“A NUTRACEUTICAL BISCUIT AND METHOD FOR PREPARATION TEHREOF”

Abstract

The present invention relates to a nutraceutical millet biscuit that improves nutritional content and health benefits. The nutraceutical biscuit, comprises: i) Millets powder in the range of 18gm to 20 gm; ii) Halim seed powder in the range of 8gm to 10gm; iii) Tamarind seed powder in the range of 4gm to 6gm; iv) Ghee in the range of 3ml to 54ml; v) Baking powder in the range of 1gm to 2gm; vi) Pomegranate juice in the range of 5ml to 6ml; and vii) Jaggery. In another embodiment of the present invention i) adding 1 teaspoon (5 ml) of ghee and 1 gram of baking powder to a bowl; ii) adding jaggery to the bowl and mixing the mixture until a homogenous consistency is achieved, the amount of jaggery being determined based on flavor preferences; iii) adding 18 grams of millet powder, 8 grams of halim seed powder, and 4 grams of tamarind seed powder to the mixture; iv) kneading the mixture with 5–6 milliliters of pomegranate juice until a dough is formed; v) forming a small ball of the dough and pressing it onto a surface; vi) baking the pressed dough at a temperature of 160 degrees Celsius for approximately 2 minutes in a microwave oven. Figures 1 to 9

