PROCESS FOR PRODUCING CHOCOLATE WITH ENHANCED NUTRITIONAL AND POTENTIAL MEDICINAL PROPERTIES AND ITS COMPOSITION THEREOF

Abstract

The present invention generally relates to aprocess for producing chocolate with enhanced nutritional and potential medicinal properties. The process comprises roasting garden cress seeds, desiccated coconut, and dates powder in ghee for about 2 to 3 minutes; frying edible gum in ghee; mixing roasted garden cress seeds, desiccated coconut, dates powder, and fried edible gum with Almond, Cashew, Organic Jaggery; grinding the mixture in a uniform consistency and shaping the ground mixture into small balls; melting dark compound using a double boiler method and pouring a first layer of melted chocolate into a mold and placing the mixture balls into half of the mold cavities thereby filling the remaining mold cavities with a second layer of melted chocolate; and freezing the filled mold for 5 to 10 minutes to set the chocolate thereby unmolding set chocolates and packaging the chocolates.

Specification

Description:FIELD OF THE INVENTION

The present disclosure relates to a process for producing chocolate with enhanced nutritional and potential medicinal properties. Specifically, the invention pertains to processes of incorporating additional beneficial ingredients into chocolate, such as vitamins, minerals, antioxidants, and other bioactive compounds, to create a confectionery product that not only offers the traditional sensory pleasures of chocolate but also provides augmented health benefits. The invention also encompasses the resulting composition of the enhanced chocolate, which is designed to promote better health outcomes and potentially deliver medicinal effects. This field intersects with food science, nutrition, and pharmacology, aiming to bridge the gap between indulgence and healthfulness in chocolate products.

BACKGROUND OF THE INVENTION

Chocolate is one of the most popular confectionery items globally, enjoyed by people of all ages. However, traditional chocolate formulations often lack significant nutritional value and may be high in sugar and fat content. This invention addresses this issue by proposing a novel process for creating chocolate with enhanced nutritional and potential medicinal properties.
Chocolate is primarily consumed as a sweet treat; however, its growing popularity has led to its use in various applications. It is a common ingredient in bakery products, desserts, beverages, and even savory dishes. Consumers are increasingly seeking healthier alternatives to traditional chocolate without compromising on taste or indulgence.
Conventional chocolate production methods typically involve cocoa mass, cocoa butter, sugar, and milk powder. While some manufacturers incorporate nuts, fruits, or other ingredients, the focus remains primarily on taste and texture. Existing methods often lack specific strategies to enhance the nutritional content or explore potential health benefits.
US Patent No. 5,624,709 discloses a method for producing chocolate with added dietary fiber using ingredients like oat fiber or psyllium husk. While this invention addresses fiber content, it does not explore the use of ingredients with broader potential health benefits.
US Patent Application No. 2010/0221922 describes a method for incorporating probiotic cultures into chocolate. This approach focuses on gut health but does not consider the overall nutritional profile or potential medicinal properties of other ingredients.
Existing methods for chocolate production often have limitations. Traditional chocolate formulations may lack essential nutrients like vitamins, minerals, and dietary fiber. Conventional chocolates can be high in sugar and fat, raising concerns about potential health implications. Existing methods rarely explore the potential for incorporating ingredients with medicinal properties into chocolate.
In view of the foregoing discussion, it is portrayed that there is a need to have aprocess for producing chocolate with enhanced nutritional and potential medicinal properties using garden cress seeds.

SUMMARY OF THE INVENTION

The present disclosure seeks to provide aprocess for formulating chocolate with enhanced nutritional and potential medicinal properties. The process involves roasting garden cress seeds with desiccated coconut and dates powder, followed by frying edible gum. These ingredients are then combined with nuts, organic jaggery, and ground into a uniform mixture. Small balls are formed from the mixture and embedded in melted dark chocolate. The final chocolates offer a unique combination of taste and potential health benefits derived from the garden cress seeds.

In an embodiment, a chocolate composition with enhanced nutritional and potential medicinal properties, the composition comprises: 10.00 - 12.89 wt. % of Garden Cress Seeds (Aliv); 6.25 - 12.89 wt. % of Desiccated Coconut; 10.00 - 15.625 wt. % of Organic Jaggery; 7.73 - 13.33 wt. % of Dates Powder; 3.125 - 4.00 wt. % of Cashew; 3.125 - 4.00 wt. % of Almond; 8.38 - 10.31 wt. % of Edible Gum; 30.00 - 31.25 wt. % of Dark Compound; and 6.25 - 8.67 wt. % of Ghee.

In one embodiment, the preferable weight percentage of the Garden Cress Seeds (Aliv), Desiccated Coconut, Organic Jaggery, Dates Powder, Cashew, Almond, Edible Gum, Dark compound, and Ghee, is 12.89%, 12.89%, 10.31%, 7.73%, 3.61%, 3.61%, 10.31%, 30.93%, and 7.73%, respectively.

The nutritional content shown by the preferable weight percentage comprises: an energy value of about 540.98 kcal; a protein content of about 10.18%; a carbohydrate content of about 46.27%; a fat content of about 35.02%; a fibre content of about 6.52%; a moisture content of about 3.21%; and an ash content of about 2.01%.

