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Legumes and cereals are good, relatively inexpensive, sources of proteins and energy for third world countries, including India. India is a major pulse producing country, sharing 36 and 28% of total area and production of these crops. Pigeon pea (Cajanus cajan L.) is widely consumed in the form of dhal as an economical source of protein. It is a dense source of nutrients, but its nutritional elements are masked by some anti-nutritional factors decreased by different processing methods. The non-nutritive compounds of pigeon pea have been investigated for their role in the enhancement of the antioxidant and anti carcinogenic effects. Recent evidences suggest that pigeon pea bioactive compounds play a vital role in modulating the gut micribiota hence, can reduce inflammation. The Prebiotic potential of non digestible raffinose family oligosaccharides has also been investigated in animal models. Research on pigeon pea prebiotic oligosaccharide and health benefits is scanty and some research regarding this novel approach remains inconclusive and there is still much to be studied. This review article focuses on the nutritional, anti-nutritional factors bioactive compounds and other health benefits of pigeon pea. [ABSTRACT FROM AUTHOR]

The millets were processed by soaking, germination, microwave treatment and fermentation (open & closed). Application of the process parameters for pearl millet, finger millet and sorghum showed significant differences on nutrients and antinutrients components. The protein and fiber value increased significantly whereas anti-nutrients viz. tannin and phytic acid decreased maximally to ~90% and 80% respectively by fermentation. Reduction in tannin follows the order Untreated >Microwave Treated > Soaking >Germination >Open Controlled Fermentation>Closed Controlled Fermentation. Germination favors maximum reduction of polyphenolics to a level of 75% and least with both open and close controlled fermentation. [ABSTRACT FROM AUTHOR]

Grains are staple diet of Indian population. Despite possessing a high nutritional quality, grains also contains several anti-nutrient compounds that can decrease the bioavailability of its nutrients, especially its protein content. Malting/germination can be employed as an appropriate pre-treatment to improve the nutritional properties of native cereal grains. The objective of this paper is to introduce this indigenous food processing method and its benefits for the betterment of health of the people. [ABSTRACT FROM AUTHOR]