Specification

Description:TECHNICAL FIELD
The present invention relates to the preparation of a dough composition incorporating a variety of traditional and nutritious ingredients, particularly for the production of a baked product that can serve as a snack, dessert, or nutritional supplement. More specifically, the invention provides a method for creating a dough mixture that combines various healthful ingredients such as millet powder, halim seed powder, tamarind seed powder, and pomegranate juice, which are kneaded into a smooth consistency and baked in a microwave oven.
BACKGROUND ART
As the human population continues to increase, there's a growing need for additional food sources, particularly food sources that are inexpensive to produce but nutritious. Moreover, the current reliance on meat as the staple of many diets, at least in the most developed countries, contributes significantly to the release of greenhouse gases, and there's a need for new foodstuffs that are equally tasty and nutritious yet less harmful to the environment to produce.
India is highest producer of pearl millet (Pennisetum glaucum) area and production wise. It is cultivated in 30 countries of Asia & Africa in over 26 million hectares. In India pearl millet occupies an area of 6.93 million hectares approximately (ICAR-AICRP) [14]. As per Directorate of Millets Development (2020) and Project Coordinator Review (2020) productivity of pearl millet has increased from 0.49 tonnes/ha in 1986-87 to 1.37 tonnes/ha in 2018-19 which is almost 2.7 times (ICAR-AICRP) [14.
Pearl Millet is a coarse cereal crop particularly grown in arid and semiarid regions of India especially in Gujarat, Haryana and Rajasthan which is conventionally known as 'Bajra'. Its cultivation as well as consumption is second largest among all millets that are almost 25% of the total productivity of coarse cereals in the country (Amarender et al. 2013; Rai et al. 2008) [4, 25]. Pearl millet can replace some portions of a number of conventional crops like wheat, rice, maize etc due to its tolerance to extreme weather conditions such as high temperature, arid soil and low water availability. It is even superior to the conventional crops in energy, mineral and protein content (Sade 2009; Rai et al. 2008) [30, 25]. For lower income families pearl millet is a concentrated and cheapest source for energy and nutrients. Nutritional quality of pearl millet (Table 1) is better in comparison to other crops such as wheat, rice and sorghum and recently it is termed as 'super grain'. Pearl millet is healthier in the content of fat, energy and minerals and contains moderate amount of all amino acids except lysine (Gopalan et al. 1993).
Historically, various dough recipes have utilized a range of ingredients such as flour, fat, and leavening agents to create a wide variety of baked products. In many traditional food cultures, the inclusion of ghee (clarified butter) and natural sweeteners like jaggery has been common, owing to their distinct flavors and health benefits. Ghee is often preferred for its rich, aromatic qualities, and its potential health-promoting properties, such as being a source of healthy fats and antioxidants. Jaggery, a natural unrefined sugar, is not only a sweetener but also provides additional minerals such as iron, calcium, and magnesium.
The inclusion of functional ingredients such as millet powder, halim seed powder (also known as garden cress seeds), and tamarind seed powder offers several benefits. Millet is a gluten-free grain that is rich in fiber, proteins, and essential nutrients, making it an increasingly popular ingredient in health-conscious recipes. Halim seed powder is known for its potential medicinal properties, including its ability to aid in digestion and improve immunity. Tamarind seed powder, on the other hand, is recognized for its antioxidant properties and its potential role in managing blood sugar levels.
While the use of individual ingredients such as these has been documented in various recipes, there is a need for a simple, efficient method to combine these diverse ingredients into a cohesive dough composition that can be easily prepared and baked. Furthermore, the combination of pomegranate juice for kneading the dough adds a layer of natural flavor and additional health benefits, including its antioxidant and anti-inflammatory properties.
The traditional methods of preparing such dough products often involve lengthy preparation times, complex cooking techniques, or the use of large-scale baking equipment. Additionally, conventional methods may not fully optimize the flavors and nutritional benefits of the ingredients.
The present invention addresses these challenges by providing a straightforward and efficient method of preparing a dough using ghee, baking powder, jaggery, millet powder, halim seed powder, tamarind seed powder, and pomegranate juice. The dough can be easily shaped and baked in a microwave oven at a relatively low temperature and for a short duration, making the process both time-efficient and convenient. The result is a baked product that is not only delicious but also offers a blend of nutritional benefits from its unique ingredients.
Thus, the invention provides a novel approach to preparing a quick, nutritious, and flavorful dough-based product, while also contributing to the growing trend of healthy eating and convenience in food preparation.
OBJECTS OF THE INVENTION
The principal object of the present invention is to nutraceutical millet biscuit that improves nutritional content and health benefits.
Another object of the present invention is to create a biscuit recipe that maximizes taste, texture, and nutritional profile by utilizing millet flour and additional nutraceutical ingredients is known as formulation optimization.
Another object of the present invention is to evaluate the millet biscuits' nutritional value, with an emphasis on important anti-oxidants, vitamins, minerals, and dietary fiber.
Another object of the present invention is the sensory qualities of the millet biscuits-such as their flavor, texture, and appearance-will be assessed.
Another object of the present invention is to look at the possible health advantages of eating millet biscuits, such as better digestive health, lower cholesterol, or increased antioxidant activity.
Another object of the present invention is to ascertain the millet biscuits' shelf-life and stability under varied storage circumstances, guaranteeing that they retain their nutritional content and quality throughout time.
SUMMARY
The present invention relates to a nutraceutical millet biscuit, specifically to create and assess a nutraceutical millet biscuit that improves nutritional content and health benefits.
According to an embodiment of the present invention these crispy biscuits are made from a rich blend of ancient grains, including ragi, halim seed powder, tamarind seed powder, jaggery, pomegranate juice, and rajmudi rice.
