The present study is focused for the development of nutritional formulations from Moringa leaf and other traditional food regularly used in India. The study is also focused to understand the food habits and actual requirements of different societies with different geographical region. Initially Moringa leaves have been taken for the fermentation process to evaluate the value of phytates in processed products. Different procedures have been adapted for processing and fermentation of leaves. Along with some already processed food has been evaluated for phytates level. Viz. fresh wheat dough and fresh roties (Indian Bread) and marketed breads has been evaluated for the presence of phytates level. Similarly some more Indian bread made up of fresh dough of maize, barley, qunoa, bajara and jwar (Indian Millets) has been evaluated for phytates levels. The study concluded that there is different type of processing of food which is responsible for the breakdown of phytates (Phytic acid polymer). The more the phytates level in food the less will be its nutritional value but on the other hand as phytates are high in food they do chelation of many toxic compounds and minerals which may trigger mutation in cells and may lead for the development of cancer.