FORM 2
THE PATENTS ACT, 1970
(39 of 1970)
&
THE PATENT RULES, 2003
COMPLETE SPECIFICATION
(See Section 10; rule 13)
MULTI-MILLET FLOUR-BASED COOKIES COMPOSITION AND
METHOD FOR PREPARATION THEREOF
APPLICANT(S)
NAME: Jain (Deemed-to-be University)
NATIONALITY: Indian
ADDRESS: Jain Global Campus, Jakkasandra Post, Kanakapura Road,
Kanakapura Taluk, Ramnagar District, Karnataka Bangalore –562112, India.
The following specification particularly describes the invention and the manner in
which it is to be performed:
1
FIELD OF THE INVENTION
[0001] The present invention relates to a composition and method for preparation
of multi-millet flour-based cookies which are used as a healthy snack having good
5 anti-oxidant properties as well as aids in digestion by inducing bowel movement
that is beneficial for a healthy digestive system.
BACKGROUND OF THE INVENTION
10 [0002] Flour is the major and important component of the diet which are used to
provide different recipes aspects to the variety of food products. However, some
individuals are not able to consume the certain flours as they are allergic to the
gluten and are not able to digest the gluten. Cookies are an important baking
product due to their variety in taste, texture, and aroma. Millet cookies are a better
15 option because refined wheat flour is high in starch but low in fiber and minerals.
The only drawback of millet cookies on the market is a lack of antioxidant
activity.
[0003] Almost 97% of the fibre from the wheat is lost during the process of
20 making maida that is a refined form of wheat flour), leaving the maida flour with
low nutritional value. Maida contains bleaching and chemicals that are highly
toxic and hazardous to one's health. One of the most dangerous side effects of
maida is a sharp and sudden insulin response. It has a high glycemic index, which
lead to inflammation and the development of type II diabetes. It also has digestive
25 issues, obesity, heart issues, and the gut, and weaken immunity of an individual.
Therefore, there is a need of a solution.
[0004] US20040191386A1 discloses about a specialty biscuit comprising 50-
60% by wt. finger millet (Eleusine corcona or Ragi) flour containing 7.0 to 14.0%
30 by wt. dry gluten powder along with food grade additives, emulsifiers, favoring
agents and preservatives and also a process for preparing the biscuit.
2
[0005] US4948602A discloses about a baked cookie is produced having a two
phase interior filling. There is an oil based interior filling and a water based
interior filling. The oil based interior filling coats at least part of the interior of the
5 biscuit and enhances the taste of the cookie. Upon this cookie being heated in a
microwave oven the water based filling expands and exudes out through the top of
the cookie flowing down the exterior surfaces of the cookie and coating these
surfaces. This cookie is produced by co-extruding a dough and the oil based
filling. The dough piece is than baked whereby there is formed a hollow interior
10 section. It is this hollow interior section that is then filled with the water based
filling.
[0006] Conventionally, many cookies composition are known but all of these
cookies are made up of refined wheat flour that having low nutritional value and
15 causes various side effects over the insulin response and causes various issues
such as digestive issues, heart issues and gut related issues.
[0007] In order to overcome the aforementioned drawbacks, there exists a need in
the art to develop a cookies composition having good source of fiber that aids in
20 digestion and induces bowel movement as well as also consist of bioactive
compounds that exhibit anti-oxidant activity.
OBJECTS OF THE INVENTION
25 [0008] The principal object of the present invention is to overcome the
disadvantages of the prior art.
[0009] An object of the present invention is to prepare a composition by utilizing
multiple millet flours contains a significant number of nutritional components,
30 particularly protein, vitamins, and minerals, and is a good source of crude fibre,
which aids in digestion and induces bowel movement, producing a laxative effect
3
that is beneficial for a healthy digestive system.
[0010] Another object of the present invention is to prepare a cookies
composition consist of diverse range of bioactive compounds including
5 flavonoids, phenolic compounds, tannins, alkaloids, phenolic diterpenes, and
vitamins with anti-oxidant activity that improves metabolism of human body.
