1. A method for preparing a multilegume mixture, the method comprising the steps of: providing 300g of legumes, comprising 100g of each of three legumes or 150g of each of two legumes; soaking said legumes in water in a 1:3 legume-to-water ratio for a duration of 16 to 18 hours; blanching the soaked legumes in hot water at 90°C for 15 minutes with the addition of 0.5% NaHCO3, wherein the blanching ratio is 1:3 of legume to water, and wherein the water from the overnight soaking is drained prior to blanching; dehulling the blanched legume seeds; milling or grinding the dehulled legume seeds to produce a homogenous slurry; adding water to the slurry to achieve a pre-set consistency; sieving the slurry through a stainless steel strainer of an appropriate mesh size; determining the total yield volume of the sieved slurry, ensuring said sieved slurry aligns with the pre-set consistency; boiling the sieved slurry for a duration of 15 to 20 minutes; and cooling the boiled slurry to obtain the multilegume mixture, wherein obtained multilegume mixture is suitable for blending with bovine milk in a predetermined ratio.

2. The method of claim 1, wherein the legumes are selected from a group consisting of lentils, chickpeas, beans, and peas.

3. The method of claim 1, wherein the pre-set consistency of the slurry is achieved by adding water in a ratio of 1:2 to 1:4 of legume to water.

4. The method of claim 1, wherein the stainless-steel strainer is of a mesh size ranging from 100 to 500 micrometers.

5. The method of claim 1, wherein the obtained multilegume mixture is blended with bovine milk in a predetermined ratio ranging from 1:2 to 1:5, for obtaining a blended product.

6. The method of claim 1, wherein the cooling step is performed at a temperature range of 2°C to 8°C for a duration of 1 to 4 hours.

7. The method of claim 5, wherein the blended product is subjected to a pasteurization process.

8. The method of claim 1, wherein the milling or grinding step is performed using a mechanical grinder, food processor, or a similar device suitable for producing a fine slurry.

9. The method of claim 1, wherein the obtained multilegume mixture is flavored using natural or artificial flavoring agents after the cooling step.

10. The method of claim 1, wherein the obtained multilegume mixture is fortified with vitamins or minerals before or after blending with bovine milk. METHOD FOR DEVELOPING MULTILEGUME EXTRACT Abstract The disclosure outlines a method for the formulation of a multilegume blend optimized for combination with bovine milk. Initiated by sourcing 300g of legumes, either distributed across three types or from two distinct varieties, the process commences with an extended soaking phase, leveraging a 1:3 water proportion over 16 to 18 hours. Subsequent blanching at 90°C integrates 0.5% NaHCO3, proceeding post-soak water drainage. Post-blanching, the seeds undergo dehulling, followed by meticulous milling to curate a slurry, which is then finessed to a defined consistency. A sieving operation refines the slurry, with yield quantification ensuring consistency adherence. A boiling interval lasting 15 to 20 minutes is succeeded by a cooling phase, rendering the mixture primed for amalgamation with bovine milk at a designated ratio. Fig. 1 , Claims:Claims :

1. A method for preparing a multilegume mixture, the method comprising the steps of: providing 300g of legumes, comprising 100g of each of three legumes or 150g of each of two legumes; soaking said legumes in water in a 1:3 legume-to-water ratio for a duration of 16 to 18 hours; blanching the soaked legumes in hot water at 90°C for 15 minutes with the addition of 0.5% NaHCO3, wherein the blanching ratio is 1:3 of legume to water, and wherein the water from the overnight soaking is drained prior to blanching; dehulling the blanched legume seeds; milling or grinding the dehulled legume seeds to produce a homogenous slurry; adding water to the slurry to achieve a pre-set consistency; sieving the slurry through a stainless steel strainer of an appropriate mesh size; determining the total yield volume of the sieved slurry, ensuring said sieved slurry aligns with the pre-set consistency; boiling the sieved slurry for a duration of 15 to 20 minutes; and cooling the boiled slurry to obtain the multilegume mixture, wherein obtained multilegume mixture is suitable for blending with bovine milk in a predetermined ratio.

