DESC:FIELD OF THE INVENTION
The present invention relates to plant-based fiber rich protein powder. The present invention also relates to a method for preparing the same.

BACKGROUND OF THE INVENTION
Protein is indispensable for maintaining overall health and for aiding various bodily functions. It supports many vital functions of the human body and should be an essential part of our diet. Enough protein intake is extremely necessary for health, as it is an important constituent in building muscles and imparting the required strength to them. Protein also helps metabolism and strengthen bones. Protein is also quite essential to maintain a healthy weight. A 2017 survey shows that 73 percent of Indians are deficient in protein while above 90 percent are unaware of the daily requirement of protein.

Likewise, dietary fiber is another important constituent which is essential for the body. Fiber is important for preventing obesity, type 2 diabetes, cancer, cardiovascular disease and so on. Regular consumption of dietary fiber benefits health in a variety of ways, including lowering cholesterol levels, regulating weight, improving glucose metabolism, lowering blood pressure, and reducing chronic inflammation. However, many population groups continue to consume less fiber on a daily average than is advised. The general dietary patterns in India suggest that many people do not meet the recommended intake of fibre.

Protein and fibre deficiencies can lead to various health issues inter alia poor muscle health, weakened immunity, and digestive problems. Since the protein and fiber deficiency is on alert, it becomes necessary to bridge those gaps by providing a solution for this problem.

Currently, there are many products available in market such as high protein shakes- chocolate/vanilla flavoured, vegan protein powder-having 80-90 % Protein (soy or milk-based proteins/protein isolates/protein concentrates). However, the above products are either lacking in fiber or have very little amount of fibre. Further they are not clean labels, meaning that they often contain added synthetic ingredients which are undesirable, for e.g., acids and bases that are involved during production. Further they also have many additives to improve the sensorial and functional attributes. However, excess intake of these products containing additives (chemicals) such as emulsifiers (soy lecithin), anticaking agent (silica dust) etc., may lead to problems like stomach aches, diarrhea and loose stools. If these proteins are consumed in excess, it may cause bloating, indigestion, nausea, gas build up etc. The organic high protein powders which are available are highly priced. Other products such as batter additives, atta additives etc., also possess different forms of isolates and concentrates to enhance the protein content of the product. Also, the products available in market has off taste such as bitterness, beany taste, protein taste, metallic taste, medicinal like taste which makes it undesirable to a consumer.

Plant products can be excellent sources of protein and fiber and are high in nutritional value as they provide essential amino acids, vitamins, and minerals, and contain important antioxidants. They have high fiber content as compared to animal-based foods. Consuming plant-based proteins can offer various health benefits, including lower risks of heart disease, hypertension, and certain cancers. They are also typically lower in saturated fat and cholesterol compared to animal proteins. Plant-based proteins generally have a smaller environmental footprint compared to animal-based proteins, making them a more sustainable choice. An adequate quantity of plant-based food rich in protein and insoluble fiber helps to meet the daily amino acid requirement, aids in improved absorption of nutrients, helps to manage metabolic health and prevent health disorders. Overall, incorporating a variety of plant-based proteins into the diet can help one meet the nutritional needs while also supporting the health and the environment.

With the adoption of plant-based diets in different societies and significant growth in veganism globally, there is growing need for plant-based products such as protein and fibre supplements or premix powders. Most often the potential users deter from consuming plant-based food supplements due to their unappealing sensory properties.

Food texture and mouthfeel are important sensorial properties as taste. For example, the creaminess of sauces, thickness of soups, crispiness of crepe etc. Food texture is generally affected by the food viscosity. Products such as besan, corn flour, potato starch, xanthan gum, whole wheat flour slurry additives etc., have been routinely used to achieve the desirable viscosity in food or as a thickening agent in gravies, stews, soups etc. Although the addition of besan, corn starch / corn flour or other additives may help in achieving the desired texture in the product, since the viscosity of these products are high, they can be added to the foods only in less quantity and hence do not contribute significant amount of protein and fiber to a diet. The addition of besan or other additives to the food also changes the sensorial characteristics of the food and the palatability of such foods. It is also known to add protein supplement powders into foods such as smoothies or shakes to achieve the desired consistency. However, most of the protein supplement powders that are available in the market are infused with protein isolate or protein concentrate that may contain added synthetic components and they do not provide the necessary fibre. Furthermore, such protein supplement powders are generally available as suitable to make smoothies or shakes in specific flavours such as chocolate, vanilla, etc. and are not suitable for addition into solid foods and fluid / liquid foods due to the added flavours.

CN105249155 discloses a preparation method of low viscosity cured buckwheat flour. The preparation method comprises the following steps: (1), extruded buckwheat flour is prepared from raw buckwheat materials with a traditional extrusion and expansion technology; (2), amylase and water are uniformly mixed and then blended with the expanded buckwheat flour, and the obtained wet mixture is extruded, expanded, dried, and finally milled into fine flour. The buckwheat is taken as the raw material, buckwheat starch is pasted through primary extrusion and expansion and assisted by the amylase on the basis of secondary extrusion and expansion, the buckwheat starch can be subjected to complete enzymolysis, and the low viscosity cured buckwheat flour is prepared.

CN101692887A discloses a preparation method of ultrafine edible mung bean protein powder. The ultrafine edible mung bean protein powder is prepared using 50-75% of mung beans and 10-25% of barley flour with other ingredients using extrusion technique and pulverization to obtain an ultra-fine protein powder.

CN107198091A discloses bean flour comprising 60 to 70 parts of wheat, 2 to 4 parts of soybean, 3 to 5 parts of broad bean, 4 to 6 parts of peas, 4 to 6 parts of sorghum, 4 to 6 parts of barley and 5 to 15 parts of mung bean. The bean flavoured flour is prepared by grinding the raw materials respectively by stone grinding; assisting the raw materials, respectively grinding, and grinding after drying; and mixing the main material powder and the auxiliary raw material powder.

CN101946959 discloses a formula of composite peanut protein powder. The formula is characterized by consisting of low-temperature cold-pressed semi-defatted peanut protein powder, mung bean flour, millet flour, peanut shell, water-soluble dietary fiber and xylitol. The composite powder is prepared by mixing the raw materials, soaking, grinding, preparing solution, homogenizing at high pressure; and performing freeze drying.

CN104222747A discloses protein powder comprising 100-110 parts of glutinous rice, 10-20 parts of cowpea, 30-34 parts of sweet potato, 10-20 parts of mung bean flour, 5-6 parts of beer, 1-2 parts of agastache rugosus leaves, 2-3 parts of peanut shell, 4-6 parts of field snail meat, 10-12 parts of lotus root, 0.6-1 parts of angelica morri hayata leaf, 0.5-1 part of gentiana apiata, 4-6 parts of pig skin, 5-6 parts of broadleaf holly leaf, 0.6-1 part of lindernia ruellioides, 0.7-1 part of achyranthes aspera, 12-15 parts of edible amaranth, 8-9 parts of coffee powder, 6-7 parts of brown sugar, 0.1-0.2 parts of lactic acid bacteria, 7-8 parts of kiwi fruit and 5-7 parts of nutrient solution. The protein powder has the advantages that due to the addition of beer, coffee and the broadleaf holly leaf, the single mouthfeel of the traditional protein powder is greatly improved, and the fragrance is strong.

US 2021/0401022 A1 discloses a non - soy, legume, protein material that is at least 50 % dry weight non - soy, legume, protein; has a pH of about 4-8; and has a Nitrogen Solubility Index of greater than 40%. The non-soy, legume, protein material comprises at least 20% dry weight pea protein. The said material is nutritious, good tasting, high protein content food products without using allergen protein sources (e.g., soy, milk, gluten).

CN102028227 discloses nutritional protein powder. The main raw materials such as soybean, peanut, sesame, and other grains are dried, crushed, mixed, granulated and packaged to form the nutritional protein powder.

CN103125854A discloses highland barley nutrition powder and production method thereof. The powder is prepared with raw materials selected from barley, corn, black rice, millet, soybeans, mung beans, broad beans, walnuts, peanuts, sesame. The average protein content is 11.31% and the total dietary fibre content of highland barley reaches 16%.

Candriasih et al, 2021, discloses the sensory acceptability of nastar cookies with the addition of peanuts and mung beans flour substitution as high vegetable protein snacks. The sensory evaluation showed that nastar cookies Formula 1 was a cookies formula with all sensory parameters, including color, aroma, taste, and texture. It also discloses the nutritional value of Formula 1 nastar cookies per piece was 65.5 kcal of energy, 4.5 g of carbohydrates, 3.5 g of fat, 1.6 g of protein, and 1.1 g of vegetable protein content.

In view of the above, there is a need to have a plant-based fibre rich protein supplement which can provide the desired texture and consistency, without or minimally affecting the flavor of the food to which it is added and that can be added to solid and /or liquid food product that is deficient in protein and/or fibre.

SUMMARY OF THE INVENTION

The present invention relates to a protein powder for addition to a solid or a liquid food. The said powder comprises at least one legume flour and peanut flour in a ratio of 80:20 to 20:80, having a viscosity in the range of 3-25 mPa.s at a temperature of 30-100°C and a fibre content in the range of 10 to 30% per 100 grams of the protein powder. The viscosity can be 3-23 mPa.s at a temperature of 35-70°C. The powder can be an extruded powder. The powder can comprise protein in the range of 30% to 50% per 100 grams of the protein powder. The powder can comprise fibre in the range of 13% to 30% per 100 grams of the protein powder. The legume flour and peanut flour are in a ratio of 70:30 to 30:70. Optionally, the legume flour and the peanut flour are individually extruded flours. The legume flour can be selected from moth bean, green peas, green mung beans, soybean, kidney beans, split lentils, black eyed bean, lima bean, chickpeas/bengal gram, horse gram, aduzki beans, anasazi beans, black bean, fava beans, or a combination thereof. Preferably, the legume flour can be green mung beans. The peanut flour can be defatted peanut or expeller pressed peanut flour. The protein powder can further comprise a cereal.

The present invention relates to a method for preparing a protein powder comprising at least one legume flour and peanut flour. The method comprises the step of extruding a hydrated flour mix comprising at least one legume flour and peanut flour in a ratio of 80:20 to 20:80, at a temperature of 40°C to 145°C at a pressure of 6 to 10 bar to form grits, drying the grits, and pulverizing the grits to obtain the protein powder having a viscosity in the range of 3-25 mPa.s at a temperature of 30-100°C and a fibre content in the range of 10 to 30% per 100 grams of the protein powder. The method can further comprise preparing the hydrated flour mix by mixing at least one legume flour and peanut flour in a ratio of 80:20 to 20:80 with 5 to 6% of water for 10-15 minutes, said hydrated flour mix having a moisture content of 12% to 15%. The preparation of the hydrated flour mix further optionally comprises mixing of at least one extruded legume flour and extruded peanut flour in a ratio of 80:20 to 20:80 with water for 10 to 15 minutes, said hydrated flour mix having a moisture content of 12% to 15%. The legume flour and peanut flour can be in a ratio of 70:30 to 30:70. The peanut flour can be defatted peanut or expeller pressed peanut flour. The legume flour can be selected from moth bean, green peas, green mung beans, soybean, kidney beans, split lentils, black eyed bean, lima bean, chickpeas/bengal gram, horsegram, aduzki beans, anasazi beans, black bean, fava beans, or a combination thereof. Preferably, the legume flour can be green mung beans. The method can further comprise the step of adding a cereal.