[0011] Another object of the present invention is to prepare a cookie by using a
method that contains multi-millets flour, lipid, jaggery, rock salt, leavening agent,
10 Hemidesmus indicus root powder, protein concentrate, prebiotic, dietary fiber and
taste enhancer.
[0012] Yet another object of the present invention is to provide a composition
which is rich in protein, fibers and nutrients and easily available in the market at
15 low cost.
[0013] The foregoing and other objects, features, and advantages of the present
invention will become readily apparent upon further review of the following
detailed description of the preferred embodiment as illustrated in the
20 accompanying drawings.
SUMMARY OF THE INVENTION
[0014] The present invention relates to a multi-millet flour-based cookies
25 composition and method for preparing cookies that are rich in fiber and anti-
oxidant compounds and available in market at low cost.
[0015] According to an embodiment of the present invention, a multi-millet flour-
based cookies composition comprises of: i) multi-millet flour in the range of 44-
30 58% w/w, ii) lipid in the range of 18-22% w/w, iii) jaggery in the range of 10-
15% w/w, iv) rock salt in the range of 0.5-1% w/w, v) leavening agent in the
4
range of 0.3-0.6% w/w, vi) Hemidesmus indicus root powder in the range of 0.5-
1%w/w, vii) protein concentrate in the range of 7-10%w/w, viii) prebiotic in the
range of 0.5-1%w/w, ix) dietary fiber in the range of 0.1-0.2%w/w, x) taste
enhancer in the range of 0.3-0.6% w/w, and xi) water in the range of 10-12% w/w.
5
[0016] According to another embodiment of the present invention, a method for
preparation of a multi-millet flour-based cookies composition comprises of
following steps: i) lipid is beaten with the jaggery with a beater for a time duration
in the range of 3-8 minutes in order to obtain a mixture, ii) the multi-millet flour,
10 water, salt, leavening agent, prebiotic, dietary fiber, protein concentrate, and taste
enhancer are added in the obtained mixture, followed by mixing for a time
duration in the range of 5-15 minutes in order to obtain a dough, iii) the obtained
dough are rolled to 40mm round with 2 cm thickness in order to obtain flattened
dough, followed by filling a tray with the obtained flattened dough, and iv) the
15 tray is placed in an oven pre-heated, followed by baking the flattened dough for a
time duration in the range of 10-20 minutes, and cooling in order to obtain the
cookies.
[0017] While the invention has been described and shown with particular
20 reference to the preferred embodiment, it will be apparent that variations might be
possible that would fall within the scope of the present invention.
BRIEF DESCRIPTION OF THE DRAWINGS
25 [0018] These and other features, aspects, and advantages of the present invention
will become better understood with regard to the following description, appended
claims, and accompanying drawings where:
Figure 1 illustrates a flow chart of method for preparation of multi-millet flour-
based cookies;
30 Figure 2 illustrates a pictorial representation of baking of (a) reference cookies,
(b) multi-millet cookies, and (c) H. indicus multi-millet cookies;
5
Figure 3 illustrates a pictorial representation of baked (a) reference cookies, (b)
multi-millet cookies, and (c) H. indicus multi-millet cookies;
Figure 4 illustrates a pictorial representation of DPPH activity of a) DPPH alone,
b) Control cookies, c) H. indicus extract d1) multi-millet cookies dough, d2)
5 multi-millet cookies, and e1) H. indicus multi-millet dough, e2) H. indicus multi-
millet cookies by TLC (Thin-layer chromatography) ;
Figure 5 illustrates a graphical representation of DPPH (2,2-diphenyl-1-
picrylhydrazyl) activity of 1) control dough, 2) control cookies, 3) multi-millet
dough, 4) multi-millet cookies, 5) H. indicus multi-millet dough, and 6) H. indicus
10 multi-millet cookies by colorimetric method;
Figure 6 illustrates a graphical representation of ABTS (2,2'-azino-bis(3-
ethylbenzothiazoline-6-sulfonic acid)) activity of 1) control dough, 2) control
cookies, 3) multi-millet dough, 4) multi-millet cookies, 5) H. indicus multi-millet
dough, and 6) H. indicus multi-millet cookies by colorimetric method;
15 Figure 7 (a) and 7 (b) illustrates a graphical and pictorial representation of total
anti-oxidant activity of H. indicus millet cookies compared to standard ascorbic
acid are illustrated, respectively; and
Figure 8 illustrates a graphical representation of nutritional value of 1) Control
cookies, 2) Multi millet cookies, 3) H. indicus multi-millet cookie extract.
