Abstract
The current research is focused on the development of a ready-to-cook food or nutrigenomic food. We're all aware with the phrase "wadi," which refers to a collection of distinct types of pulses. Wadi eating is quite popular in rural areas, but there is a huge demand for these wadi in the current circumstances because they are quick to prepare and take less time to eat. Working women, on the other hand, face a significant challenge in meeting their fundamental nutrient requirements, which are met by eating vegetables. Vegetable chunks are a designed product created from mixed vegetables and soybean seeds that are high in protein, lipids, calcium, vitamins, and other minerals. Both the product having high antioxidant property and also having excellent shelf life because of preservation method used is best for the product. Keywords: vegetables chunks, antioxidant, antimicrobial, Ficus carica, ready to cook
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