The present invention relates to a protein powder for addition to a solid or a liquid food, said powder comprising at least one legume flour and soyabean flour in a ratio of 80:20 to 20:80, having a viscosity in the range of 1-10 mPa.s at a temperature of 30-100°C and a fibre content in the range of 10 to 30% per 100 grams of the protein powder. The viscosity can be 1-6 mPa.s at a temperature of 35-100°C. The powder can be an extruded powder. The powder can comprise protein in the range of 30% to 50% per 100 grams of the protein powder. The powder can comprise fiber in the range of 13% to 30% per 100 grams of the protein powder, preferably in the range of 13 to 25%. The legume flour and soyabean flour can be in a ratio of 70:30 to 30:70. Optionally, the legume flour and the soyabean flour are individually extruded flours. The legume flour can be selected from moth bean, green peas, green mung beans, peanut, kidney beans, split lentils, black eyed bean, lima bean, chickpeas/bengal gram, horsegram, aduzki beans, anasazi beans, black bean, fava beans, or a combination thereof. The legume flour can be green mung beans or chickpeas/Bengal gram flour. The soyabean flour can be defatted soyabean flour or low fat soyabean flour. The protein powder can further comprise a cereal.

The present invention relates to a method for preparing a protein powder comprising at least one legume flour and soyabean flour. The method comprises the step of extruding a hydrated flour mix comprising at least one legume flour and soyabean flour in a ratio of 80:20 to 20:80, at a temperature of 40°C to 145°C at a pressure of 6 to 10 bar to form grits, drying the grits, and pulverizing the grits to obtain the protein powder having a viscosity in the range of 1-10 mPa.s at a temperature of 30-100°C and a fibre content in the range of 10 to 30% per 100 grams of the protein powder. The method can further comprise preparing the hydrated flour mix by mixing at least one legume flour and soyabean flour in a ratio of 80:20 to 20:80 with 5 to 6% of water for 10-15 minutes, said hydrated flour mix having a moisture content of 12% to 15%. The preparation of the hydrated flour mix can further optionally comprise mixing of at least one extruded legume flour and extruded soyabean flour in a ratio of 80:20 to 20:80 with water for 10 to 15 minutes, said hydrated flour mix having a moisture content of 12% to 15%. The legume flour and soyabean flour can be in a ratio of 70:30 to 30:70. The soyabean flour can be defatted soyabean flour or low fat soyabean flour. The legume flour can be selected from moth bean, green peas, green mung beans, soybean, kidney beans, split lentils, black eyed bean, lima bean, chickpeas/bengal gram, horsegram, aduzki beans, anasazi beans, black bean, fava beans, or a combination thereof. The legume flour can be green mung beans or chickpeas/Bengal gram flour. The method can further comprise the step of adding a cereal.
BRIEF DESCRIPTION OF THE DRAWINGS
Reference will be made to embodiments of the invention, examples of which may be illustrated in the accompanying figures. These figures are intended to be illustrative, not limiting. Although the invention is generally described in the context of these embodiments, it is understood that it is not intended to limit the scope of the invention to these particular embodiments:

Fig.1 relates to a plot viscosity of one of the exemplary embodiments of present invention (Peanut(P)(48): Mung (M)(52) as compared to P(48):M(52) obtained without extrusion across the temperature range of 35ºC-70ºC.

Fig.2 relates to a plot viscosity of one of the exemplary embodiments of present invention P(48):M(52) at different ratios as compared to besan and corn starch across the temperature range of 35ºC-70ºC.

Fig.3 relates to sensory results plotted on Spiderograph comparing sensory parameters for Sample A (with besan) and Sample B (one of the exemplary embodiments of present invention (P(48): M(52)), with equal amount of Sample A and Sample B.

Fig.4 relates to sensory results plotted on Spiderograph comparing sensory parameters for Sample A (with besan) and Sample B (one of the exemplary embodiments of present invention (P(48): M(52)), with such quantities of Sample A and Sample B which contains equal amount of protein.

Fig.5 relates to a graph showing comparison of sensory parameters of non-extruded and extruded peanut (P) and mung flour(M) at different ratios in Thepla.

Fig.6 relates to a graph showing comparison of sensory parameters of non-extruded and extruded peanut (P) and mung flour(M) when added in soup at different ratios.

Fig.7 relates to a plot viscosity of one of the exemplary embodiments of present invention (Soyabean(S)(48): Mung(M)(52) as compared to S(48): M(52) obtained without extrusion across the temperature range of 35ºC-70ºC.

Fig.8 relates to viscosity of the exemplary embodiments of present invention S(48): M(52) at different ratios as compared to besan and corn starch across the temperature range of 35ºC-70ºC.

Fig.9 relates to the sensory results plotted on Spiderograph comparing sensory parameters for Sample A (with besan) and Sample C (one of the exemplary embodiment of present invention (S(48):M(52)) with equal amount of Sample A and Sample C.

Fig.10 relates to the sensory results plotted on Spiderograph comparing sensory parameters for Sample A (with besan) and Sample C (one of the exemplary embodiment of present invention (S(48):M(52)) with such quantities of Sample A and Sample C which contains equal amount of protein.

Fig.11 relates to a graph comparison of sensory parameters of non-extruded and extruded soy (S) and mung flour(M) at different ratio in Thepla.

Fig.12 relates to a graph comparison of sensory parameters of non-extruded and extruded soy (S) and mung flour(M) at different ratio when added in soup.

DESCRIPTION OF THE INVENTION
The present invention has the aim of providing a natural plant-based protein powder which do not contain any synthetic ingredients and which supplements protein and fibre content to the foods to which it is added. An objective of the invention may be to provide a balanced nutritive-protein and fibre rich premix powder which can be added into a food which converts it into nutritious food with an enhanced sensorial profile and may help to improve the metabolic health of an individual. The present invention also provides a method for preparing the protein powder of the present invention. The process of the present invention may decrease the viscosity of the protein powder and may also enhance the flavour of the protein powder by reducing the off taste.

Accordingly, the present invention provides a plant-based fibre rich protein powder for addition to a solid or a liquid food and a method of preparing the same. The protein powder of the present invention can be added to a solid or liquid food to supplement protein and/or fibre without or minimally affecting the flavour of the food to which it is added. The protein powder can also provide the desired texture and consistency to the solid or a liquid food by maintaining the desirable viscosity of the food. The protein powder can be a whole food as it can cater the protein and fibre requirements of an individual and is free from additives or artificial substances as opposed to the protein formulations available in the market which mainly contain protein isolates or concentrates along with unhealthy artificial additives and totally lacking fibre.

In one embodiment, the present invention provides a protein powder for addition to a solid or a liquid food comprising at least one legume flour and peanut flour in a ratio of 80:20 to 20:80. The protein powder can have a viscosity in the range of 3-25 mPa.s at a temperature of 30-100°C. The protein powder can have a fibre content in the range of 10 to 30% per 100 grams of the protein powder. The protein powder when added to a solid or liquid food can supplement protein and fibre of the food. The viscosity of the protein powder enables maintaining the texture and consistency of the food to which it is added which in turn also provides addition of higher protein and fibre content to the food without affecting the sensorial profile. The viscosity of the protein powder of the present invention can have a viscosity preferably, in the range of 3-23 mPa.s at a temperature of 35-70°C. The protein powder can be an extruded powder. The protein powder can have particle size of 200 µ to 600 µ.

The legume flour and the peanut flour in the ratio of 80:20 to 20: 80 contributes to the high protein and fibre content to the powder. The powder can comprise protein in the range of 30% to 50% per 100 grams of the protein powder. The ratio of the legume flour and peanut flour can be adjusted to obtain the desired protein and fibre content of the powder. The ratio of the legume flour and peanut flour can be 70:30 to 30:70. The fibre content can be the range of 10% to 30% per 100 grams of the protein powder, preferably be in the range of 13 to 30%. Optionally, the legume flour and the peanut flour in the protein powder can be extruded flours.

The legume flour can be selected from Moth bean (Vigna aconitifolia), Green peas (Pisum sativum), Green mung beans (Vigna radiata), soybean (Glycine max), Kidney beans (Phaseolus vulgaris), Split lentils (Lens culinaris), Black eyed bean (Vigna unguiculata), Lima bean (Phaseoulus lunatus), Chickpeas/Bengal gram (Cicer arietinum), Horsegram (Macrotyloma uniflorum), Aduzki beans (Vigna Angularis), Anasazi beans (Phaseolus vulgaris), Black bean (Castanospermum australe), Fava beans (Vicia Faba), Soybean (Glycine max) or a combination thereof.
Typically, whole mung flour contains 23%-25% protein and is rich in essential amino acids, antioxidants and nutrients which can help in reducing blood pressure, LDL cholesterol level and heart disease risk. Mung bean flour can also be excellent source of Vitamin B which are necessary for wide range of bodily functions and maintains brain health. The legume flour in the protein powder can therefore preferably be green mung bean flour in an amount of 20% to 80%. The choice of legume flour can be made based on the protein requirement and the food to which it is to be added.

The peanut flour has low GI (i.e. 27.48), rich in protein density (> 50 Protein per 100 g flour), low in saturated fat and cholesterol and offer a good source of dietary fibre, thiamin, folate, potassium, magnesium and zinc. The peanut flour that may be used in the embodiments of the invention may be whole peanut flour, partially defatted or defatted peanut flour or expeller pressed peanut flour. Peanut flour has a typical odour and taste that may affect the taste of food and may not be easily soluble when added to liquid food as compared to defatted peanut flour which has increased protein solubility and has less odour and taste. Preferably, the peanut flour in the protein powder can be defatted peanut or expeller pressed peanut flour to obtain the desired protein and fibre content without affecting the taste and odour of the food.

The protein powder can further comprise a cereal. The cereal can be selected from barley, oats, jowar, whole wheat, rice, maize or combination thereof Preferably, the powder may include barley. The barley flour may be in an amount of 30% to 50 %.

In one embodiment, the present invention provides a protein powder for addition to a solid or a liquid food comprising mung bean flour and peanut flour in a ratio of 80:20 to 20:80. The protein powder of the present invention can be an extruded or a non-extruded powder. The protein powder of the present invention can preferably be an extruded powder. The viscosity of the extruded protein powder comprising legume flour and peanut flour can be 3 to 25mPa.s at a temperature of 35°C to 100°C. Figure 1 illustrates that the extruded protein powder comprising mung bean flour and peanut flour exhibits a lower viscosity range i.e. 3 to 25mPas at a temperature of 35°C to 70°C as compared to non-extruded protein powder comprising mung bean flour and peanut flour i.e. 9 to 30 mPas at a temperature of 35°C to 70°C.