In another embodiment,a process for producing chocolate with enhanced nutritional and potential medicinal properties is disclosed. The process includes procuring Garden Cress Seeds (Aliv), Desiccated Coconut, Organic Jaggery, Dates Powder, Cashew, Almond, Edible Gum, Dark compound, and Ghee thereby cleaning to remove damaged seeds, stones, dust, and other extraneous materials. The process further includes roasting 10.00 - 12.89 wt. % of garden cress seeds, 6.25 - 12.89 wt. % of desiccated coconut, and 7.73 - 13.33 wt. % of dates powder in ghee for about 2 to 3 minutes. The process further includes frying 8.38 - 10.31 wt. % of edible gum in ghee. The process further includes mixing roasted 10.00 - 12.89 wt. % of garden cress seeds, 6.25 - 12.89 wt. % of desiccated coconut, 7.73 - 13.33 wt. % of dates powder, and fried 8.38 - 10.31 wt. % of edible gum with 3.125 - 4.00 wt. % of Almond, 3.125 - 4.00 wt. % of Cashew, 10.00 - 15.625 wt. % of Organic Jaggery. The process further includes grinding the mixture in a uniform consistency and shaping the ground mixture into small balls. The process further includes melting 30.00 - 31.25 wt. % of the dark compound using a double boiler method; The process further includes pouring a first layer of melted chocolate into a mold and placing the mixture balls into half of the mold cavities thereby filling the remaining mold cavities with a second layer of melted chocolate. The process further includes freezing the filled mold for 5 to 10 minutes to set the chocolate thereby unmolding set chocolates and packaging the chocolates.

An object of the present disclosure is to enhance the nutritional quality of chocolates by incorporating garden cress seeds, edible gum, desiccated coconut, dates powder, cashew, almonds, organic jaggery, and dark compound.
Another object of the present disclosure is to create a chocolate product that is rich in macro and micronutrients, such as carbohydrates, protein, fat, fiber, iron, calcium, and energy.
Another object of the present disclosure is to produce a chocolate with enhanced sensory attributes, including color, flavor, taste, texture, and overall acceptability, through the optimal combination of natural ingredients.
Another object of the present disclosure is to develop a cost-effective fortified chocolate that remains affordable for consumers across different economic classes, while maintaining high nutritional and sensory quality.
Another object of the present disclosure is to determine the optimal formulation of garden cress seed fortified chocolate through various trials and sensory evaluations, ensuring the best combination of taste and nutrition.
Another object of the present disclosure is to provide a versatile, healthy, and nutritious snack option that can be enjoyed by individuals from diverse demographic backgrounds.
Another object of the present disclosure is to ensure that the fortified chocolates are properly packed in LDPE packaging and can be stored at ambient temperature, maintaining quality and shelf-life.
Another object of the present disclosure is to offer a fortified chocolate product that is not only nutritious but also has a reasonable production cost, making it accessible and affordable for the broader market.
Another object of the present disclosure is to guarantee the overall acceptability and high sensory scores of the fortified chocolate, with a focus on the formulation that includes 25 gm garden cress seeds, ensuring consumer satisfaction.
Yet another object of the present invention is to deliver an expeditious and cost-effective chocolate that offers improved nutritional and medicinal benefits, particularly for malnourished populations and individuals across all age groups.

To further clarify the advantages and features of the present disclosure, a more particular description of the invention will be rendered by reference to specific embodiments thereof, which are 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 in the accompanying drawings.

BRIEF DESCRIPTION OF FIGURES

These and other features, aspects, and advantages of the present disclosure will become better understood when the following detailed description is read concerning the accompanying drawings in which like characters represent like parts throughout the drawings, wherein:

Figure 1illustrates a flow chart of a process for producing chocolate with enhanced nutritional and potential medicinal properties in accordance with an embodiment of the present disclosure;
Figure 2illustrates A) a flow diagram for the preparation of GCS incorporated chocolates, and B) exemplary profiles of the the preparation of GCS incorporated chocolates in accordance with an embodiment of the present disclosure;
Figure 3 illustrates the sensory evaluation of Garden cress seed chocolates for A) sample 1, B) sample 2, C) sample 3, and D) sample 4in accordance with an embodiment of the present disclosure;
Figure 4 illustrates the sensory score for A) color, B) Flavour, C) Texture, and D) taste of chocolate samples of different formulationsin accordance with an embodiment of the present disclosure;
Figure 5 illustrates a mean score for the overall acceptability of chocolate samples of different formulations in accordance with an embodiment of the present disclosure;
Figure 6 illustrates the sensory score of different age group peoples for A) Treatment T1, B) Treatment T2, C) Treatment T3, and D) Treatment T4,in accordance with an embodiment of the present disclosure;
Figure 7 illustrates A) a comparative analysis between garden cress seed chocolate and Market Sample 1, and B) a comparative analysis between garden cress seed chocolate and Market sample 2 in accordance with an embodiment of the present disclosure;
Figure 8 illustrates Table 1 depicts the composition of standardized method of Garden cress seeded chocolates in accordance with an embodiment of the present disclosure;
Figure 9 illustrates Table 2 depicts the Nutritional composition of garden cress seeds fortified chocolates in accordance with an embodiment of the present disclosure;
Figure 10 illustrates Table 3 depicts the Point Hedonic Scale in accordance with an embodiment of the present disclosure;
Figure 11 illustrates Table 4 depicts nutrient profile in accordance with an embodiment of the present disclosure;
Figure 12 illustrates Table 5 depicts formulation cost estimation per 200 gram in accordance with an embodiment of the present disclosure; and
Figure 13 illustrates Table 6 depicts packaging cost estimation in accordance with an embodiment of the present disclosure.

