Wheat as a grain is grown on more land area than any other commercial food. Its world trade in is greater than all other crops combined. Globally, wheat is the leading source of vegetable protein in human food, having higher protein content than other major cereals. Wheat is processed by various techniques to achieve different flours e.g. resultant flour, chakki flour and maida (refined flour) possessing different physicochemical, nutritional and sensory attributes. The proximate nutritional content were analyzed and the resultant flour has maximum calorie content whereas protein, fiber, fat and ash content were found to be higher in chakki flour. Maida (refined flour) exhibited maximum wet gluten content but dry gluten content was found to be highest in resultant flour. Recipe formulated by incorporating differently processed wheat flours was Chapattis which was evaluated for its sensory characteristics on a 5-point rating scale by a semi trained panel of 30 judges. Chapattis made from resultant flour were better than those from chakki flour and maida in overall acceptability.

Food allergens are the substances present in food that cause food allergy. Human body reactions to food allergens range from mild to severe life threatening anaphylactic shock. At least seventy different foods have been reported to cause allergic reactions and several other foods have been identified which have the potential to provoke allergic reactions. Majority of the identified food allergens are proteins. The Food Allergen Labeling and Consumer Protection Act (FALCPA) identifies eight major food groups i.e. milk, eggs, fish, crustacean shellfish, tree nuts, peanuts, wheat, and soybeans as major allergy causing foods. These eight foods are believed to account for 90 per cent of food allergies and are responsible for most serious reactions to foods. Several studies have been done which identify the major allergens in various foods. The present paper attempts to review the major allergens present in various food.

Uttar Pradesh is the largest state of India in population and fourth largest state in terms of area. On the basis of its large size, diverse geography, climate and topography, the state has been divided into 4 regions, namely Western, Central, Eastern and Bundelkhand. Present study was conducted with an objective to assess physical growth and nutritional status of school going children age 6-14 years, residing in western and eastern Uttar Pradesh (UP), India. Survey was conducted at Bulandshahr district in western region and Chandauli district in eastern UP. The multistage stratified random sampling was used for identification of schools. Data was collected from 38 schools (Western Uttar Pradesh 20 schools and Eastern Uttar Pradesh 18 schools). Selected children in Western Uttar Pradesh (WUP) were 413 (Male 186 and Female 227) and in Eastern Uttar Pradesh (EUP) total children were 340 (Male 167 and Female 173). The clinical signs and symptoms examination was carried out for prevalence of macro and micro nutrients deficiencies. Anthropometric measurements i.e. body weight, height and mid upper arm circumference were measured. Body Mass Index (BMI) was calculated as weight/ height2 to assess chronic energy deficiency. Physical growth of children was assessed by height for age (stunting) and BMI for age (under and over weight) by using z score suggested by WHO. Physical growth of the children was compared with WHO growth standards. Present study revealed that the overall mean height of children from both the regions were lower than the WHO standards however, height and weight measurements exhibit uniform increase with age in both the sexes. Prevalence of sever stunting was higher among boys and girls of WUP in comparison with EUP. The clinical signs and symptoms of protein deficiency were noticed tripe among girls than boys in both WUP and EUP. This indicates that overall girls were not receiving adequate protein in the diet. However symptoms of vitamin A and B complex deficiency were higher in boys of both the regions.

The present study was undertaken to determine the proximate composition, vitamins, minerals, in vitro protein digestibility, in vitro iron bioavailability, antinutritional factors viz. oxalates, phytates, tannins and antioxidant activity viz. DPPH activity in leaves of six genotypes of mulberry. The results revealed that in fresh mulberry leaves, the proximate values ranged from 70.74 to 77.85% for moisture,1.82 to 2.47% for total ash, 6.32 to 8.44% for crude protein, 0.68 to 0.93% for crude fat, 1.94 to 2.88% for crude fibre, 11.15 to 15.55% for total carbohydrates and 77 to 101 Kcal/100 g for physiological energy. In dried mulberry leaves powder, moisture ranged from 5.68 to 7.36%, total ash 7.56 to 8.47%, crude protein 24.03 to 29.83%, crude fat 2.92 to 3.42%, crude fibre 8.76 to 10.90%, total carbohydrates 41.01 to 47.91% and physiological energy 310 to 324 Kcal/100g. The vitamins ascorbic acid and beta carotene were found to range from 241.73 to 324.36 mg/100g and 7.73 to 11.55 mg/100g, respectively in fresh mulberry leaves and 106.04 to 163.90 mg/100g and 18.06 to 40.31 mg/100g, respectively in dried mulberry leaves powder. Among minerals, calcium and iron range from 192.11 to 425.23 mg/100g and 2.95 to 5.44 mg/ 100g, respectively for fresh mulberry leaves and 852 to 1806.67 mg/100g and 13.34 to 19.06 mg/100g, respectively for dried mulberry leaves powder. Among antinutrients oxalates, tannins and phytates ranged from 59.44 to 113.05 mg/100g, 0.48 to 0.70mg/100g and 0.20 to 1.05mg/100g, respectively for fresh mulberry leaves and 254.40 to 386.40 mg/100g, 1.82 to 2.65 mg/100g and 0.9 to 3.70 mg/100g respectively for dried mulberry leaves powder. In vitro protein digestibility and in vitro iron bioavailability ranged from 79.53 to 83.45% and 1.34 to 1.78% respectively for fresh mulberry leaves powder and 76.16 to 77.80% and 1.15 to 1.57%, respectively for dried mulberry leaves powder. The DPPH activity of fresh mulberry leaves ranged from 27.52 to 45.53% whereas in dried mulberry leaves powder it ranged from 30.41 to 50.7%.