The protein powder of the present invention can be a healthier substitute for conventional legume flours like besan. The protein powder comprising legume flour and peanut flour of the present invention has a lower viscosity than the conventional legume flours as illustrated in Figure 2. The lower viscosity of the extruded protein powder enables addition of higher quantity of the protein powder to food as compared to the conventional legume flours that in turn would contribute to higher protein and higher fibre to the food without affecting the sensorial properties of the food.

The lower viscosity of the protein powder of the present invention makes it suitable to be added to solid and liquid food as a protein supplement. Figure 3 illustrates that thepla prepared from protein powder of the present invention were softer and more palatable as compared to thepla prepared using conventional besan flour. Figure 4 illustrates thepla prepared from lesser quantity of the protein powder comprising mung and peanut flour of the present invention has the same protein % and better sensorial properties as compared to thepla prepared from a higher quantity of conventional besan flour. The protein powder comprising legume flour and peanut flour of the present invention can be a healthy substitute for legume flour such as besan in liquid foods such as kadhi. The protein powder of the present invention can also be a healthy substitute for corn starch used in soups and other applications. It is widely known that corn starch is high in carbohydrates and calories but has very low nutritional content. It is also highly processed and can raise blood sugar levels. The addition of protein powder of the present invention can reduce or eliminate the need to add corn starch in various foods. The protein powder can be added at least 2 times more into foods and offers additional protein & fibre in food product like gravies/ curries /smoothies/ batter etc.

The present invention provides a method for preparing a protein powder comprising at least one legume flour and peanut flour. The method can comprise the step of extruding a hydrated flour mix comprising at least one legume flour and peanut flour in a ratio of 80:20 to 20:80 at a temperature of 40°C to 145°C at a pressure of 6 to 10 bar to form grits. The said grits can be dried and pulverized to obtain the protein powder. The protein powder can have a viscosity in the range of 3-25 mPas at a temperature of 30-100°C and a fibre content in the range of 10 to 30% per 100 grams of the protein powder.

The protein powder can have a particle size in the range of 200µ to 600µ.
Extruding the hydrated flour mix pregelatinizes the mix thereby decreasing the viscosity. Extrusion of the hydrated flour mix also eliminates or reduces the off flavour or beany note of roasted flour mix. It also suppresses the anti-nutritional factors such as for e.g. phytic acid, tannins trypsin inhibitor, hemagglutinin etc. present in the legume flour that affects the absorption and assimilation of macro and micronutrient. Extrusion step also modifies the disulphite bond and hydrophobic interaction between protein molecules, forms new cross-links and converts proteins from spherical to fibrous conformity, making it more digestible and facilitates better absorption into body.

The method can further comprise preparing the hydrated flour mix. The mix can be prepared by mixing at least one legume flour and peanut flour in a ratio of 80:20 to 20:80 with 5 to 6% of water for 10-15 minutes. The moisture content of said hydrated flour mix can be 12% to 15%. In an embodiment, the preparation of the hydrated flour mix can further optionally comprise mixing of at least one extruded legume flour and extruded peanut flour. The legume flour and peanut flour can be in a ratio of 70:30 to 30:70. The peanut flour can be defatted peanut or expeller pressed peanut flour.

The legume flour can be selected from moth bean, green peas, green mung beans, soybean, kidney beans, split lentils, black eyed bean, lima bean, chickpeas/bengal gram, horsegram, aduzki beans, anasazi beans, black bean, fava beans, or a combination thereof. Preferably, the legume flour can be green mung beans. The method can further comprise the step of adding a cereal.
The legume flour, peanut flour, used in the invention are commercially available and procured from a grocery store or a market.
The legume flour can be prepared by conventional pulverizing or by any method known to a person skilled in the art. Typically, legume flours can be prepared by pulverizing the legumes in a pulveriser to obtain finest particle size by passing through proper mesh size. The legume can be conditioned or tempered by adding 3% to 4% moisture and allowed to rest for 15-20 mins to form hydrated legume and expel the said legume before pulverization.
The legume flour can be prepared by other conventional methods such as dry roasting or steam cooking. The legume can be dry roasted at a temperature of 90 °C to 120 °C, milled and sieved to obtain flour. The legume flour may be obtained by steam cooking the legumes at a temperature in a range of 70 °C to 90 °C and pressure in the range of 10 PSI to 15 PSI drying, milling and sieving with sieve to obtain flour. The drying temperature can be in the range of 40 °C to 60 °C.

In one embodiment, the present invention provides a protein powder for addition to a solid or a liquid food comprising at least one legume flour and soyabean flour in a ratio of 80:20 to 20:80. Preferably, the legume flour and soyabean flour can be in a ratio of 70:30 to 30:70. The protein powder can have a viscosity in the range of 1-10 mPa.s at a temperature of 30-100°C. The protein powder can have a fibre content in the range of 10 to 30% per 100 grams of the protein powder. The protein powder when added to a solid or liquid food can supplement protein and fibre of the food. The viscosity of the protein powder enables maintaining the texture and consistency of the food to which it is added which in turn also provides addition of higher protein and fibre content to the food without affecting the sensorial profile. The viscosity of the protein powder of the present invention can have a viscosity preferably, in the range of 3-23 mPa.s at a temperature of 35-70°C. The protein powder can be an extruded powder. The protein powder can have particle size of 200 µ to 600 µ.

The legume flour and the soyabean flour in the ratio of 80:20 to 20:80 contribute to the high protein and fiber content to the powder.

The powder can comprise protein in the range of 30% to 50% per 100 grams of the protein powder. The ratio of the legume flour and peanut flour can be adjusted to obtain the desired protein and fibre content of the powder. The ratio of the legume flour and soyabean flour can be 70:30 to 30:70. The fibre content can be in the range of 10% to 30% per 100 grams of the protein powder, preferably be in the range of 12 to 17%. Optionally, the legume flour and the soyabean flour in the protein powder can be extruded flours.

The legume flour can be selected from Moth bean (Vigna aconitifolia), Green peas (Pisum sativum), Green mung beans (Vigna radiata), Peanut (Arachis hypogaea), Kidney beans (Phaseolus vulgaris), Split lentils (Lens culinaris), Black eyed bean (Vigna unguiculata), Lima bean (Phaseoulus lunatus), Chickpeas/Bengal gram (Cicer arietinum), Horsegram (Macrotyloma uniflorum), Aduzki beans (Vigna Angularis), Anasazi beans (Phaseolus vulgaris), Black bean (Castanospermum australe), Fava beans (Vicia Faba), Soybean (Glycine max) or a combination thereof. The legume flour in the protein powder can therefore preferably be green mung bean flour or chickpeas flour (bengal gram flour/besan) in an amount of 20% to 80%. The choice of legume flour can be made based on the protein requirement and the food to which it is to be added.

In an embodiment, the legume flour can be green mung bean flour. Whole mung flour contains 23-25% protein, are rich in essential amino acids, antioxidants and nutrients that helps in reducing blood pressure, LDL cholesterol level and heart disease risk. They are excellent source of Vitamin B which are necessary for wide range of bodily functions and maintains brain health. Mung bean flour may be in an amount of 20 to 80%.

In an embodiment, the legume flour can be chickpea flour (bengal gram flour/besan). Chickpea is high fibre high protein flour, which helps in increasing the viscosity.

In an embodiment, the soyabean flour can be defatted soyabean flour or low fat soyabean flour. Soybean flour is a rich source of proteins (containing all essential amino acids), iron, B vitamins and calcium, and is available in a full-fat form with all its natural oils or defatted form. It is also rich in antioxidants as well, which helps in reducing inflammation and protects against chronic diseases such as heart disease, cancer, and Alzheimer's disease. Soyabean flour may be in an amount of 20 to 80%.

The protein powder can further comprise a cereal. The cereal can be selected from barley, oats, whole wheat, jowar, rice, maize or combination thereof. Preferably, the powder may include barley. The barley flour may be in an amount of 30% to 50 %.

In one embodiment, the present invention provides a protein powder for addition to a solid or a liquid food comprising mung bean flour and soyabean flour in a ratio of 80:20 to 20:80. The protein powder of the present invention can be an extruded or a non-extruded powder. The protein powder of the present invention can preferably be an extruded powder. The viscosity of the extruded protein powder comprising mung bean flour and soyabean flour can be 1 to 10 mPa.s at a temperature of 35°C to 100°C. Figure 7 illustrates that the extruded protein powder comprising mung bean flour and soyabean flour exhibits a lower viscosity range i.e. 2 to 6 mPas at a temperature of 35°C to 70°C as compared to non-extruded protein powder comprising mung bean flour and soyabean flour i.e. 3 to 17(approx.) mPa.s at a temperature of 35°C to 70°C.

In one embodiment, the present invention provides a protein powder for addition to a solid or a liquid food comprising besan and soyabean flour in a ratio of 80:20 to 20:80. The protein powder of the present invention can be an extruded or a non-extruded powder. The protein powder of the present invention can preferably be an extruded powder. The viscosity of the extruded protein powder comprising besan and soyabean flour can be 2 to 6 mPa.s at a temperature of 35°C to 100°C.

The protein powder of the present invention can be a healthier substitute for conventional legume flours such as besan. The protein powder comprising legume flour and soyabean flour of the present invention has a lower viscosity than the conventional legume flours such as illustrated in Figure 8. Figure 8 illustrates the viscosity of the various embodiments of the present invention having different ratio and viscosities of cornstarch and besan respectively across the temperature range of 35-70°C. It can be seen that the protein powder according to the embodiments of the present invention exhibit lower viscosity as compared to the viscosity of besan and corn starch alone. The lower viscosity of the extruded protein powder enables addition of higher quantity of the protein powder to food as compared to the conventional legume flours that in turn would contribute to higher protein and higher fibre to the food without affecting the sensorial properties of the food.

The lower viscosity of the protein powder of the present invention makes it suitable to be added to solid and liquid food as a protein supplement. Figure 9illustrates that thepla prepared from protein powder of the present invention were softer and more palatable as compared from thepla prepared using conventional besan flour. Figure 10 illustrates thepla prepared from lesser quantity of the protein powder comprising mung and soyabean flour of the present invention has the same protein % and better sensorial properties as compared to thepla prepared from a higher quantity of conventional besan flour. The protein powder comprising legume flour and soyabean flour of the present invention can be a healthy substitute for legume flour such as besan in liquid foods such as kadhi. The protein powder of the present invention can also be a healthy substitute for corn starch used in soups and other applications. It is widely known that corn starch is high in carbohydrates and calories but has very low nutritional content. It is also highly processed and can raise blood sugar levels. The addition of protein powder of the present invention can reduce or eliminate the need to add corn starch in various foods. The protein powder can be added at least 2 times more into foods and offers additional protein & fibre in food product like gravies/ curries /smoothies/ batter etc.

The present invention provides a method for preparing a protein powder comprising at least one legume flour and soyabean flour. The method comprises the step of extruding a hydrated flour mix comprising at least one legume flour and soyabean flour in a ratio of 80:20 to 20:80, at a temperature of 40°C to 145°C at a pressure of 6 to 10 bar to form grits, drying the grits, and pulverizing the grits to obtain the protein powder having a viscosity in the range of 1-10 mPa.s at a temperature of 30-100°C and a fibre content in the range of 10 to 30% per 100 grams of the protein powder.