20
DETAILED DESCRIPTION OF THE INVENTION
[0019] The following description includes the preferred best mode of one
embodiment of the present invention. It will be clear from this description of the
25 invention that the invention is not limited to these illustrated embodiments but that
the invention also includes a variety of modifications and embodiments thereto.
Therefore, the present description should be seen as illustrative and not limiting.
While the invention is susceptible to various modifications and alternative
constructions, it should be understood, that there is no intention to limit the
30 invention to the specific form disclosed, but, on the contrary, the invention is to
cover all modifications, alternative constructions, and equivalents falling within
6
the spirit and scope of the invention as defined in the claims.
[0020] In any embodiment described herein, the open-ended terms "comprising,"
"comprises,” and the like (which are synonymous with "including," "having” and
5 "characterized by") may be replaced by the respective partially closed phrases
"consisting essentially of," consists essentially of," and the like or the respective
closed phrases "consisting of," "consists of, the like.
[0021] As used herein, the singular forms “a,” “an,” and “the” designate both the
10 singular and the plural, unless expressly stated to designate the singular only.
[0022] The present invention relates to a multi-millet flour-based cookies
composition method and preparation thereof that are healthy, cost effective and
ready to eat snacks for an individual. In addition, the prevention provides a
15 composition consist of diverse range of bioactive compounds shows effective
anti-oxidant activity that protects human body against the effect of free radical
and improves metabolism of human body.
[0023] According to an embodiment of the present invention, a multi-millet flour-
20 based cookies composition comprises of: i) multi-millet flour in the range of 44-
58% w/w, ii) lipid in the range of 18-22% w/w, iii) jaggery in the range of 10-
15% w/w, iv) rock salt in the range of 0.5-1% w/w, v) leavening agent in the
range of 0.3-0.6% w/w, vi) Hemidesmus indicus root powder in the range of 0.5-
1%w/w, vii) protein concentrate in the range of 7-10%w/w, viii) prebiotic in the
25 range of 0.5-1%w/w, ix) dietary fiber in the range of 0.1-0.2%w/w, x) taste
enhancer in the range of 0.3-0.6% w/w, and xi) water in the range of 10-12% w/w.
[0024] Referring to Figure 1, a flow chart of method for preparation of multi-
millet flour-based cookies is illustrated. A method for preparation of a multi-
30 millet flour-based cookies composition comprises of the following steps: i)
beating lipid with jaggery with a beater for a time duration of 3-8 minutes to
7
obtain mixture, ii) adding multi-millet flour, water, salt, leavening agent,
prebiotic, dietary fiber, protein concentrate, and taste enhancer in obtained
mixture, followed by mixing for 5-15 minutes to obtain dough, iii) rolling
obtained dough to 40mm round with 2 cm thickness to obtain flattened dough,
5 followed by filling a tray with obtained flattened dough, and iv) placing tray in an
oven pre-heated, followed by baking flattened dough for 10-20 minutes, and
cooling to obtain cookies.