Further, skilled artisans will appreciate those elements in the drawings are illustrated for simplicity and may not have necessarily been drawn to scale. For example, the flow charts illustrate the method in terms of the most prominent steps involved to help to improve understanding of aspects of the present disclosure. Furthermore, in terms of the construction of the device, one or more components of the device may have been represented in the drawings by conventional symbols, and the drawings may show only those specific details that are pertinent to understanding the embodiments of the present disclosure so as not to obscure the drawings with details that will be readily apparent to those of ordinary skill in the art having the benefit of the description herein.

DETAILED DESCRIPTION:

To promote an understanding of the principles of the invention, reference will now be made to the embodiment illustrated in the drawings and specific language will be used to describe the same. It will nevertheless be understood that no limitation of the scope of the invention is thereby intended, such alterations and further modifications in the illustrated system, and such further applications of the principles of the invention as illustrated therein being contemplated as would normally occur to one skilled in the art to which the invention relates.

It will be understood by those skilled in the art that the foregoing general description and the following detailed description are exemplary and explanatory of the invention and are not intended to be restrictive thereof.

Reference throughout this specification to "an aspect", "another aspect" or similar language means that a particular feature, structure, or characteristic described in connection with the embodiment is included in at least one embodiment of the present disclosure. Thus, appearances of the phrase "in an embodiment", "in another embodiment" and similar language throughout this specification may, but do not necessarily, all refer to the same embodiment.

The terms "comprises", "comprising", or any other variations thereof, are intended to cover a non-exclusive inclusion, such that a process or method that comprises a list of steps does not include only those steps but may include other steps not expressly listed or inherent to such process or method. Similarly, one or more devices or sub-systems or elements or structures or components proceeded by "comprises...a" does not, without more constraints, preclude the existence of other devices or other sub-systems or other elements or other structures or other components or additional devices or additional sub-systems or additional elements or additional structures or additional components.

Unless otherwise defined, all technical and scientific terms used herein have the same meaning as commonly understood by one of ordinary skill in the art to which this invention belongs. The system, methods, and examples provided herein are illustrative only and not intended to be limiting.

Embodiments of the present disclosure will be described below in detail concerning the accompanying drawings.

In an embodiment, a chocolate composition with enhanced nutritional and potential medicinal properties, the composition comprises: 10.00 - 12.89 wt. % of Garden Cress Seeds (Aliv); 6.25 - 12.89 wt. % of Desiccated Coconut; 10.00 - 15.625 wt. % of Organic Jaggery; 7.73 - 13.33 wt. % of Dates Powder; 3.125 - 4.00 wt. % of Cashew; 3.125 - 4.00 wt. % of Almond; 8.38 - 10.31 wt. % of Edible Gum; 30.00 - 31.25 wt. % of Dark Compound; and 6.25 - 8.67 wt. % of Ghee.

In one embodiment, the preferable weight percentage of the Garden Cress Seeds (Aliv), Desiccated Coconut, Organic Jaggery, Dates Powder, Cashew, Almond, Edible Gum, Dark compound, and Ghee, is 12.89%, 12.89%, 10.31%, 7.73%, 3.61%, 3.61%, 10.31%, 30.93%, and 7.73%, respectively.

The nutritional content shown by the preferable weight percentage comprises: an energy value of about 540.98 kcal; a protein content of about 10.18%; a carbohydrate content of about 46.27%; a fat content of about 35.02%; a fibre content of about 6.52%; a moisture content of about 3.21%; and an ash content of about 2.01%.

Referring to Figure 1, a flow chart of a process for producing chocolate with enhanced nutritional and potential medicinal properties is illustrated in accordance with an embodiment of the present disclosure. At step 102, process 100 includes procuring Garden Cress Seeds (Aliv), Desiccated Coconut, Organic Jaggery, Dates Powder, Cashew, Almond, Edible Gum, Dark compound, and Ghee thereby cleaning to remove damaged seeds, stones, dust, and other extraneous materials.

At step 104, process 100 includes roasting 10.00 - 12.89 wt. % of garden cress seeds, 6.25 - 12.89 wt. % of desiccated coconut, and 7.73 - 13.33 wt. % of dates powder in ghee for about 2 to 3 minutes.

At step 106, process 100 includes frying 8.38 - 10.31 wt. % of edible gum in ghee.

At step 108, process 100 includes mixing roasted 10.00 - 12.89 wt. % of garden cress seeds, 6.25 - 12.89 wt. % of desiccated coconut, 7.73 - 13.33 wt. % of dates powder, and fried 8.38 - 10.31 wt. % of edible gum with 3.125 - 4.00 wt. % of Almond, 3.125 - 4.00 wt. % of Cashew, 10.00 - 15.625 wt. % of Organic Jaggery.

