Objective: The aim of this study was to compare and correlate mast cell density (MCD) and microvessel density (MVD) between normal oral mucosa, oral lichen planus, various grades of dysplasia, and oral squamous cell carcinoma (OSCC). Materials and Methods: The study comprised a total of 75 samples, of which 65 were archival tissue blocks of histopathologically confirmed cases, which included 10 cases of oral lichen planus, 25 cases of dysplasia (mild [n=10], moderate [n=10], and severe [n=5]), and 30 cases of OSCC (well differentiated [n=10], moderately differentiated [n=10], and poorly differentiated [n=10]), and 10 samples of normal oral mucosa. All the sections were immunohistochemically stained with anti-CD34 and counterstained with toluidine blue stain. Mean MCD and MVD were determined and analyzed using ANOVA test and compared between the lesions using Tukey HSD test. Pearson’s correlation coefficient test was used to correlate these two factors between various lesions. Results: Mean MCD and mean MVD were found to be increased in all the lesions compared to normal oral mucosa, and the values were statically significant. Overall, MCD and MVD showed a significant positive correlation (r=0.640). Conclusion: Increase of MCD and MVD and their positive correlation in all the lesions have emphasized their role in the pathogenesis and disease progression.

Lactose intolerance is a digestive disorder caused by the inability to digest lactose in mammalian milk due to the lack of lactase enzyme essential for the breakdown of lactose into glucose and galactose. This results in incomplete digestion of lactose in the gut, which causes bloating, diarrhea, and abdominal pain in humans (Jasielska et al., 2019). Prevalence of lactose malabsorption is dependent on ethnic origin and is reported as ~5% in Nordic countries, and Korean and Han Chinese populations were having at almost 100% (Misselwitz et al., 2019). In India, the degree of lactose malabsorption was higher in south Indians at 82% compared to North Indians at 60% due to genetic differences among the population (Babu et al., 2010;Baijal & Tandon, 2021).Since the avoidance of dairy products is the primary solution for lactose intolerance, exploring opportunities for alternative plantbased milk is essential. The demand for plant-based milk is also increasing among the general population on account of novelty and health benefits. The increasing trend in plant-based milk products and projected market value of US Dollar 29.6 billion in 2023 with a focus on nutritional and health benefits against degenerative

Food processing techniques reduce pesticide residue accumulation in food components. The present study investigated the effectiveness of simple processing techniques, such as roasting, soaking, autoclaving, and storage conditions on 27 selected pesticides belongs to the class of organophosphates (OPs), organochlorines (OCPs), and pyrethroids (PPs) in pesticide fortified cottonseed. The residue concentration was analyzed by gas chromatography-tandem mass spectrometry (GC-MS/MS) from the extract of differently treated samples as untreated and pesticide-free, pesticidefortified and pesticide-fortified cum processed cottonseed. Recovery values of the residues ranged from 78.20 to 114% by the application of 1, 5, and 10 μg/g of pesticide in pesticide-free cottonseed. The pesticide residue concentration were presented in nondetected level to the pesticide-free sample. Otherwise, pesticidetreated samples contained all pesticide residues ranging from 856 to 1,138 ng/g of OPs, 782 to 1,058 ng/g of OCPs and 857 to 1,140 ng/g of PPs, which has higher than the maximum residue limits (MRLs) as set by the Japan Food Chemical Research Foundation (FFCR) for cottonseed. Among the different processing methods, autoclave sample had less number of residues (three compounds) followed by stored (five compounds), soaked (seven compounds) and roasted (eight compounds) samples. The stored cottonseeds contained residues for phorate, total lindane excluding δ-lindane and deltamethrin at the end of storage. Nevertheless, the residue from phorate (88.93 ng/g), δ-lindane (69.32 ng/g) and deltamethrin (128.64 ng/g) has exceeded the concentration of MRL's for 0.05, 0.01, and 0.04 mg/kg, respectively. The finding indicates that the most effective method for reducing the pesticide residues was autoclaved treatment from the respective pesticide-fortified cottonseed sample. | INTRODUCTIONCotton is one of the major economic crops and India is the major producer worldwide (6.42 MMT [million metric tons]) followed by China (5.93 MMT), the United States (4.33 MMT), Brazil (2.91 MMT) Pakistan (1.35 MMT) in the year 2019-2020 and it accounts for 77% of global output in the form of fiber and animal feed (Statista, 2022).A cotton cultivation practice is largely dependent on the application of pesticide to minimize pest attacks with focus on yield and storage quality. The loses of cotton production are accounted for 82% in worldwide by the absence of pest management. Overall, owning to agricultural practices, the sales of agricultural input products, such as insecticides, herbicides, fungicides, and plant growth regulators are I/We am/are strongly confirmed that this work has not been published elsewhere nor is it currently under consideration for any publication.