The protein powder can have a particle size in the range of 200µ to 600µ.
Extruding the hydrated flour mix pregelatinizes the mix thereby decreasing the viscosity. Extrusion of the flour to produce protein powder at high temperature and pressure, helps in eliminating or reducing the off flavour/beany note of roasted flour mix. It also suppresses the anti-nutritional factors (e.g. phytic acid, tannins trypsin inhibitor, hemagglutinin etc.) present in the legume flour which would present either and affects the absorption and assimilation of macro & micronutrient. Extrusion also modifies the disulphite bond & hydrophobic interaction between protein molecules, forms new cross-links and converts proteins from spherical to fibrous conformity, making it more digestible and facilitates better absorption into body.

The method can further comprise preparing the hydrated flour mix by mixing at least one legume flour and soyabean flour in a ratio of 80:20 to 20:80 with 5 to 6% of water for 10-15 minutes, said hydrated flour mix having a moisture content of 12% to 15%. The legume flour and soyabean flour can be in a ratio of 70:30 to 30:70. The soyabean flour can be defatted soyabean flour or low fat soyabean flour.
The legume flour can be selected from Moth bean (Vigna aconitifolia), Green peas (Pisum sativum), Green mung beans (Vigna radiata), Peanut (Arachis hypogaea), Kidney beans (Phaseolus vulgaris), Split lentils (Lens culinaris), Black eyed bean (Vigna unguiculata), Lima bean (Phaseoulus lunatus), Chickpeas/Bengal gram (Cicer arietinum), Horsegram (Macrotyloma uniflorum), Aduzki beans (Vigna Angularis), Anasazi beans (Phaseolus vulgaris), Black bean (Castanospermum australe), Fava beans (Vicia Faba), Soybean (Glycine max) or a combination thereof.
Preferably, the legume flour can be green mung beans flour. The method can further comprise the step of adding a cereal.
The legume flour, soyabean flour, used in the invention are commercially available and procured from a grocery store or a market.
In one embodiment, the protein powder can further comprise a cereal. The cereal can be selected from barley, oats, jowar, whole wheat flour, rice, maize or combination thereof. Preferably, the powder may include barley. The barley flour may be in an amount of 30 to 50 %.
The legume flour can be prepared by conventional pulverizing or by any method known to a person skilled in the art. Typically, legume flours can be prepared by pulverizing the legumes in a pulveriser to obtain finest particle size by passing through proper mesh size. The legume can be conditioned or tempered by adding 3% to 4% moisture and allowed to rest for 15-20 mins to form hydrated legume and expel the said legume before pulverization.
The legume flour can be prepared by other conventional methods such as dry roasting or steam cooking. The legume can be dry roasted at a temperature of 90 °C to 120 °C, milled and sieved to obtain flour. The legume flour may be obtained by steam cooking the legumes at a temperature in a range of 70 °C to 90 °C and pressure in the range of 10 PSI to 15 PSI drying, milling and sieving with sieve to obtain flour. The drying temperature can be in the range of 40 °C to 60 °C.
The protein powder as per the embodiments of the present invention offers good taste and texture with enhanced nutritional profile.
The protein powder of the present invention can be a whole food. The powder as per the embodiments of the present invention has versatile applications. The powder can be added to solid food ingredients such as atta, cookie flour, all-purpose flour etc while making a dough to increase the protein and fibre content. The protein powder can also be used as a binder when added to solid foods. The protein powder can be added to solid food such as upma, poha or the like. The protein powder can be suitably added to vegetables, or sprinkled on dosa, rotis, parathas, pizzas etc. It can also be added to western cuisines such as oats meal, brownies, muffins, pancakes, shakes, pastas, pizzas etc. enriching with high protein & fibre. The protein powder enhances the protein and fibre profile of the food to which it is added, meets desired consistency and helps in reaching one’s health goals.
The protein powder can disperse quickly in liquid foods. The protein powder can be added to liquid food to increase the protein and fibre content of the food such as pancake batter, dosa batter or the like. The viscosity of the protein powder enables addition of at least 2 times more into foods and offers additional protein & fibre in food product like gravies/ curries / smoothies/ batter etc. The protein powders can be used as a healthy viscosity modifier or a thickener in liquid food or gravies. The protein powder of the present invention when added to liquid or gravy helps add body and consistency and in creating the perfect texture to culinary recipes, such as sauces, soups, desserts, dals, smoothie etc. The protein powder can also be added while cooking gravies, vegetables, making doughs for preparing rotis, parathas etc., It can also be sprinkled on foods such as dosa, pasta, soups etc., The protein powder of the present invention especially the powder comprising can be a healthy addition in meat-based products. Further, addition of the said powder in non-meat based products such as mushroom gravies, burger patties etc., may mimic the flour of meat thereby encouraging people to adopt a non-meat based diet for a healthy living.
In an embodiment, the powder can preferably be a vegan powder or can include dairy if required.

The protein powder is free from off taste and enhances the sensorial aspects of food to which the said powder is added. The powder does not have added chemicals. The protein powder when added to food improves satiety and makes a person feel full for longer. The powder of the present invention can be reasonably priced so it can be obtained by consumers without much cost burden. The powder comprises whole legumes thereby providing a high nutritive value.
Due to the good quality of its protein, it can help in improving growth, muscle development, prevent sarcopenia, controlling blood sugar and maintaining weight. High protein and fiber content in the product also helps in appetite control, muscle repair, growth and improves metabolic health- (i.e. consuming adequate protein is required for various cellular functions, including blood sugar control, immune function and hormone regulation). Thus, the powder as per the embodiments of the invention supplement the daily protein and fiber needs of the people which are lacking in regular daily food as explained above.
Reference will be made to embodiments of the invention, examples of which are illustrated. These examples are intended to be illustrative, not limiting. Although the invention is generally described in the context of these embodiments, it is understood that it is not intended to limit the scope of the invention to these embodiments.
Example 1
Defatted peanut flour and whole mung flour were mixed in vertical mixer for 10 minutes. Water was added into mixer containing dry flour mix mixed in continuous motion until proper hydration is achieved. Hydrated flour mix was extruded in twin screw extruder at different temperature & pressure profile of the barrel. The temperature profile of barrel varies from 40°C at zone 2 to 150 °C at zone 8. After this, extrusion of flour mix was done, and the extruded product was collected in the form of grits. Grits thus collected were subjected to drying in tray drier to achieve desired moisture of the product, post which pulverization of flour was done in pulverizer to get the finest particle size. Extruded flour mix was packed in desired stock keeping unit (SKU) size (50gm,250gm,450gm,1kg, 2kg) and nitrogen flushed to create inert atmosphere to prolong the shelf-life of the product.
Example 2
Experiment was performed to measure the viscosity of the protein powder of the present invention. Further experiments were performed to measure the viscosity of the protein powder of the present invention along with other substitutes such as besan and corn starch covering the entire breadth of ratio for comparison. The flour mix extruded in specific ratio such as peanut(P) & mung(M) (P48: M52) were analysed. Protein flour of the present invention without extrusion (P48: M52) were also analyzed to compare the difference in viscosity ranges. Viscosity of the Individual flours such as whole mung, defatted peanut flour was also determined.
6% solution of protein powder of the present invention and its different substitute was prepared by adding 30 g of solute dissolved in 470 ml water in a Griffin Beaker and stirred well to form miscible solution. Each solution was heated on heating mantle for about 15-20 min. till 1st boil was achieved. LMDV -200 LABMAN Viscometer was used to measure the viscosity of the solution using Spindle (Probe) SPL1 operated at 100 RPM (Rasedal Islam et.al 2016). To analyze the viscosity, Viscometer attached with specific probes (SPL1) and temperature sensor is allowed to dip into the solution contained in Griffin beaker placed on the platform and start button is pressed to execute the operation which allows the spindle to rotate, senses the viscosity and display the reading on digital panel. The viscosity (mPas) is measured for solution both at hot temperature as well as when the solution reaches room temperature.
Table 1 below provides the viscosity of the protein powder of the present invention in different ratio of peanut flour (P) to mung flour (M) in accordance with various embodiments of the present invention at different temperatures.
Table 1: viscosity of the protein powder in) different ratio of peanut flour (P) to mung flour (M
Temperature (ºC) Viscosity (mPa.s) Per 100g

P (80): M (20) Extruded Protein Powder P(48): M (52) Extruded Protein Powder
P (35): M (65) Extruded Protein Powder P (20): M (80) Extruded Protein Powder
70ºC 7.53 3.32 7.03 13.00
65ºC 7.56 4.48 8.35 13.35
60ºC 7.81 6.65 9.28 15.25
55ºC 8.56 9.70 11.55 17.10
50ºC 8.77 14.50 13.00 17.80
45ºC 9.29 16.50 15.30 18.40
40ºC 10.31 18.45 16.80 18.75
35ºC 10.90 23.15 20.60 19.10

Table 2 below illustrates the viscosity of individual flours and flours mixed in specific ratio (with and without extrusion).
Table 2:
Per 100g P(48): M (52) Extruded Protein Powder P (100 %) No Extrusion M (100%) No Extrusion P (48): M (52) No Extrusion
Temperature (ºC) Viscosity (mPa.s) Viscosity(mPa.s) Viscosity(mPa.s) Viscosity(mPa.s)
70ºC 3.32 7.89 41.86 10.68
65ºC 4.48 8.36 50.67 13.20
60ºC 6.65 8.46 63.05 16.15
55ºC 9.70 8.79 66.90 18.45
50ºC 14.50 9.10 ~ 22.05
45ºC 16.50 9.22 ~ 28.70
40ºC 18.45 9.51 ~ 29.90
35ºC 23.15 9.74 ~ 32.25
Torque above 114
• ~ Indicates reading has reached beyond the limit of that particular probe used.
It can be seen that the flour as per the present invention (P(48): M (52) extruded protein powder) exhibits lower viscosity as compared to P(48):M(52) without extrusion, and individual mung flour. Further, the flour as per the present invention exhibited lower viscosity than the individual peanut flour (P) at temperatures 60ºC to 70ºC. Considering the observed high viscosity of the individual mung flour, it is surprising that the combination of mung and peanut as per the invention exhibits such low viscosity. Fig.1 illustrates significant decrease in viscosity of present invention as compared to P(48): M(52) without extrusion.
Table 3 below illustrates the viscosity of the present invention as compared to Besan and Corn Starch
Table 3
Temperature (ºC) Viscosity (mPa.s)

P (80): M (20) Extruded Protein PowderV P (48): M (52) Extruded Protein Powder P (35) : M (65) Extruded Protein Powder P (20): M (80) Extruded Protein Powder Besan Corn starch
70ºC 7.53 3.32 7.03 13.00 26.95 16.00
65ºC 7.56 4.48 8.35 13.35 32.30 16.55
60ºC 7.81 6.65 9.28 15.25 39.20 18.00
55ºC 8.56 9.70 11.55 17.10 43.80 20.15
50ºC 8.77 14.50 13.00 17.80 48.50 22.50
45ºC 9.29 16.50 15.30 18.40 54.30 25.45
40ºC 10.31 18.45 16.80 18.75 67.65 28.40
35ºC 10.90 23.15 20.60 19.10 - 31.40

• ~ Indicates reading has reached beyond the limit of that particular probe used.
It can be seen that the present invention exhibits lower viscosity across the temperature range of 35ºC-70ºC as compared to Besan and Corn starch. Fig. 2 illustrates the same. Due to lower viscosity, the protein powder of the present invention can be added to a food product in higher amount which can help in contributing to higher fibre and protein content to a person’s diet.
Example 3
The test aims to check the palatability of present invention i.e., (Mung 52 % +Peanut 48 %) with Control (Besan) considering -
Test A) Equal amount of the flour of the present invention and Besan and
Test B) Equivalent amount of Protein content.