At step 110, process 100 includes grinding the mixture in a uniform consistency and shaping the ground mixture into small balls.

At step 112, process 100 includes melting 30.00 - 31.25 wt. % of the dark compound using a double boiler method.

At step 114, process 100 includes pouring a first layer of melted chocolate into a mold and placing the mixture balls into half of the mold cavities thereby filling the remaining mold cavities with a second layer of melted chocolate.

At step 116, process 100 includes freezing the filled mold for 5 to 10 minutes to set the chocolate thereby unmolding set chocolates and packaging the chocolates.

In one embodiment, the garden cress seeds, desiccated coconut, and dates powder are roasted in ghee at 150°C.

In another embodiment, the first layer of the melted chocolate is a first thick layer spread over an inner surface of the mold, whereas the second layer is a second thick layer poured on the mixture balls such that the cavities are uniformly filled to obtain a perfect shape, wherein the first thick layer may covers half or less of the mold whereas the second thick layer fills the columns by pouring the melted dark chocolate till the top.

Yet, in another embodiment, the damaged seeds, stones, dust, and other extraneous materials are removed by one or more methods selected from washing, sieving, winnowing, aspiration, and sorting.

In a further embodiment, the mixture is cooled down at room temperature before grinding.

In another embodiment, the 10.00 - 12.89 wt. % of garden cress seeds, 6.25 - 12.89 wt. % of desiccated coconut, 7.73 - 13.33 wt. % of dates powder is roasted and 8.38 - 10.31 wt. % of edible gum is fried in a total of 6.25 - 8.67 wt. % of Ghee in an open iron vessel.

In one embodiment, the packed chocolates are stored at ambient temperature.

The packaging of chocolates comprisescovering the set chocolates with a first layer of butter paper. Then, applying a second layer of gift paper over the first layer of butter paper. Thereafter, knotting both the first and second layers at one point using a twisted ribbon.

Figure 2 illustrates A) a flow diagram for the preparation of GCS incorporated chocolates, and B) exemplary profiles of the the preparation of GCS incorporated chocolates in accordance with an embodiment of the present disclosure.
Materials
Garden cress seed: Garden Cress Seed is a main ingredient of fortified chocolate. It contains healthy components, vitamins, mineral, iron, calcium, antioxidants and folic acid.
Edible gum: Helps in bone strengthening and recommended for pregnancy and lactation.
Dry dates: Dry dates rich in Polyphenols. These compounds provide wide variety as health benefits better digestion, diabetic and cancer prevention.
Desiccated coconut: Ideal source of healthy fat and that contains no cholesterol. High in manganese.
Cashew: cashew nut provides protein and fibre to body. Healthy Monosaturated fat.
Almond: Help in the creation of new blood cells, haemoglobin. A help in proper functioning of vital organs of the body.
Organic jaggery: Organic jaggery contain important mineral such as a iron, magnesium, phosphorus, potassium and calcium.
Dark compound: Dark compound rich in mineral such as a iron, magnesium, zinc. Which may provide several health benefits are Heart diseases, Diabetes, Cancer and Eye disease.

Used Equipments
Weighing balance: A weighing balance is an instrument that is used to determine the weight or mass of an object. It is available in a wide range of sizes with multiple weighing capacities and is an essential tool in laboratories, commercial kitchens and pharmacies.
Tray dryer: Tray drying is a batch process used to dry materials that are liquid or wet cake. Tray dryer can be electrically or steam heated. It consists of any number of trays that varies with customer requirement.
Muffle furnace: It is and oven type equipment that can easily attain very high temperatures i.e., up to 9000C or 12000C. It is capable of creating high-temperature as it is equipped with a high-temperature heating coil in a glass wool insulated material.
Hot air oven: Hot air ovens are electrical devices which use dry heat to sterilize. They are originally developed by Louis Pasteur. This oven are usually capable of operating 500C and 3000C.
Refrigerator: Lab fridges are designed to maintain consistent temperature and monitor the temperatures with digital displays. They are also used to cool samples and for preservation. Laboratory refrigerators typically operate from 20C to 100C.
Grinder: A mixer grinder is a device that is versatile which can be used to mix and grind fodder items at the same time. Here are the benefits of owning a mixer grinder for your home.

Procurement of raw materials: All the raw materials are purchased from local market. The dry ingredients are cleaned manually to remove damaged seed, stones, dust, light materials, glumes, stalks, and other extraneous materials cleaning is done by hand sorting.
Processing of seeds: Garden cress seed are processed before enrichment in chocolates. The seeds are roasted at 150 ± for 3 minutes in an iron vessel until a prominent aroma of garden cress seeds. After colling the roasted garden cress seed are used for incorporation in chocolates.
Preparation of chocolates using GCS: Chocolate are developed by using combination of healthy ingredients viz. Garden cress seed, edible gum, desiccated coconut, cashew, almonds, dates powder, organic jaggery, dark compound. For the preparation of chocolates four formulation are made using different proportion of ingredients and incorporation of garden cress seed 20 gm, 15 gm, 20 gm, and 25 gm are given by different code number T1, T2, T3 and T4 respectively. Shown in Table 1.

