MILLET-BASED PICKLE WITH PROBIOTIC FERMENTATION AND ENHANCED NUTRITIONAL PROPERTIES

Abstract

The invention provides a gluten-free millet-based pickle produced through probiotic fermentation, enhancing the nutritional and probiotic properties of millets. The pickle is flavored with traditional Indian spices, fermented with Lactobacillus bacteria, and packaged using eco-friendly methods to extend shelf life. This nutrient-dense, probiotic-rich product promotes gut health, making it suitable for health-conscious and gluten-free consumers.

Specification

Description:FIELD OF THE INVENTION
This invention relates to food preservation and health-promoting foods, specifically a millet-based pickle formulated through probiotic fermentation to retain and enhance the nutritional properties of millets. It combines traditional Indian spices and sustainable packaging methods, creating a gluten-free, nutrient-dense product with added probiotic benefits.
BACKGROUND OF THE INVENTION
Traditional pickles, while popular for their flavors, often lack significant nutritional benefits, as they typically focus on vegetables or fruits and use high salt concentrations or artificial preservatives. These conventional pickling methods do not offer the same health-promoting effects as fermented products, which support gut health and digestion through probiotics. Meanwhile, millets, an ancient grain known for its high nutritional value, are underutilized in commercial pickling, despite being a gluten-free, protein-rich source of fiber, vitamins, and essential minerals.
Increasing awareness around gluten intolerance and dietary restrictions has led to demand for gluten-free products that support various health needs, especially among consumers seeking alternatives to grain-based pickles containing gluten. Additionally, the nutritional composition of millets, including calcium, iron, and antioxidants, makes them ideal for individuals looking to incorporate more functional foods into their diet. Despite these benefits, the incorporation of millets in fermented foods has been limited, resulting in a research gap that this invention seeks to address.
Moreover, commercially available pickles often do not provide the probiotic benefits associated with fermentation. By introducing a controlled, low-salt probiotic fermentation process using Lactobacillus bacteria, this invention enhances the nutritional profile of millet-based pickles while supporting digestive health. To tackle challenges related to the short shelf life of natural pickles, this invention employs innovative, eco-friendly packaging that extends freshness without artificial preservatives, aligning with sustainable and health-conscious market demands.
This millet-based pickle represents a novel advancement by combining the health benefits of probiotics with the nutritional richness of millets. This invention is designed to offer an appealing, flavorful option for consumers interested in nutrient-dense, gluten-free, and fermented foods that promote digestive health and align with sustainable living practices.
SUMMARY OF THE INVENTION
This summary is provided to introduce a selection of concepts, in a simplified format, that are further described in the detailed description of the invention.
This summary is neither intended to identify key or essential inventive concepts of the invention and nor is it intended for determining the scope of the invention.
To further clarify advantages and features of the present invention, a more particular description of the invention will be rendered by reference to specific embodiments thereof, which is illustrated in the appended drawings. It is appreciated that these drawings depict only typical embodiments of the invention and are therefore not to be considered limiting of its scope. The invention will be described and explained with additional specificity and detail with the accompanying drawings.
The invention provides a millet-based pickle formulated with traditional Indian spices and prepared through probiotic fermentation. Selected millet types, such as foxtail, pearl, or finger millet, are partially cooked, mixed with spices, and fermented with Lactobacillus bacteria. This process enhances the pickle's probiotic content and nutritional value while preserving the millet's texture. The pickle is packaged using vacuum sealing or modified atmosphere packaging to extend shelf life without artificial preservatives. The invention offers a gluten-free, nutrient-rich, and environmentally friendly product that supports digestive health and appeals to health-conscious consumers.
BRIEF DESCRIPTION OF THE DRAWINGS
The illustrated embodiments of the subject matter will be understood by reference to the drawings, wherein like parts are designated by like numerals throughout. The following description is intended only by way of example, and simply illustrates certain selected embodiments of devices, systems, and methods that are consistent with the subject matter as claimed herein, wherein:
FIGURE 1: ILLUSTRATES THE COMPOSITION OF THE MILLET-BASED PICKLE, INCLUDING VARIOUS TYPES OF MILLETS AND TRADITIONAL SPICES LIKE MUSTARD SEEDS, FENUGREEK, AND TURMERIC.
The figures depict embodiments of the present subject matter for the purposes of illustration only. A person skilled in the art will easily recognize from the following description that alternative embodiments of the structures and methods illustrated herein may be employed without departing from the principles of the disclosure described herein.
DETAILED DESCRIPTION OF THE INVENTION
The detailed description of various exemplary embodiments of the disclosure is described herein with reference to the accompanying drawings. It should be noted that the embodiments are described herein in such details as to clearly communicate the disclosure. However, the amount of details provided herein is not intended to limit the anticipated variations of embodiments; on the contrary, the intention is to cover all modifications, equivalents, and alternatives falling within the scope of the present disclosure as defined by the appended claims.