EXAMPLE
10
[0025] A method for preparation of a multi-millet flour-based cookies
composition comprises of following steps: i) 35 ml of vegetable oil is beaten with
22 gm of jaggery with a beater for a time duration in the range of 5 minutes in
order to obtain a mixture, ii) 80 gm of millet flour (combination of Kodo,
15 Barnyard, Little, Browntop, Pearl, Foxtail, Proso, Finger flour), 20 ml of water, 1
gm of salt, 0.8 gm of leavening agent (Sodium bicarbonate), 1 gm Hemidesmus
indicus root powder, 15 gm protein concentrates, 0.8 gm taste enhancer
(combination of clove, cardamom, pepper, and cinnamon) and Stevia glycoside or
Fructo-oligosaccharide 1 gm as prebiotic are added in the obtained mixture,
20 followed by mixing for a time duration of 10 minutes in order to obtain a dough,
iii) the obtained dough is rolled to 40mm round with 2 cm thickness in order to
obtain flattened dough, followed by filling a tray with the obtained flattened
dough, and iv) the tray is placed in an oven pre-heated at a temperature of 180oC,
followed by baking the flattened dough for a time duration of 15 minutes, and
25 cooling in order to obtain the light brownish cookies as Figure 2 and Figure 3.
[0026] Referring to Table 1, a tabular representation of composition of protein
rich, H. indicus multi-millet cookies with control cookies is illustrated.
Components Wheat flour/ Multi millet H. indicus MMC
Maida cookies (MMC) cookies
8
(HiMMC)
Reference/control 80.0 -- 80.0
Millet flour (Kodo, --- 80 80
Barnyard, Little,
Browntop, Pearl,
Foxtail, Proso,
Finger-10g each)
Shortening (Palm 35.0 35.0 35.0
Oil)
Rock salt 1.0 1.0 1.0
Water 20 20 20
Jaggery 22.0 22.0 22.0
Leavening agents 0.8 0.8 0.8
(Sodium bicarbonate)
H. indicus root 0.0 0.0 1.0
powder
Pea protein (FSSAI 0.0 0.0 15
Lic No:
10020051003658)
Fructo- 0.0 0.0 1
oligosaccharides
(FSSAI Lic
No:13615011000005)
Pectin 0.0 0.0 0.25
Spices (clove, 0.0 0.0 0.2 each
cardamom,
cinnamon, and
pepper)
[0027] The prepared multi-millet flour-based cookies composition are subjected
9
to following analysis which includes: i) DPPH free radical scavenging activity, ii)
ABTS Assay, iii) Total anti-oxidant activity, and iv) Nutritional analysis.
i) DPPH (2,2-diphenyl-1-picrylhydrazyl) free radical scavenging activity
5
[0028] Referring to Figure to 4, a pictorial representation of DPPH activity of a)
DPPH alone, b) Control cookies, c) H. indicus extract d1) multi-millet cookies
dough, d2) multi-millet cookies, and e1) H. indicus multi-millet dough, e2) H.
indicus multi-millet cookies by TLC (Thin-layer chromatography ) are illustrated,
10 respectively. The free radical activity was assayed by spreading DPPH solution on
TLC and checked for anti-oxidant activity. Changes in color indicate free radical
scavenging activity.
[0029] DPPH (2.4 mg) was dissolved in 50 ml of absolute methanol to make the
15 DPPH solution. In a 96-well plate, 100µl of cookie samples were taken in a
different well, and a 50µl DPPH solution was added. All of the treated test
samples were incubated in the dark for 30 minutes. The optical density was
measured at 517nm after incubation. The percentage scavenging effect was
calculated using the following formula:
20
Scavenging rate (%) = [(A0 – A1)/A0] / 100
Where, A0 = Absorbance of the control (without extract)
A1 =Absorbance in the presence of the extract
25 [0030] Referring to Figure 5, a pictorial representation of DPPH activity of 1)
control dough, 2) control cookies, 3) multi-millet dough, 4) multi-millet cookies,
5) H. indicus multi-millet dough, and 6) H. indicus multi-millet cookies by
colorimetric method is illustrated. The free radical activity was assayed by using
96 well plate readers at 517nm and percentage activity was calculated. H. indicus
30 multi-millet cookies exhibit anti-oxidant activity before and after baking.
