Agricultural residues are rich in bioactive compounds. These residues can be used as an alternate source for the production of different products like biogas, biofuel, mushroom, and tempeh as the raw material in various researches and industries. The use of agro-industrial wastes as raw materials can help to reduce the production cost and also reduce the pollution load from the environment. Agro-industrial wastes are used for manufacturing of biofuels, enzymes, vitamins, antioxidants, animal feed, antibiotics, and other chemicals through solid state fermentation (SSF). A variety of microorganisms are used for the production of these valuable products through SSF processes. Therefore, SSF and their effect on the formation of value-added products are reviewed and discussed.

HighlightsPrecision farming is measuring and responding to inter and intra-field variability in crops to form a decision support system.About 40–70% of N, 80–90% of P and 50–70% of K of the applied fertilizers is lost to the environment causing pollution.Nanofertilizers helps in slow and sustained release of agrochemicals resulting in precise dosage to the plants.Green synthesized Ag, ZnO and TiO2 NPs are extensively used for plant protection and treatment of diseases.Biosensors helps in detecting pesticides in the vegetable crops and form a decision support system for crop commodities.

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Cereal and legumes meet a considerable requirement of protein and carbohydrate of the local population. Most of the foods are cereal based but some cereal/legume or legume based foods are also common in many countries of Asia and Africa. In present study, the effect of fermentation on total phenolics, antioxi- dant activity and α-amylase enzyme activity of ethanolic extracts of each of seeds and flours combination (1:1) of Oryza sativa (rice) and Lablab purpureus (seim) was determined. The percentage inhibition of free radicals formation by DPPH and ABTS assays was found maximum i.e. 80.66 ±0.21, 97.67 ±0.35 on 4th day of incubation of combined sample of rice and seim seeds fermented with Aspergillus oryzae and As- pergillus awamori, respectively. The increased percentage inhibition of free radical formation of fermented samples was found greater than the non-fermented samples (65.88 ±0.15, 42.00 ±0.63). The TPC of sub- strate i.e. rice:seim seeds (1:1) was also found maximum i.e. 47.53 ±0.20 on 5th day of fermentation with A. awamori . α-amylase activity of fermented samples was also found higher than that of non fermented samples. Almost similar results were obtained in combined flour extract of both the substrates. Increase in level of α-amylase enzyme during SSF indicates that enzymes produced by microorganisms were re- sponsible for release of bound phenolics which may be responsible for increase in antoxidant activity of extracts of fermented seeds and flour combination a cereal and a legume.

The present study was conducted to find out the effect of solid state fermentation on release of phenolicsand subsequently on improvement of antioxidant activity of fermented seed and flour of Lablabpurpureus (seim), using GRAS filamentous fungi i.e. Aspergillus awamori and Aspergillus oryzae . Significantincrease in TPC level was observed on 5th day of fermentation of seed and flour with A. awamori and A.oryzae as compared to non-fermented ones. In DPPH and ABTS antioxidant assay, maximum activity wasnoticed in fermented ethanolic extract of seim seed with A . awamori and A . oryzae on 3rd and 4th dayof incubation, respectively. The findings showed higher antioxidant activity formation in fermented seimseed than flour. Significant increase in enzyme activity of α-amylase was also contributed by SSF. Thisstudy demonstrated that fermented seed and flour of seim are better source of phytochemicals comparedto the non-fermented ones.