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Germination is a biochemical process that has been widely used to improve the nutritional quality, functional properties, and bioavailability of the protein. Soaking is the preliminary step for germination. Effect of soaking temperature on germination parameters was studied to select the suitable soaking temperature for germination. The effect of germination time on nutritional, functional, and microstructural properties of chickpea flour was evaluated. The soaking temperature was selected as 30°C depending on the germination percentage, vigor value, and mean germination time. Physico‐chemical composition, antioxidant activity, ascorbic acid, total phenolic, and total flavonoid were investigated over 4 days of germination. It was found that protein content increased on dry matter basis, whereas carbohydrate and fat content decreased during germination. Ascorbic acid content was found to increase to about 3.52 times. Antioxidant activity increased from 24.14% to 58.50% after 4 days of germination. Water absorption capacity was found to decrease, whereas oil absorption capacity increased. XRD pattern depicted a decrease in crystallinity due to the degradation of amylopectin and increased amylose content. SEM was used to study the microstructural changes with increase in germination time. DSC studies were also carried out to study the effect of germination on thermal properties of chickpea flour. Practical Application This research work gives an outline of the available literature on the mechanism of hydration and germination process with the associated chemical and biochemical changes in the bioactive components along with the special emphasis on the health benefits. The present work is an effort toward the development of chickpea‐based meal‐replacement beverages.

Cloud computing refers to the applications and services that run on a distributed network using virtualized resources and accessed by common Internet protocols and networking standards. In cloud computing, an edge cloud is close to some of the end users, to give faster service for very demanding applications. Transactions that require heavy processing capacity and longer processing times are better carried out at the core cloud. To deploy applications with many tasks across a cloud infrastructure, many goals must be satisfied, which poses a large and complex optimization problem. Meeting latency constraints is an important requirement in future cloud applications and is critical in task deployment. This thesis creates a new approach for task assignment in an edge-core multicloud architecture to reduce power consumption in service centers using multilevel graph partitioning technique. Multilevel graph partitioning has three phases of coarsening, refinement and uncoarsening. For the refinement phase, a new algorithm based on a modified Kernighan-Lin algorithm is proposed which takes into account multiple constraints, and that mitigates the problem of stopping at a local minimum. Once tasks are assigned to the edge and core, multidimensional bin-packing is used to deploy tasks to individual hosts so that power consumption can be calculated. The approach is validated by comparing it to extended simulated annealing and an extended modified Kernighan-Lin algorithm. The experiments show that our approach is fast and produces better results. It is also less prone to failure in finding a feasible deployment for given constraints.

An antioxidant is of great interest among researchers, scientists, nutritionists, and the public because of its ability to prevent oxidative damage, as indicated by various studies. This chapter mainly focuses on the free radicals and their types; antioxidants and their mode of action against free radicals; fruits, vegetables, and their byproducts as a source of antioxidants; and various analytical methods employed for assessing antioxidant activity. Antioxidants discussed in this chapter are ascorbic acid, Vitamin E, carotenoids and polyphenols, and their mechanism of action. Different antioxidant activity assay techniques have been reported. Fruits and vegetables are abundant sources of these secondary metabolites. The waste generated during processing has many bioactive materials, which possibly be used in value-added by-products.

Summary Chickpea is gaining importance as a sustainable plant‐based protein source due to its high protein content and protein bioavailability. Malting and roasting, the traditional processing techniques, can be used to improve the protein quality of chickpea. The effect of two processing techniques on the water‐soluble albumin fraction, salt‐soluble globulin fraction, alcohol‐soluble prolamin fraction, and alkali‐soluble glutelin fraction was studied. Globulin content decreased from 45.85% to 37.08%, whereas the albumin fraction was found to increase from 4.16% to 7.08%, after 6 days of germination. It was observed that malting and roasting resulted in significant changes in the protein quality parameters and decrease in anti‐nutritional factors. Tannin content reduced by 53.18% and 40.44%, and the trypsin inhibitor activity reduced by 14.91% and 34.59% after malting and roasting, respectively. The protein efficiency ratio, biological value, and nutritional index improved due to malting and roasting. The biological value of raw chickpea protein was found to be 74.97%, and it increased to 81.89% and 79.27% on malting and roasting, respectively, and protein digestibility values were also increased. Microstructural and diffraction patterns of chickpea flours were examined. Amino acid scores for infants and adults were calculated, and sulphur‐containing amino acids were found to be the limiting amino acids in chickpea.