2. The method of claim 1, wherein the legumes are selected from a group consisting of lentils, chickpeas, beans, and peas.

3. The method of claim 1, wherein the pre-set consistency of the slurry is achieved by adding water in a ratio of 1:2 to 1:4 of legume to water.

4. The method of claim 1, wherein the stainless-steel strainer is of a mesh size ranging from 100 to 500 micrometers.

5. The method of claim 1, wherein the obtained multilegume mixture is blended with bovine milk in a predetermined ratio ranging from 1:2 to 1:5, for obtaining a blended product.

6. The method of claim 1, wherein the cooling step is performed at a temperature range of 2°C to 8°C for a duration of 1 to 4 hours.

7. The method of claim 5, wherein the blended product is subjected to a pasteurization process.

8. The method of claim 1, wherein the milling or grinding step is performed using a mechanical grinder, food processor, or a similar device suitable for producing a fine slurry.

9. The method of claim 1, wherein the obtained multilegume mixture is flavored using natural or artificial flavoring agents after the cooling step.

10. The method of claim 1, wherein the obtained multilegume mixture is fortified with vitamins or minerals before or after blending with bovine milk.

Description:METHOD FOR DEVELOPING MULTILEGUME EXTRACT
Field of the Invention
[0001] The present disclosure relates generally to the field of food science and technology, and more specifically to a systematic approach for developing blends of multilegume extracts and bovine milk. The disclosure further pertains to the formulation of consumable food products derived from said blends, tailored for community consumption. Notably, the methods described for the production of said blends and subsequent food products are designed to be adaptable for household preparation, ensuring ease of replication and applicability for daily use.
Background
[0002] The background description includes information that may be useful in understanding the present invention. It is not an admission that any of the information provided herein is prior art or relevant to the presently claimed invention, or that any publication specifically or implicitly referenced is prior art.
[0003] The drive for nutritionally rich, sustainable, and affordable food sources has always been at the forefront of the food science and technology industry. Legumes, in particular, have received widespread attention due to their myriad benefits, including being protein-rich, a source of essential vitamins and minerals, and having potential therapeutic effects. Historically, legumes have played a pivotal role in human diets across various cultures and geographical regions. They not only serve as a primary protein source, especially in vegetarian diets, but also have a significant impact on soil health due to their nitrogen-fixing ability, underscoring their environmental significance.
[0004] However, despite their nutritional abundance, the inherent taste and texture of legumes can sometimes be unappealing to many, especially when consumed in isolation. On the other hand, bovine milk, a universally consumed food product, is nutritionally complementary to legumes. Bovine milk offers a rich source of calcium, vitamin D, and other vital nutrients. The blend of legumes and milk, therefore, seems a promising avenue to explore to leverage the combined benefits of both.
[0005] In the past, various studies have attempted to integrate plant-based proteins with animal-based milk. For example, soy milk, a popular alternative to bovine milk, has been blended with cow's milk to enhance the taste, texture, and nutritional profile. Furthermore, chickpea milk has also been a subject of investigation, given chickpea's high protein and fibre content. Said past endeavours mainly focused on developing a single-legume based milk alternative or blend, without taking a multilegume approach, which could offer a broader nutritional spectrum.
[0006] Another important consideration in said realm is the method of processing. Traditional legume processing involves elaborate procedures such as soaking, dehulling, and fermenting. The principle behind said methods is to reduce antinutritional factors, enhance nutrient bioavailability, and improve digestibility. For instance, a prior art discloses a method wherein lentils are soaked overnight, boiled, and then blended with milk, sweeteners, and flavouring agents to produce a lentil-milk beverage. While the method achieved a palatable product, said method remained confined to a single legume and did not address the challenge of integrating multiple legumes.
[0007] Moreover, while said methods are effective, they may not always be easily adaptable for household preparation, particularly when considering a multilegume blend. A community-centric approach demands that such methods be simplified yet effective, ensuring the multilegume mixture may be both nutritious and palatable.
[0008] Given the growing global demand for protein-rich foods and the need to diversify protein sources, there's a glaring gap in the comprehensive study of multilegume/multilegume extract and bovine milk blends. Furthermore, the development of such a palatable blend using simple, household-friendly methods remains largely unexplored. The envisioned systematic study aims to bridge the gap, focusing not just on the development of the palatable blend itself but also on devising food products that the wider community would be inclined to consume. Such an initiative could set the stage for a new wave of nutritionally dense, sustainable, and community-friendly food products.
