FORMULATION AND EVALUATION OF POLYHERBAL PROTEIN POWDER

Abstract

The invention provides a polyherbal protein powder prepared from the Spirulina, Chlorella, Hemp Seed, Moringa, Fenugreek, Chia seeds, Stevia, comprising: Spirulina Powder 18gm; Chlorella Powder 18gm; Hemp Seed Powder 17.67gm; Moringa leaf powder 17.17gm; Fenugreek seed powder 16.5gm; Chia seed powder 11.14gm; and Stevia powder 1.52gm. The method for preparing polyherbal protein powder, comprising: finely grinding spirulina, chlorella, moringa, hemp seed, fenugreek seed, chia seed, and stevia leaf powders; and mixing all powders thoroughly to blend the powders, ensuring uniform distribution; including a natural binding agent, incorporating the chia seed powder and continue stirring until evenly dispersed; introducing the desired amount of stevia leaf powder optionally for those desiring sweetness into the mixture and blend well; stirring gently to combining them and gradually increasing stirring to ensure even distribution of the ingredients; and verifying that the mixture maintains its desired texture and does not clump excessively. The polyherbal protein powder show colour green, Odor characteristic strong, taste sweet, appearance fine and uniform; and texture smooth. The Polyherbal protein powder show Carr's Compressibility Index 13.010, Hausner’s ratio 1.27, Angle of repose 29.17. The Polyherbal protein powder is a potential agent and can be used as a dietary supplement thereby replacing traditional protein powders.

Specification

Description:Technical Field of the Invention
The invention belongs to the development of dietary supplements from the herbal extracts that are rich in nutrients. The present invention specifically relates to a Polyherbal protein powder prepared from the plants of Spirulina, Chlorella, Hemp Seed, Moringa, Fenugreek, Chia seeds, Stevia.
Background of the Invention
Proteins are important for the all-ages people such as child, adults, and elderly as it offers numerous health benefits vital for bodily functions and body building. Proteins are required for muscle growth, tissue repair, and body maintenance. It works as a body building blocks and advantageous for athletes and those involved in physical activities as a crucial nutrient along with other nutritious elements. Nutrient deficiency occurs due to insufficient food intake and prevail in underprivileged society or impoverished regions. Protein deficiency accompanied by inadequate dietary energy resulted when protein intake and dietary intake is exceptionally low. Protein deficient individuals exhibit physical symptoms of stunted growth, poor muscle development, oedema, brittle hair, and skin lesions, along with bodily changes including reduced serum albumin levels and hormonal imbalances. Major signs of deficiency include oedema, muscle wasting, and hair loss. Although chemical based protein deficiency treatment provides instant and effective treatment but may cause various side effects. Herbal protein powder is a dietary supplement that incorporates plant based sources mostly herbal plants to support muscle growth, overall health, and nutritional needs. Unlike traditional protein powders derived from animal sources like whey or casein, herbal protein powders focus on utilizing plants, herbs, and botanical extracts as their primary protein content. These formulations are designed to cater to individuals seeking a vegan or vegetarian alternative, as well as those with specific dietary restrictions or preferences. New protein supplements derived from natural sources such as plants like Spirulina, Chlorella, Hemp Seed, Moringa, Fenugreek, Chia seeds, Stevia are being researched and need to be more enhanced [Andrade, L.M., Andrade, C.J., Dias, M., Nascimento, C. and Mendes, M.A., 2018. Chlorella and spirulina microalgae as sources of functional foods. Nutraceuticals, and Food Supplements, 6(1), pp.45-58; Williamson, E.M., Liu, X. and Izzo, A.A., 2020. Trends in use, pharmacology, and clinical applications of emerging herbal nutraceuticals. British Journal of Pharmacology, 177(6), pp.1227-1240; Görs, M., Schumann, R., Hepperle, D. and Karsten, U., 2010. Quality analysis of commercial Chlorella products used as dietary supplement in human nutrition. Journal of applied phycology, 22, pp.265-276]. Natural protein supplements need to be developed that are more effective and show fewer side effects with easy intake that are stable in quality, better absorbed in the body, safe, effective, and economical. The present invention provides a Polyherbal protein powder based on plant-based nutrients, making it a promising dietary supplement for various health goals. The organoleptic and biochemical properties show favorable flow properties, confirmed through analytical tests, ensure ease of handling and processing during manufacturing and consumption. The absence of added sugars and low sodium content aligns with current dietary recommendations for promoting overall health and wellness. Furthermore, the substantial protein content, coupled with essential vitamins, minerals, and bioactive compounds, underscores its potential to support muscle building, weight management, and overall well-being.
Objects of the Invention
The main object of the present invention is to provide a Polyherbal protein powder.
Other object of the present invention is to provide a Polyherbal protein powder prepared from the plants of Spirulina, Chlorella, Hemp Seed, Moringa, Fenugreek, Chia seeds, Stevia.
Yet another object of the present invention is to provide a process for the preparation of Polyherbal protein powder.