According to another embodiment of the present invention the nutraceutical biscuit, comprises: i) Millets powder in the range of 18gm to 20 gm; ii) Halim seed powder in the range of 8gm to 10gm; iii) Tamarind seed powder in the range of 4gm to 6gm; iv) Ghee in the range of 3ml to 54ml; v) Baking powder in the range of 1gm to 2gm; vi) Pomegranate juice in the range of 5ml to 6ml; and vii) Jaggery. In another embodiment of the present invention i) adding 1 teaspoon (5 ml) of ghee and 1 gram of baking powder to a bowl; ii) adding jaggery to the bowl and mixing the mixture until a homogenous consistency is achieved, the amount of jaggery being determined based on flavor preferences; iii) adding 18 grams of millet powder, 8 grams of halim seed powder, and 4 grams of tamarind seed powder to the mixture; iv) kneading the mixture with 5-6 milliliters of pomegranate juice until a dough is formed; v) forming a small ball of the dough and pressing it onto a surface; vi) baking the pressed dough at a temperature of 160 degrees Celsius for approximately 2 minutes in a microwave oven.
BRIEF DESCRIPTION OF DRAWINGS
The accompanying illustrations are incorporated into and form a part of this specification in order to aid in comprehending the current disclosure. The pictures demonstrate exemplary implementations of the current disclosure and, along with the description, assist to clarify its fundamental ideas.
Fig 1 shows the Plan of work.
Fig 2 shows the RAJMUDI RICE [Oryza sativa and Oryza glaberrima].
Fig 3 shows the Barley (Hordeum vulgare vulgare L).
Fig 4 shows the Ragi (Eleusine coracana).
Fig 5 shows the Methi (Fenugreek)
Fig 6 shows the Tamarind seeds (Tamarindus indica).
Fig 7 shows the HALIM SEEDS (Lepidium sativum).
Fig 8 shows the Pomegranate juice (Punica granatum).
Fig 9 shows the Jaggery (Saccharum officinarum).
It should be noted that the figures are not drawn to scale, and the elements of similar structure and functions are generally represented by like reference numerals for illustrative purposes throughout the figures. It should be noted that the figures do not illustrate every aspect of the described embodiment sand do not limit the scope of the present disclosure.
Other objects, advantages, and novel features of the invention will become apparent from the following detailed description of the present embodiment when taken in conjunction with the accompanying drawings.
DETAILED DESCRIPTION OF THE INVENTION
While the present invention is described herein by way of example using embodiments and illustrative drawings, those skilled in the art will recognize that the invention is not limited to the embodiments of drawing or drawings described and are not intended to represent the scale of the various components. Further, some components that may form a part of the invention may not be illustrated in certain figures, for ease of illustration, and such omissions do not limit the embodiments outlined in any way. It should be understood that the drawings and the detailed description thereto are not intended to limit the invention to the particular form disclosed, but on the contrary, the invention is to cover all modifications, equivalents, and alternatives falling within the scope of the present invention as defined by the appended claim.
As used throughout this description, the word "may" is used in a permissive sense (i.e. meaning having the potential to), rather than the mandatory sense, (i.e. meaning must). Further, the words "a" or "an" mean "at least one" and the word "plurality" means "one or more" unless otherwise mentioned. Furthermore, the terminology and phraseology used herein are solely used for descriptive purposes and should not be construed as limiting in scope. Language such as "including," "comprising," "having," "containing," or "involving," and variations thereof, is intended to be broad and encompass the subject matter listed thereafter, equivalents, and additional subject matter not recited, and is not intended to exclude other additives, components, integers, or steps. Likewise, the term "comprising" is considered synonymous with the terms "including" or "containing" for applicable legal purposes. Any discussion of documents acts, materials, devices, articles, and the like are included in the specification solely for the purpose of providing a context for the present invention. It is not suggested or represented that any or all these matters form part of the prior art base or were common general knowledge in the field relevant to the present invention.
In this disclosure, whenever a composition or an element or a group of elements is preceded with the transitional phrase "comprising", it is understood that we also contemplate the same composition, element, or group of elements with transitional phrases "consisting of", "consisting", "selected from the group of consisting of, "including", or "is" preceding the recitation of the composition, element or group of elements and vice versa.
The present invention is described hereinafter by various embodiments with reference to the accompanying drawing, wherein reference numerals used in the accompanying drawing correspond to the like elements throughout the description. This invention may, however, be embodied in many different forms and should not be construed as limited to the embodiment set forth herein. Rather, the embodiment is provided so that this disclosure will be thorough and complete and will fully convey the scope of the invention to those skilled in the art. In the following detailed description, numeric values and ranges are provided for various aspects of the implementations described. These values and ranges are to be treated as examples only and are not intended to limit the scope of the claims. In addition, several materials are identified as suitable for various facets of the implementations.
The present invention relates to a nutraceutical millet biscuit that improves nutritional content and health benefits.
In an embodiment of the present invention a nutraceutical biscuit, comprises: i) Millets powder in the range of 18gm to 20 gm; ii) Halim seed powder in the range of 8gm to 10gm; iii) Tamarind seed powder in the range of 4gm to 6gm; iv) Ghee in the range of 3ml to 54ml; v) Baking powder in the range of 1gm to 2gm; vi) Pomegranate juice in the range of 5ml to 6ml; and vii) Jaggery.
In another embodiment of the present invention i) adding 1 teaspoon (5 ml) of ghee and 1 gram of baking powder to a bowl; ii) adding jaggery to the bowl and mixing the mixture until a homogenous consistency is achieved, the amount of jaggery being determined based on flavor preferences; iii) adding 18 grams of millet powder, 8 grams of halim seed powder, and 4 grams of tamarind seed powder to the mixture; iv) kneading the mixture with 5-6 milliliters of pomegranate juice until a dough is formed; v) forming a small ball of the dough and pressing it onto a surface; vi) baking the pressed dough at a temperature of 160 degrees Celsius for approximately 2 minutes in a microwave oven.
Materials and Methods:
Ingredients required: Millets powder which contains: Rajmudi rice, Barley, Ragi, Methi, Halim seeds, Tamarind seeds powder, salt, baking powder, jaggery powder.
Machines and apparatus required:
Microwave oven, Weighing machine, vernier caliper.
Ingredients used in preparation of millet powder:
SI.NO Name of the millet Weight in grams
1 Rajmudi rice 100 gm
2 Ragi 100gm
3 Barley 100gm
4 Methi m