10
[0031] The result revealed that the HiMMC dough exhibited 65% and baked
HiMMC cookies showed 56.4% DPPH free radical scavenging activity, whereas
reference cookies, and multi millet cookies showed 1% and 15% activity
respectively.
5
ii) ABTS (2,2'-azino-bis(3-ethylbenzothiazoline-6-sulfonic acid)) Assay
[0032] Referring to Figure 6, a pictorial representation of ABTS activity of 1)
control dough, 2) control cookies, 3) multi-millet dough, 4) multi-millet cookies,
10 5) H. indicus multi-millet dough, and 6) H. indicus multi-millet cookies by
colorimetric method is illustrated. The free radical activity was assayed by using
96 well plate readers at 517nm and percentage activity was calculated. H. indicus
multi-millet cookies exhibit anti-oxidant activity before and after baking.
15 [0033] Cookies' ABTS scavenging ability was determined using a procedure
developed in a previous study. 5 mL of 7 mM ABTS was mixed with 88 µL of
140 mm potassium persulphate solution and allowed to react for 24 hours at room
temperature in the dark. The ABTS solution was then diluted (1:88) with a pH 7.4
sodium phosphate buffer. A 600 µL volume of ABTS was added to a 50 µL
20 sample of aqueous cookie extract. After 5 seconds of incubation at room
temperature, absorbance was measured at 734 nm. The results were given in
millimoles of Trolox equivalents per milligram of the sample. The HiMMC dough
exhibited 51% and baked cookies showed 43.2% ABTS free radical scavenging
activity, whereas reference cookies showed 0.2% activity.
25
iii) Total anti-oxidant activity
[0034] Referring to Figure to 7(a) and 7(b), a graphical and pictorial
representation of total anti-oxidant activity of H. indicus millet cookies compared
30 to standard ascorbic acid (1: control cookie extract, 2: multi-millet cookie extract,
3: H. indicus multi-millet cookie extract) are illustrated respectively. The total
11
anti-oxidant of cookies was estimated by the phosphomolybdenum method. A
solution of phosphomolybdenum reagent was made by mixing 0.6 M sulfuric
acid, 28 mM sodium phosphate, and 4 mM ammonium molybdate. The aqueous
extract of cookies (0.3 mL) is mixed with the phosphomolybdenum reagent
5 solution and incubated at 95 °C for 90 minutes. At 695 nm, the sample absorbance
is measured. The results were expressed as a percentage of inhibition or as the
ascorbic acid equivalent of a standard compound.
[0035] The result revealed that the multi-millet cookie exhibits TAC equivalent to
10 1µg ascorbic acid, whereas H. indicus multi millet cookies extract showed TAC
equivalent to 6µg ascorbic acid.
iv) Nutritional analysis
15 [0036] Referring to Table 2, a tabular representation of nutritional value of 1)
Control cookies, 2) Multi millet cookies, 3) H. indicus multi-millet cookie extract
illustrated.
Control Multi Hemidesmus
Cookies Millet indicus
Cookies MMC
(MMC)
Ash 1.6 0.95 1.28
Moisture 4 4.93 6.3
Crude Fat 33.2 31.96 29.39
Crude Fiber 0.1 0.32 0.38
Protein 2.7 7.36 16.62
Carbohydrate 68.5 59.41 52.33
Energy 580.5 554.72 540.31
20 [0037] Referring to Figure to 8, a pictorial representation nutritional value of 1)
12
Control cookies, 2) Multi millet cookies, 3) H. indicus multi-millet cookie extract
is illustrated.
[0038] The cookies prepared by the composition according to the proposed
5 invention shows higher scavenging activity, total antioxidant activity, and
nutritional value as compare to the ordinary cookies and multi-millets cookies
already present in the market. In this way, the prepared cookies made up of the
proposed composition aids in digestion and induces bowel movement, which
producing a laxative effect that is beneficial for a healthy digestive system.