Still another object of the present invention is to provide a Polyherbal protein powder which can also be used as dietary supplements.
Summary of the Invention
The present invention provides a polyherbal protein powder prepared from Spirulina, Chlorella, Hemp Seed, Moringa, Fenugreek, Chia seeds, Stevia plants. In an embodiment, the present invention provides a polyherbal protein powder comprising: a) Spirulina Powder 18gm; b) Chlorella Powder 18gm; c) Hemp Seed Powder 17.67gm; d) Moringa leaf powder 17.17gm; e) Fenugreek seed powder 16.5gm; f) Chia seed powder 11.14gm; and g) Stevia powder 1.52gm. In an embodiment, the present invention provides a method for the preparation of polyherbal protein powder. The method for preparing polyherbal protein powder, comprising: a) collecting spirulina, chlorella, moringa, hemp seed, fenugreek seed, chia seed, and stevia leaf powders; b) finely ground and ensuring all powders are free from contaminants and measuring the desired quantities of each ingredient; c) mixing and combining measured amounts of spirulina, chlorella, moringa, hemp seed, and fenugreek seed powders in a clean and sanitized mixing bowl using spatula or whisk to thoroughly blend the powders together, ensuring uniform distribution of ingredients; d) including a natural binding agent, incorporating the chia seed powder into the mixture and continue stirring until evenly dispersed; e) introducing the desired amount of stevia leaf powder optionally for those desiring sweetness into the mixture and blend well; f) stirring gently the powders to combining them and gradually increasing the intensity of stirring to ensure even distribution of the ingredients; g) mixing continuously until the powders are uniformly blended and no clumps remain; h) blending and verifying that the mixture maintains its desired texture and does not clump excessively. In an embodiment, the present invention provides a Polyherbal protein powder, wherein the organoleptic evaluation of polyherbal protein powder Colour Green, Odor characteristic strong, taste sweet, appearance fine and uniform; and Texture Smooth. In an embodiment, the present invention provides a Polyherbal protein powder, wherein the Carr's Compressibility Index 13.010, Hausner's ratio 1.27, Angle of repose 29.17. In an embodiment, the present invention provides a Polyherbal protein powder, wherein the nutritional analysis shows Energy 417.67 kcal/100g, Total Carbohydrate 38.69 g/100g, Protein 37.32 g/100g, Total Fat 17.07 g/100g, Total Sugar BLQ g/100g, Sodium 19.15 mg/100g, Calcium 114.45 mg/100g, Vitamin D 69.1 µg/100g, Potassium 185.7 g/100g, Polyphenols 442.54 mg/100g, Flavonoids Content 261.97 mg/100g. In an embodiment, the present invention provides a Polyherbal protein powder, wherein the herbal powders used are Spirulina Powder, Chlorella Powder, Hemp seed powder, Moringa Leaf powder, Fenugreek Seed Powder, Chia Seed Powder, and Stevia Powder. In an embodiment, the present invention provides a Polyherbal protein powder, wherein the Phytoconstituents analysis of Polyherbal protein powder show positive results in Carbohydrates, Proteins, Fats, Polyphenols, Flavonoids tests. The Polyherbal protein powder, wherein the Polyherbal protein powder show favorable flow properties, ensure ease of handling and processing during manufacturing and consumption. The Polyherbal protein powder, wherein the Polyherbal protein powder show the absence of added sugars and low sodium content aligns with current dietary recommendations for promoting overall health and wellness. Furthermore, the substantial protein content, coupled with essential vitamins, minerals, and bioactive compounds, underscores its potential to support muscle building, weight management, and overall well-being. The Polyherbal protein powder, wherein the Polyherbal protein powder may be a promising dietary supplement for fulfilling various health goals.
Brief Description of drawings
In the drawings accompanying the specification, Figure 1 shows prepared formulations.
In the drawings accompanying the specification, Figure 2 shows Spirulina Powder, Chlorella Powder, Moringa Powder, Hemp Seed Powder.
In the drawings accompanying the specification, Figure 3 shows Fenugreek Seed Powder, Chia Seed Powder, Stevia leaves powder.
In the drawings accompanying the specification, Figure 4 shows phytochemical analysis and Angle of Repose Trails.