The Results are based on 9-Point Scale Hedonic rating (Colour, Aroma, Taste, Texture, Tearability, Chewiness, Aftertaste, Overall Acceptance) for Sensory Evaluation.
Test A- Equal Amount of besan/ protein powder of present invention - The dough was made with the addition of Besan (Thepla A) and protein powder of the present invention (Thepla B) separately where the amount of besan and the protein powder of the invention was same i.e. 16% w/w of the total weight of the flour mix of the thepla.Theplas were prepared and kept for sensory evaluation by taking a blind test of 10 people for 9-point scale hedonic rating. The parameters include - colour, aroma, taste, texture, tearability, chewiness, aftertaste, overall acceptance. The result was computed and average score was calculated to draw a spiderograph for comparison. (Number. of sensory panelists -14). The results are illustrated in Table 4 below and in Fig.3:
Table 4
Sensory Results - Equal Amount of Besan/Present invention
Sensory Analysis -Sample A- Thepla Control Besan
Colour Aroma Taste Texture Tearability Less Chewy No Aftertaste Overall Acceptance
Average score 6.82 6.35 6.50 6.29 5.79 6.11 6.36 6.36

Sensory Analysis -Sample B-Thepla Mung (52%) + Peanut (48%) Protein Powder
Colour Aroma Taste Texture Tearability Less Chewy No Aftertaste Overall Acceptance
Average score 7.18 6.85 7.57 7.43 7.54 7.29 7.21 7.57

As per the sensory results plotted on Spiderograph (Fig.3) for all sensory parameters, it was found that the thepla B incorporated with protein powder in accordance with the embodiments of the present invention occupies the highest score in Easy tearability, less chewiness and no after taste i.e. 7.43, 7.29 & 7.21 as compared to thepla A incorporated with (Besan)) which occupies lower score i.e. 5.79 (for tearability), 6.11 (for chewiness) and 6.36 (for after taste). It is also to be noticed thepla -Sample B incorporated with protein powder in accordance with the embodiments of the present invention was found to be more soft and easily tearable (Sharing a score of 7). This is due to add on of external fibre that comes with protein powder of the present invention which helps in entrapping the moisture, than sample A incorporated with besan (having dry mouthfeel). The scores for colour of Sample A was found to be 6.54, however, Sample B colour was most preferred and accounts to about 7.18. As per overall acceptability and preference, the thepla - Sample B incorporated with protein powder in accordance with one of embodiments of the present invention (i.e., M(52):P(48))was found to be most acceptable.

Test B- Equivalent amount of Protein Content (12%) - The amount of besan, protein powder in accordance with the embodiments of the present invention was calculated based on the protein content (12%) as per formulation. The amount were 25% besan, 8.56% (Mung(52%) + Peanut(48%). Thepla were prepared and kept for Sensory Evaluation for 9 -Point Scale Hedonic Rating. The parameters include - Colour, Aroma, Taste, Texture, Tearability, Chewiness, Aftertaste, Overall Acceptance. The average score was calculated to draw a Spiderograph for comparison. (Number. of Sensory Panelists -7)

The results are illustrated in Table 5 below and in Fig.4:
Table 5

Sensory Results - Equivalent amount of Protein Content(12%)
Sensory Analysis -Sample A- Thepla Control (Besan)
Colour Aroma Taste Texture Tearability Less Chewy No Aftertaste Overall Acceptance
Average score 6.5 6.57 6.29 5.93 6.14 5.86 5.79 5.79

Sensory Analysis - Sample B-Thepla (Mung (52%) + Peanut (48%) Protein Powder)
Colour Aroma Taste Texture Tearability Less Chewy No Aftertaste Overall Acceptance
Average score 6.57 7.14 7.00 7.00 7.00 6.93 6.71 7.00

As per the sensory results plotted on Spiderograph (Fig.4) for all sensory parameters, it is to be noticed that Thepla -Sample B containing protein powder of the present invention was found to be more soft and easily tearable (Sharing a score of 7 or >7 ) as compared to Sample A. This is due to add on of external fibre that comes with protein powder of the present invention that helps in entraping the moisture than sample A incorporated with besan having a dry mouthfeel. The scores for color of sample A & B were found to be quite equivalent i.e. 6.5 and 6.57.
Thepla incorporated with protein powder in accordance with one of embodiments of the present invention in Test A and Test B was found to be softer & more palatable than thepla incorporated with besan (having dry mouthfeel).
Example 4
This test aims to check the satiety of an individual for thepla incorporated with present invention (Mung (52%) +Peanut (48%)) against thepla incorporated with besan added in equal amount. The results are based on the responses received on questionnaire based on appetite classification & hunger sensation.

The 2-day satiety test was conducted with 14 panelists for lunch at 1 pm. The panelist included were 7 males & 7 females. The appetite of the panelist was classified as - small, moderate, large. The hunger sensation of panelists before & after lunch was classified as - extremely hungry, moderately hungry, Hungry, no particular feeling, semi-satisfied, satisfied, extremely full. Each thepla dough was weighed 50g before roasting. The standard serve was 3 thepla (150g) per panelist. Weighed amount of dahi (curd) & pickle were served on both days as per panelist requirement. The amount of dahi & pickle served were kept constant/same for both days. Please see the responses for both days in Table 7 and 9 below:

Table 6: Thepla Composition- Thepla with 16% Besan
gm %
Whole Wheat Flour 49.4 67.24188
Besan 12 16.33
Jeera powder 0.3 0.45
Kasuri Methi 0.7 0.90
Sesame seeds 0.7 0.90
Turmeric powder 0.3 0.45
Red chilli powder 1.0 1.35
Coriander powder 0.3 0.45
Ajwain 0.2 0.22
Salt 2.0 2.70
Oil (Rice Bran Oil) 6.6 9.00
Water 0.0 0.00
Total 73.5 100.00
Water added for making dough 35 g

Table 7
Test 1- Day 1- Thepla (incorporated with Besan) -16% (on dry basis)
Control - with Besan 1 Thepla
= 50g Sensation
Sr. No. Name Appetite No. of
Theplas Dahi(g) Pickle(g) Grams of Thepla consumed Total Consumption Before the test After consumption of product Sense of feeling for eating after time interval
1 Panelist 1 Large 4 75 10 200 285 Moderately Hungry Satisfied Most of the panelist felt for eating after a period of 3 hours and had evening snacks as per their usual time
2 Panelist 2 Large 4 100 20 200 320 Hungry Satisfied
3 Panelist 3 Large 4 50 200 250 Hungry Satisfied
4 Panelist 4 Small 3 50 150 200 Moderately Hungry Satisfied
5 Panelist 5 Moderate 3 100 150 250 Moderately Hungry Satisfied
6 Panelist 6 Large 5 50 250 300 Extremely Hungry Satisfied
7 Panelist 7 Moderate 3 100 20 150 270 Extremely Hungry Satisfied
8 Panelist 8 Large 4 50 20 200 270 Extremely Hungry Satisfied
9 Panelist 9 Small 2 50 8 100 158 Hungry Satisfied
10 Panelist 10 Moderate 4 100 20 200 320 Hungry Satisfied
11 Panelist 11 Moderate 3 100 150 250 Moderately Hungry Satisfied
12 Panelist 12 Moderate 3 75 150 225 Hungry Satisfied
13 Panelist 13 Moderate 3 100 150 250 Hungry Satisfied
14 Panelist 14 Moderate 3 50 20 150 220 Extremely Hungry Satisfied
1050 118 2400
Satisfied- Sense of feeling full but can have dessert either;

Table 8: Thepla composition
Thepla with 16% M+P Protein Powder Gm % age
Whole Wheat Flour 49.4 67.24
M+P Protein Powder 12 16.33
Jeera powder 0.3 0.45
Kasuri Methi 0.7 0.90
Sesame seeds 0.7 0.90
Turmeric powder 0.3 0.45
Red chilli powder 1.0 1.35
Coriander powder 0.3 0.45
Ajwain 0.2 0.22
Salt 2.0 2.70
Oil (Rice Bran Oil) 6.6 9.00
Water 0.0 0.00
Total 73.5 100.0

Water added for making dough 40 g

Table 9
Test 2- Day 2- Thepla (incorporated with Mung(M) + Peanut(P) Protein Powder) -16% (on dry basis)
With Mung + Peanut 1 Thepla = 50g Sensation Sense of feeling of eating after time interval
Sr. No. Name Appetite No. of Theplas Dahi(g) Pickle(g) Grams of Thepla consumed Total Consumption Before the test After consumption of product
1 Panelist 1 Large 4 75 10 200 285 Extremely Hungry Satisfied Most of the panelist skipped their evening snacks or had very late tea. Some of them had less food in dinner also.
2 Panelist 2 Large 4 100 20 200 320 Hungry Extremely Full
3 Panelist 3 Large 4 50 200 250 Hungry Satisfied
4 Panelist 4 Small 2.5 50 125 175 Hungry Extremely Full
5 Panelist 5 Moderate 3 100 150 250 Moderately Hungry Satisfied
6 Panelist 6 Large 4 50 200 250 Hungry Extremely Full
7 Panelist 7 Moderate 2 100 12 100 212 Moderately Hungry Extremely Full
8 Panelist 8 Large 4 50 20 200 270 Extremely Hungry Extremely Full
9 Panelist 9 Small 2 50 8 100 158 No particular feeling Extremely Full
10 Panelist 10 Moderate 4 100 20 200 320 Hungry Satisfied
11 Panelist 11 Moderate 2 100 100 200 Hungry Extremely Full
12 Panelist 12 Moderate 3 75 150 225 Hungry Satisfied
13 Panelist 13 Moderate 3 100 150 250 Hungry Satisfied
14 Panelist 14 Moderate 3 50 20 150 220 Hungry Satisfied
1050 110 2225
Satisfied- Sense of feeling full but can have dessert either ;
Extremely full: Full satiation achieved, unable to eat further

