A comprehensive review on nutraceutical potential of underutilized cereals and cereal-based products

Cereals provide nutrients such as lipids, carbs, proteins, minerals, and vitamins and make up the majority of human nutrition. Some cereals also contain a significant quantity of dietary fiber (soluble and insoluble). Cereals, when consumed as a whole or in coloured varieties, are the source of bioactive components with functional properties. Dietary fiber in whole grains has a unique blend of bioactive components such as resistant starch, vitamins, minerals, phytochemicals, and antioxidants that provide different health benefits. Traditionally, whole grains were consumed, but currently, most foods are derived from refined fractions of cereal and pulse crops. Minimal processing of cereals increases both nutrient bioavailability and health benefits. The bioactive compounds present in whole cereals ultimately fight against diseases and prevent or control some diseases in the body, such as cardiovascular risk, reducing the risk of cancer, type-2 diabetes, hypertension, and high blood pressure, improving gastrointestinal health, etc. The consumer demands minimally processed foods, which are essential for maintaining health and improving metabolism. Therefore, developing products using whole cereals or millet to improve the health and safety of humans is of great interest. The present review discusses the nutraceutical potential of cereals and their products, their impact on gut microbiota, and consumer acceptability. The potential for future research in the processing of such healthy cereals in combination with other pseudocereals is identified and discussed

Recent progress and growth in biosensors technology: A critical review

Crucial exploitation of biosensors has attained dominant significance in the meadow of drug innovation, drug identification, bio-remedy, food protection principles, security, protection, and ecological examination. It has direct to the innovation of specific and authoritative diagnostic tools that employ biological sensing elements as biosensors. Glucometers employ oxygen or hydrogen peroxide electrochemical recognition utilizing immobilized glucose oxidase electrodes, showing biosensors' invention. Current advances in biological methods and instrumentation relating to fluorescence tags to nano-materials have increased the responsive limit of biosensors. The use of aptamers or nucleotides, antibodies, peptide arrays, and molecule imprinted polymers offer tools to build up novel biosensors over the classical method. Integrated methods offer an improved perception for a buildup of precise and responsive biosensors with high regenerative potentials. Various biosensors ranging from nanomaterials polymers to microbes have more comprehensive potential applications. Combining multifaceted approaches to design biosensors that comprise the prospective for different usage is reasonably significant. In light of this, this review provides an overview of different types of biosensors being used, ranging from electrochemical and fluorescence tagged, nanomaterials, silica or quartz, and microbes for various biomedical and environmental applications with the future outlook of biosensor technology

Comprehensive review of sustainable utilization of Arenga obtusifolia Griff. as a food

This review delves into the utilization of non-conventional starch sources through a specific cultural lens, focusing on the practices and significance of Arenga obtusifolia Griff., commonly referred to as the sugar palm, and its derivative product called Tassey. The tassey is widely popular in the Nyishi tribe of Arunachal Pradesh, India, a region renowned for its biodiversity and abundant palm tree varieties, including the sugar palm. Highlighting the multifaceted dimensions of the sugar palm, this review expounds upon Tassey's creation, consumption, and versatile applications. Tassey, a substance extracted from the sugar palm's stem, emerges as a pivotal element of the Nyishi tribe's cultural heritage and sustenance strategies, especially during times of scarcity and natural calamities. This review sheds light on the integral role played by Nyishi women in the cultivation and preparation of tassey, underscoring their vital contribution to upholding this time-honoured practice. Furthermore, the economic ramifications of tassey production and its commercial viability are explored, elucidating its role in bolstering the tribe's livelihood. Extending beyond its dietary role, tassey exhibits a diverse array of applications, spanning from human consumption to its incorporation in the crafting of traditional alcoholic beverages and even as a therapeutic resource for livestock. By offering insights into the profound relationship between the Nyishi tribe and the sugar palm, this review enriches our comprehension of traditional ecological wisdom and sustainable exploitation of resources within a culturally vibrant backdrop. Ultimately, this comprehensive exploration contributes to a nuanced appreciation of the intricate interplay between heritage, environment, and innovation in this distinctive region