Micronutrient deficiency is a major concern now a days as more than 30 percent of world’s population is suffering from nutritional deficiency. People are getting awareness regarding food biodiversity, therefore they demand value added and nutritionally enriched food products to counter appetite as well as to improve their health. This study was conducted to assess the nutritional potential of Moringa oleifera leaves powder (MOLP) and a product was developed to ensure its efficient utilization in chapatti (Unleavened flat bread). For this purpose proximate composition was analyzed for both moringa oleifera leaves powder and whole wheat flour (WWF). The depicted results for MOLP were as 10.75% moisture, 7.79% ash, 6.49% crude fat, 23.72% crude protein, 12.48% crude fiber. Afterward, raw materials were analyzed for mineral profile, MOLP showed better mineral content as; 1295 mg/100g K, 211.92 mg/100g Mg, 6.32 mg/100g Cu, 7.37 mg/100g Fe, 12.83 mg/100g Na, 6.3 mg/100g Zn and 8.67 mg/100g Mn, as compared to WWF. Then antioxidant activity of both materials was analyzed and again MOLP showed better results as compared to WWF. The recorded values for Total Phenolic Content (TPC), Total Flavonoid Content (TFC) and antioxidant activity of MOLP were as; 88.63 mg GAE/g, 30.86 mg CE/g and 89.27%, respectively. Furthermore composite flour blend was prepared with the addition of 5, 10, 15 and 20% MOLP in WWF and analyzed for pasting properties then chapattis ware developed and analyzed for mineral profile and antioxidant activity as well as sensory attributes. It was observed that chapatti with 20% MOLP contained highest level of minerals as; 286.07 mg/100g K, 147.75 mg/100g Mg, 5.12 mg/100g Cu, 4.09 mg/100g Fe, 12.83 mg/100g Na, 4.78 mg/100g Zn and 5.78 mg/100g Mn. Similarly the treatment with highest proportion of MOLP showed maximum antioxidant activity; TPC, TFC and DPPH depicted results 8.83 mg GAE/g Extract, 3.66 mg CE/ g of extract, 80.52% respectively. The sensory evaluation of chapatti exhibited that treatments which had 5 and 10% of MOLP demonstrated comparatively better results with overall acceptability scores 6.90 and 6.20, respectively, however T2 (10% MOLP) was the best acceptable combination regarding its sensorial attributes. Conclusively the micronutrient profile and antioxidant activity of chapattis gradually enhanced by increasing the level of MOLP.

The research made it possible to develop a technology for the production of soft beverages using natural vegetable raw materials. To prepare a non-alcoholic natural drink of direct brewing, the following vegetable raw materials were selected: chamomile, orange, lemongrass, valerian, cinnamon, ginger, rose, karkade, rosehip, honeybush. As a result of the study of the composition of the ingredients, it was found that this raw material is rich in vitamins, macro- and microelements, organic acids, tannins, dietary fibers, flavonols and other functional substances. At the same time, they contain a small amount of calories. Due to the presence of benzoic acid in the composition of rosehip fruits, sorbic acid in the composition of orange, the drink will be stabilized, since they are natural preservatives. Also, orange peel, karkade give the drink a taste and a pleasant aroma. Thus, the considered raw materials are a favorable object to create a soft drink based on them. Beverages based on these natural herbal ingredients will be in demand among people who take care of their health. During the experiment, three experimental blends were made for two beverages, with different contents of chamomile, orange, lemongrass, valerian, cinnamon, ginger and rose, karkade, rosehip, honeybush, lemongrass. According to the organoleptic parameters, one option was selected for each drink. The organoleptic and physico-chemical parameters of the finished product - a natural soft drink of direct brewing - have been studied. Based on the conducted research, a technological scheme for obtaining a soft drink based on the direct brewing method was modeled. Technological documentation for beverages has been developed.

One of the priority areas of resource-saving technologies in the food industry and public catering is the development of functional products based on a balanced combination of protein-containing raw materials of animal origin and plant raw materials. In the work, for the production of chopped fish semi-finished products - cutlets (CFSFPc), based on the analysis of chemical composition data, the main raw materials and sources of polyunsaturated fatty acids (PFA) were selected; in accordance with the principles of creating functional products, the quantitative composition of the recipe components is optimized; the functional and technological properties (FTP) of model minced meat have been studied; an assessment of the organoleptic characteristics of finished products was carried out.

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The successful development of the HoReCa segment, which is intensively developing in the Russian Federation, requires continuous innovations to ensure high demand for the goods and services offered by them. The promotion of healthy nutrition seems quite relevant. Now it has become necessary not only to cook deliciously and quickly, but also to show that the products meet the requirements of healthy nutrition. In this regard, producers seek various methods to increase the nutritional value of traditional foods. A promising direction is the introduction of unconventional vegetable raw materials into the formulations, which contain a high content of certain essential food components. The paper proposes to replace part of wheat flour in such bakery products with gram flour as an enriching ingredient. This first of all will improve the biological value of the protein in finished products. To optimize the recipe components, various indicators were studied during dough fermentation, and quality indicators of the finished products were also determined in accordance with regulatory documents. The obtained innovative products were characterized by increased biological value, high quality and organoleptic properties. The technological documentation was developed for such bakery products with increased nutritional value.