From Table 7 and 9, it is to be noticed that out of 14 individuals, comprising small, moderate and large appetites, 5 people exhibit large appetite, 2 exhibit small appetite and 7 exhibit moderate appetite. Out of 5 large appetite people, 4 people consumed same amount of thepla on both the days (1st day - thepla incorporated with besan) (2nd day- thepla incorporated with same amount of protein powder of the present invention) but after completing their meal, all 4 of them were found to be extremely full on day 2 than day 1 consuming same quantity. People with moderate & small appetite also consumed less theplas on Day 2 than Day 1 and were found to be fully satiated. Due to incorporation of more protein and fibre into flat bread, the satiation achieved by consuming thepla incorporated with the protein powder of the invention was found to be quiet higher and evident in people having large appetite as they felt extremely full, followed by moderate appetite and smaller appetite people.
Example 5
A similar experiment as in Example 4 was conducted to test the palatability of theplas prepared with a combination of peanut and mung flour in accordance with the present invention. Theplas were prepared with both extruded non-extruded flours.
Table 10
Composition of Thepla for palatability study

Thepla with non-extruded flour (P:M) Thepla with extruded flour (P:M)
Weight in gm Weight in gm
whole wheat flour 57 57
Non-extruded (peanut + mung) flour 27 -
Extruded (peanut + mung) flour - 27
Jeera powder 0.45 0.45
Kasuri methi 0.89 0.89
Turmeric 0.45 0.45
Sesame 0.89 0.89
Red chilli powder 1 1
coriander powder 0.45 0.45
Ajwain 0.22 0.22
Salt 2.68 2.68
Rice Bran Oil 9 9

The results are illustrated in below table 11 and Fig. 5
Table 11
Peanut: Mung
P 80 : M 20 P 35 : M 65 P 20 : M 80 P 48 : M 52
Non- Extruded Extruded Non-Extruded Extruded Non-Extruded Extruded Non-Extruded Extruded
Colour 6.7 7.3 6.7 6.9 6.7 6.7 7.1 7.3
Aroma 6.9 7.4 6.8 7 6.9 7.2 6.8 7.2
Taste 6.6 6.7 6.5 7.2 6.6 6.9 6.6 7.3
Texture 6.8 7 6.4 6.9 6.8 7.1 6.3 7.3
Tearability 6.7 7 6.7 7.2 6.7 7.3 7.2 7.4
Less Chewy 6.7 7.1 7.1 7.2 6.7 7.1 7.1 6.8
No Aftertaste 6.8 7.1 6.7 6.7 6.8 6.6 7.1 6.9
Overall Acceptance 6.6 7.1 6.7 7.1 6.6 7.1 6.8 7.3

It can be seen that the extruded flour of the present invention has better sensorial properties than non-extruded flour.
A experiment was conducted to test the palatability of the non-extruded and extruded peanut and mung flour in accordance with the present invention when added in soup. The procedure followed to conduct this study is same as in Example 4.
Table 12
Composition of Soup for Palatability study
Soup with non-extruded P:M Soup with extruded P:M
Weight in gm Weight in gm
Non-extruded (Peanut + Mung) flour 15gm ,
2 Extruded P:M - 15
3 Carrot 6 6
4 Onion 9 9
5 Peas 6 6
6 Corn 6 6
7 Black Pepper 0.35 0.35
8 Salt 2 2
9 Rice Bran Oil 3 3
10 Water 280 280

The results are illustrated in below table 13 and Fig. 6:
Table 13
Peanut:Mung (Average Scores)
P 80 : M 20 P 35 : M 65 P 20 : M 80 P 48 : M 52
Non-Extruded Extruded Non- Extruded Extruded Non- Extruded Extruded Non- Extruded Extruded
Appearance 6 7.6 6 7.3 6.2 7.3 6.2 7.3
Aroma 5.7 7.6 6.1 7.3 5.9 7.5 6.1 7.5
Flavor 5.8 7.6 6 7.4 6 7.3 6.2 7.3
Texture 5.8 7.4 6.2 7.4 6.1 7.2 6.1 7.5
No aftertaste 5.7 7.6 6.2 7.5 5.9 7.4 6.2 7.2
Overall acceptance 5.8 7.3 6.1 7.6 6.1 7.6 6.1 7.5

It can be seen that the extruded flour of the present invention has better sensorial properties than non-extruded flour when added in soup.
Example 6
An experiment was performed to measure the viscosity for end use application of protein powder of the present invention in Indian traditional cuisine such as kadhi. Kadhi, an Rajasthani traditional gravy , conventionally prepared out of besan and curd, with a blend of spices (such as turmeric, jeera, mustard , etc.) and added veggies (green chilli, curry leaves, garlic., etc.) sauted with ricebran oil, and with
To analyze the viscosity by incorporating protein powder of the present invention into Kadhi, P (52): M (48) extruded protein powder was used. Control samples were prepared using besan. Same concentration (18 g) of Besan and Protein powder were added in 600 ml water.
Viscosity was analysed using specific probes (SPL1) with temperature sensor dipped into the slurry contained in Griffin beaker placed on the platform. The viscosity (mPas) was measured at various temperatures, viz., while the kadhi was still hot as well as when it reaches room temperature. Results are provided in Table 14 below:
Table 14:
Dahi kadhi (with Besan ) Dahi kadhi (with P(48):M(52) protein powder)
Spidle- 1 RPM- 100 Spidle- 1 RPM- 100
Temperature Torque Viscosity Torque Viscosity
65 53 31.8 4.1 2.31
60 58.6 35.2 4.5 2.69
55 65 39.5 9.3 6.02
50 74.7 44.8 10.2 8.96
45 80.9 48.5 12.3 11.42
40 88.2 52.9 13.5 13.46
35 91.2 54.7 14.1 14.03

It can be inferred from above viscosity data that replacement of besan in kadhi with protein powder of the present invention (Mung (52%) + Peanut (48%) resulted in absolutely low viscosity i.e. 2.31 mPas at 65 °C and 14.1 mPas at 35 °C when compared with kadhi made out of besan i.e. 31.8 mPas at 65 °C and 54.7 mPas at 35°C. Since protein powder contributes to low viscosity, the amount of addition can be more into kadhi (which will add additional Protein & fibre into food) rather than commercially used besan.
An experiment was performed to measure the viscosity for end use application of protein powder of the present invention in soup, conventionally prepared by adding 2% of corn starch. This was compared with soup prepared by adding 7% of protein powder. The Composition of soup is as follows:
Table 15
Composition of Soup for viscosity

Regular Soup Soup with P(48):M(52) protein powder
Weight in gm Weight in gm
1 Corn Starch 2 -
2 P(48):M(52) protein powder - 7
3 Carrot 6 6
4 Onion 9 9
5 Peas 6 6
6 Corn 6 6
7 Black Pepper 0.35 0.35
8 Salt 2 2
9 Rice Bran Oil 3 3
10 Water 280 280

Viscosity was analysed using specific probes (SPL1) with temperature sensor dipped into the slurry contained in Griffin beaker placed on the platform. The viscosity (mPas) was measured at various temperatures, viz., while the soup was still hot as well as when it reached room temperature. Results are provided in Table 16 below:
Table 16
Soup -Corn starch -2% Soup -7%

(P48:M52)
Spidle- 1 RPM- 100 Spidle- 1 RPM- 100
Temperature (°C) Torque Viscosity Torque Viscosity
75 52.1 31.3 37.4 27.4
70 57.2 34.4 42.8 32.7
65 59.4 35.3 51.5 33.5
60 62.6 37.6 59.8 35.4
55 65.2 39.1 62.2 38
50 67.4 40.4 71.4 42.3
45 70.1 42.8 73 44.1
40 74.4 44.7 75.6 47.4
30 78.3 47.8 80.1 49.2

From the above table, it can be seen that viscosity achieved by the addition of 2 % corn starch is 47.8 mPas at 30°C to 31.3 mPas at 75°C and whereas viscosity achieved by addition of 7% of protein powder at is 49.2 mPas at 30°C to 27.4 mPas at 75°C. Thus, it can be seen that viscosity achieved by addition of 7% of protein powder of the present invention into soup was comparable with the viscosity achieved by 2% Corn Starch. Thus, more amount of protein and fibre can be included in the soup preparation without increasing the viscosity of the soup.
Further, the palatability study was also conducted for the soups as mentioned above which are shown below:
Table 17
(Average Score)
Parameter Soup with Corn starch (2%) Soup with 7%
(P48:M52)
Appearance 6.9 7
Aroma 7.1 7.1
Flavour 7.1 7.3
Texture 6.7 6.8
No aftertaste 7 7.1
Overall Acceptability 7.1 7.3

It can be seen that the sensorial properties of soup containing protein powder of the present invention is comparable to soup containing corn starch. Thus, the present invention can provide good fibre and protein without compromising the sensorial properties or viscosity of soup.
Example 7
Defatted soybean flour and whole mung flour were mixed in vertical mixer for 10 minutes. Water was added into mixer containing dry flour mix mixed in continuous motion until proper hydration is achieved. Hydrated flour mix was extruded in twin screw extruder at different temperature & pressure profile of the barrel. The temperature profile of barrel varies from 40°C at zone 2 to 150°C at zone 8. Post which extrusion of flour mix was done, the extruded product was collected in the form of grits. Grits collected via extrusion were subjected to drying in tray drier to achieve desired moisture of the product, post which pulverization of flour is done in pulverizer to finest particle size. Extruded flour mix was packed in desired SKU size and nitrogen flushed to create inert atmosphere to prolong the shelf-life of the product.
Example 8
An Experiment was performed to measure the viscosity of protein powder of the present invention along with other substitute such as besan and corn starch covering entire breadth of ratio for comparison. The flour mix extruded in specific ratio such as Soy(S) & Mung(M) (S48:M52) were analysed. Protein flour of the present invention without extrusion (S48: M52) were also analyzed to compare the difference in viscosity ranges. Viscosity of the individual flours such as Whole Mung, Defatted soy, were also examined.
6% Solution of protein powder of the present invention and its different substitute was prepared by adding 30 g of solute dissolved in 470 ml water in a Griffin Beaker and stirred well to form miscible solution. Each solution was heated on heating mantle for about 15-20 min. till 1st boil was achieved. LMDV -200 LABMAN Viscometer was used to measure the viscosity of the solution using Spindle (Probe) SPL1 operated at 100 RPM (Rasedal Islam et.al 2016). To analyze the viscosity, Viscometer attached with specific probes (SPL1) and temperature sensor is allowed to dip into the solution contained in Griffin beaker placed on the platform and start button is pressed to execute the operation which allows the spindle to rotate, senses the viscosity and display the reading on digital panel. The viscosity (mPas) is measured for solution both at hot temperature as well as when the solution reaches room Temperature.

