K. G. Vijayalaxmi’s research while affiliated with University of Agricultural Sciences, Dharwad and other places

The preference, choice and the economy of rice largely depends on its physical and cooking properties. 5 parameters of physical properties and 7 parameters of cooking properties were evaluated based on the standard protocols. The results showed that length and breadth were highest for white rice (6.63 mm and 3.00 mm respectively) than Bamboo rice (6.58 mm and 2.38 mm respectively). Whereas L/B ratio, 1000 kernel weight and bulk density were highest for Bamboo rice (2.76, 13.68 g and 1.65 g/ml respectively) than white rice (2.21, 10.24 g and 1.62 g/ml respectively). Cooking parameters results showed that Alkali spreading value, gel consistency and dispersed solids were highest for white rice (3.0, 55.33 and 6.33% respectively) than bamboo rice (2.0, 49.80 and 4.64% respectively) whereas, gelatinization temperature, minimum cooking time, optimum cooking time and water uptake ratio were found to be highest for bamboo rice (71.66oC, 56.80 min, 58.75 min and 4.48 respectively) than white rice (70.09oC, 13.50 min, 15.80 min and 2.68 respectively). The information on physical and cooking properties of bamboo rice can be exploited by nutritionists and utilized for practical applications in food technology.

The current study aimed at determining the ideal conditions for the germination of clove basil and sweet basil seeds to enhance their nutritional and sensorial quality. Prechilling of seeds at 4oC for 2 days followed by germination at 35°C in continuous light for 60 h for clove basil seeds and for 48 h for sweet basil seeds were found to be ideal. Under these conditions, clove basil and sweet basil seeds exhibited desirable α-amylase activity (9.27 U, 10.95 U), vitamin C content (14.66 mg/100 g, 19.52 mg/100 g) and overall sensorial acceptability (8.14, 8.24) along with germination percentage of 20.67%, 84.33%, respectively. Further, germination significantly improved dietary fibre (56.45 to 61.26 g/100 g, 48.46 to 52.83 g/100 g), calcium (603.60 to 646.80 mg/100 g, 568.40 to 598.80 mg/100 g), magnesium (270.72 to 291.36 mg/100 g, 261.36 to 276.24 mg/100 g), phosphorus (69.25 to 85.29 mg/100 g, 106.68 to 122.73 mg/100 g), zinc (4.17 to 4.77 mg/100 g, 6.95 to 7.05 mg/100 g), copper (2.13 to 2.21 mg/100 g, 1.87 to 1.95 mg/100 g) and manganese (4.34 to 4.42 mg/100 g, 1.88 to 2.08 mg/100 g) contents of clove basil and sweet basil seeds.

BACKGROUND The edible seeds of Ocimum gratissimum and Ocimum basilicum were found to be a potent source of phytochemicals with noteworthy antioxidant, antidiabetic, and antimicrobial properties. This study aimed to investigate the impact of germination and extraction solvents (ethanol (EtOH), distilled water) on the therapeutic properties exhibited and the ability of seed extracts to act as natural food preservatives. RESULTS The EtOH extracts of germinated O. gratissimum and O. basilicum seeds exhibited more phytoconstituents content with significantly higher phenols (21.03 ± 0.01 mg gallic acid equivalent (GAE)/g and 21.46 ± 0.01 mg GAE/g respectively) and flavonoids (11.92 ± 0.03 mg quercetin equivalent (QE)/g and 14.45 ± 0.04 mg QE/g respectively) than other extracts did. Thus, they exhibited superior antioxidant potential with substantially lower half‐maximal inhibitory concentration (IC50) values for scavenging 2,2′‐azino‐bis(3‐ethylbenzothiazoline‐6‐sulfonic acid) cation radical (0.013 ± 0.00 mg mL⁻¹ and 0.007 ± 0.00 mg mL⁻¹ respectively) and superoxide anion radical (4.33 ± 0.01 mg mL⁻¹ and 4.14 ± 0.00 mg mL⁻¹ respectively) and for inhibiting lipid oxidation (2.57 ± 0.00 mg mL⁻¹ and 2.33 ± 0.00 mg mL⁻¹ respectively) compared with other extracts. Further, they exhibited better antidiabetic potential with substantially lower IC50 values for inhibiting α‐amylase activity (0.93 ± 0.01 mg mL⁻¹ and 1.01 ± 0.01 mg mL⁻¹ respectively) and α‐glucosidase activity (0.60 ± 0.01 mg mL⁻¹ and 0.51 ± 0.01 mg mL⁻¹ respectively). Also, they showed superior antimicrobial potential with higher inhibition zones for Bacillus subtilis (13.98 ± 0.18 mm, 17.02 ± 0.18 mm respectively), Vibrio parahaemolyticus (19.00 ± 0.20 mm, 22.58 ± 0.45 mm respectively), Salmonella enterica (24.98 ± 0.18 mm, 22.17 ± 0.15 mm respectively), and Escherichia coli (23.50 ± 0.50 mm, 27.00 ± 0.20 mm respectively) and better inhibition of Aspergillus flavus growth (93.28% and 81.77% respectively) compared with other extracts. CONCLUSION Both the O. gratissimum and O. basilicum seed extracts can be utilized efficiently as therapeutic agents to manage inflammation‐driven diseases and diabetes, or as natural preservatives in foods and in edible films or coatings. © 2025 Society of Chemical Industry.