Food processing techniques reduce pesticide residue accumulation in food components. The present study investigated the effectiveness of simple processing techniques such as roasting, soaking, autoclaving and storage conditions on twenty-seven selected pesticides belonging to the classes of organophosphates (OPs), organochlorines (OCPs) and pyrethroids (PPs) in pesticide-fortified cottonseed (Gossypium spp.). The residue concentration was analysed by GC–MS/MS from the extract of different treated samples as untreated and pesticide free (T1), pesticide treated (T2) and pesticide treated cum processed (R1- Roasting 5 min; R2-Roasting 10 min; S1-Soaking 6 hours; S2-Soaking 12 hours; AC1-Autoclaving 5 min; AC2-Autoclaving 10 min; ST-Storage) cottonseed. The recovery values of the residues ranged from 78.20 to 114% with the application of 1, 5 and 10 μg/g pesticide in pesticide-free cottonseed. The concentration of pesticide residues is presented for nondetected levels in pesticide-free samples. Otherwise, pesticide-treated samples contained all pesticide residues ranging from 856 to 1138 ng/g OP, 782 to 1058 ng/g OCPs and 857 to 1140 ng/g PP, which are higher than the maximum residue limits (MRLs) set by The Japan Food Chemical Research Foundation (FFCR). Among the different processing methods, autoclave samples had fewer residues detected (3 compounds), followed by stored (5 compounds), soaked (7 compounds) and roasted (8 compounds) samples. The stored cottonseeds contained residues for phorate, total lindane excluding δ-lindane and deltamethrin at the end of storage. Nevertheless, the residue from phorate, δ-lindane and deltamethrin exceeded the concentration of MRLs. This finding indicated that the most effective method for reducing pesticide residues was autoclaved treatment from the respective pesticide-fortified cottonseed sample.

The selected pulses viz., chickpea, faba bean, red lentil, and red gram were used for the extraction of protein concentrates using alkaline extraction followed by the isoelectric precipitation. The effect of processing on moisture, protein, lipid, ash, and carbohydrate content of pulse flours and respective protein concentrates (PC) ranged between 5.05% and 13.40%; 17.10% and 84.80%; 1.09% and 5.30%; 2.24% and 3.27%; 3.37 and 60.90%, respectively. The amino acid profile of the pulse protein concentrates (PPC) was on par with that of soybean PC and meets the amino acid requirements of children and adults as per the FAO (Food and Agriculture Organization) specifications. The PC had a smaller particle size (126.70–192.70 nm) than pulse flours (251.90–301.90 nm). Water holding capacity (WHC) and oil holding capacity (OHC) of PC were higher than pulse flours. The solubility of protein concentrates was high at acidic and alkaline pH and low at pH 4.5 (isoelectric pH). The significant reduction in anti‐nutritional factors and better protein digestibility resulted from processing of pulse flours. The processing of pulses into PC will serve as a potential functional food ingredient in various food formulations. Novelty impact statement Pulses are processed for the extraction of their fractions and utilized for better food product development. In this research, pulse protein concentrate was extracted from easily available pulses for better utilization and the properties were studied for the development of PPC‐incorporated food products similar to soy protein. In the future, all pulse proteins can be used as alternative proteins for soybean to meet our nutritional requirements in a cheaper manner.