It is also to be understood that various arrangements may be devised that, although not explicitly described or shown herein, embody the principles of the present disclosure. Moreover, all statements herein reciting principles, aspects, and embodiments of the present disclosure, as well as specific examples, are intended to encompass equivalents thereof.
The terminology used herein is for the purpose of describing particular embodiments only and is not intended to be limiting of example embodiments. As used herein, the singular forms "a"," "an" and "the" are intended to include the plural forms as well, unless the context clearly indicates otherwise. It will be further understood that the terms "comprises," "comprising," "includes" and/or "including," when used herein, specify the presence of stated features, integers, steps, operations, elements and/or components, but do not preclude the presence or addition of one or more other features, integers, steps, operations, elements, components and/or groups thereof.
It should also be noted that in some alternative implementations, the functions/acts noted may occur out of the order noted in the figures. For example, two figures shown in succession may, in fact, be executed concurrently or may sometimes be executed in the reverse order, depending upon the functionality/acts involved.
In addition, the descriptions of "first", "second", "third", and the like in the present invention are used for the purpose of description only, and are not to be construed as indicating or implying their relative importance or implicitly indicating the number of technical features indicated. Thus, features defining "first" and "second" may include at least one of the features, either explicitly or implicitly.
Unless otherwise defined, all terms (including technical and scientific terms) used herein have the same meaning as commonly understood by one of ordinary skill in the art to which example embodiments belong. It will be further understood that terms, e.g., those defined in commonly used dictionaries, should be interpreted as having a meaning that is consistent with their meaning in the context of the relevant art and will not be interpreted in an idealized or overly formal sense unless expressly so defined herein.
The millet-based pickle is formulated using millets, spices, and a probiotic fermentation process to enhance flavor, texture, and nutritional benefits. Key ingredients include foxtail, pearl, or finger millet, each chosen for specific nutrient profiles and taste characteristics. Foxtail millet provides a mild, nutty flavor and is rich in fiber and iron; pearl millet offers an earthy taste and is high in protein and calcium; finger millet is neutral in flavor but abundant in calcium and essential amino acids. The choice of millet allows for customization based on desired health benefits and flavor profiles.
Preparation begins by soaking and cleaning the chosen millet, followed by steaming or partial cooking to retain firmness during fermentation. A traditional Indian spice blend, consisting of mustard seeds, fenugreek, turmeric, red chili powder, and asafoetida, is used to flavor the pickle and provide additional health benefits. After roasting the spices, they are ground into a coarse powder and mixed with the millet and optional vegetables, such as carrots or radishes, to add variety and crunch.
For probiotic fermentation, Lactobacillus-rich whey or brine is added to the mixture to introduce beneficial bacteria. The mixture is packed tightly in a sterilized jar, with a small amount of lemon juice or vinegar added to adjust the pH. The jar is then sealed and stored in a controlled environment at 25-30°C for 7-10 days, with regular stirring to release gases and ensure even fermentation. This process preserves the millet's texture and nutritional content while enhancing its probiotic properties.
Once fermentation is complete, the pickle is transferred to eco-friendly, vacuum-sealed or modified atmosphere packaging (MAP) containers. This packaging method limits oxygen exposure, preserving the pickle's natural qualities without artificial preservatives. The finished product provides a gluten-free, probiotic-rich, nutrient-dense food with a shelf life of up to 6-12 months under appropriate storage conditions.
, Claims:1. A millet-based pickle comprising millet, spices, and a probiotic fermentation agent, formulated to retain and enhance nutritional properties through a natural fermentation process.
2. The millet-based pickle as claimed in Claim 1, wherein the millet is selected from foxtail, pearl, or finger millet based on desired flavor and nutrient profiles.
3. The millet-based pickle as claimed in Claim 1, wherein spices including mustard seeds, fenugreek, turmeric, and red chili powder are used to flavor and increase shelf life through natural preservation.
4. The millet-based pickle as claimed in Claim 1, wherein the fermentation process involves Lactobacillus bacteria, enhancing probiotic content to support gut health.
5. The millet-based pickle as claimed in Claim 1, further comprising eco-friendly packaging methods, such as vacuum sealing or modified atmosphere packaging, to extend shelf life without artificial preservatives.
6. The millet-based pickle as claimed in Claim 1, wherein optional vegetables such as carrots, radishes, or green chilies are added to enhance flavor, texture, and nutritional value.
7. The millet-based pickle as claimed in Claim 1, wherein lemon juice or vinegar is used to adjust the pH for optimal fermentation and preservation.
8. The method as claimed in Claim 1, wherein the probiotic fermentation process is controlled at temperatures between 25-30°C to ensure optimal growth of Lactobacillus bacteria.
9. A gluten-free pickle as claimed in Claim 1, providing enhanced nutritional properties, including dietary fiber, protein, calcium, and probiotics.

10. The millet-based pickle as claimed in Claim 1, suitable for individuals with gluten intolerance or celiac disease and providing health benefits through improved gut flora balance.

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