Detailed description of the Invention
The present invention provides a polyherbal protein powder prepared from Spirulina, Chlorella, Hemp Seed, Moringa, Fenugreek, Chia seeds, Stevia plants, comprising: a) Spirulina Powder 18gm; b) Chlorella Powder 18gm; c) Hemp Seed Powder 17.67gm; d) Moringa leaf powder 17.17gm; e) Fenugreek seed powder 16.5gm; f) Chia seed powder 11.14gm; and g) Stevia powder 1.52gm. The method for preparing polyherbal protein powder, comprising: a) collecting spirulina, chlorella, moringa, hemp seed, fenugreek seed, chia seed, and stevia leaf powders; b) finely ground and ensuring all powders are free from contaminants and measuring the desired quantities of each ingredient; c) mixing and combining measured amounts of spirulina, chlorella, moringa, hemp seed, and fenugreek seed powders in a clean and sanitized mixing bowl using spatula or whisk to thoroughly blend the powders together, ensuring uniform distribution of ingredients; d) including a natural binding agent, incorporating the chia seed powder into the mixture and continue stirring until evenly dispersed; e) introducing the desired amount of stevia leaf powder optionally for those desiring sweetness into the mixture and blend well; f) stirring gently the powders to combining them and gradually increasing the intensity of stirring to ensure even distribution of the ingredients; g) mixing continuously until the powders are uniformly blended and no clumps remain; h) blending and verifying that the mixture maintains its desired texture and does not clump excessively. The Polyherbal protein powder, wherein the organoleptic evaluation of polyherbal protein powder Colour Green, Odor characteristic strong, taste sweet, appearance fine and uniform; and Texture Smooth. The Polyherbal protein powder, wherein the Carr's Compressibility Index 13.010, Hausner's ratio 1.27, Angle of repose 29.17. The Polyherbal protein powder as claimed in claim 1, wherein the nutritional analysis shows Energy 417.67 kcal/100g, Total Carbohydrate 38.69 g/100g, Protein 37.32 g/100g, Total Fat 17.07 g/100g, Total Sugar BLQ g/100g, Sodium 19.15 mg/100g, Calcium 114.45 mg/100g, Vitamin D 69.1 µg/100g, Potassium 185.7 g/100g, Polyphenols 442.54 mg/100g, Flavonoids Content 261.97 mg/100g. The Polyherbal protein powder, wherein the herbal powders used are Spirulina Powder, Chlorella Powder, Hemp seed powder, Moringa Leaf powder, Fenugreek Seed Powder, Chia Seed Powder, and Stevia Powder. The Polyherbal protein powder, wherein the Phytoconstituents analysis of Polyherbal protein powder show positive results in Carbohydrates, Proteins, Fats, Polyphenols, Flavonoids tests. The Polyherbal protein powder, wherein the Polyherbal protein powder show favorable flow properties, ensure ease of handling and processing during manufacturing and consumption. The Polyherbal protein powder, wherein the Polyherbal protein powder show the absence of added sugars and low sodium content aligns with current dietary recommendations for promoting overall health and wellness. Furthermore, the substantial protein content, coupled with essential vitamins, minerals, and bioactive compounds, underscores its potential to support muscle building, weight management, and overall well-being. The Polyherbal protein powder as claimed in claim 1, wherein the Polyherbal protein powder may be a promising dietary supplement for fulfilling various health goals.
MATERIALS AND METHODS
Table 1: List of materials procured from following companies
Methodology:
1. Preparation
1) Ingredients Acquisition and Quantification:
● Obtain the required ingredients: spirulina, chlorella, moringa, hemp seed, fenugreek seed, chia seed, and stevia leaf powders.
● Ensure that all powders are finely ground and free from contaminants.
● Measure out the desired quantities of each ingredient using a digital scale for accuracy.
2) Homogenization
● In a clean and sanitized mixing bowl, combine the measured amounts of spirulina, chlorella, moringa, hemp seed, and fenugreek seed powders. Utilise a spatula or whisk to thoroughly blend the powders together, ensuring uniform distribution of ingredients.
● Include a natural binding agent, incorporate the chia seed powder into the mixture and continue stirring until evenly dispersed. Optionally, for those desiring sweetness, introduce the desired amount of stevia leaf powder into the mixture and blend well.
● Start by gently stirring the powders to combine them. Gradually increase the intensity of stirring to ensure even distribution of the ingredients.
● Pay attention to the corners and bottom of the bowl to avoid any pockets of unmixed powder.
● Continue mixing until the powders are uniformly blended and no clumps remain.
● This manual mixing process allows for precise control over the blending and ensures thorough incorporation of all ingredients.
● Verify that the mixture maintains its desired texture and does not clump excessively.
Table 1: Formulating Polyherbal protein powder
S. No Ingredients F1 (100g) F2 (100g) F3 (100g) F4(100g) F5 (100g)
1 Spirulina Powder 20g 18g 20g 18g 17.5g
2 Chlorella Powder 20g 18g 20g 18g 17.5g
3 Hemp Seed Powder 20g 18g 20g 17.67g 18.5g
4 Moringa leaf powder 15g 17g 16g 17.17g 17.5g
5 Fenugreek seed powder 15g 17g 16g 16.5g 18g
6 Chia seed powder 9g 10g 6.5g 11.14g 9.6g
7 Stevia powder 1g 2g 1.5g 1.52g 1.4g
Figure 1 shows prepared formulations.
Figure 2 shows Spirulina Powder, Chlorella Powder, Moringa Powder, Hemp Seed Powder.
Figure 3 shows Fenugreek Seed Powder, Chia Seed Powder, Stevia leaves powder.
