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This review article indicates the untapped edible termites' nutritional potential and viability as a sustainable resource for future industrial applications. The global quest for sustainable and nutrient-rich food sources has intensified recently. Edible termites are a promising solution to address these challenges. Our study delves into the nutritional composition of edible termites, highlighting their rich protein content, essential amino acids, and valuable micronutrients. We assess their potential as a sustainable alternative for addressing malnutrition and meeting the dietary needs of a growing global population. Regarding industrial applications, we scrutinize the feasibility of incorporating edible termites into food production, their economic viability, scalability, and technological aspects of integrating their products into existing industrial systems. The findings indicate that in the midst of global food insecurity, incorporating edible termites into our industrial practices emerges as a promising avenue for fostering sustainability and resilience in the face of evolving environmental and nutritional challenges. [ABSTRACT FROM AUTHOR]

β-sitosterol is waxy substance, white in color distributed in a variety of natural plant sources cereals, pulses, legumes, vegetables, fruits, and herbs. Several clinical and preclinical investigations indicate that β-sitosterol has a wide range of important health advantages. It prevents many types of malignancies, lowers levels of low density lipoprotein (LDL), lowers the risk of coronary artery disease, heart attacks, and atherosclerosis, and supports the body's natural healing process. It is found to have cancer-protective properties and has the potency to be beneficial against breast, prostate, colon, lung, stomach, and leukemia. The present review provides a complete analysis and examines the literature on β-sitosterol from different dietary sources, with a focus on its toxicological characteristics and nutraceutical qualities. It lays down the theoretical basis and justification for directing the future planning and execution of clinical studies intended to confirm the importance and possible toxicity of β-sitosterol. [ABSTRACT FROM AUTHOR]

Nigella sativa has solid historical importance as a medicinal herb and is widely used in the bakery industry. The study revealed that the defatted black cumin meal (DBCM) possesses a high nutritious composition and amino acid profile, such as Leu, Lys, Arg, Phe, and Glu. The supplementation effect of wheat flour with defatted black cumin meal (DBCM) at levels of 5%–25% was explored on the cookies' nutritional, functional, and organoleptic attributes. Moreover, the present work was conducted to assess the in vivo protein quality of defatted black cumin meal (DBCM)‐supplemented cookies using the albino rat's experimental modeling for 10 days. Rheological characterization suggested a solid elastic behavior for all cookies dough with elevation in G' (138,652–230,926 Pa), G" (34201–45,092 Pa), and G* values due to protein addition. The functional characteristics of the flour blends showed that DBCM addition significantly (p ≤.05) improved oil (70.56%–165%) and water (84.83%–232.67%) absorption capacities, emulsion, and foaming stability. The physicochemical and organoleptic assessment of the cookies exposed that a 20% level of substitution of DBCM produced acceptable cookies. The net protein utilization (NPU), protein efficiency ratio (PER), true digestibility (TD), and biological value (BV) significantly differ from each other among all the supplementation diet groups with 0%–25% DBCM. [ABSTRACT FROM AUTHOR]