A METHOD FOR PREPARING DIABETIC FRIENDLY SNACK USING SYZYGIUM CUMINI

Abstract

ABSTRACT A method (100) for preparing diabetic friendly snack using Syzygium cumini. Further, the method (100) comprising mixing 20-50 gm of Syzygium cumini, 3-5 gm of Momordica charantia, 5-10 gm of Ocimumtenuiflorum, 1-2 gm of Trigonella foenum-graecum, 5-10 gm of Emblica officinalis, 20-40 gm of Binders, 10-15 gm of Sweetening agent, 0.2-0.5 gm of Preservatives and 1-2 drops of Flavouring agent, at step 102. Further, passing a mixture through a sieve leads to formation of granules, at step 104. Further, mixing granules with preservatives and flavouring agent, at step 106. Further, converting the granules into bar, snack, balls, at step 108. Further, the ingredients are extracted from fruit of Momordica charantia, leaves of Ocimumtenuiflorum, seeds of fenugreek,pulp of Emblica officinalis, seeds of Syzygium cumin.

Specification

Description:FIELD OF THE DISCLOSURE
[0001] This invention generally relates to a field of treatment for diabetes and, in particular to a method for preparing diabetic friendly snack using Syzygium cumini.
BACKGROUND

[0002] The subject matter discussed in the background section should not be assumed to be prior art merely as a result of its mention in the background section. Similarly, a problem mentioned in the background section or associated with the subject matter of the background section should not be assumed to have been previously recognized in the prior art. The subject matter in the background section merely represents different approaches, which in and of themselves may also correspond to implementations of the claimed technology.
[0003] Diabetes mellitus is a chronic metabolic disorder characterized by elevated blood glucose levels due to insulin deficiency or insulin resistance. It affects millions of individuals worldwide and poses significant health risks, including cardiovascular diseases, neuropathy, , Claims:1. A method (100) for preparing diabetic friendly snack using Syzygium cumini, the method comprising:
mixing 20-50 gm of Syzygium cumini, 3-5 gm of Momordica charantia, 5-10 gm of Ocimumtenuiflorum, 1-2 gm of Trigonella foenum-graecum, 5-10 gm of Emblica officinalis, 20-40 gm of Binders, 10-15 gm of Sweetening agent, 0.2-0.5 gm of Preservatives and 1-2 drops of Flavouring agent, at step 102;
passing a mixture through a sieve leads to formation of granules, at step 104;
mixing granules with preservatives and flavouring agent, at step 106; and
converting the granules into bar, snack, balls, at step 108.

2. The method (100) as claimed in claim 1, the ingredients are extracted from fruit of Momordica charantia, leaves of Ocimumtenuiflorum, seeds of fenugreek,pulp of Emblica officinalis, seeds of Syzygium cumin.

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