The bioavailability of minerals and proteins in the pulse is endured due to the presence of antinutrient phytic acid. Phytic acid is a proton donor that produces hydrogen ions (H + ) and "phytate" anion, which readily forms salts with available minerals and protein. These phytate complexes are not bioavailable to humans and led to several public health problems like anemia, skeletal abnormalities, osteoporosis, malabsorption, and kwashiorkor syndrome due to Fe, Mn, Ca, Zn, and protein deficiency. Thus, it is a severe concern to the vegetarian population who strongly rely upon pulses to fulfill their daily nutrition requirements. Improving the bioavailability of micronutrients in the pulse matrix requires reduction of phytic acid. A phytic acid reduction strategy should ensure its efficient reduction leading to enhanced micronutrient bioavailability. This article provides a throughout view of the available phytic acid reduction technologies conducted at the postharvest stages of pulse processing.The mechanism of phytic acid reduction during conventional (soaking, cooking, and germination) and novel processing (irradiation, ultrasound, and high pressure) regarding its degradation and interaction with other components has been explored here, providing insight into structure-function relationships. Further, an in-depth analysis of the combined treatments offering better phytic acid reductions has been explained in the light of structural alteration of phytic acid to its lower inositol phosphates. The summarized data on prospects and drawbacks of different phytic acid reduction strategies would provide background information to explore the futuristic possibilities for efficient phytic acid reduction and micronutrient fortification. Practical ApplicationsThe presence of phytic acid in the pulse matrix restricts the micronutrient absorption by complexing with micronutrients leading to their ineffectiveness. The bottom-line population of the income pyramid, who are unable to intake micronutrients from other sources, suffers from several public health problems related to nutrient or combined nutrient deficiencies. Therefore, the degradation of phytic acid in pulses is necessary. This article aims to provide a comprehensive overview and explanation of phytic acid degradation during various postharvest pulses processing. The chelation

Mulberry (Morus) belongs to the Moraceae plant family, native of China. The leaves of mulberry plant are the major food source for the silkworm. The leaf consists of minerals, vitamins, dietary fibre, amino acids, phytosterols, flavonoids and other functional components, mainly 1-DNJ (1-Deoxynojirimycin) which acts as an anti-diabetic drug. In countries like China, Korea and Japan the preparations from mulberry leaves are used as medicine for increasing the immunity of the human body, cough relief and to lower the blood sugar and blood pressure. The high nutritional value of leaves is used as a functional food, mostly in the form of herbal tea, smoothie, yoghurt, salads, nutritional masala biscuits, capsules, dry powder, oil, dietary supplement etc. This manuscript mainly focuses on the nutritional importance and health benefits of mulberry leaves extract. The leaves extract may help to lower blood sugar (diabetes), inflammation levels, cholesterol and fighting against heart disease.

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