Table 18 below provides protein powder in accordance with the various embodiments of the present invention.
Table 18
Temperature (ºC) Viscosity (mPas) Viscosity(mPa.s) Viscosity(mPa.s)
S(48) : M(52) Extruded Protein Powder S (80) : M (20) Extruded S (35) : M (65) Extruded S (20):M (80) Extruded
70ºC 2.87 5.17 1.01 3.03
65ºC 2.99 3.90 1.13 3.25
60ºC 3.15 2.77 1.24 3.43
55ºC 3.38 2.17 1.46 3.59
50ºC 3.66 1.90 1.64 3.92
45ºC 3.77 1.84 1.78 4.15
40ºC 3.88 1.71 2.19 4.79
35ºC 4.00 1.84 2.78 5.12

Table 19 below illustrates the viscosity of individual flours, Flours mixed in specific ratio (with and without extrusion)
Table 19
Temperature (ºC)
Viscosity (mPas)

Soy (48): Mung (52) Extruded Protein Powder Soy (48): Mung (52) No Extrusion S (100%) No Extrusion M (100%) No Extrusion
70ºC 2.87 3.44 0.00 41.86
65ºC 2.99 3.84 0.00 50.67
60ºC 3.15 4.50 0.94 63.05
55ºC 3.38 5.60 1.04 66.90
50ºC 3.66 6.59 1.07 ~
45ºC 3.77 9.55 1.12 ~
40ºC 3.88 12.65 1.26 ~
35ºC 4.00 16.91 1.35 ~
Torque above 114
• ~ Indicates reading has reached beyond the limit of that particular probe used.
It can be seen that the present invention exhibits lower viscosity across the temperature range of 35ºC-70ºC as compared to S(48): M(52) without extrusion and individual mung flour. Considering the observed high viscosity of the individual mung flour, it is surprising that the combination of mung and soyabean as per the invention exhibits such low viscosity. Fig.7 illustrates significant decrease in viscosity of present invention as compared to S(48):M(52) obtained without extrusion.
Table 20 below illustrates the viscosity of the present invention as compared to other substitute such as Besan and Corn Starch
Table 20
Temperature (ºC) Viscosity (mPa.s)
Per 100g S (80) : M (20) Extruded Soy(48) : Mung (52) Extruded Protein Powder S (35) : M (65) Extruded S (20):M (80) Extruded Besan (100%) Corn starch
70ºC 5.17 2.87 1.01 3.03 26.95 16.00
65ºC 3.90 2.99 1.13 3.25 32.30 16.55
60ºC 2.77 3.15 1.24 3.43 39.20 18.00
55ºC 2.17 3.38 1.46 3.59 43.80 20.15
50ºC 1.90 3.66 1.64 3.92 48.50 22.50
45ºC 1.84 3.77 1.78 4.15 54.30 25.45
40ºC 1.71 3.88 2.19 4.79 67.65 28.40
35ºC 1.84 4.00 2.78 5.12 ~ 31.40
~ Reading is beyond limit.
It can be seen that the present invention exhibits lower viscosity across the temperature range of 35ºC-70ºC as compared to besan and corn starch. Fig.8 illustrates the same. Due to lower viscosity, the protein powder of the present invention can be added to a food product in higher amount which can help is contributing to higher fibre and protein content to a person’s diet.
Example 9
The test aims to check the palatability of present invention i.e., (Mung 52 % + Soy 48 %) with Control (Besan) considering -
Test A) Equal amount of Present invention and Besan; and
Test B) Equivalent amount of Protein content.
The Results are based on 9-Point Scale Hedonic rating (Colour, Aroma, Taste, Texture, Tearability, Chewiness, Aftertaste, Overall Acceptance) for Sensory Evaluation.

Test A- Equal Amount of Besan/ Protein powder of present invention - The dough was made with addition of equal amount of besan (thepla-sample A), protein powder of the present invention (thepla- sample C) separately i.e. 16% approx. Thepla were prepared and kept for Sensory Evaluation for 9-Point Scale Hedonic Rating. The parameters include - colour, aroma, taste, texture, tearability, chewiness, aftertaste, overall acceptance. The average score was calculated to draw a spiderograph for comparison. (No. of sensory panelist -14). The results are illustrated in Table 21 below and in Fig.9:
Table 21
Sensory Results - Equal Amount of Besan/Mung+Soy Protein Powder
Sensory Analysis - Sample A- Thepla Control(Besan)
Colour Aroma Taste Texture Tearability Less Chewy No Aftertaste Overall Acceptance
Average 6.82 6.35 6.50 6.29 5.79 6.11 6.36 6.36
Sensory Analysis - Sample C- Thepla (Mung (52%) + Soy (48%) Protein Powder)
Colour Aroma Taste Texture Tearability Less Chewy No Aftertaste Overall Acceptance
Average 6.54 6.85 6.93 7.21 7.07 7.00 6.96 7.07

As per the sensory results plotted on Spiderograph , it is to be noticed that, Thepla - Sample C was found to be more softer and easily tearable (>7) as compared to Sample A incorporated with besan. This is due to add on of external fibre that comes with protein powder of the present invention which helps in entrapping the moisture, than sample A incorporated with besan (having dry mouthfeel). The Scores for color of Sample C & A were found to be quite equivalent i.e., 6.54 and 6.82.
Test B- Equivalent amount of Protein Content(12%) - The amount of besan, protein powder in accordance with the embodiments of the present invention was calculated based on the protein content(12%) as per formulation. The amount were 25% besan, 8.56% (Mung(52%) + Soybean(48%) protein powder). Thepla were prepared and kept for Sensory Evaluation for 9 -Point Scale Hedonic Rating. The parameters include - Colour, Aroma, Taste, Texture, Tearability, Chewiness, Aftertaste, Overall Acceptance. The average score was calculated to draw a Spiderograph for comparison. (No. of Sensory Panelist -7)

The results are illustrated in Table 22 below and in Fig.10:
Table 22
Sensory Results - Equivalent amount of Protein Content(12%)
Sensory Analysis -Sample A- Thepla Control(Besan)
Colour Aroma Taste Texture Tearability Less Chewy No Aftertaste Overall Acceptance
Average 6.5 6.57 6.29 5.93 6.14 5.86 5.79 5.79
Sensory Analysis -Sample C- Thepla (Mung (52%) + Soy (48%) Protein Powder)
Colour Aroma Taste Texture Tearability Less Chewy No Aftertaste Overall Acceptance
Average 7.14 7.29 7.57 7.64 7.43 7.43 7.07 7.5

As per the sensory results plotted on Spiderograph for all sensory parameters, It was found that the Sample C occupies the highest score in easy tearability, less chewiness and no after taste i.e. 7.43, 7.43 & 7.07 as compared to Sample B incorporated with Besan which occupies lower score i.e. 6.14 ( for tearability), 5.86 (for chewiness) and 5.79 (for after taste). However, it is to be noticed that sample C incorporated was found to be more softer and easily tearable (>7 ) & this is due to add on of external fibre that comes with protein powder of the present invention that helps in entrapping the moisture than sample A incorporated with besan having a dry mouthfeel. The sample C color was most preferred as compared to sample A and accounts to 7.14. As per overall acceptability and preference, The Thepla - Sample C incorporated with protein powder in accordance with one of embodiments of the present invention was found to be most acceptable.
Thepla incorporated with protein powder in accordance with one of embodiments of the present invention in Test A and Test B was found to be more soft & palatable than Thepla incorporated with besan (having dry mouthfeel).
Example 10
A similar experiment as shown in Example 9 was conducted to test the palatability of theplas with non-extruded and extruded soy and mung flour in accordance with the present invention
Table 23
Composition of Thepla for palatability study

Thepla with non-extruded (soy + mung) flour Thepla with extruded S:M
Weight in gm Weight in gm
whole wheat flour 57 57
Non-extruded (soy + mung) flour 27 -
Extruded S: M - 27
Jeera powder 0.45 0.45
Kasuri methi 0.89 0.89
Turmeric 0.45 0.45
Sesame 0.89 0.89
Red chilli powder 1 1
coriander powder 0.45 0.45
Ajwain 0.22 0.22
Salt 2.68 2.68
Rice Bran Oil 9 9

The results are illustrated in below table 24 and Fig. 11:
Table 24
Soy : Mung (Average scores)
S 80 : M 20 S 48 : M 52 S 35 : M 65 S 20 : M 80
Non-Extruded Extruded Non- Extruded Extruded Non- Extruded Extruded Non- Extruded Extruded
Colour 6.9 7 7.1 7.1 6.8 7 6.8 7
Aroma 7.1 7.1 6.8 7.2 6.8 7.1 6.8 7.3
Taste 6.5 7.2 6.5 7.3 6.5 7.2 6.7 7.4
Texture 6.7 7.1 6.4 7.2 6.4 7.4 6.9 7.6
Tearability 7.3 7.3 7.2 7.3 6.7 7.4 7 7.5
Less Chewy 6.5 7.1 7.2 7.2 7.3 7.1 6.7 7.5
No Aftertaste 6.2 7.1 7.3 7.2 7.2 7.3 6.8 7.3
Overall Acceptance 6.5 7.1 6.8 7.2 6.8 7.1 6.9 7.3

It can be seen that the extruded flour of the present invention has better sensorial properties than non-extruded flour.
An experiment was conducted to test the palatability of the non-extruded soy and mung flour and extruded soy and mung flour in accordance with the present invention when added in soup. The procedure followed to conduct this study is same as example 9.
Table 25
Composition of Soup for Palatability study
Soup with non-extruded (soy + mung) flour Soup with extruded S:M
Weight in gm Weight in gm
Non-extruded (Soy + Mung) flour 15gm,
2 Extruded S:M - 15
3 Carrot 6 6
4 Onion 9 9
5 Peas 6 6
6 Corn 6 6
7 Black Pepper 0.35 0.35
8 Salt 2 2
9 Rice Bran Oil 3 3
10 Water 280 280

The palatability average scores are illustrated in below table 26 and Fig. 12:
Table 26
Soy : Mung (Average Scores)
S 80 : M 20 S 48 : M 52 S 35 : M 65 S 20 : M 80
Non- Extruded Extruded Non-Extruded Extruded Non- Extruded Extruded Non- Extruded Extruded
Appearance 6.6 7.2 6.2 7.2 5.9 7.4 5.9 7.3
Aroma 6.2 7.2 6.3 7.6 5.8 7.5 5.8 7.2
flavor 5.9 7.5 6.1 7.7 5.9 7.5 6 7.6
Texture 6.4 7.2 5.9 7.4 5.9 7.6 6.2 7.3
No aftertaste 5.7 7.4 5.8 7.6 6.3 7.3 6 7.5
Overall acceptance 6.1 7.4 5.9 7.6 6 7.3 5.9 7.4

It can be seen that the extruded flour of the present invention has better sensorial properties than non-extruded flour when added in soup.
Example 11
The following table shows the protein and fibre content of the protein powder according to the various embodiments of the present invention. The protein were analysed as per Manual of methods of analysis of foods Food safety and standards authority of India (FSSAI) Cereal and cereal products. The dietary fibre were analysed as per AOAC 955.29.
Table 27
Analytical Values per 100gm
Sample Name Protein (%) per 100gm Fiber (%) per 100gm
P 80 : M 20 59.38 14.01
P 35 : M 65 43.12 16.88
P 20 : M 80 40.48 29.01
P 48 : M 52 44.8 17.9
S 80 : M 20 53.66 21.42
S 48 : M 52 57.84 19.94
S 35 : M 65 43.08 14.82
S 20 : M 80 38.76 18.45
S 55 : B 45 45.53 18.58

