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Nature has blessed the human and animal beings with great food diversity in terms of cereal grains to maintain their health status. Among the cereal grains, wheat, rice and maize (Zea mays) are the major ones that are considered as stable food across the globe due to their high nutritional significance enriched with abundant amount of macronutrients like starch, fibre, protein and fat along with micronutrients like B-complex vitamins, ß-carotene and essential minerals, i.e. magnesium, zinc, phosphorus, copper, etc. Maize is also considered as low-cost-high-benefit ratio for human beings that help in the prevention of metabolic syndrome due to the presence of different antioxidants like phenols and phytosterols in it. Maize or corn can be consumed only after processing into different food items such as popcorn, flour, tortillas, cornflakes, corn germ oil, etc. Maize products are also used in supplementary nutritional programmes to feed the malnourished children and to improve their health status. However, the quality of maize products depends upon the agronomic practices and climatic conditions.

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Abstract:The aim of the article was to review phytosterols as functional food and its significance in lowering cholesterol as well as its specific effect on human health. Phytosterols has been known for its cholesterol lowering action long time back but the uprising of phytosterols in form of functional foods gained the interest once again. Fatty food matrix provides optimal solubility but fortification of phytosterols with other food matrices like low fat fermented milk, bread, juice are showing positive results. A dose of 2 g/day of either steryl or stanyl esters has been prescribed for an optimum effect which has been confirmed by FDA and EC. A number of studies have documented the safety and the efficiency of phytosterols. But there is still a big question mark on the use of it because of their adverse effect on body in form of Phytosterol oxidation products (POPs). It needs further investigation to elucidate effect of POPs within body.

An array of production technologies, from land preparation to harvesting, has been recommended for maize crop. Being non-tillering crop, optimum plant population can be achieved if suitable crop establishment techniques like method of sowing, sowing time, seed rate, seed treatment, crop geometry etc., are followed. Weeds can be managed well either by two hoeings 15-30 days after sowing or herbicides like atrataf 50 WP (atrazine) at 2 kg/ha on medium to heavy textured soils and 1.25 kg/ha in light soils within 10 days of sowing, using 500 litres as pre-emergence or spray 262.5 ml/acre laudis 420 SC (tembotrione) in 375 litres of water at 20 days after sowing. Integrated nutrient management strategy renders use of farm yard manure at 10-15 t/ha, Paddy straw compost at 450 kg/ha or synthetic fertilizers at 120 kg N, 60 kg P 2 O 5 and 40 kg K 2 O per hectare for hybrids and 80 kg N, 30 kg P 2 O 5 and 20 kg K 2 O per hectare for composites. Integrated pest management approach emphasizes on use of physical, chemical or biological measures for the control of insect-pests. Maize borer can be controlled by spraying coragen 18.5 SC at 75 ml using 150 litres water/ha. Drying of maize produce can be done sun drying, smoking or air drying for fetching better market price.

Anemia is a public health problem that can affects at any stage of human life span. Children, adolscents and pregnant women are the most vulnerable group suffering from iron deficiency anemia. Anemia exists in the society due to low hemoglobin level, inadequate intake of iron rich food, lack of awareness regarding healthy eating practices and due to poverty also. For this strategy, salt is one of the food vehicles available for food fortification technique. Double fortified salt enriched with iron and iodine is stable under various conditions and thus proven a healthy approach to reduce the prevalence of Anemia at a very low cost among the vulnerable population around the world.

Legume proteins are a potential source of functional ingredients to create good quality plant-based milk substitutes. However, the design of high-quality plant-based milk substitutes depends on ingredients and processing operations. Thus, the objectives of the study were to investigate the effect of soaking, soaking and blanching, germination and germination and blanching in the development of high-quality mung bean (Vigna radiate L.)-based vegan milk. Also, studied the effect of processing methods on nutritional, physico-chemical, sensory and microbiological analyses of the developed product. The sample with the germination method showed the highest protein (4.39%), carbohydrates (5.52%) and energy (39.93%) compared to other processing methods. The germination and blanching method reported a higher viscosity, sucrose content and TSS compared to other methods. All the samples showed a presence of 12 amino acids (e.g. glutamic acid, phenylalanine, serine) and absence of cystine and methionine. All the samples showed a decrease in pH and acidity, while no clot formation during the storage period. The presence of microbiological count was noticed from days 7 and 10, which remain under the acceptable standard limits. Germination & blanching received a high sensory score and overall acceptability and provided the good quality attributes of mung bean-based vegan milk. Thus, these processing technologies can be used to develop higher quality, healthiness and more sustainable vegan beverages that can substitute animalbased milk.

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