Summary
[0009] The present disclosure relates generally to the field of food science and technology, and more specifically to a systematic approach for developing blends of multilegume extracts and bovine milk. The disclosure further pertains to the formulation of consumable food products derived from said blends, tailored for community consumption. Notably, the methods described for the production of said blends and subsequent food products are designed to be adaptable for household preparation, ensuring ease of replication and applicability for daily use.
[00010] The following presents a simplified summary of various aspects of this disclosure in order to provide a basic understanding of such aspects. This summary is not an extensive overview of all contemplated aspects, and is intended to neither identify key or critical elements nor delineate the scope of such aspects. Its purpose is to present some concepts of this disclosure in a simplified form as a prelude to the more detailed description that is presented later.
[00011] The following paragraphs provide additional support for the claims of the subject application.
[00012] In the quest for nutritious and sustainable food sources, a method has been developed for the preparation of a multilegume mixture optimized for blending with bovine milk. The procedure starts with the selection of legumes, either a combination of three types, with 100g of each, or two varieties weighing 150g each. Said legumes, which can include lentils, chickpeas, beans, or peas, are submerged in water with a 1:3 legume-to-water ratio and left to soak for 16 to 18 hours. Post soaking step, said legumes are blanched in hot water at 90°C for a quarter-hour, with an added 0.5% of NaHCO3, ensuring the water used for soaking is drained prior.
[00013] Post-blanching, the seeds undergo dehulling, leading to a milling or grinding phase, which leverages devices like mechanical grinders or food processors. The phase is crucial to obtain a homogenous slurry. To achieve a specific consistency, water is introduced to the slurry, the ratios can range between 1:2 and 1:4 of legume to water. Sieving then refines the mixture, using a stainless-steel strainer with mesh sizes varying between 100 to 500 micrometers. Once sieved, the total volume is measured, ensuring it aligns with the desired consistency.
[00014] Subsequently, the sieved slurry is boiled for 15 to 20 minutes and then cooled, preferably between temperatures of 2°C to 8°C, over 1 to 4 hours. Once prepared, the legume concoction can be combined with bovine milk in ratios ranging from 1:2 to 1:5 to create a blended product. The blended outcome can also undergo pasteurization for extended shelf life. To cater to varied consumer preferences, flavoring agents, either natural or artificial, can be added post-cooling. Furthermore, to augment the nutritional profile, the blend can be fortified with essential vitamins or minerals either before or after the introduction of bovine milk. The culmination of said steps provides a beverage rich in nutrients, offering both the benefits of legumes and milk, prepared via a method tailored for simplicity and household adaptability.
Brief Description of the Drawings
[00015] The features and advantages of the present disclosure would be more clearly understood from the following description taken in conjunction with the accompanying drawings in which:
[00016] FIG. 1 showcases an exemplary detailed schematic flow diagram of a method for preparing a multilegume mixture, according to some embodiments of the present disclosure.
Detailed Description
[00017] In the following detailed description of the invention, reference is made to the accompanying drawings that form a part hereof, and in which is shown, by way of illustration, specific embodiments in which the invention may be practiced. In the drawings, like numerals describe substantially similar components throughout the several views. These embodiments are described in sufficient detail to claim those skilled in the art to practice the invention. Other embodiments may be utilized and structural, logical, and electrical changes may be made without departing from the scope of the present invention. The following detailed description is, therefore, not to be taken in a limiting sense, and the scope of the present invention is defined only by the appended claims and equivalents thereof.