The data obtained in the present investigations is analyzed. The result includes data on preparation of the garden cress seed incorporated chocolate is prepared by supplementing other nutritious ingredients in various level. The result includes data on preparation of garden cress seed fortified chocolates nutrition analysis and sensory evaluation chocolates.

preparation of formulation and standardization of chocolates
First all ingredients must be cleaned. Weight all the ingredients as per the recipe formulation done.
Roast garden cress seeds, desiccated coconut, dates powder in ghee for 2 to 3 minute. Fry edible gum in ghee. Mix roasted ingredients, almonds, cashew, organic jaggery together and mix well. Grind the mixture using grinder. Make small balls. Melt dark compound using double boiler method. Pour little amount of melted chocolate in the mold. Now place mixture balls in half of the columns. Pour chocolate filling the columns till top. Place moulds in freezer 5 to 10 minute for setting. Unmould chocolates and packaging.

The nutritional analysis of garden cress seeds chocolates are evaluated according to the evaluation of different parameters such as moisture, total ash, fat, protein, carbohydrates, energy source. The result of the analysis is given in the Table 2.


Table 2 Shows comparison between nutritional content of four formulations of garden cress seed fortified chocolates. Results showed that chocolates prepare using treatment T4is found highly acceptable on nutritional data. The nutrient profile of garden cress seed fortified chocolates of treatment T4. The energy value is record 540.98 kcal. The percentage of protein content 10.18%. The percentage of carbohydrate content 46.27%. The percentage of fat content 35.02%. The percentage of fibre content 6.52%. The percentage of moisture content 3.21%. the percentage of ash content 2.01%.
Enrichment of garden cress seeds had the direct impact on the nutrient composition of developed chocolate T4 having maximum enrichment of seeds is recorded with maximum nutrient value than other treatment. A significant difference is noted in nutrient content among different treatment of garden cress seed enriched chocolates. The nutrient profile of prepared chocolates revealed a direct incorporation there is an increase in energy, protein, fibre content of chocolates.
Similar results are given by (Nathiya and Nora, 2014) Incorporation of garden cress seeds in foods have shown in marked increased in iron and protein content.

Figure 3 illustrates the sensory evaluation of Garden cress seed chocolates for A) sample 1, B) sample 2, C) sample 3, and D) sample 4 in accordance with an embodiment of the present disclosure.
Sensory evaluation & score of Garden cress seed chocolates
Data on sensory evaluation parameter is plotted and shown in Figure 3A (Sample S1), Figure 3B (Sample S2), Figure 3C (Sample S3), and Figure 4D (Sample S4).
The sensory score for colour arefound to be 8, 8, 9 and 9 for chocolate formulation T1, T2, T3 and T4 respectively.

Figure 4 illustrates the sensory score for A) color, B) Flavour, C) Texture, and D) taste of chocolate samples of different formulations in accordance with an embodiment of the present disclosure.The obtained sensory score of treatments are presented in figure 4A. The sensory score for flavour arefound to be 9,9,9 and 9 for chocolate formulation T1, T2, T3 and T4 respectively. The obtained sensory score of treatments are presented in figure 4B. The sensory score for Texture arefound to be 8, 8, 8 and 9 for chocolate formulation T1, T2, T3 and T4 respectively. The obtained sensory score of treatments are presented in figure 4C. The sensory score for Taste arefound to be 8, 9, 9 and 9 for chocolate formulation T1, T2, T3 and T4 respectively. The obtained sensory score of treatments are presented in figure 4D.

Figure 5 illustrates a mean score for the overall acceptability of chocolate samples of different formulations in accordance with an embodiment of the present disclosure.The sensory score for Overall acceptability arefound to be 8.25, 8.5, 8.75 and 9 for chocolate formulation T1, T2, T3 and T4 respectively. The obtained mean score of treatments are presented in figure 5.

Figure 6 illustrates the sensory score of different age group peoples for A) Treatment T1, B) Treatment T2, C) Treatment T3, and D) Treatment T4,in accordance with an embodiment of the present disclosure.The graph showed preferences expresses the consumers judgment of product quality from child to adults and senior citizens. Data on sensory score of different age group is plotted and shown in Figure 6A (Treatment T1), Figure 6B (Treatment T2), Figure 6C (Treatment T3), and Figure 6D (Treatment T4).

Figure 7 illustrates A) a comparative analysis between garden cress seed chocolate and Market Sample 1, and B) a comparative analysis between garden cress seed chocolate and Market sample 2 in accordance with an embodiment of the present disclosure.Figure 7A showed that the natural ingredients of garden cress seed chocolate is 90% and market sample is 50%, the quality of garden cress seed chocolate is 95% and market sample is 60%, the quantity of garden cress seed chocolate is 80% and market sample is 21%, and the price of garden cress seed is 95% and market sample 60%.
Figure 7B showed that the natural ingredients of garden cress seed chocolate is 90% and market sample is 40%, the quality of garden cress seed chocolate is 95% and market sample is 57%, the quantity of garden cress seed chocolate is 80% and market sample is 40%, and the price of garden cress seed is 95% and market sample 35%.

Figure 8 illustrates Table 1 depicts the composition of standardized method of Garden cress seeded chocolates in accordance with an embodiment of the present disclosure.

Figure 9 illustrates Table 2 depicts the Nutritional composition of garden cress seeds fortified chocolates in accordance with an embodiment of the present disclosure.