3) Packaging and Storage
● Transfer the finalised protein powder blend into a suitable container, such as an airtight plastic or glass jar with a secure lid.
● Ensure that the container is clean and dry before adding the powder mixture. Seal the container tightly to prevent moisture ingress and preserve the freshness of the product.
● Store the protein powder in a cool, dry place away from direct sunlight to maintain its nutritional integrity and extend shelf life.
1. Organoleptic evaluation:
● Organoleptic characteristics were evaluated for various physical characteristics like colour, odour, appearance, taste, texture.
2. Preliminary Analysis of Phytoconstituents
For Carbohydrates Benedict's Test:
3. Evaluation of prepared herbal protein powder by physicochemical parameters
• Powders may be free-flowing or cohesive (Sticky).
• Many common manufacturing problems are attributes to powder flow when powder transfer through large equipment such as a hopper.
• Uneven powder flows excess entrapped air within powders capping or lamination.
• Uneven powder flow increases the particle's friction with the die wall causing lubrication problems and increasing dust contamination risks during powder transfer.
• Powder storage, which for example result in caking tendencies within a vial or bag after shipping or storage time.
• Separation of small quantities of the powder from the bulk-specifically just before the creation of individual doses such as during tableting, encapsulation and vial filling which affect the weight uniformity of the dose (under or over dosage).
Parameters to evaluate the flowability of a powder.
• Carr's compressibility index.
• Hausner ratio.
• The angle of repose(Ɵ).
Carr's compressibility index
A volume of powder is filled into a graduated glass cylinder and repeatedly tapped for a known duration. The volume of powder after tapping is measured.
• Bulk density=Weight ÷ Bulk volume
• Tapped density =Weight ÷ Tapped volume
Table 2: Relationship between powder flowability and % compressibility
Flow description % Compressibility Examples
Excellent Flow 5-15 Free flowing granules
Good 12-16 Free flowing powder granules
Fair to Passable 18-21 Powdered granules
Poor 23-35 Very fluid powders
Very Poor 33-38 Fluid cohesive powders
Extremely Poor >40 Fluid cohesive powders
Hausner Ratio
Hausner ratio =Tapped density ÷Poured or bulk density
Hausner ratio was related to inter-particle friction:
• Value less than 1.25 indicates good flow (=20%Carr).
• The powder with low inter-particle friction, such as coarse spheres.
• Value greater than 1.5 indicates poor flow (= 33% Carr's or Compressibility Index).
• More cohesive, less free-flowing powders such as flakes.
• Between 1.25 and 1.5 (added glidant normally improves flow).
• >1.5 (added glidant doesn't improve flow).
• Significance: It is related to interparticle friction. So it can be used to predict powder flow properties. For coarse, free flowing powders the Hausner ratio is approximately 1.2.
• For more cohesive, less free-flowing powder (e.g. flakes) will have a Hausner ratio greater than 1.5.
• Interpretation: Greater the Hausner ratio more cohesive will be the powder and flowability will be reduced.
Angle of repose
• Angle of repose of a powder sample is a parameter that shows interparticle cohesion.
• If cohesion between powder particles is less then powder flow-property is better. Due to cohesion, powder experiences a drag force against flow.
• Interparticle cohesive forces are due to non-specific van der Waals forces.
• It increases as particle size decreases and moisture content increases.
• Surface tension forces between adsorbed liquid layers at the particle surface and Electrostatic forces arising from contact or friction with the wall of the equipment.
• The sample is poured onto the horizontal surface and the angle of the resulting pyramid is measured.
• The user normally selects the funnel orifice through which the powder flows slowly and reasonably constantly. Angle of repose=Tan θ=h/r θ=tan-1 (h/r)
Table 3: Flow properties and Angle of Repose
Flow Property Angle of Repose
Excellent 25-30
Good 31-35
Fair 36-40
Passable 41-45
Poor 46-55
Very poor 56-65
Very, Very poor >65
The rougher and more irregular the surface of the particles, the higher will be the angle of repose.
Factors affecting the flow properties of powder
1. Particle's size & Distribution
2. Particle shape & texture
3. Surface Forces
Assessment of Nutrient Profile
Analysis of Protein: The Kjeldahl method is a widely used technique for protein quantification in food and other samples. The sample containing the protein is digested using concentrated sulfuric acid (H2SO4). This breaks down the organic material into its constituent elements, including nitrogen (N), which is a key component of proteins. During digestion, the nitrogen present in the protein is converted into ammonium sulphate (NH4)2SO4. After digestion, the digested sample is distilled with a strong base (usually sodium hydroxide, NaOH). This converts the ammonium sulphate into ammonia gas (NH3), which is released from the sample. The released ammonia gas is then trapped in a solution of boric acid (H3BO3) or sulfuric acid (H2SO4). The ammonia reacts with the acid to form ammonium borate or ammonium sulphate. The trapped ammonia is then titrated with a standardised solution of a strong acid, such as hydrochloric acid (HCl) or sulfuric acid (H2SO4). The amount of acid required to neutralise the ammonia is proportional to the amount of nitrogen present in the original sample. The amount of nitrogen obtained from the titration is used to calculate the protein content of the sample. Since proteins contain approximately 16% nitrogen by weight, the total nitrogen content is multiplied by a conversion factor (usually 6.25) to estimate the protein content.