[00018] The use of the terms “a” and “an” and “the” and “at least one” and similar referents in the context of describing the invention (especially in the context of the following claims) are to be construed to cover both the singular and the plural, unless otherwise indicated herein or clearly contradicted by context. The use of the term “at least one” followed by a list of one or more items (for example, “at least one of A and B”) is to be construed to mean one item selected from the listed items (A or B) or any combination of two or more of the listed items (A and B), unless otherwise indicated herein or clearly contradicted by context. The terms “comprising,” “having,” “including,” and “containing” are to be construed as open-ended terms (i.e., meaning “including, but not limited to,”) unless otherwise noted. Recitation of ranges of values herein are merely intended to serve as a shorthand method of referring individually to each separate value falling within the range, unless otherwise indicated herein, and each separate value is incorporated into the specification as if it were individually recited herein. All methods described herein can be performed in any suitable order unless otherwise indicated herein or otherwise clearly contradicted by context. The use of any and all examples, or exemplary language (e.g., “such as”) provided herein, is intended merely to better illuminate the invention and does not pose a limitation on the scope of the invention unless otherwise claimed. No language in the specification should be construed as indicating any non-claimed element as essential to the practice of the invention.
[00019] The present disclosure relates generally to the field of food science and technology, and more specifically to a systematic approach for developing blends of multilegume extracts and bovine milk. The disclosure further pertains to the formulation of consumable food products derived from said blends, tailored for community consumption. Notably, the methods described for the production of said blends and subsequent food products are designed to be adaptable for household preparation, ensuring ease of replication and applicability for daily use.
[00020] Pursuant to the "Detailed Description" section herein, whenever an element is explicitly associated with a specific numeral for the first time, such association shall be deemed consistent and applicable throughout the entirety of the "Detailed Description" section, unless otherwise expressly stated or contradicted by the context.
[00021] A method 100 for preparing a multilegume mixture begins with the careful selection and treatment of legumes. The goal is to create a versatile base that can be further blended with bovine milk or customized to suit various culinary applications. Said method 100 is not only about combining legumes but also about ensuring the right consistency, flavor, and nutritional value. Delved herein the detailed process step by step, with examples and considerations along the course of the present disclosure.
[00022] Pictorial depiction of FIG. 1, represents a flow diagram of the method 100 that can comprise steps of (at step 102) providing 300g of legumes, (at step 104) soaking said legumes in water in a 1:3 legume-to-water ratio; (at step 106) blanching the soaked legumes in hot water, (at step 108) dehulling the blanched legume seeds, (at step 110) milling or grinding the dehulled legume seeds, (at step 112) adding water to the slurry to achieve a pre-set consistency, (at step 114) sieving the slurry, (at step 116) determining the total yield volume of the sieved slurry, (at step 118) boiling the sieved slurry and (at step 120) cooling the boiled slurry, and (at step 122) blending with bovine milk in a predetermined ratio.
[00023] In an embodiment, the legumes can be the cornerstone of the method 100, and the choice of legumes can be critical. Common legumes used in the method include lentils, chickpeas, beans, and peas. Each brings its unique texture, flavor, and nutritional profile to the mixture. For instance, lentils contribute a rich earthy taste, chickpeas bring a nutty creaminess, and beans add a hearty character. Peas, on the other hand, introduce a mild sweetness. Selected legumes can be red lentils, chickpeas, and black beans for a well-rounded multilegume mixture. Alternatively, you may opt for a simpler two-legume blend, such as chickpeas and lentils.
[00024] In an embodiment, the soaking of legumes can be a vital step that ensures they rehydrate properly and become easier to process later. The recommended ratio is 1:3, meaning 100g of legumes would require 300ml of water. Soak the legumes for 16 to 18 hours, allowing them to absorb water fully. For instance, in a three-legume mixture, soaked 100g each of red lentils, chickpeas, and black beans in 300ml of water, said legumes are submerged completely.
[00025] In an embodiment, the blanching is the next step, which involves briefly boiling the soaked legumes at 90°C for 15 minutes. To aid the process, add 0.5% NaHCO3 (sodium bicarbonate) to the boiling water. Importantly, drain the water used for soaking before blanching. For instance, placed the soaked legumes in a pot, add water to cover them, and bring said legumes to a boil. Add 1.5g (0.5% of 300g) of NaHCO3. Kept the temperature steady at 90°C for 15 minutes.
[00026] In an embodiment, following the blanching step, the legumes should be dehulled. The blanching step may ensure removal of outer shells or skins of said legumes. The step enhances the smoothness and consistency of the final mixture. For instance, after blanching, peel off the skins from the chickpeas, lentils, and black beans.
[00027] Dehulling can be performed manually or use specialized equipment designed for dehulling legumes. Optionally, dehulling can be performed before blanching step. The dehulling can be performed by rubbing the legumes in between hands. In an embodiment, dehulling can be executed before blanching step. For example, soaked whole green bean can be dehulled before blanching by rubbing between palm.
