect the unfermented neera and store the harvested neera for a specific time. The cooling collection system can help the tapper collect the neera without climbing the coconut tree. It can also reduce the labor charge from the daily climbing of coconut trees to harvest neera. The designed system allows us to serve the neera in a short period because it is collected and discharged frequently. Also help to the farmers to increasing their economy by means reducing the operating cost.

The growing potential of ready-to-consume products is an immediate consequence of the need and want for convenient foods by most consumers. The fast-changing lifestyle and an increase in health-conscious eating habits have constantly been boosting these trends. Perishable goods like fruits and vegetables have been an indisputable source of vital nutrients like vitamins and minerals, both micro and macro. The consumption of fruits and fruit products like beverage concentrates, juices, and purees has increased several folds for these reasons and has been perceived as one of the most rapidly growing agro-economy (Gil et al., 2000;Jiménez-Sánchez et al., 2017). Preservation of these perishable goods, as whole or in processed form, has been a growing concern for the agro-producers.The high water activity and low shelf-life of these commodities make them highly prone to contamination and spoilage (Ghate et al., 2016). Several processing techniques have been traditionally employed to improve the shelf-stability of these products. Pasteurization has been utilized as the most commonly used preservation technique for the safe storage of fruit beverages. Thermal processing has been the most widely used method for pasteurization of fruit juices, which has successfully attained a multi-log reduction of pathogenic bacteria through a time-temperature combination (Rupasinghe & Yu, 2012). However, several recent studies have stated that the thermal pasteurization methods have caused quality degrading changes in the product like loss of phenolic compounds, change in coloration, loss of organoleptic properties, etc. (Mahendran et al., 2019).Along with the deterioration of the sensory properties, the thermal treatments can also affect the heat-liable nutrients present in the fruit juices. These reasons have increased the need to utilize novel