Ekpeno Sunday Ukpong, Emeka Felix Okpalanma, Roseline Nwabugo Attaugwu, Babatunde Stephen Oladeji and Uzoma Charles Onyeukwu
Effects of milling, germination temperature and time on nutrients, bioactive compounds and pasting properties of FARO 44 brown rice (UBR) were evaluated. Germinated brown rice (GBR) samples were obtained by germinating UBR at 30 and 40 °C for 12 and 36 h. Nutrients, bioactive compounds and pasting properties of the GBR were analyzed and compared to the controls which comprised its counterparts from UBR and non-germinated parboiled milled rice (UMR).

Rahul Das and Kamlesh Prasad
Bell pepper (BP) (Capsicum annuum L.) is popularly used as a seasoning ingredient in most breakfasts, supper, snacks, and fritter foods. Three common BP’s (green-G, yellow-Y, and red-R) are fascinating to the food technologist to develop even functional food items.

Polepalli Chakravarthi, Shyamala Pulipaka and Gopavajhula Venkata Ramana
In this study, the antimicrobial activities of Aurintricarboxylic acid (ATA) and copper-aurintricarboxilylic acid complex (Cu-ATA) were evaluated against four bacterial species, both Gram-positive and negative; Enterobacter.

Ram Kaduji Gadhave, Ravneet Kaur and Kamlesh Prasad
Utilization of unripe plantain and banana flour can play a substantial role in economic sustainability and minimizing postharvest losses. Organic acids can play an essential role in preventing enzymatic browning and improving the properties of banana flour.

Zeynab Mirzaei Berenjestanaki and Nazanin Khakipour
Population growth is accompanied by the need for more protein sources. Correspondingly, providing adequate food alongside compliance with hygiene issues has always been of concern.

Srushty Omprakash Patil, Rajesh Bajaj, Rahul Mehra and Harish Kumar
Resveratrol (RSV) has been linked to a wide range of biological activities, particularly anti-oxidant, antibacterial, anti-inflammatory, and anti-carcinogenic characteristics.

Ogori A. Friday, Eke M. Ojotu, Girgih T. Abraham and Abu J. Oneh
The need to screen potential antioxidant and expose better amino acid functional foods from plant based continue to increase. However, these plant-based food depends on their ability to proffer antioxidant ability.

Oratile Semong and Bareki Shima Batlokwa
The monitoring of thiocyanate (SCN−) in food is of consumer health and safety relevance. In this work, a colorimetric method for the detection of SCN− in milk using a silver nanoparticles (AgNPs) nanozyme is presented.

Rajesh Rokkam, Felicity Pinipay, Archana Bollavarapu, Gangaraju Rapaka, Satyanarayana Botcha and Raghava Rao Tamanam
Cajanus scarabaeoides (family: Fabaceae) is a wild species of the genus Cajanus and it is traditionally used in various healthcare practices.

Jolly Oder Akullo, Beatrice N Kiage-Mokua, Dorothy Nakimbugwe, Jeremiah Ng’ang’a and John Kinyuru
Phytochemical content and activity of organic and aqueous extracts of turmeric (Curcuma longa) was studied to determine their potential for use as natural antioxidants and antimicrobials for therapeutic and food applications.