[00028] In an embodiment, the dehulled legume seeds are now processed to create a homogenous slurry. Said dehulling can be done using one or more equipment, such as a mechanical grinder, food processor, or a similar device suitable for producing a fine slurry. For instance, by placing the dehulled legumes in a food processor and blending until a smooth, uniform slurry is achieved. Said dehulling can ensure there are no lumps or coarse particles.
[00029] To reach the preset consistency, water is added to the slurry. The ratio of legume to water can vary between 1:2 to 1:4. The step allows to fine-tune the thickness of the mixture to preset preference. For instance, for a thicker mixture, add less water (1:2 ratio). For a lighter consistency, added more water (1:4 ratio). Further, according to the intended use, consistency can be adjusted.
[00030] In an embodiment, the slurry is sieved through a stainless-steel strainer, and the choice of mesh size may be essential. Said mesh size typically ranges from 100 to 500 micrometres, depending on the desired texture. The step ensures a smoother, lump-free mixture. For instance, by using a 200-micrometer mesh size for a moderately smooth texture. Sieve the slurry thoroughly, collecting the resulting liquid.
[00031] In an embodiment, further crucial to determine the total yield volume of the sieved slurry. Said determination of the total yield volume may ensure that the final product aligns with the preset consistency. For instance, by measuring the volume of the sieved slurry to ensure said sieved slurry matches intended consistency. Adjustments can be made, if necessary.
[00032] In an embodiment, the sieved slurry is boiled for a duration of 15 to 20 minutes. The step not only eliminates any potential pathogens, but also enhances the flavor of the mixture. For instance, by placing the sieved slurry in a pot and bring sieved slurry to a boil. Maintain the boil for 15 to 20 minutes, stirring occasionally.
[00033] In an embodiment, after boiling, the mixture is cooled. Said cooling can be done at a temperature range of 2°C to 8°C for a duration of 1 to 4 hours. Proper cooling ensures food safety and preservation of the mixture's quality. For instance, by transferring the boiled mixture to a container, placing said container in a refrigerator, maintaining a temperature between 2°C to 8°C, and allowing container to cool for 1 to 4 hours, the mixture may be cooled. Optionally, hot boiled slurry can be mixed with boiled milk to prevent formation of lump and increase smoothness experience.
[00034] In an embodiment, the final product, your multilegume mixture, is now ready to be blended with bovine milk. The blending ratio can vary, ranging from 1:2 to 1:5, depending on your preference for creaminess and legume flavor. For instance, for a balanced mixture, blending the cooled multilegume mixture with bovine milk at a 1:3 ratio. Said blend can create a versatile base that can be used in various recipes.
[00035] Optionally, you can flavor the resulting mixture with natural or artificial flavoring agents to enhance its taste. Additionally, consider fortifying the mixture with vitamins or minerals to boost its nutritional value. For instance, added vanilla extract or cocoa powder for a touch of sweetness or chocolate flavor. Further, fortification with vitamin D or calcium for added nutritional benefits.
[00036] Referring to one or more preceding embodiments, the method 100 for preparing a multilegume mixture can be a carefully orchestrated process that begins with legume selection and ends with a versatile base that may be customized for various culinary applications. By following said steps, nutritious and delicious product can be formulated that may combine with the best qualities of different legumes and can be suitable for blending with bovine milk or other ingredients of choice.
[00037] Referring to one or more preceding embodiments, the aim of said method 100 can be to create blends of multilegume extracts and bovine milk that can be widely used in communities to address milk shortages and offer more diverse nutritional options to the population. The specific objectives of said method 100 can be illustrated below. For instance, develop a household-friendly method for preparing multilegume extracts using kidney beans (Phaseolus vulgaris), chickpeas (Cicer arietinum), and cowpeas (Vigna unguiculata). Create multilegume extract-bovine milk blends and identify the most acceptable versions through sensory evaluation studies. Analyze the nutritional content, including proximate principles, selected minerals/trace elements, and antioxidant activity, of the preferred multilegume extract-bovine milk blends and compare them to common bovine milk standards. Adapt recipes and create traditional community food products using multilegume extract-bovine milk blends. Conduct sensory evaluation studies for the developed food products.
[00038] Referring to one or more preceding embodiments, the methodology for the study can be divided into five phases. In the first phase, multilegume extracts can be prepared in two-legume and three-