10
[0039] Although the field of the invention has been described herein with limited
reference to specific embodiments, this description is not meant to be construed in
a limiting sense. Various modifications of the disclosed embodiments, as well as
alternate embodiments of the invention, will become apparent to persons skilled in
15 the art upon reference to the description of the invention.
13
We Claim:
1) A multi-millet flour-based cookies composition, comprising:
i) multi-millet flour in the range of 44-58% w/w;
5 ii) lipid in the range of 18-22% w/w;
iii) jaggery in the range of 10-15% w/w;
iv) rock salt in the range of 0.5-1% w/w;
v) leavening agent in the range of 0.3-0.6% w/w;
vi) Hemidesmus indicus root powder in the range of 0.5-1% w/w;
10 vii) protein concentrate in the range of 7-10% w/w;
viii) prebiotic in the range of 0.5-1% w/w;
ix) dietary fiber in the range of 0.1-0.2% w/w;
x) taste enhancer in the range of 0.3-0.6% w/w; and
xi) water in the range of 10-12% w/w.
15
2) The composition as claimed in claim 1, wherein said leavening agent is sodium
bicarbonate.
3) The composition as claimed in claim 1, wherein said multi-millet flour is a
20 combination of Kodo, Barnyard, Little, Browntop, Pearl, Foxtail, Proso, Finger
flour.
4) The composition as claimed in claim 1, wherein said taste enhancer is a
combination of clove, cardamom, pepper, and cinnamon.
25
5) The composition as claimed in claim 1, wherein said lipid, dietary fiber,
prebiotic, and protein concentrate are palm oil, pectin, Fructo-oligosaccharides,
and pea protein.
30 6) A method for preparation of said composition as claimed in claim 1,
comprising the steps:
14
a) beating said lipid with said jaggery with a beater for a time duration in the
range of 3-8 minutes in order to obtain a mixture;
b) adding said multi-millet flour, water, salt, leavening agent, prebiotic,
5 dietary fiber, protein concentrate, and taste enhancer in said obtained
mixture, followed by mixing for a time duration in the range of 5-15
minutes in order to obtain a dough;
c) rolling said obtained dough to 40mm round with 2 cm thickness in order to
obtain flattened dough, followed by filling a tray with said obtained
10 flattened dough;
d) placing said tray in an oven pre-heated, followed by baking said flattened
dough for a time duration in the range of 10-20 minutes, and cooling in
order to obtain said cookies.
15 7) The method as claimed in claim 1, wherein said oven is pre-heated to a
temperature of 180oC.
8) The method as claimed in claim 1, wherein said obtained cookies are light
brownish.
20
Kunal Setiya
Dated this: 11th April 2023 INPA-2570
Agent for the Applicant(s)
15
ABSTRACT
MULTI-MILLET FLOUR-BASED COOKIES COMPOSITION AND
METHOD FOR PREPARATION THEREOF
5
A multi-millet flour-based cookies composition, comprising: i) multi-millet flour
44-58%, ii) lipid 18-22%, iii) jaggery 10-15%, iv) rock salt 0.5-1%, v) leavening
agent 0.3-0.6%, vi) Hemidesmus indicus root powder 0.5-1%, vii) protein
concentrate 7-10%, viii) prebiotic 0.5-1%; ix) dietary fiber 0.1-0.2%, x) taste
10 enhancer 0.3-0.6%, and xi) water10-12%. A method for preparation of a multi-
millet flour-based cookies composition comprising of following steps: i) beating
lipid with jaggery with a beater for 3-8 minutes to obtain mixture, ii) adding
multi-millet flour, water, salt, leavening agent, prebiotic, dietary fiber, protein
concentrate, and taste enhancer in obtained mixture, followed by mixing for 5-15
15 minutes to obtain dough, iii) rolling obtained dough to 40mm round with 2 cm
thickness to obtain flattened dough, followed by filling a tray with obtained
flattened dough, and iv) placing tray in an oven pre-heated, followed by baking
flattened dough for 10-20 minutes, and cooling to obtain cookies.
20 Ref. Figure 1
16