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Jackfruit is a lesser‐known and underutilized crop with the potential to be used as human food. The aim of this study was to evaluate the effect of ripening stages on the physicochemical, carbohydrate content, and antioxidant properties of jackfruit seed flour using multivariate data analysis. Maturity of fruit decreases protein (18.56% to 12.15%) and ash content (3.80% to 2.63%), while dietary fiber, starch, and functional properties increase with maturity. Jackfruit seed flour contains inositol, sorbitol, glucose, fructose, sucrose, maltose, and raffinose and among them, glucose, fructose, raffinose, etc. increased with progression in maturity except for sucrose and maltose. The principal component analysis was done in four cultivars and their maturity stages in various aspects like physicochemical, functional properties, and antioxidant activities to investigate the similarities and differences among cultivars and maturity stages. Results of the present study showed that flour can be useful for the production of value‐added food products. Practical applications The present study also reveals that jackfruit seed flour has great potential in new food formulation along with wheat flour. The utilization of the jackfruit seeds for the production of flour could provide extra income and, at the same time, help to minimize waste disposal problems. The high water absorption and swelling capacity suggest that jackfruit seed flour (JSF) could be useful in food systems where swelling and high consistency is required, for example, it could be used for the value addition of bakery and confectionery products with improved nutritional and sensorial quality.

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Guava (Psidium guajava L.) is one of the most important tropical fruits belonging to the genus Psidium and the Myrtaceae family and claim to have phenolic compounds that have been reported to possess strong antioxidant activity. This study was aimed to evaluate the bioactive constituents in guava cultivars at different ripening stages by HPLC. The five guava cultivars were selected at different ripening stages and the bioactive components were analysed by high-pressure liquid chromatography. The quantification of bioactive compounds revealed that the highest amount of bioactive compounds was found in cultivar Safeda at the unripe stage, while a minimum amount was found in ripe Apple Colour guava cultivar. The six bioactive compounds were quantified in the range of gallic acid (9.46-63.08 mg/100 g), quercetin (0.11-2.51 mg/100 g), myrcetin (0.09-0.034 mg/100 g), ascorbic acid (7.45-75.07 mg/100 g), apegenin (0.01-0.032 mg/100 g) and lycopene (0.34-0.92 mg/100 g). The exploratory evaluation of guava samples was performed through Principal Component Analysis (PCA), the bioactive compounds, lycopene, myricetin, and quercetin are dominant variables on this PC1 (61.52%) (Scores better than 0.7), thereby causing greater variability among these samples. The second principal component (PC2) represents 16.54% of the total variance and the ascorbic acid, gallic acid and apeginin (score better than 0.7), are the dominant variables on this PC.

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Bakery products are mainly prepared from wheat as its main ingredient. The present study was designed to blend soy flour and maize flour as a source of protein and fibre replacing refined flour to make protein rich cookies. Soyabean is limiting in sulphur amino acid methionine but higher in lysine, isoflavones and protein while maize protein is deficient in lysine and tryptophan and rich in methionine. Thereby blending soy and maize flour nutritional quality can be improved. Cookies were prepared by blending soy flour (SF) with maize flour (MF) from 0 to 100% levels using traditional creamery method. Cookies were evaluated for physico-chemical, functional and sensory quality parameters. Combinations of MF/SF significantly improved (p<0.05) the nutrient contents of the blends when compared to MF alone. The cookie containing maximum level of SF have high content of protein, crude fibre, ash and fat while the cookie containing maximum level of MF have high content of carbohydrate. The cookies with 10% soya flour and 90% maize flour scored maximum for all the sensory quality attributes. The use of soy flour/maize flour blends for cookie preparation is an advantage in a non traditional wheat producing country and in improving nutritional quality too.

This study considers the replacement of Semolina with malted finger millet flour containing wide range of nutrients in enrichment of pasta. The changes in nutritional constituents and bioactive compounds (TPC, Radical Scavenging Activity) of pasta were examined by adding malted finger millet flour to the pasta formulations at the level of 0 (T 0 ), 10 (T 1 ), 20 (T 2 ), 30 (T 3 ) ,40 (T 4 ) and 50 (T 5 ) per cent flour replacement. The results indicated that T 4 sample of finger millet flour added pasta contained more protein content i.e. 12.65 g compared to that of control pasta (T 0 ) i.e. 7 g. Same way the calorie content of value added pasta was higher i.e. 409.94 Kcal/100 g as compared to control pasta (T 0 ) i.e. 324.40 Kcal/100 g. Calcium content of value added pasta was comparatively very high i.e. 170.4 mg/100 g as compared to 15.3 mg/100 g of control. As far TPC content & DPPH % were considered, T 4 sample of pasta have higher amount of both i.e. 220 mg Gallic acid eq. & 53.38 % as compared to control pasta (T 0 ) i.e.220 mg Gallic acid eq. & 17.59 % respectively. Pasta and related products are the most popular are the most popular food worldwide. Usually pasta and other extruded products are high in starch but low in dietary fiber, minerals and vitamins. The present study clearly indicates that the use of malted finger millet flour will improve nutritional quality of pasta in terms of antioxidant activity.