In another embodiment of the present invention the method for prepare a nutraceutical millet biscuit is: i) Take a bowl and add 1 teaspoon (5ml) of ghee to it. They added 1g of baking powder to it; ii) Jaggery was added and well mixed with the aforesaid combination based on its flavor; iii) 18 grams of millet powder, 8 grams of halim seed powder, and 4 grams of tamarind seed powder were now added. We thoroughly kneaded it with 5-6 milliliters of pomegranate juice; iv) Press a little ball of dough onto the top and bake it for two minutes at 160 degrees in a microoven. The process involved precisely weighing these grains as mentioned above and then washing them with water to get rid of any dirt. After that, it was exposed to sunshine to dry. After that, it is ground into a powder.
SI.NO. INGREDIENTS WEIGHT
1 Millets powder 18gms
2 Halim seed powder 8gms
3 Tamarind seed powder 4gms
4 Ghee 5ml
5 Baking powder 1gm
6 Pomegranate juice 5-6ml
7 Jaggery According to taste.




Sensory evaluation
As indicated below, a 5-point hedonic scale was used to rate the product along with the descriptive phrases that went with it. In order to avoid influencing other panelists, the panelists were told to rinse their lips with water before tasting the sample and to refrain from speaking during evaluation.
Physical analysis
Physical parameters are computed from the following formulas:
Spread ratio: The spread ratio was determined by using this formula.
SR= diameter(mm)
Thickness(mm)

Thickness: The thickness was measured in mm by digital vernier caliper.
Volume: The volume of biscuits is defined as the area of the biscuit multiplied by thickness.
Volume(cm3) = d2πT
4
t = Average thickness of biscuit (mm)
d = Diameter of biscuit (mm)
Diameter: The diameter was measured in mm by digital vernier caliper.
Diameter = MSR + (VSR×LC)
Density: After calculating volume, density was obtained by the ratio of the weight of volume.
Density(g/cm3) = Mass of sample(gm)
Volume of sample(cm3)
Phytochemical analysis of extracts:
Following chemical tests were carried out for Nutraceutical Millet's biscuits to identify the presence of various phytochemical constituents.
Test for Alkaloids:
Mayer's test: Mayer's reagent was applied to approximately 1 milliliter of sample solution. Alkaloids are present when a cream or pale yellow ppt forms.
Wagner's test: Wagner's reagent was applied to approximately 1 milliliter of sample solution. The presence of alkaloids is shown by the formation of reddish brown ppt.
Dragendroff's test: Dragendroff's reagent was applied to a little amount of extract. The presence of alkaloids is shown by the formation of reddishbrown ppt.
Hager's test : reagent was applied to a small amount of extract (a few milliliters). The presence of alkaloids is shown by the formation of yellow ppt.
Test for Proteins:
Biurete Test: To perform the Biurete Test, mix 2 milliliters of sodium hydroxide with 5-6 drops of copper sulfate solution. Allow the mixture to stand for 4 to 5 minutes after giving the test tube a little shake to ensure all the contents are well combined.The presence of protein is indicated by the emergence of a bluish-violet tint.
Ninhydrin Test: A 1% amino acid solution is made in distilled water, then a few drops of a 2% ninhydrin solution are added to the mixture to perform the Ninhydrin Test.The test tube spent around five minutes in a hot water bath. A blue or violet hue after a few minutes signifies the existence of protein groups, amines, and amino acids.
Tannins Test:
Test with Ferric chloride:
Ferric chloride was added to the sample's solution. Tannins can be identified by a blue, black, violet, or green precipitate or hue.
Test for carbohydrates:
Benedict's test: involved heating the sample solution on a water bath after treating it with Benedict's reagent. Reducing sugars are present when an orange-red precipitate forms.
Fehling's test: The Fehling's test involved heating Fehling's-A and Fehling's-B solutions, neutralizing the sample solution with alkali, then hydrolyzing it with dil Hel. When reducing sugars are present, a crimson precipitate will form.
Molisch test: The Molisch test involved treating the sample solution with two drops of alcoholic a-naphthol solution in a test tube, followed by the cautious addition of two milliliters of concentrated sulfuric acid along the test tube's walls. The presence of carbs is shown by the formation of a violet ring at the junction.
Test for Glycosides:
Keller Kiliani test: Use glacial acetic acid and water to extract the powder. When ferric chloride and sulfuric acid are added via the test tube's sides, a brown ring forms at the liquid-liquid junction, signifying the presence of glycosides.
Legals Test: The Legals Test involves adding sodium hydroxide and sodium nitro preside solution to the glycoside solution; the presence of glycosides is shown by a red color.
RESULT AND DISCUSSION:
1)Organoleptic evaluation:
Colour Brown
Odour Characteristic
Taste Sweet

