Statement of the Problem: Pulses are one of healthiest foods due to its nutritional properties and protein quality which is strongly influenced by its amino acids composition. The pulses which are underutilized have tremendous potential for commercial exploitation and their frequent consumption has been associated with lower risk of cardiovascular and coronary heart diseases. Therefore, this study was carried out to evaluate the nutritional profile of selected pulses at Institute of Food Sciences and Technology, Sindh Agriculture University Tandojam. Methodology:  Different pulses such as chickpea white, chickpea brown, split chickpea; red lentil, yellow lentil, white lentil, red kidney bean and black eyed bean were analyzed for the proximate composition, fat soluble vitamins (A, E & β-carotene) and amino acid profile. Findings: The results of proximate analysis showed that these pulses contains high protein content ranged from 18.11% to 23.79%, ash content ranged from 2.33% to 3.90%, pulses has very low lipid content ranged from 0.74% to 4.84%, but pulses are high in carbohydrate ranged from 59.75% to 65.75%. Due to low fat content, fat soluble vitamins also lack in pulses, vitamin A was not found in all the samples, vitamin E was present in chickpea white, chickpea brown and split chickpea in a very minute quantity of 1.86, 1.56 and 0.65 mg/100g, respectively, β-carotene precursor of vitamin A was found in all samples ranged from 0.083 to 0.545 mg/100g. The amino acids include essential amino acids leucine found in chickpea white 3.40g/100g and lysine 4.29g/100g in kidney bean. Non-essential amino acids aspartic and glutamic acid was higher in black eyed bean 2.667 and 5.168 g/100g, respectively, while the arginine was found 4.330 g/100g in white lentil. Sulphur containing amino acid cysteine found in excellent quantity in yellow lentil 8.427 g/100 and in black eyed bean 4.543 g/100g. Conclusion & Significance: It is concluded that, pulses are excellent protein sources and could be used to decrease the protein deficiency prevailing in the country.

Prebiotics are the fermentable, non-digestible carbohydrates that stimulate the activity of beneficial bacteria (probiotics) in the digestive system. There are two prebiotics categories: Prebiotics fibers that are naturally occurred in whole grain, broccoli, asparagus, radish, cabbage, and others. and Prebiotics oligosaccharides such as Fracto-oligosaccharide (FOX), Galacto-oligosaccharides (GOS), Xylo-oligisaccharides (XOS), polydextrine , and others.  These prebiotics oligosaccharides are added to foods for their health benefits and are labeled as food additives in the United States. These Prebiotics oligosaccharides are manufactured in pure forms enzymatically or extracted from plants. Probiotics are the beneficial bacteria in the colon such as Befidobacteria and lactic acid bacteria.  These probiotics bacteria assist in the maintenance of the natural balance of micro flora and reduce the effect of harmful and pathogenic bacteria in the digestive system, suggesting that these probiotics bacteria can prevent gastrointestinal tract from infection diseases and reduce colon inflammation. It is also, assumed that probiotics bacteria strengthen the immune system. Synbiotics are products that contain both prebiotics and probiotics. These symbiotic products have both non-digestible carbohydrates (prebiotics) and the good bacteria (probiotics). The impact of synbiotics on colon health will be highlighted in this presentation.

The rose hip belongs to the species of roses (family Rosaceae), and it is one of the most popular plants that is used as food and in medicinal purposes. This plant is known by many names, such as wild rose, dog rose, sweet briar and etc. The berries of the rose hip are rich in contents of vitamins, such as vitamins B₁, B₂, B₃, D, pro-vitamine A, and in a wide range of other nutrients. The rose hip is especially rich in vitamin C content. The aim of this work was to determine total phenol and flavonoid content and anti-oxidative activity of rose hip tea (in bulk and filter bags) in dependence of way of cooking (cooking, microwave treatment and cooking on the water bath (with reflux). Determination of phenol, flavonoid and anti-oxidative activity was done by cooking (90°C, 15 min) and cooking in water bath with reflux, and microwave treatment.

The total phenols were determined with the Folin-Ciocalte reagent, an antioxidant activity with pFRAP and gallic acid (GAE) was used as standard. For flavonoid determination, method with AlCl₃ making complex, and catechin (CE) was used. For statistical analysis two factor ANOVA was conducted. The highest phenols content was found in filter bags by microwave treatment (456.45 mg GAE/100g dw). The lowest phenols content was recorded with using cook (228.27 mg GAE). For flavonoid max was found in bulk using microwave, and min was  in filter bags of tea (9.91 mg CE/100g dw) by cook. The max antioxidant activity was recorded  in bulk where coked and min activity in filter bags 36.99 mg GAE /100g dw with using water bath. After statistical analysis, it was concluded that an alternative hypothesis is accepted and average total phenols, flavonoids and antioxidant activity was statistically different in relation to way of cooking at level 95%.

The effect of immobilized cells with annealing modification of  gross michale green banana flour (AMGMGBF) on physicochemical and microbiological properties of synbiotic powder and to investigate the survival of cells under simulated gastrointestinal conditions. Probiotic Lactobacillus acidophilus TISTR 1338 were used while AMGMGBF were used as prebiotic and immobilization support. Immobilization of cells with AMGMGBF was prepared by added of 5, 10, 15 and 20% of AMGMGBF in suspension cells culture with 0.98% sodium alginate in sterized of 0.85% sodium choride solotion (w/v) and than mixed well to soft foam prior freeze dried for 8 hrs and grinded pass through 80 mesh screen before package in chitosan capsule and aluminium foil. The symbiotic banana powder samples were storage at 5^oC for 10, 20, 30, 40, 50  and 60 days prior analysis on morphological image, viable cell of number L. acidophilus and surviver in simulated gastric and intestinal juices. The results revealed that the capsule synbiotic added with 5, 10, 15 and 20% of AMGMGB was significant higher in the viability of immobilized cells (p<0.05) than the aluminium foil packaged. While, the both storage time was not significant (p>0.05) on the viability of immobilized cells. Moreover, the L. acidophilus viable cell number  was maintained 8.60 and 8.47 log CFU g⁻¹ of 10 and 15% of AMGMGBF, respectively. The level of AMGMGBF in synbiotic powder did not significantly influenced on the survival of probiotic cultures (p>0.05) with survived when exposed to simulated gastric and intestinal juices.