In the present era, food scientists are concerned about exploiting functional crops with nutraceutical properties. Buckwheat is one of the functional pseudocereals with nutraceutical components used in the treatment of health‐related diseases, malnutrition, and celiac diseases. As a preferred diet as a gluten‐free product for celiac diseases, buckwheat is a good source of nutrients, bioactive components, phytochemicals, and antioxidants. The general characteristics and better nutritional profile of buckwheat than other cereal family crops were highlighted by previous investigations. In buckwheats, bioactive components like peptides, flavonoids, phenolic acids, d ‐fagomine, fagopyritols, and fagopyrins are posing significant health benefits. This study highlights the current knowledge about buckwheat and its characteristics, nutritional constituents, bioactive components, and their potential for developing gluten‐free products to target celiac people (1.4% of the world population) and other health‐related diseases.

Lupin is an undervalued legume despite its high protein content with known health benefits. In this research, Australian blue lupin protein was isolated and hydrolysed enzymatically to produce bioactive peptides with a view to assess their potential for nutraceutical and therapeutic applications. Pepsin, pancreatin and flavourzyme were used to enzymatically hydrolyse blue lupin protein, and the hydrolysates were subjected to molecular weight cut‐off (MWCO) fractionation. Measurement of biological activities led to the identification of angiotensin converting enzyme (ACE) inhibitory fractions in the molecular weight range of 2–3 and 3–5 kDa. For the most active fractions in this range, the ACE inhibitory activities were very significant with IC50 values from 450 to 600 μg/ml. Blue lupin protein‐derived MWCO fractions were significantly active against Gram‐positive bacteria and only a little inhibition was observed against Gram‐negative bacteria. Pancreatin hydrolysed fractions showed the best antimicrobial activities with several fractions exhibiting ≥85% inhibition against Bacillus cereus and Staphylococcus aureus. These properties reveal the potential of lupin protein hydrolysates for developing antihypertensive and host defence agents. In order to demonstrate the potential of isolated blue lupin protein in food industry, functional properties including water and oil absorption capacity, gelling properties, solubility and emulsifying properties were evaluated and found to be extremely suitable for developing functional foods with enhanced health benefits.

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