Microgreens, the young and nutrient-dense shoots of vegetables and herbs, represent a remarkable innovation in both agriculture and culinary arts. This study investigates the optimal growing media for microgreens of Red Amaranthus, Fenugreek, and Spinach by comparing cocopeat and cocopeat + vermicompost mixtures. The growth performance, including plant height and yield, was assessed at intervals of 5, 10, and 15 days. Red Amaranthus microgreens showed significantly higher growth in cocopeat-vermicompost (6.66 cm on the 15th day) compared to cocopeat alone (5.03 cm). Similar trends were observed in Fenugreek and Spinach, with the cocopeat-vermicompost mix enhancing both fresh and dried weights. For instance, Fenugreek grown in the mix had a fresh weight of 203.66 g versus 141.33 g in cocopeat. Spinach microgreens followed the same pattern, showing improved growth metrics. The study highlights the superior growth and yield of microgreens in cocopeat-vermicompost due to enhanced nutrient availability. Sensory evaluation by a panel of 99 participants revealed diverse flavor profiles, with Red Amaranthus exhibiting balanced grassy notes and Fenugreek having a strong, intense flavor. Spinach microgreens were milder, making them more palatable to a wider audience. These findings suggest that incorporating vermicompost into the growing medium significantly improves microgreen production and consumer acceptability.

The rising awareness of health benefits associated with millets has led to the increased interest in utilizing them for value-added food products. Browntop millet (Brachiaria ramosa), a highly nutritious, drought-tolerant grain, is one such millet that is rich in fiber, protein and essential micronutrients like iron and zinc. This study focuses on the development of extruded vermicelli from browntop millet to create a convenient, nutrient-dense alternative to traditional refined wheat products. Blends of browntop millet flour with whole wheat flour were developed that indicated the vermicelli with 50 per cent browntop millet (T2) demonstrated enhanced nutritional properties, including a significant increase in fiber (4.45 g), protein (14.48 g), fat (1.48 g) and essential minerals such as iron (4.51 mg), zinc (4.44 mg) and copper (0.58 mg) when compared to the conventional counterpart. Despite the improved nutritional profile, the browntop millet vermicelli also exhibited higher levels of antinutritional factors, such as phytic acid (1039.78 mg/100 g) and polyphenols (186.05 mg/100 g). The product displayed favourable cooking qualities, with a cooking time of 7.15 minutes and a cooking loss of 12.24 per cent. Consumer acceptability revealed acceptance in key attributes, including flavour, consistency and appearance. Over a 90-day storage period, the millet-based vermicelli exhibited lower bacterial counts (2.58 × 104 CFU/g) compared to the control sample (3.08 × 104 CFU/g), while yeast and mold levels remained within acceptable limits. Although there was gradual increase in moisture, free fatty acids and peroxide values during storage, these remained within permissible limits, indicating good storage stability. The development of browntop millet-based extruded vermicelli offers a promising, health-oriented option for consumers, catering to the increasing demand for convenience foods that support both nutrition and convenience.

The seeds of clove basil (Ocimum gratissimum) and sweet basil (O. basilicum) produce mucilage upon hydration that can be utilized as a substitute in several foods. In the present study, reduced‐fat eggless mayonnaises were developed by substituting 30% of the oil content in the formulation with clove basil and sweet basil seed mucilages. The developed mayonnaises exhibited a similar appearance and better texture with ideal firmness, thick consistency, spreadable texture, lesser stickiness, and adhesiveness than the control eggless mayonnaise. The replacement of oil with basil seed mucilages significantly (p ≤ 0.01) improved the emulsion, freeze‐thaw, and heat stability of mayonnaises as mucilages acted as emulsifying and stabilizing agents. Further, the mayonnaises with clove basil and sweet basil seed mucilages exhibited significantly (p ≤ 0.01) high ash (0.78, 0.69 g), carbohydrate (36.55, 38.37 g), soluble dietary fiber (0.21, 0.22 g), total dietary fiber (0.22, 0.23 g) contents and less fat (33.07, 38.37 g), energy (304, 305 Kcal) contents per 100 g than control. Also, they exhibited significantly (p ≤ 0.01) higher total phenols content (90.57, 83.35 mg gallic acid equivalent (GAE)/100 g) and total antioxidant capacity (268.28, 259.94 mg TE/100 g) than the control. Thus, the utilization of clove basil seed and sweet basil seed mucilages aided in the development of eggless mayonnaises with reduced fat content and enriched with bioactive ingredients such as polyphenols and antioxidants. The technology of development of reduced fat mayonnaises can be taken up by the food industries and the product can be popularised further to meet the rising demand for eggless mayonnaises with reduced fat content by health‐conscious lacto‐vegetarian consumers.