Analysis of Carbohydrates: Gravimetric analysis involves isolating carbohydrates from the food matrix, followed by weighing the residue after drying and washing. Enzymatic assays use specific enzymes to break down carbohydrates into simpler molecules, and the resulting reaction is measured spectrophotometrically. High-performance liquid chromatography (HPLC) separates and quantifies individual carbohydrate components. Simple Sugars: Spectrophotometric methods measure absorbance at specific wavelengths characteristic of simple sugars. Enzymatic assays use enzymes specific to each sugar type, producing a colorimetric or fluorometric signal proportional to sugar concentration. Chromatographic methods like HPLC or gas chromatography (GC) separate and quantify sugars based on their retention times.
Analysis of Energy: Energy content is calculated based on the caloric value of macronutrients: carbohydrates and protein contribute about 4 calories per gram, while fat contributes about 9 calories per gram. The energy content of the food is the sum of the calories contributed by each macronutrient.
Analysis of Fat: The Soxhlet extraction method involves extracting fat from the sample using a solvent (e.g., petroleum ether) in a Soxhlet extractor. The solvent is evaporated, and the remaining fat is weighed. Acid hydrolysis breaks down fats into fatty acids, which can be quantified using chromatographic methods such as gas chromatography or high-performance liquid chromatography.
Analysis of Sugar: Simple sugars can be quantified using enzymatic assays specific to each sugar type or spectrophotometric methods based on sugar-specific reactions. Total sugar content can be determined by the phenol-sulfuric acid method, which reacts with all sugars to produce a coloured product, or by chromatographic methods after hydrolysis of complex sugars.
Analysis of Sodium: Flame photometry measures the intensity of light emitted by sodium atoms when heated in a flame. Ion-selective electrode methods measure sodium ion concentration directly using an electrode sensitive to sodium ions. Atomic absorption spectroscopy (AAS) quantifies sodium by measuring the absorption of light by sodium atoms in a flame.
Analysis of Calcium: Atomic absorption spectroscopy (AAS) measures the absorption of light by calcium atoms in a flame or graphite furnace. Inductively coupled plasma atomic emission spectroscopy (ICP-AES) excites calcium atoms in a plasma to emit light at characteristic wavelengths. Titration methods involve complexometric titration of calcium ions with a chelating agent.
Analysis of Vitamin D: Liquid chromatography coupled with mass spectrometry (LC- MS/MS) separates and quantifies vitamin D compounds based on their mass-to-charge ratios. Enzyme-linked immunosorbent assays (ELISA) use antibodies specific to vitamin D to quantify its concentration.
Analysis of Potassium: Flame photometry measures the intensity of light emitted by potassium atoms in a flame. Ion-selective electrode methods measure potassium ion concentration directly using an electrode sensitive to potassium ions. Atomic absorption spectroscopy (AAS) quantifies potassium by measuring the absorption of light by potassium atoms in a flame.
RESULTS
1. Organoleptic Evaluation
Table 4: Organoleptic Evaluation of Polyherbal protein powder
Parameters F1 F2 F3 F4 F5
Colour Green Green Green Green Green
Odor Characteristic Strong odour Characteristic Strong odour Characteristic Strong odour Characteristic Strong odour Characteristic Strong odour
Taste Sweet Sweet Sweet Sweet Sweet
Appearance Fine & Uniform Fine & Uniform Fine & Uniform Fine & Uniform Fine & Uniform
Texture Smooth Smooth Smooth Smooth Smooth
The organoleptic evaluation of the Polyherbal protein powder revealed consistent characteristics across all parameters. The powder exhibits a uniform green color, characteristic strong odor, sweet taste, fine and uniform appearance, and smooth texture in all samples (F1, F2, F3, F4, F5). These findings suggest stability, consistency, and quality in the production process, indicating that the Polyherbal protein powder maintains its sensory properties reliably.
2. Results of Preliminary Analysis of Phytoconstituents:
Figure 4 shows Phytochemical analysis and Angle of Repose Trails.
Table 5: Phytoconstituents analysis results
S. No Parameters Method Observation Result
1. Carbohydrates Benedict's Test Orange Colour Positive
2. Proteins Biuret Test Purple Coloured Sol. (in ethanolic layer) Positive
3. Fats Filter Paper Test Oil stain Positive
4. Polyphenols Lead Acetate Test Precipitate Formation Positive
5. Flavonoids Shinoda Test Pink-Red Colour Positive
The preliminary analysis of phytoconstituents in the sample revealed the presence of various components. Benedict's Test yielded an orange color, confirming the presence of carbohydrates, while the Biuret Test resulted in a purple-colored solution in the ethanolic layer, indicating the presence of proteins. The Filter Paper Test showed an oil stain, suggesting the presence of fats, and the Lead Acetate Test resulted in precipitate formation, indicating the presence of polyphenols. Additionally, the Shinoda Test displayed a pink-red color, confirming the presence of flavonoids. These findings collectively provide insight into the phytochemical composition of the sample, highlighting the presence of carbohydrates, proteins, fats, polyphenols, and flavonoids.