Cost Evaluation of garden cress seed enriched chocolates
The total cost of best product is estimated base on the current market price of raw materials used in manufacturing process of chocolates. The cost of garden cress seed incorporated chocolates per 10 g is s. 4.84 including cost of packaging and profit of 35% (Data is given in appendix I).

Figure 10 illustrates Table 3 depicts the Point Hedonic Scale in accordance with an embodiment of the present disclosure.
Nutritional Analysis
Determination of moisture content (IS: 7874 (Part I) - 1975
Procedure
Weigh accurately about 5 g of the prepared sample (see 3.I) in a tared aluminium dish with a cover, having a diameter of at least 50 mm and a depth of about 40 mm. Shake the dish until the cover in an air-oven maintained at 135 ± 2℃ and dry for at least for 2 hours. Place cover on dish, cool in a desiccator and weigh. Repeat the process of heating, cooling, and weighing until the difference in mass between two successive weighing is less than one milligram.
Calculation
Moisture,percent by mass= (100 (M1-M2))/(M1-M)
Where
M1 = mass in g of the dish with the material before drying,
M2= mass in g of the dish with the material after drying, and
M = mass in g of the empty dish.
Determination of crude fibre (IS: 7874 (Part I) - 1975
Procedure
Weigh accurately about 2g of the dried material and extract the fat for about 8 hours with petroleum ether or hexane, food grade, using a Soxhlet or other suitable extractor or use the residue from the crude fat determination Transfer the fat-free dry residue to a one-litre conical flask. Take 200 ml of dilute sulphuric acid in a beaker and bring to the boil. Transfer the whole of the boiling acid to the flask containing the fat-free material and immediately connect the flask with reflux water condenser and heat, so that the content of the flask begins to boil within a minute. Rotate the flask frequently, taking care to the material from remaining on the sides of the flask out of contact with the acid. Continue boiling for exactly 30 minutes. Remove the flask and filter through fine linen (about 18 threads to the centimetre) held in a funnel, and wash with boiling water until the washing are no longer acid to litmus. Bring to the boil some quantity of sodium hydroxide solution under a reflux condenser. Wash the residue on the linen into the flask with 200 ml of boiling sodium hydroxide solution. Immediately connect flask with the reflux condenser and boil for exactly 30 minutes. Remove the flask and immediately filter through the filtering cloth. Thoroughly wash the residue with boiling water and transfer to a Gooch crucible prepared with a thin but compact layer of ignited asbestos. Wash the residue thoroughly first with hot water and then with about 15 ml of 95 at 105± 1℃ in the air-oven to contact mass. Cool and weigh. Incinerate the content of the Gooch crucible at 600± 20℃ in a muffle furnace until all carbonaceous matter in a brunt. Cool the Gooch crucible containing ash in a desiccator and weigh.
Calculation
crude fibre (on moisture-free basis ),
percent by mass= (100 (M1-M2))/M
Where
M1 = mass in g of Gooch crucible and content and before ashing
M2 = mass in g of Gooch crucible containing asbestos and ash, and
M = mass in g of the dried material taken for the test.
Determination of total ash (IS: 7874 (Part I) - 1975
Procedure
Weigh accurately about 2g of the dried material in a tared porcelain, silica or platinum dish. Ignite with the flame of a Meker burner for about 1 hour. Complete the ignition by keeping in a muffle furnace at 550 ± 20℃ until grey ash results. Cool in a desiccator and weigh. Ignite the dish again in the muffle furnace for 30 minutes, cool and weigh. Repeat this process until the difference in mass between two successive weighing is less than 1 mg. Note the lowest mass.
Calculation
Total ash (on moisture-free basis ),=(100(M2-M))/(M1-M)
Where
M2 = the lowest mass in g of the dish with the ash,
M = mass in g of the empty dish, and
M1 = mass in g of the dish with the dried material taken for the test.
Determination of crude fat (IS: 7874 (Part I) - 1975
Procedure
Weigh accurately 2.5 g of the prepared sample, dried as described under 4.1 and extract with petroleum ether or hexane, food grade, in a Soxhlet or other suitable extractor. The extraction periods may vary from 4 hours at a condensation rate of 5 to 6 drops per second to 16 hours at 2 to 3 drops per second. Dry the extract on a steam-bath for 30 minutes, cool in a desiccator and weigh. Continue at 30- minutes intervals this alternate drying and weighing until the difference between two successive weighing is less than one mg. Note the lowest mass.
Calculation
Crude fat (on moisture-free basis),percent by mass= (100(M1-M2))/m
Where
M1 = mass in g of the extraction flask with dried extract,
M2 = mass in g of extraction flask, and
M = mass in g of the dried sample (see 7.2) taken for the test.
Determination of protein content (AOAC, 2000)
Reagents
Keddahl's catalyst: mix 9 part of potassium sulphate (K2SO4) with 1 part of copper sulphate (CuSO4)
Sulfuric acid (H2SO4)
40% NaOH solution
0.2 N HCL solution
4% H3BO3
Indicator solution: mix 100 ml of 0.1% methyl red (in 95% ethanol) with 200 ml of 0.2% bromocresol green (in 95% ethanol)
Method
Place sample (0.5-1.0 g) in digestion flask.
Add 5 g kjedahl catalyst and 200 ml of conc. H2SO4
Prepare a tube containing the above chemical except sample as blank. Place flask in inclined position and heat gently unit frothing ceases. Boil briskly until solution clears.
Cool and add 60 ml of distilled water continuously.
Immediately connect flask to digestion bulb on condenser immersed in standard acid and 5-7 drops of mix indicator in receiver. Rotate flask to mix content thoroughly; then heat until all NH3 is distilled.
Remove receiver, wash tip of condenser and titrate excess standard acid distilled with standard NaOH solution.
Calculation
Protein (%)= ((A-B)×N×1.4007×6.25)/W
A = Volume (ml) of 0.2 N HCL used sample titration
B = Volume (ml) of 0.2 N HCL used blank titration
N = Normality of HCL
W = Weight (g) of sample
14.007 = atomic weight of nitrogen
6.25 = the protein-nitrogen conversion factor for fish and its by-products
Determination of total carbohydrates (AOAC, 2005)
The percent of carbohydrates are calculated by subtracting the sum of moisture, protein, fat, ash and fibre from 100.Total carbohydrates content is calculated by difference as follows this method is taken from Ashenafi Fwleke et.al, (2023).
Total carbohydratescontent (%)= 100-[Moisture (%+Fat (%)+ Ash (%) Protein (%)+Crude fibre (%)]
Pure carbohydrates in food isevaluated as the difference between total carbohydrates and the amount of total crude fibre.
Determination of total energy (AOAC, 2000)
The energy value in kilocalories (kcal) is calculated by sum of four times the value of total carbohydrates and protein content and nine times of fat content.this method is taken from Ashenafi Fwleke et.al, (2023).
Calorific value (kcal\g)= (4 % protein)+(9×% Fat)+ (4×% Carbohydrates)
Sensory Evaluation
All samples of garden cress seed enriched cookies prepared with different levels of garden crees seed are served to a group of 7 trained panelists for the evaluation of colour and appearance, body and texture, taste and flavour and overall acceptability on a nine point hedonic scale.

