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Spirulina Incorporated Multi Millet Noodles
Abstract: In this evolving modern world, there is no sufficient time for proper cooking. People opt for instant cooking foods so that their cooking time gets reduced and so the reduction in lifespan. But our ancestors had _a healthy life because of more physical work and the food practices they followed. As said earlier, in this modern world there is no time for proper cooking and the instant products they cm for are mostly made up of Maids and contain more additives. The main sector of people affected are children. So, the multi-millet noodles are an instant, tastier, healthier replacement for the existing Maids noodles. Six different types of millet are used for making multi-millet noodles. These noodles also satisfy all the macro and micro nutrients required by the body as its base dough is a ‘ mixture of six different types of millet. This product is also a great protein booster as we incorporating Spiralling which is a single cell protein and known as a great protein source. This Spiralling encapsulated multi-millet noodles helps in reducing the irritable bowel’ syndrome (TBS), protein deficiencies and other malnutrition. Certain natural spices are added in taste maker along with the Spirulina to enhance the taste of the final product. This taste maker is made without addition of additives. Thus, it is causing no harm to consumers. Twin extruder is efficient for making noodles as it wets the dough, cook and extrude it undei' high pressure and temperature. This results in products that can be rehydratcd in 3 to 8 minutes. The production of these noodles also costs less because all the millets used are native species and so there is no need for any imported ingredients. This product is the best sustainable product which helps for a healthier human society. We aim to focus on how the millets and spirulina that are being incorporated in the noodles and their effect on the nutritional and textural attributes
Notices, Deadlines & Correspondence
Patent Information
Applicants
RAMYA M
MUTHU KIRUBA A
RAJASRI MATHANGE B.
KOWSICK T
Inventors
1. CHARAN HARRIES V T
2. KISHORE SRINIVASAN R
3. SUDARSHAN V
4. PRATIKSHA V PAl
5. KOWSICK T
6. RAJASRI MATHANGE B
7. MUTHU KIRUBA A
8. JEEVANANTHAN B
9. RAMYA M
Specification
The millets are procured from the nearby market, and they are once shade dried for two
days and milled using hammer mill. The miller flours are sieved and packed in separate air
tight bags. The wheat and the millet flours are inixed in the ratio of 1:3. The mixed flours, the
required water and oil (added as a lubricant) are mixed using the extrude. This mixture is made
into a fine dough and is allowed to rest for 45 minutes. The rested dough is kneaded again 45mg
the extrudes aria the noodle is made‘ with the desired dye (mou1d). The obtained noodle strands
are kept for 'drying in a trgy'dryer for 5-6 hour's at 50°C-65°C. Thé dried noodle strand is the
'final product i.e., multi-millet noodles. This results in the noodle product that can be rehydrated
in 3 to 8 minutes and they resemble the texture of those products made via a conven ional
process. The taste maker 15 also prepared by using the natural spices like turmeric, onion
powder, cumin powder, coriander powder, and nutmeg powder with addition of spirulin‘a and
no additives. Spirulina IS a single cell protein source which can be consumed by people at all
age groups. This acts 213 protein supplement for people with protein deficiencies. This product
is a great source of both micro and macro nutrients, Thus, our instant noodle helps bothworking men and women in compensating their daily requirement of nutrients in their busy
schedule, by consfiming only lesslrehydration time.
CLAIMS
I . The millets are initially milled, sieved. and packed in air tight packs then it is
stored for further use.
'
2. The wheat and millets are mixed in the ratio of 1:3 respectively.
3.- In addition to claim 2, the flours are mixed with small amount of vegetable
oils and water in the extruder to increase the flexibility and smoothness.
4. According to the claims 1,2, and 3, the final product is nutrient rich and pure
vegan.
5'. With respect to claim 3, the die of the product is important for better shape,
structure and texture.
Documents
Application Documents
| # | Name | Date |
|---|---|---|
| 1 | 202341056187-Other Patent Document-220823.pdf | 2023-10-03 |
| 2 | 202341056187-Form 5-220823.pdf | 2023-10-03 |
| 3 | 202341056187-Form 3-220823.pdf | 2023-10-03 |
| 4 | 202341056187-Form 2(Title Page)-220823.pdf | 2023-10-03 |
| 5 | 202341056187-Form 1-220823.pdf | 2023-10-03 |