3. Evaluation of physicochemical parameters:
1) Carr's Compressibility Index
a) Table 6. Carr's Compressibility Index Analysis
S. No Formulation Trail1 Trail2 Trail3 Mean Standard Deviation Standard Error of Mean
1 F1 12.21 12.13 12.22 12.203 0.0364 0.021
2 F2 12.33 12.29 12.28 12.300 0.0265 0.015
3 F3 12.00 12.11 11.90 12.004 0.0545 0.031
4 F4 13.01 13.00 13.02 13.010 0.0100 0.005
5 F5 12.90 13.10 13.15 13.05 0.1323 0.076
b)
S.No Formulation Mean+SEM Standard Value
1 F1 12.203 + 0.021




13.0 -13.1

2 F2 12.300 + 0.015
3 F3 12.004 + 0.031
4 F4 13.010 + 0.05
5 F5 13.05 + 0.076
The Carr's Compressibility Index evaluation of the Polyherbal protein powder formulations (F1-F5) provides insights into their flow properties. Generally, values closer to 13 are considered good in comparison to standard. In our analysis, formulations F1, F2, and F3 exhibit mean values ranging from 12.003 to 12.300, indicating moderate compressibility. These values suggest that the formulations have acceptable flow properties, which are important for processes such as blending, mixing, and filling. Formulations F4 and F5, with mean values of 13.010 and 13.05 respectively, show higher compressibility compared to the other formulations. While slightly higher compressibility may offer advantages in terms of handling during manufacturing. Understanding the compressibility characteristics of the Polyherbal protein powder formulations is crucial for ensuring consistency and quality in the manufacturing process. By optimising flow properties, manufacturers can achieve uniformity in processes like blending and filling, leading to improved efficiency and product quality.
Overall, while formulations F4 and F5 exhibit slightly higher compressibility, all formulations fall within the range of good to moderate compressibility, which is desirable for various manufacturing processes.
2). Hausner's Ratio
a) Table 7. Hausner's ratio analysis
S. No Formulation Trail1 Trail2 Trail3 Mean Standard Deviation Standard Error of Mean
1 F1 1.47 1.43 1.42 1.44 0.0265 0.0201
2 F2 1.38 1.34 1.37 1.36 0.0207 0.0119
3 F3 1.40 1.43 1.41 1.41 0.0153 0.0088
4 F4 1.27 1.25 1.24 1.27 0.0058 0.0033
5 F5 1.42 1.45 1.46 1.44 0.0208 0.0121
b)
S.No Formulation Mean+SEM Standard Value
1 F1 1.44 + 0.0201




1.25

2 F2 1.36 + 0.0119
3 F3 1.41 + 0.0088
4 F4 1.27 + 0.0033
5 F5 1.44 + 0.0121
Among the Polyherbal protein powder formulations (F1-F5), formulation F4 stands out as it has a Hausner's ratio value of 1.27, which is closest to the standard value of 1.25. Hausner's ratio values closer to 1.25 indicate good flow properties, which tend to flow more freely, which is essential for processes like blending, filling, and packaging. This is crucial for ensuring uniform distribution of ingredients and maintaining product consistency.
They flow smoothly through equipment, reducing the risk of blockages, bridging, or segregation. This enhances process efficiency and minimizes downtime, leading to increased productivity and cost savings, less prone to settling, clumping, or moisture absorption, which can affect product integrity and shelf life.
3) Angle of Repose
Table 8. Angle of repose analysis
S. No Formulation Trail1 Trail2 Trail3 Mean Standard Deviation Standard Error of Mean
1 F1 30.5 31 31 30.83 0.764 0.441
2 F2 31.7 32 31 31.56 0.513 0.296
3 F3 31 29 30 30 1 0.577
4 F4 29 29.5 29 29.17 0.288 0.166
5 F5 30 29 31 31.56 0.513 0.296
b)
S.No Formulation Mean+SEM Standard Value
1 F1 30.83+ 0.441




25-29.5

2 F2 31.56 + 0.296
3 F3 30 + 0.577
4 F4 29.17 + 0.166
5 F5 31.56 + 0.296
Among the formulations analysed for angle of repose, formulation F4 stands out as it has a mean value of 29.17, which is close to the standard range of 25-29.5. This indicates that F4 has a favourable angle of repose, suggesting good flow properties for the herbal protein powder. The angle of repose is a crucial parameter in powder formulation as it provides insights into the flowability and handling characteristics of powders. Powders with favourable angles of repose flow smoothly through equipment, minimizing issues such as bridging, segregation, and uneven distribution of ingredients. Maintaining an optimal angle of repose ensures uniform distribution of ingredients in the final product, resulting in consistent product quality and performance. It helps prevent issues such as content variability and dosage irregularities. Adhering to standard ranges for the angle of repose ensures compliance with regulatory requirements and quality standards. It demonstrates commitment to producing safe and effective products. Overall, the close proximity of F4's angle of repose to the standard range highlights its suitability for Poly Herbal protein powder formulation.