The study aimed to characterize the morphological, physical, and functional properties of agathi (Sesbania grandiflora) leaf and flower powders, highlighting their potential for food applications. Morphological assessments revealed that agathi leaves have an edible index of 76.20 ± 0.42 % and a waste index of 23.75 ± 0.65 %, while flowers showed an edible index of 63.79 ± 0.46% and a waste index of 36.21 ± 0.54 %. Physical properties showed that leaf powder had a higher bulk density (0.36 ± 0.02 g/cm³) and tapped density (0.59 ± 0.02 g/cm³) compared to flower powder (0.29 ± 0.03 g/cm³ and 0.48 ± 0.01 g/cm³, respectively). The flowability (Carr index) was slightly better for flower powder (40.24 ± 0.01 %) than for leaf powder (39.2 ± 0.01 %). Functional properties indicated that flower powder had significantly higher water absorption capacity (597.28 ± 1.22 %) and oil absorption capacity (224.21 ± 1.56%) compared to leaf powder (315.30 ± 1.28 % and 183.16 ± 1.34 %, respectively). Flower powder also exhibited greater solubility (28.77 ± 2.66 %) versus leaf powder (12.92 ± 1.59 %). These results suggest that both agathi powders are valuable ingredients for food formulations, providing functional and nutritional benefits, and are suitable for use in developing, handling, and packaging functional food products.

The germinated clove basil (Ocimum gratissimum) and sweet basil (Ocimum basilicum) seeds being a potent source of dietary fibre, minerals and antioxidants are utilized as functional ingredients for the enrichment of gluten-free pasta. The germinated clove basil seed and sweet basil seed incorporated pastas with acceptable sensory scores were developed by substituting 30% and 15% of gluten-free flour respectively. Basil seed pastas exhibited lesser cooking time (7–8 min), cooking loss (6%) and similar texture as that of control. The clove basil seed pasta exhibited better cooking quality, nutritional and antioxidant properties than the sweet basil seed pasta due to higher level of basil seed flour substitution. Consumption of one serving of clove basil seed pasta (75 g) could meet the dietary fibre (49%, 58%), protein (15%, 17%), magnesium (18%, 21%), phosphorus (22%, 22%), manganese (28%, 28%) and copper (28%, 28%) daily requirements of sedentary adult men and women, respectively.

The seeds of clove basil (Ocimum gratissimum) and sweet basil (O. basilicum) are highly underutilized despite of their splendid nutritional composition and presence of bioactive constituents associated with several health benefits. The present investigation was carried out to enhance the organoleptic properties of seeds in an economical way through minimal processing treatments such as soaking, roasting and fermentation. The standardized minimal processing treatments for clove basil seeds included 4 h soaking, 3 min roasting at 105 o C and 18 h fermentation with distilled water, curd, honey while for sweet basil seeds included 2 h soaking, 5 min roasting at 115 o C and 30 h fermentation as same as clove basil. The processed basil seed powders prepared under these standardised conditions exhibited better sensorial acceptance than the unprocessed ones and can be efficiently utilised for development of novel nourishing convenience foods or enrichment of regularly consumed food products. Further, processing of basil seeds may enhance their utilisation in a similar way as that of basil leaves and in turn benefit the rural farming communities in generating additional income.

The lotus (Nelumbo nucifera) is an aquatic plant that holds religious and cultural significance. Additionally, it provides an important source of vital nutrients and antioxidants. The present study aimed at examining the physical characteristics, drying temperatures, and chemical and functional aspects of lotus flower powder. The findings revealed a wide range of the weight, length, and width of lotus flowers, which may be linked to several factors like age, conditions in the environment, and genetic diversity. The flowers subjected to drying methods like tray drying and shade drying. In tray drying the samples were subjected to different temperatures viz., 40°C, 50°C, 60°C and 70°C. Drying was continued till the flowers became completely dry and crisp and also until constant weight attained. The colour of the lotus flower powder was shown to be significantly influenced by the drying temperature. The lowest lightness value (L*) was observed at 40 °C and the highest lightness value (L*) was observed at 50°C. Whereas, lotus subjected to a drying temperature of 60 °C exhibited a similar resemblance to the colour values of fresh lotus petals, suggesting a high degree of retention of the red colour. The lotus flower powder was found to possess a slightly acidic pH, a high water holding capacity (WHC), and a moderate oil holding capacity (OHC), as determined through chemical and functional analysis. Emulsifying and foaming properties of lotus powder indicated its potential for use in food products. Overall, this study provides valuable insights into the physical, drying, and chemical properties of lotus flowers, shedding light on their potential applications in various functional foods.