A chocolate becomes one of the most popular food types and flavour in the world. Proceed from combination of nutritious and natural ingredients. Garden cress seed, edible gum, desiccated coconut, dates powder, cashew, almonds, organic jaggery and dark compound which is differ in their content of nutrients, carbohydrates and proteins. Garden cress seeds have bitter taste but it is an important nutritional and medicinal plant in India since Vedic era. The objective of development garden cress seeds is that. The enhance nutritious quality of chocolates for all age group and malnourished population as well. Four different trials are performed with taking various proportion of ingredients for developed garden cress seeds fortified chocolates. The range where garden cress seeds incorporation is 20 gm, 15 gm, 20 gm, and 25 gm. Four different formulations are prepared and subjected to sensory evaluation. The sensory analysis is carried out base on colour, flavour, taste, texture and overall acceptance. The proximate analysis of garden cress seeds chocolates is performed and it is found that the final optimized product contains carbohydrate, protein, energy, fibre, fat, ash and moisture.
The prepare chocolates are packed in LDPE and store at ambient temperature. The cost of final product is found to be NRs. 4.84 per 10 gm including packaging cost and profit each of 10%.
On the basic of research, following conclusions could be drawn.
1. The nutritional quality of the chocolates seemed to be enhanced the in case of fibre, protein, fat, iron, calcium, and energy.
2. Chocolate developed from enrichment of garden cress seeds improved nutritional profile in terms of macro and micronutrient such as energy, protein, fat, and carbohydrates.
3. It is healthy nutritious chocolates and good sensory attributes.
4. Better quality snacks product from garden cress seeds could be prepared by using natural ingredients viz. edible gum, desiccated coconut, organic jaggery, dates powder, cashew, almond, and dark compound.
5. The overall acceptability of fortified chocolate is ranged 5.5 to 7 for all treatment.
6. The product prepared using treatment T4 gave maximum overall acceptability.
7. Production cost of prepared fortified chocolates is reasonable, hence affordable to purchase all class of peoples i.e., poor, middle, and high class.
8. The fortified chocolates using 25 gm garden cress seed, edible gum 20 gm, organic jaggery 20 gm, desiccated coconut 25 gm, organic jaggery 20 gm, cashew 7 gm, almond 7 gm, and Dark compound 60 gm, ghee 15 ml, is found very good. Whereas products from all other treatments are found very good.

The developed chocolates have Antibacterial, Antidiabetic, Antioxidants, Anticancer, and Rich in Vitamin & Mineral.
Figure 11 illustrates Table 4 depicts nutrient profile in accordance with an embodiment of the present disclosure.

Figure 12 illustrates Table 5 depicts formulation cost estimation per 200 gram in accordance with an embodiment of the present disclosure.
COST OF 1 chocolate (10gm) = 4.84 RS

Figure 13 illustrates Table 6 depicts packaging cost estimation in accordance with an embodiment of the present disclosure.

In an alternate embodiment, during the pandemic like covid- 19 pandemic the developed chocolate may help to boost immune system. The developed chocolate may changeseating habit of populace.Most of market chocolate cater high cost but 'Aliv Nutrichoconuts' comes in mid range segment, offering good quality at affordable price.