It can be seen that the protein powder contains high amount of protein and fibre.
Example 12
Defatted soybean flour and Besan/chickpeas flour were mixed in vertical mixer for 10 minutes. Water was added into mixer containing dry flour mix mixed in continuous motion until proper hydration is achieved. Hydrated flour mix was extruded in twin screw extruder at different temperature & pressure profile of the barrel. The temperature profile of barrel varies from 40°C at zone 2 to 150°C at zone 8. Post which extrusion of flour mix was done, the extruded product was collected in the form of grits. Grits collected via extrusion were subjected to drying in tray drier to achieve desired moisture of the product, post which pulverization of flour is done in pulverizer to finest particle size. Extruded flour mix was packed in desired SKU size and Nitrogen flushed to create inert atmosphere to prolong the shelf-life of the product.
Table 28
Besan & Soy Protein Powder
Per 100g
Temperature (ºC) Torque (N-m) Viscosity(mPa.s)
70.0 5.0 2.9
65.0 5.4 3.1
60.0 5.8 3.5
55.0 6.3 3.8
50.0 6.9 4.1
45.0 7.3 4.4
40.0 7.6 4.5
35.0 7.9 4.61

Example 13
The following tables shows the particle size of various embodiments of the present invention: The procedure followed to determine the particle size was as described in Sonaye et al., 2012.100gm weighed sample is poured into the top sieve (250µ sieve) which has the largest screen openings. Each lower sieve in the column has smaller openings than the one above. At the base is a round pan, called the receiver. The column is shaken manually for approximately 5 minutes. After the shaking is complete, the material retained on each sieve is weighed. The weight of the sample of each sieve is then divided by the total weight to give a percentage retained on each sieve.

Table 29
Particle Size Of Protein powder Ratio
Ratio Particle Size (µ)
P 80 : M 20 200-250
P 35 : M 65 200-250
P 20 : M 80 250-600
P 48 : M 52 200-250
S 80 : M 20 250-600
S 48 : M 52 200-250
S 35 : M 65 200-250
S 20 : M 80 250-600

Example 14
The following tables provide further examples of high fiber protein powders in accordance with the exemplary embodiments of the present invention.
Table 30
S.No. High Fibre Protein Powder % (Ratio)
1 Moth bean Flour 80 to 20
2 Defatted Peanut flour 20 to 80

Table 31
S.No. High Fibre Protein Powder % (Ratio)
1 Kidney bean Flour 80 to 20
2 Defatted Peanut flour 20 to 80

Table 32
S.No. High Fibre Protein Powder % (Ratio)
1 Mung flour 40 to 50
2 Barley flour / Cereal Flour 30 to 50
3 Defatted Peanut Flour 10 to 20

Example 15
The protein powder of the present invention finds application in multiple breakfast recipes and daily food recipes. A few are listed below along with their intended use: -
Serve Size: 2 Leveled Tbsp (12 g approx..) of the protein powder = 4 gm Protein
1. Roti / Dosa – While preparing dough mix two tablespoon of the protein powder into two bowls of roti dough / atta. You can make high protein chapatis from the dough.
2. Soups/ Dals / Gravy – After preparing the soup/ dal/gravy, add two tablespoon of the protein powder onto the desired vegetables, soups or dal and transform into high protein food.
3. Pasta Sauce – While cooking pasta sauce, mix two tablespoon of the protein powder instead of all-purpose flour. This will thicken the pasta sauce and also enhance protein and fiber.
4. Smoothies – While preparing smoothises, blend two to three tablespoon of the protein powder into 1 glass (250 ml) of plant-based milk. You can then add the fruit of your choice and enjoy the smoothie.

Further, it also can be sprinkled over any gray, dal, wet sauce etc. The Options are endless.

The foregoing description of the invention has been set merely to illustrate the invention and is not intended to be limiting. Since modifications of the disclosed embodiments incorporating the spirit and substance of the invention may occur to person skilled in the art, the invention should be construed to include everything within the scope of the disclosure.

,CLAIMS:
1) A protein powder for addition to a solid or a liquid food, said powder comprising at least one legume flour and peanut flour in a ratio of 80:20 to 20:80, having a viscosity in the range of 3-25 mPa.s at a temperature of 30-100°C and a fibre content in the range of 10 to 30% per 100 grams of the protein powder.
2) The protein powder as claimed in claim 1,wherein the viscosity is 3-23 mPa.s at a temperature of 35-70°C.
3) The protein powder as claimed in claim 1, wherein the powder is an extruded powder.
4) The protein powder as claimed in claim 1, wherein the powder comprises protein in the range of 30% to 50% per 100 grams of the protein powder.
5) The protein powder as claimed in claim 1, wherein the powder comprises fibre in the range of 13% to 30% per 100 grams of the protein powder.
6) The protein powder as claimed in claim 1, wherein the legume flour and peanut flour are in a ratio of 70:30 to 30:70.
7) The protein powder as claimed in claim 1, wherein optionally, the legume flour and the peanut flour are individually extruded flours.
8) The protein powder as claimed in claim 1, wherein the legume flour is selected from moth bean, green peas, green mung beans, soybean, kidney beans, split lentils, black eyed bean, lima bean, chickpeas/bengal gram, horse gram, aduzki beans, anasazi beans, black bean, fava beans, or a combination thereof.
9) The protein powder as claimed in claim 1, wherein the legume flour is green mung beans.
10) The protein powder as claimed in claim 1, wherein the peanut flour is defatted peanut or expeller pressed peanut flour.
11) The protein powder as claimed in claim 1, wherein the protein powder further comprises a cereal.
12) A method for preparing a protein powder comprising at least one legume flour and peanut flour, the method comprising the step of:
a) extruding a hydrated flour mix comprising at least one legume flour and peanut flour in a ratio of 80:20 to 20:80, at a temperature of 40°C to 145°C at a pressure of 6 to 10 bar to form grits;
b) drying the grits, and
c) pulverizing the grits to obtain the protein powder having a viscosity in the range of 3-25 mPa.s at a temperature of 30-100°C and a fibre content in the range of 10 to 30% per 100 grams of the protein powder.
13) The method as claimed in claim 12, wherein the method further comprises preparing the hydrated flour mix by mixing at least one legume flour and peanut flour in a ratio of 80:20 to 20:80 with 5 to 6% of water for 10-15 minutes, said hydrated flour mix having a moisture content of 12% to15%.
14) The method as claimed in claim 12, wherein preparing the hydrated flour mix further optionally comprises mixing of at least one extruded legume flour and extruded peanut flour in a ratio of 80:20 to20:80 with water for 10 to 15 minutes, said hydrated flour mix having a moisture content of 12% to 15%.
15) The method as claimed in claim 12, wherein the legume flour and peanut flour are in a ratio of 70:30 to 30:70.
16) The method as claimed in claim 12, wherein the peanut flour is defatted peanut or expeller pressed peanut flour.
17) The method as claimed in claim 12, wherein the legume flour is selected from moth bean, green peas, green mung beans, soybean, kidney beans, split lentils ,black eyed bean, lima bean, chickpeas/bengal gram, horsegram, aduzki beans, anasazi beans, black bean, fava beans, or a combination thereof.
18) The method as claimed in claim 12, wherein the legume flour is green mung beans.
19) The method as claimed in claim 12, wherein the pulverized protein powder has a particle size of 200µ to 600µ.
20) The method as claimed in claim 12, wherein the method further comprises the step of adding a cereal before step c).
21) A protein powder for addition to a solid or a liquid food, said powder comprising at least one legume flour and soyabean flour in a ratio of 80:20 to 20:80, having a viscosity in the range of 1-10 mPa.s at a temperature of 30-100°C and a fibre content in the range of 10 to 30% per 100 grams of the protein powder.
22) The protein powder as claimed in claim 21,wherein viscosity is 1-6 mPa.s at a temperature of 35-100°C.
23) The protein powder as claimed in claim 21, wherein the powder is an extruded powder.
24) The protein powder as claimed in claim 21, wherein the powder comprises protein in the range of 30% to 50% per 100 grams of the protein powder.
25) The protein powder as claimed in claim 21, wherein the powder comprises fiber in the range of 13% to 30% per 100 grams of the protein powder.
26) The protein powder as claimed in claim 21, wherein the legume flour and soyabean flour are in a ratio of 70:30 to 30:70.
27) The protein powder as claimed in claim 21, wherein optionally, the legume flour and the soyabean flour are individually extruded flours.
28) The protein powder as claimed in claim 21, wherein the legume flour is selected from moth bean, green peas, green mung beans, peanut, kidney beans, split lentils, black eyed bean, lima bean, chickpeas/bengal gram, horsegram, aduzki beans, anasazi beans, black bean, fava beans, or a combination thereof.
29) The protein powder as claimed in claim 21, wherein the legume flour is green mung beans or chickpeas/Bengal gram flour.
30) The protein powder as claimed in claim 21, wherein the soyabean flour is defatted soyabean flour or low fat soyabean flour.
31) The protein powder as claimed in claim 21, wherein the protein powder further comprises a cereal.
32) A method for preparing a protein powder comprising at least one legume flour and soyabean flour, the method comprising the step of:
a) extruding a hydrated flour mix comprising at least one legume flour and soyabean flour in a ratio of 80:20 to 20:80, at a temperature of 40°C to 145°C at a pressure of 6 to 10 bar to form grits;
b) drying the grits, and
c) pulverizing the grits to obtain the protein powder having a viscosity in the range of 1-10 mPa.s at a temperature of 30-100°C and a fibre content in the range of 10 to 30% per 100 grams of the protein powder.
33) The method as claimed in claim 32, wherein the method further comprises preparing the hydrated flour mix by mixing at least one legume flour and soyabean flour in a ratio of 80:20 to 20:80 with 5 to 6% of water for 10-15 minutes, said hydrated flour mix having a moisture content of 12% to15%.
34) The method as claimed in claim 32, wherein the preparing hydrated flour mix further optionally comprises mixing of at least one extruded legume flour and extruded soyabean flour in a ratio of 80:20 to 20:80 with water for 10 to 15 minutes, said hydrated flour mix having a moisture content of 12% to 15%.
35) The method as claimed in claim 32, wherein the legume flour and soyabean flour are in a ratio of 70:30 to 30:70.
36) The method as claimed in claim 32, wherein the soyabean flour is defatted soyabean flour or low fat soyabean flour.
37) The method as claimed in claim 32, wherein the legume flour is selected from moth bean, green peas, green mung beans, soybean, kidney beans, split lentils ,black eyed bean, lima bean, chickpeas/bengal gram, horsegram, aduzki beans, anasazi beans, black bean, fava beans, or a combination thereof.
38) The method as claimed in claim 32, wherein the legume flour is green mung beans or chickpeas/Bengal gram flour.
39) The method as claimed in claim 32, wherein the pulverized protein powder has a particle size of 200µ to 600µ.

40) The method as claimed in claim 32, wherein the method further comprises the step of adding a cereal before step c).