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Germinated brown rice (GBR) is an emerging health food that has received attention due to its nutritional composition, especially Gamma Amino Butyric Acid (GABA). The objective of this research was to germinate two brown rice varieties MTU 1010 and KNM 118 at various germination hours (0, 12, 24, 36, 48, 72 hours) to determine the best yield and correlate with the nutritional composition and GABA content. Brown rice soaked in water for 12 hours at 28 ± 2ºC followed by 24 to 36 hours germination was found to have optimum yield (85%) with good nutritional and GABA content. Protein, fat, crude fiber, carbohydrate content and energy content among all samples were highest at 24 hours and 36 hours of germination. Pearson correlation coefficient performed between yield, germination hours and nutritional parameters of both varieties, indicated a positive correlation between germination hours and GABA content in both varieties.

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Instant chutney powder, a palatable functional food adjunct, was developed by using carrot (Daucus carota L), basella (Basella alba L) and spinach (Spinacia oleracea) leaves and other selected spice ingredients. The carrot, basella and spinach were blanched for 1 to 3 minutes and dried. The dried powders were subjected to assessment of colour parameters to standardize the time period for blanching. The Hunter (a*) values of blanched samples became more positive, indicating that those samples were greener and intensity of greenness was more in samples blanched for 3min. Hunter (a*) values of carrot were significantly lower (P < 0.05) for blanched samples than for unbalanced samples which show the intensity of carotenoids. The dried carrot, basella and spinach powders were added to standard chutney powder in different ratios and subjected to sensory evaluation. The best combination which selected was CACP4 (Carrot: basella: spinach-1:1:2). It was noted that the combination of vegetable with greens were accepted better rather than only standard powder.

In view of migration of rural population to urban areas, the demand of processed vegetables is increasing. The product instant chutney power was developed by using vegetables such as cabbage, basella leaves, spinach different combinations which was feasible to mix as ready to eat instant chutney powder. The green leafy vegetables such as, basella and spinach were blanched for 3 minutes and then dried for about 10-12hours. Cabbage was not blanched to retain its natural flavor. The dried cabbage, basella and spinach powders were added to standard chutney powder in different ratios and subjected to sensory evaluation. One combination was extremely selected completely based on sensorially accepted and evaluated by 10 semi-trained panel members. The best combination which was selected from commonly used vegetables (CUV) was CVCP1 (Cabbage, basella, spinach (1:1:1) incorporated instant chutney powder). It was noted that the combination of vegetable with greens was accepted better rather than only standard powder.