With a variety of foods that are currently available, it is our responsibility to choose the best food for the fastest impact on the development of mind and health. In general, the best food is the food that is lawful and clean, balanced, nutritious and schedule. These foods are called functional foods. Functional foods are classified as fortified, enriched or enhanced foods that provide health benefits with essential nutrients such as vitamins, minerals and antioxidants. Phytochemicals and phenolic antioxidants in plant including fruits, vegetables, herbs and spices are recognized as active ingredient which is responsible for human health. Opportunities for incorporating these active components into food like bread have grown rapidly since bread is one of the staple foods in many countries. Consumption of this functional food could enhance the human health performance and prevention from diseases. Therefore, bread containing antioxidant/phenolic content may lead to high consumer demand. This paper presents the potential of plant which have high antioxidant incorporated in bread to make it as a functional food. The review shows that the bread as functional food is a good source which has many benefits especially towards human health.  Index Terms-functional food, antioxidant, phenolic content, bread

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Fruits are the main source of fiber which gives great beneficial to human health. Consumption of fruits/fiber are incredibly low among youngsters especially little children. The study focuses on producing fruits and fiber powder as a means for easy transportation, storage and longer shelf life. The objective of this research work are to produce banana milk powder that can help children that suffers from constipation as well as to produce pineapple powder at lower inlet drying temperature. The effect of spray and freeze dryer were studied for banana milk powder, whereas, spray drying method was chosen for producing pineapple powder. The effects of the type of dryers, pump feed speed in the spray dryer and the ratio proportion of the banana milk powder were investigated in the study. The result indicate that increasing proportion ratio of the banana milk powder produced lower yield of the powder. It was also concluded that speed 2 was the ideal condition for banana. Pineapple was found to be dried best at 25% maltodextrin concentration and 150°C as it produced the lowest moisture content at 4%db. Pineapple powder recovered the highest given as 80g at 150°C and 25% concentration of maltodextrin. Particle size of 4.097 micrometer was found to be the finest at the lowest inlet drying temperature at 130°C.

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