Chickpeas are a prominent legume mostly in the Mediterranean and Western regions. It is a vital part of the human diet because it is a cost-effective source of calories, proteins, carbohydrates, fibre, B-group vitamins, and minerals. However, a few antinutritional factors found in legumes reduce the bioavailability of some nutrients. Chickpea antinutrients have sparked health concerns as one of the most nutritious components of the human diet. Processing chickpea increases their sensorial, nutritional, and physical qualities while reducing antinutritional factors. Soaking, germination, boiling, extrusion, and microwave cooking are some of the common processing techniques for chickpeas. As a result of this processing, antinutritional factors i.e., tannins, trypsin, phytic acids, hemagglutinins, and other antinutritional factors are decreased. It also discusses the ability for anti-nutritional stimuli to have a negative impact on human health. Additionally, successful and effective strategies for reduction of antinutritional factors and maximisation of chickpea nutritional properties are discussed.

Processing of horticultural goods produces a large amount of waste. Huge waste and losses in the food and processing industries are facing economic losses and environmental problems. Agro-industries byproducts can serve as important raw material for development of value added food products. The byproducts from fruits and vegetables can be used as unconventional alternate feed for animals which have best source of digestible nutrients and fulfill the gaps between demand and supply of feedstuffs. It is also used as food additives for formulation of nuetraceuticals, pharmaceutical and other functional food. Other agricultural byproducts from cereals and plantation crops are can be utilized as organic residues and processing byproducts for valorization of waste by converting it into most useful products. The use of bioactive compounds extracted from by-products are an important step towards sustainable development. In order to produce value-added products, the use of these low-cost horticultural waste is a novel step in sustainable development.

Now a day's ready to eat and ready to cook food product have acquired large food market because it is closest replacement to our regular food. Food habits and cooking methods are massively changes in last few years because of urbanization, changes in culture and social modification. We discuss three categories of Ready to eat/cook food products such as based on fruits and vegetables, based on cereals and pulses, based on meat, poultry and fish. Various processing technologies are used for development of this type of food including extrusion, baking, sterilization, puffing, coating, cold plasma, HPP, etc. Packaging and microbial safety of such food products are important to increase shelf life. In this review, we are headlights the recent trends and technologies for development of RTE/RTC food. These types of food are healthy, convenient and accessible but excess intake can be harmful to our health.