Nutraceutical millet biscuit was brownish in colour, having characteristic odour and sweet taste.
2)Determination of physico-chemical analysis of Nutraceutical Millet biscuit
SI.no Test Result
1 Alkaloids
Mayer's test +
Wagner's test +
Hager's test +

2 Carbohydrates
Molish's test +
Benedict's test +
Fehling's test +
3 Proteins
Biurete test +
Ninhydrin test +

4 Tannins
Ferric chloride test +
5 Glycosides
Keller kilianin test +
Lugol's test +
The water extract was found to be containing Alkaloids, glycosides, carbohydrates, proteins and tannins.
4)Sensory evaluation
No. of panellist Colour Flavour Taste Texture Overall acceptance
1th panellist 4 4 4 4.8 4
2nd panellist 4 3.8 4.2 5 4.25
3rd panellist 4.5 3.5 3.9 4.6 4.12
4th panellist 4 4.5 4.5 4.9 4.5
5th panellist 4 4.8 5 5 4.6
The overall acceptance given by the five panellist are mentioned at above column.
4)Physical analysis
a) Spread ratio:
Sl.no. Diameter Thickness
1 3.56 1.23
2 3.56 1.46
3 363 1.38
4 3.59 1.26
Average 3.585 1.332
a) Spread ratio = 3.585
1.332
= 2.6914.
b) Volume: = (3.585)2×3.141×1.332
4
=13.44cm3
c)Density:
c)Density:
Mass 1 2 3 4 Average
7.80 9.775 7.323 5.890 8.565
= Mass
Volume
= 8.565
13.43
= 0.6377 g/cm3
Millets Biscuits comes with the ideal balance of flavor and health! These crispy biscuits are made from a rich blend of ancient grains, including ragi, halim seed powder, tamarind seed powder, jaggery, pomegranate juice, and rajmudi rice.These crunchy treats offer:
High fiber content for healthy digestion
Rich in minerals and proteins.
Safe for people of all ages and free of gluten.
Absence of artificial additives or preservatives.
Since cardiac arrest and other cardiac-related problems are becoming more common these days, it offers the potential support and nutrients needed for heart health.
The ideal snack for people who are concerned about their health and fitness.
Further, the operations need not be performed in the disclosed order, although in some examples, an order may be preferred. Also, not all functions need to be performed to achieve the desired advantages of the disclosed system and method, and therefore not all functions are required.
Various modifications to these embodiments are apparent to those skilled in the art from the description and the accompanying drawings. The principles associated with the various embodiments described herein may be applied to other embodiments. Therefore, the description is not intended to be limited to the embodiments shown along with the accompanying drawings but is to be providing the broadest scope consistent with the principles and the novel and inventive features disclosed or suggested herein. Accordingly, the invention is anticipated to hold on to all other such alternatives, modifications, and variations that fall within the scope of the present invention and appended claims.
, Claims:1. A nutraceutical biscuits, comprising:
i) Millets powder in the range of 18gm to 20 gm;
ii) Halim seed powder in the range of 8gm to 10gm;
iii) Tamarind seed powder in the range of 4gm to 6gm;
iv) Ghee in the range of 3ml to 54ml;
v) Baking powder in the range of 1gm to 2gm;
vi) Pomegranate juice in the range of 5ml to 6ml; and
vii) Jaggery.
2. The biscuits as claimed in claim 1, wherein said biscuits may include optional step of flavor enhancement through the addition of additional spices or flavoring agents based on consumer preference.
3. The method for the preparation of biscuits, as claimed in claim 1 comprising the steps of:
i) adding 1 teaspoon (5 ml) of ghee and 1 gram of baking powder to a bowl;
ii) adding jaggery to the bowl and mixing the mixture until a homogenous consistency is achieved, the amount of jaggery being determined based on flavor preferences;
iii) adding 18 grams of millet powder, 8 grams of halim seed powder, and 4 grams of tamarind seed powder to the mixture;
iv) kneading the mixture with 5-6 milliliters of pomegranate juice until a dough is formed;
v) forming a small ball of the dough and pressing it onto a surface;
vi) baking the pressed dough at a temperature of 160 degrees Celsius for approximately 2 minutes in a microwave oven.
4. The method as claimed in claim 3, wherein the jaggery is added in an amount sufficient to provide a desired level of sweetness to the dough composition.

5. The method as claimed in claim 3, wherein the kneading step is performed until the dough achieves a smooth and elastic texture.

6. The method as claimed in claim 1, wherein the baking step is performed in a microwave oven at 160 degrees Celsius for a time duration between 1 and 3 minutes.

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