The present study evaluated the effect of sprouting on nutritional characteristics of flaxseed varieties Neelam, Garima, Shekhar, and Kusum. It was found that moisture and ash contents of sprouted flaxseeds were higher, while the crude protein, fat, and fiber content of sprouted flaxseeds were significantly lower than that of raw. The highest protein content among all the four raw and sprouted flaxseed varieties was in Neelam while lowest protein content was of Kusum variety. After sprouting of flaxseeds their soluble dietary fiber increased while insoluble dietary fiber decreased. There was less change in total calcium content even after germination as compared to raw. On mean basis, the total iron and magnesium contents of sprouted flaxseed varieties were significantly (p < 0.05) lower as compared to raw varieties. Sprouting caused increase in available mineral contents (calcium, iron, zinc, magnesium, and phosphorus), in vitro protein and starch digestibilities and antioxidant activity of processed flaxseeds. Practical applications Flaxseeds are nutritious oilseeds being a rich source of dietary fibers (lignans), essential fatty acids, protein, minerals like iron, calcium, zinc, phosphorus, and magnesium and antioxidants which are important for human nutrition and development. Sprouting resulted in a decrease in anti‐nutritional factor in flaxseeds thereby removing the toxic constituents present in flaxseeds and rendering them safe for human consumption. Sprouting is a very easy economical and efficient technique which can be followed at household level to obtain safe, pro‐health, nutritionally, and functionally superior flaxseeds; which can be further utilized for product development, value addition, and combating nutritional deficiencies.

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Garden cress seeds are highly nutritious grain, possessed galactogogue, antioxidant, thermogenic and anti inflammatory activities and prevent anaemia, PEM, osteomalacia, and osteoporosis. This study was aimed to utilize GCS for its maximum potential for the development of nutrients rich cutlets. GCS supplemented cutlets were developed by incorporating 10, 20 and 30 per cent of roasted GCS and these were evaluated for sensory parameters, proximate composition, dietary fiber components and total and in vitro bio-accessible minerals. In terms of sensory parameters, GCS supplemented cutlets were adjudged between 'liked moderately' to 'liked very much' (Figure -1) and were acceptable by the judges. The contents of moisture, crude protein, crude fat, crude fibre, ash, total carbohydrates, total dietary fiber calcium and iron of type-I, type-II and type-III cutlets ranged from12.

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