S. No Parameters Units Results of Analysis RDA Value* % RDA
1 Energy kcal/100g 417.67 2000 20.88%
2 Total Carbohydrate g/100g 38.69 - -
3 Protein g/100g 37.32 - -
4 Total Fat g/100g 17.07 67 25.48%
5 Total Sugar g/100g BLQ - -
6 Sodium mg/100g 19.15 2000 0.96%
7 Calcium mg/100g 114.45 - -
8 Vitamin D µg/100g 69.1 - -
9 Potassium g/100g 185.7 - -
10 Polyphenols mg/100g 442.54 - -
11 Flavonoids Content mg/100g 261.97 - -
Table 9. Results of Optimised Formulation(F4)
Due to its superior performance in the physicochemical evaluations compared to the other formulations, F4 has been selected for further processing in nutritional analysis.
Percentage contribution to Recommended Dietary Allowance (RDA) calculated on basis of 2000 kcal energy
1 Serve = 100g
BLQ - Below Limit of Quantification
LOQ (Limit of Quantification) for Total Sugar = 2.0g/100g
Energy: The energy content was found to be 417.67 Kcal per 100g, which accounts for approximately 20.88% of the recommended daily energy intake of 2000 Kcal. This indicates that the formulated herbal protein powder is a moderately energy-dense food item and can contribute significantly to daily calorie requirements.
Total Carbohydrate: The total carbohydrate content was measured at 28.69g per 100g. Carbohydrates are a primary source of energy, and this finding suggests that it contains a substantial amount of carbohydrates, making it a potential energy source in the diet.
Protein: The formulated powder was found to contain 37.32g of protein per 100g. Protein is essential for various physiological functions, including muscle repair and immune system support.
Total Fat: The total fat content was determined to be 17.07g per 100g, representing 25.48% of the recommended daily allowance. Fat is an important macronutrient for energy storage and absorption of fat-soluble vitamins. However, consumers should be mindful of their fat intake, considering its association with certain health risks when consumed excessively.
Total Sugar: The total sugar content was below the limit of quantification (BLQ), indicating a minimal sugar content. This can be advantageous for individuals seeking to limit their sugar intake, as excessive sugar consumption has been linked to various health issues, including obesity and dental problems.
Sodium: The powder contained 19.15mg of sodium per 100g, contributing only 0.96% towards the recommended daily allowance. Excessive sodium intake is associated with hypertension and cardiovascular diseases, highlighting the importance of consuming foods with moderate sodium content.
Calcium: Calcium, essential for bone health and muscle function, was found in powder at 114.45mg per 100g. While calcium content is significant, additional dietary sources may be necessary to meet daily requirements, particularly for individuals at risk of calcium deficiency.
Vitamin D: The sample exhibited a vitamin D content of 69.1 µg per 100g. Vitamin D is essential for bone health and immune function, and adequate intake is crucial, especially in regions with limited sunlight exposure. It can contribute to meeting vitamin D requirements but may not be a primary source.
Potassium: Potassium, important for maintaining electrolyte balance and cardiovascular health, was present at 185.7mg per 100g in the sample. While this contributes to daily intake, additional potassium-rich foods should be incorporated into the diet to meet recommended levels.
Flavonoids: The total flavonoids content was found to be 442.54 mg/100g, indicating a rich source of these bioactive compounds. Flavonoids are known for their antioxidant properties and potential health benefits, including anti-inflammatory and anti-cancer effects. 11.Polyphenols content: The polyphenols content expressed as gallic acid equivalents, was determined to be 261.97 mg/100g. Polyphenols are also potent antioxidants and have been associated with various health-promoting effects, such as cardiovascular protection and improved immune function. The Polyherbal protein powder formulated, serves as a comprehensive solution for weight management and muscle development. Each ingredient contributes unique properties crucial for these goals. The inclusion of spirulina and chlorella stands out as a primary reason for its efficacy in weight management and muscle development.
SUMMARY
The results showed that formulation F4 exhibited the most favorable flow properties among all formulations tested. Nutritional analysis revealed that the protein powder is energy-dense, rich in protein, moderate in fat, low in sugar and sodium, and contains significant amounts of calcium, vitamin D, potassium, flavonoids, and polyphenols. The energy content was found to be 417.67 Kcal per 100g, with 37.32g of protein, 17.07g of fat, and 28.69g of carbohydrates per 100g. The powder also contained essential vitamins and minerals, contributing to overall nutritional value.