legume combinations, such as kidney bean-cowpea, kidney bean-chickpea, chickpea-cowpea, and kidney bean-cowpea-chickpea. The extraction process can be standardized to optimize various factors like yield, consistency, and acceptability. The procedure for preparation will be modified to make extracts suitable for household use. The study aims to make multilegume extract-bovine milk blends accessible to communities by developing a simple and adaptable methodology that incorporates sensory evaluation, nutritional analysis, and traditional food product development.
[00039] Referring to the preceding embodiment, in the second phase of the study, combined various multilegume extracts with bovine milk at a 50:50 ratio, resulting in four combinations such as kidney bean-cowpea-bovine milk blend (B1), kidney bean-chickpea-bovine milk blend (B2), chickpea-cowpea-bovine milk blend (B3), and kidney bean-cowpea-chickpea-bovine milk blend (B4). Said blends can be assessed for acceptability through sensory analysis, employing a 9-point hedonic scale, a 5-point composite scale, and consumer evaluations to determine the most favorable blend.
[00040] In the third phase, standardized the multilegume extract-bovine milk blends by measuring parameters such as pH, total solids, fat, and solid-not-fat content (Mahindru, 2010). Further, determination of the proximate principles and selected minerals, including calcium and iron, using established methods, can be vital. Additionally, assessment of antioxidant activity through total antioxidant activity, ferric reducing antioxidant power assay (FRAP), estimation of bioactive compounds like flavonoids and phenols, and measurement of phytic acid content can be crucial.
[00041] In the fourth phase, focussed on recipe improvement and food product development suitable for community consumption. Said recipe includes recipes based on milk, curd, buttermilk, and products utilizing processed Okara or Legume Milk By-Products (LMB) as components. The Okara can be reused (with or without any further post-processing step such as drying, cooling etc.) for various purposes such as animal feed, to prepare snakes, food ingredient and the like. Some examples include Dalia (cracked wheat porridge), kheer (rice pudding), Dahi Vada (fried lentil dumplings in yogurt), besan gatte (chickpea flour dumplings), and various versions of Raita (yogurt-based side dish). The specific recipe list can be considered illustrative, and a comprehensive list can be established after pilot studies, which may involve surveys of rural areas to identify widely consumed dishes.
[00042] In the fifth phase, assessment of the sensory acceptability of the developed food products using a 9-point hedonic scale, a 5-point composite scale, and consumer evaluations, can be made. Additionally, approximation of nutritional value of developed food products, using food composition tables can be essentially vital.
[00043] Referring to one or more preceding embodiments, the current disclosure aims to educate about wholesome and tasty non-dairy milk options derived from legume extracts and their combinations with cow's milk. Legumes are advantageous crops due to their nutritional, environmental, and socioeconomic value. Legumes also possess natural antimicrobial elements that can protect against foodborne diseases. Consequently, mixtures of legume extracts and cow's milk could potentially have a longer shelf life compared to pure cow's milk alone.
[00044] With growing environmental, ethical, and health considerations, there's a burgeoning demand for plant-based foods. To cater to said demand, alternatives to typical cow's milk and its derivatives are being developed. By using household processing techniques, said plant-based ingredients will be made both tasty and nutritious. When combined with cow's milk, plant proteins can complement the amino acid profile, making the product both more nutritious and appealing. Blending will become a standard method to enhance both the taste and nutritional content of said products.
[00045] Thus, legume-based milk is being explored as a valuable substitute for traditional milk, considering both nutrition and cost. The approach aims to overcome barriers related to economics, nutrition, health, and availability, leading people towards better health and longevity. The initiative also hopes to increase community awareness and promote methods that are easy to adopt at the household level. Moreover, said initiative can boost the use of agricultural outputs by rural communities for their own nutrition, health, and financial stability.
[00046] Example embodiments herein have been described above with reference to block diagrams and flowchart illustrations of methods and apparatuses. It will be understood that each block of the block diagrams and flowchart illustrations, and combinations of blocks in the block diagrams and flowchart illustrations, respectively, can be implemented by various means including hardware, software, firmware, and a combination thereof. For example, in one embodiment, each block of the block diagrams and flowchart illustrations, and combinations of blocks in the block diagrams and flowchart illustrations can be implemented by computer program instructions. These computer program instructions may be loaded onto a general purpose computer, special purpose computer, or other programmable data processing apparatus to produce a machine, such that the instructions which execute on the computer or other programmable data processing apparatus create means for implementing the functions specified in the flowchart block or blocks.
[00047] Operations in accordance with a variety of aspects of the disclosure is described above would not have to be performed in the precise order described. Rather, various steps can be handled in reverse order or simultaneously or not at all.
[00048] While several implementations have been described and illustrated herein, a variety of other means and/or structures for performing the function and/or obtaining the results and/or one or more of the advantages described herein may be utilized, and each of such variations and/or modifications is deemed to be within the scope of the implementations described herein. More generally, all parameters, dimensions, materials, and configurations described herein are meant to be exemplary and that the actual parameters, dimensions, materials, and/or configurations will depend upon the specific application or applications for which the teachings is/are used. Those skilled in the art will recognize, or be able to ascertain using no more than routine experimentation, many equivalents to the specific implementations described herein. It is, therefore, to be understood that the foregoing implementations are presented by way of example only and that, within the scope of the appended claims and equivalents thereto, implementations may be practiced otherwise than as specifically described and claimed. Implementations of the present disclosure are directed to each individual feature, system, article, material, kit, and/or method described herein. In addition, any combination of two or more such features, systems, articles, materials, kits, and/or methods, if such features, systems, articles, materials, kits, and/or methods are not mutually inconsistent, is included within the scope of the present disclosure.