The drawings and the forgoing description give examples of embodiments. Those skilled in the art will appreciate that one or more of the described elements may well be combined into a single functional element. Alternatively, certain elements may be split into multiple functional elements. Elements from one embodiment may be added to another embodiment. For example, orders of processes described herein may be changed and are not limited to the manner described herein. Moreover, the actions of any flow diagram need not be implemented in the order shown; nor do all of the acts necessarily need to be performed. Also, those acts that are not dependent on other acts may be performed in parallel with the other acts. The scope of embodiments is by no means limited by these specific examples. Numerous variations, whether explicitly given in the specification or not, such as differences in structure, dimension, and use of material, are possible. The scope of embodiments is at least as broad as given by the following claims.

Benefits, other advantages, and solutions to problems have been described above about specific embodiments. However, the benefits, advantages, solutions to problems, and any component(s) that may cause any benefit, advantage, or solution to occur or become more pronounced are not to be construed as a critical, required, or essential feature or component of any or all the claims.
, Claims:1. A chocolate composition with enhanced nutritional and potential medicinal properties, the composition comprises:
10.00 - 12.89 wt. % of Garden Cress Seeds (Aliv);
6.25 - 12.89 wt. % of Desiccated Coconut;
10.00 - 15.625 wt. % of Organic Jaggery;
7.73 - 13.33 wt. % of Dates Powder;
3.125 - 4.00 wt. % of Cashew;
3.125 - 4.00 wt. % of Almond;
8.38 - 10.31 wt. % of Edible Gum;
30.00 - 31.25 wt. % of Dark Compound; and
6.25 - 8.67 wt. % of Ghee.

2. The composition as claimed in claim 1, wherein the preferable weight percentage of the Garden Cress Seeds (Aliv), Desiccated Coconut, Organic Jaggery, Dates Powder, Cashew, Almond, Edible Gum, Dark compound, and Ghee, is 12.89%, 12.89%, 10.31%, 7.73%, 3.61%, 3.61%, 10.31%, 30.93%, and 7.73%, respectively.

3. The composition as claimed in claim 2, wherein nutritional content shown by the preferable weight percentage comprises:
an energy value of about 540.98 kcal;
a protein content of about 10.18%;
a carbohydrate content of about 46.27%;
a fat content of about 35.02%;
a fibre content of about 6.52%;
a moisture content of about 3.21%; and
an ash content of about 2.01%.

4. A process for producing chocolate with enhanced nutritional and potential medicinal properties, the process comprises:

(a) procuring Garden Cress Seeds (Aliv), Desiccated Coconut, Organic Jaggery, Dates Powder, Cashew, Almond, Edible Gum, Dark compound, and Ghee thereby cleaning to remove damaged seeds, stones, dust, and other extraneous materials;
(b) roasting 10.00 - 12.89 wt. % of garden cress seeds, 6.25 - 12.89 wt. % of desiccated coconut, and 7.73 - 13.33 wt. % of dates powder in ghee for about 2 to 3 minutes;
(c) frying 8.38 - 10.31 wt. % of edible gum in ghee;
(d) mixing roasted 10.00 - 12.89 wt. % of garden cress seeds, 6.25 - 12.89 wt. % of desiccated coconut, 7.73 - 13.33 wt. % of dates powder, and fried 8.38 - 10.31 wt. % of edible gum with 3.125 - 4.00 wt. % of Almond, 3.125 - 4.00 wt. % of Cashew, 10.00 - 15.625 wt. % of Organic Jaggery;
(e) grinding the mixture in a uniform consistency and shaping the ground mixture into small balls;
(f) melting 30.00 - 31.25 wt. % of the dark compound using a double boiler method;
(g) pouring a first layer of melted chocolate into a mold and placing the mixture balls into half of the mold cavities thereby filling the remaining mold cavities with a second layer of melted chocolate; and
(h) freezing the filled mold for 5 to 10 minutes to set the chocolate thereby unmolding set chocolates and packaging the chocolates.

5. The process as claimed in claim 4, wherein the garden cress seeds, desiccated coconut, and dates powder are roasted in ghee at 150°C.

6. The process as claimed in claim 4, wherein the first layer of the melted chocolate is a first thick layer spread over an inner surface of the mold, whereas the second layer is a second thick layer poured on the mixture balls such that the cavities are uniformly filled to obtain a perfect shape, wherein the first thick layer may covers half or less of the mold whereas the second thick layer fills the columns by pouring the melted dark chocolate till the top.

7. The process as claimed in claim 4, wherein the damaged seeds, stones, dust, and other extraneous materials are removed by one or more methods selected from washing, sieving, winnowing, aspiration, and sorting.

8. The process as claimed in claim 4, wherein the mixture is cooled down at room temperature before grinding.

9. The process as claimed in claim 4, wherein the 10.00 - 12.89 wt. % of garden cress seeds, 6.25 - 12.89 wt. % of desiccated coconut, 7.73 - 13.33 wt. % of dates powder is roasted and 8.38 - 10.31 wt. % of edible gum is fried in a totalof 6.25 - 8.67 wt. % of Ghee in an open iron vessel.

10. The process as claimed in claim 4, whereinthe packed chocolates are stored at ambient temperature.

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