Conclusion:
The formulated Polyherbal protein powder offers a comprehensive blend of plant-based nutrients, making it a promising dietary supplement for various health goals. Its favorable flow properties, confirmed through analytical tests, ensure ease of handling and processing during manufacturing and consumption. The absence of added sugars and low sodium content aligns with current dietary recommendations for promoting overall health and wellness. Furthermore, the substantial protein content, coupled with essential vitamins, minerals, and bioactive compounds, underscores its potential to support muscle building, weight management, and overall well-being.
References
1. Shah, R.B., Tawakkul, M.A. and Khan, M.A., 2008. Comparative evaluation of flow for pharmaceutical powders and granules. Aaps Pharmscitech, 9, pp.250-258.
2. Geldart, D., Abdullah, E.C., Hassanpour, A., Nwoke, L.C. and Wouters, I.J.C.P., 2006. Characterization of powder flowability using measurement of angle of repose. China Particuology, 4(3-4), pp.104-107.
3. Silva GO, Abeysundara AT, Aponso MM. Extraction methods, qualitative and quantitative techniques for screening of phytochemicals from plants. American Journal of Essential Oils and Natural Products. 2017;5(2):29-32.
4. Vitale K, Hueglin S. Update on vegetarian and vegan athletes: a review. J Phys Fitness Sports Med. 2021;10(1):1-11.
5. Vogelsang-O'Dwyer M, Zannini E, Arendt EK. Production of pulse protein ingredients and their application in plant-based milk alternatives. Trends Food Sci. Technol. 2021; 110:364-374.
, Claims:We claim:
1. A polyherbal protein powder prepared from Spirulina, Chlorella, Hemp Seed, Moringa, Fenugreek, Chia seeds, Stevia plants, comprising:
a) Spirulina Powder 18gm;
b) Chlorella Powder 18gm;
c) Hemp Seed Powder 17.67gm;
d) Moringa leaf powder 17.17gm;
e) Fenugreek seed powder 16.5gm;
f) Chia seed powder 11.14gm; and
g) Stevia powder 1.52gm.
2. A method for preparing polyherbal protein powder, comprising:
a) collecting spirulina, chlorella, moringa, hemp seed, fenugreek seed, chia seed, and stevia leaf powders;
b) finely ground and ensuring all powders are free from contaminants and measuring the desired quantities of each ingredient;
c) mixing and combining measured amounts of spirulina, chlorella, moringa, hemp seed, and fenugreek seed powders in a clean and sanitized mixing bowl using spatula or whisk to thoroughly blend the powders together, ensuring uniform distribution of ingredients;
d) including a natural binding agent, incorporating the chia seed powder into the mixture and continue stirring until evenly dispersed;
e) introducing the desired amount of stevia leaf powder optionally for those desiring sweetness into the mixture and blend well;
f) stirring gently the powders to combining them and gradually increasing the intensity of stirring to ensure even distribution of the ingredients;
g) mixing continuously until the powders are uniformly blended and no clumps remain;
h) blending and verifying that the mixture maintains its desired texture and does not clump excessively.
3. The Polyherbal protein powder as claimed in claim 1, wherein the organoleptic evaluation of polyherbal protein powder Colour Green, Odor characteristic strong, taste sweet, appearance fine and uniform; and Texture Smooth.
4. The Polyherbal protein powder as claimed in claim 1, wherein the Carr's Compressibility Index 13.010, Hausner's ratio 1.27, Angle of repose 29.17.
5. The Polyherbal protein powder as claimed in claim 1, wherein the nutritional analysis shows Energy 417.67 kcal/100g, Total Carbohydrate 38.69 g/100g, Protein 37.32 g/100g, Total Fat 17.07 g/100g, Total Sugar BLQ g/100g, Sodium 19.15 mg/100g, Calcium 114.45 mg/100g, Vitamin D 69.1 µg/100g, Potassium 185.7 g/100g, Polyphenols 442.54 mg/100g, Flavonoids Content 261.97 mg/100g.
6. The Polyherbal protein powder as claimed in claim 1, wherein the Phytoconstituents analysis of Polyherbal protein powder show positive results in Carbohydrates, Proteins, Fats, Polyphenols, Flavonoids tests.
7. The Polyherbal protein powder as claimed in claim 1, wherein the Polyherbal protein powder show favorable flow properties, ensure ease of handling and processing during manufacturing and consumption.
8. The Polyherbal protein powder as claimed in claim 1, wherein the Polyherbal protein powder show the absence of added sugars and low sodium content aligns with current dietary recommendations for promoting overall health and wellness. Furthermore, the substantial protein content, coupled with essential vitamins, minerals, and bioactive compounds, underscores its potential to support muscle building, weight management, and overall well-being.
9. The Polyherbal protein powder as claimed in claim 1, wherein the Polyherbal protein powder may be a promising dietary supplement for fulfilling various health goals.

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