Claims
I/We Claim:
1. A method for preparing a multilegume mixture, the method comprising the steps of: providing 300g of legumes, comprising 100g of each of three legumes or 150g of each of two legumes; soaking said legumes in water in a 1:3 legume-to-water ratio for a duration of 16 to 18 hours; blanching the soaked legumes in hot water at 90°C for 15 minutes with the addition of 0.5% NaHCO3, wherein the blanching ratio is 1:3 of legume to water, and wherein the water from the overnight soaking is drained prior to blanching; dehulling the blanched legume seeds; milling or grinding the dehulled legume seeds to produce a homogenous slurry; adding water to the slurry to achieve a pre-set consistency; sieving the slurry through a stainless steel strainer of an appropriate mesh size; determining the total yield volume of the sieved slurry, ensuring said sieved slurry aligns with the pre-set consistency; boiling the sieved slurry for a duration of 15 to 20 minutes; and cooling the boiled slurry to obtain the multilegume mixture, wherein obtained multilegume mixture is suitable for blending with bovine milk in a predetermined ratio.
2. The method of claim 1, wherein the legumes are selected from a group consisting of lentils, chickpeas, beans, and peas.
3. The method of claim 1, wherein the pre-set consistency of the slurry is achieved by adding water in a ratio of 1:2 to 1:4 of legume to water.
4. The method of claim 1, wherein the stainless-steel strainer is of a mesh size ranging from 100 to 500 micrometers.
5. The method of claim 1, wherein the obtained multilegume mixture is blended with bovine milk in a predetermined ratio ranging from 1:2 to 1:5, for obtaining a blended product.
6. The method of claim 1, wherein the cooling step is performed at a temperature range of 2°C to 8°C for a duration of 1 to 4 hours.
7. The method of claim 5, wherein the blended product is subjected to a pasteurization process.
8. The method of claim 1, wherein the milling or grinding step is performed using a mechanical grinder, food processor, or a similar device suitable for producing a fine slurry.
9. The method of claim 1, wherein the obtained multilegume mixture is flavored using natural or artificial flavoring agents after the cooling step.
10. The method of claim 1, wherein the obtained multilegume mixture is fortified with vitamins or minerals before or after blending with bovine milk.

METHOD FOR DEVELOPING MULTILEGUME EXTRACT
Abstract
The disclosure outlines a method for the formulation of a multilegume blend optimized for combination with bovine milk. Initiated by sourcing 300g of legumes, either distributed across three types or from two distinct varieties, the process commences with an extended soaking phase, leveraging a 1:3 water proportion over 16 to 18 hours. Subsequent blanching at 90°C integrates 0.5% NaHCO3, proceeding post-soak water drainage. Post-blanching, the seeds undergo dehulling, followed by meticulous milling to curate a slurry, which is then finessed to a defined consistency. A sieving operation refines the slurry, with yield quantification ensuring consistency adherence. A boiling interval lasting 15 to 20 minutes is succeeded by a cooling phase, rendering the mixture primed for amalgamation with bovine milk at a designated ratio.
Fig. 1 , Claims:Claims
I/We Claim:
1. A method for preparing a multilegume mixture, the method comprising the steps of: providing 300g of legumes, comprising 100g of each of three legumes or 150g of each of two legumes; soaking said legumes in water in a 1:3 legume-to-water ratio for a duration of 16 to 18 hours; blanching the soaked legumes in hot water at 90°C for 15 minutes with the addition of 0.5% NaHCO3, wherein the blanching ratio is 1:3 of legume to water, and wherein the water from the overnight soaking is drained prior to blanching; dehulling the blanched legume seeds; milling or grinding the dehulled legume seeds to produce a homogenous slurry; adding water to the slurry to achieve a pre-set consistency; sieving the slurry through a stainless steel strainer of an appropriate mesh size; determining the total yield volume of the sieved slurry, ensuring said sieved slurry aligns with the pre-set consistency; boiling the sieved slurry for a duration of 15 to 20 minutes; and cooling the boiled slurry to obtain the multilegume mixture, wherein obtained multilegume mixture is suitable for blending with bovine milk in a predetermined ratio.
2. The method of claim 1, wherein the legumes are selected from a group consisting of lentils, chickpeas, beans, and peas.
3. The method of claim 1, wherein the pre-set consistency of the slurry is achieved by adding water in a ratio of 1:2 to 1:4 of legume to water.
4. The method of claim 1, wherein the stainless-steel strainer is of a mesh size ranging from 100 to 500 micrometers.
5. The method of claim 1, wherein the obtained multilegume mixture is blended with bovine milk in a predetermined ratio ranging from 1:2 to 1:5, for obtaining a blended product.
6. The method of claim 1, wherein the cooling step is performed at a temperature range of 2°C to 8°C for a duration of 1 to 4 hours.
7. The method of claim 5, wherein the blended product is subjected to a pasteurization process.
8. The method of claim 1, wherein the milling or grinding step is performed using a mechanical grinder, food processor, or a similar device suitable for producing a fine slurry.
9. The method of claim 1, wherein the obtained multilegume mixture is flavored using natural or artificial flavoring agents after the cooling step.
10. The method of claim 1, wherein the obtained multilegume mixture is fortified with vitamins or minerals before or after blending with bovine milk.