Description:FIELD OF THE INVENTION
The present invention relates to the field of food science and technology, specifically the development of a nutritious protein bar. It focuses on the use of Linum usitatissimum (flaxseed) and Glycine max (soybean) as primary ingredients to create a wholesome, plant-based protein source suitable for health-conscious consumers.
BACKGROUND OF THE INVENTION
References which are cited in the present disclosure are not necessarily prior art and therefore their citation does not constitute an admission that such references are prior art in any jurisdiction. All publications, patents and patent applications herein are incorporated by reference to the same extent as if each individual or patent application was specifically and individually indicated to be incorporated by reference.
The protein bar is originated in the United States back in 1960s and came into popularity in 1980s. The prime idea of creating a protein bar is to create something which is can fulfil the daily requirement of protein intake and easily potable. It majorly benefits athletes, bodybuilders as it helps in muscle growth and its recovery. The protein bar which are available in the market contain palm oil which can boost unhealthy cholesterol and triglycerides and higher the risk of heart disease another ingredient found in this protein bar glycerol which majorly causes headaches, dizziness, bloating, nausea, and diarrhea. With growing awareness and rising demand among the consumers people have started looking for healthier options we have made bars that have low glycemic index and is rich in fiber and is easily digestible and is a great option for vegetarians it also contains other nutrients like iron, folate and vitamin B. The northern part of India is majorly vegetarian and most of them suffer from protein deficiency. We provide a wholesome solution to this problem by creating a protein bar made up of Glycine max (L.) Merr. peanut butter, Phoenix dactylifera, Avena sativa, Linum usitatissimum. Our protein bar is oil free which holds a great advantage for bodybuilder and athletes unlike other protein bar made up of palm oil. Glycine max (L.) Merr. Also, knowns as black soyabean are mainly found in Garhwal and kumaon region of Uttarakhand. It belongs to leguminosae family Glycine max which has seeds of many colors; the black one is rich in iron and protein .it is also a good source of calcium, magnesium, and other essential minerals for bone health, increasing bone strength and density .it maintain blood pressure and blood sugar level. Flax seed present in our bar improve digestion and reduce the risk of heart disease, type 2diabetes and cancer. It also helps in achieving optimum weight. Oats provide a good source of dietary fibers it contains protein and minerals, good for the digestive health and has anti-inflammatory properties.
Protein bars combine functional food principles with modern preferences for high-protein, nutrient-rich snacks. Made with roasted black soybeans, almonds, oats, natural sweeteners, peanut butter, and flax seeds, they offer a balanced, shelf-stable, and tasty product. Roasted soybeans improve flavor and digestibility by reducing anti-nutritional compounds, while providing complete plant protein, fibre, and health-promoting isoflavones. Almonds contribute extra protein, vitamin E, magnesium, and healthy fats. Natural sweeteners like dates, honey, and maple syrup add pleasant flavor and additional vitamins, minerals, and antioxidants. Oats, rich in beta-glucans and complex carbs, help regulate blood sugar and support heart health. Flax seeds improve digestion and lower the risk of heart disease, type 2 diabetes, and cancer, while also providing structure and binding ability. Dates act as a natural binder, and honey’s antimicrobial properties extend shelf life. Peanut butter adds healthy fats, protein, and a nutty taste, while enhancing the bar’s cohesion. These bars provide persistent energy and endorse satiety.
The purpose of this study is to prepare protein bars using roasted black soybeans, oats, natural sweeteners, peanut butter, and flax seeds to improve both the dietary profile and sensory appeal through careful ingredient selection, processing, and formulation. Roasting the black soybeans increases their flavour while improving protein digestibility and bioavailability. Grinding the roasted soybeans into fine flour ensures smooth texture and uniform distribution in the bar. Oats provide complex carbohydrates, beta-glucans, and a chewy texture, supporting satiety and steady energy release. Chopped or ground almonds add a crunchy texture and richness, improving mouthfeel. Natural sweeteners enhance sweetness, contribute essential nutrients, and acting as binders. Peanut butter adds healthy fats, protein, and a creamy texture that complements the soybeans’ earthy flavour. This results in a protein bar that is nutritionally balanced, high in protein and fiber, and pleasing in taste, texture, and aroma.
Several patents have been issued for food products but none of these are related to the present invention. For example, US3814819A relates to protein fortified foods and more particularly to a protein fortified food bar. A protein fortified food bar of a controlled calorie content is composed of several crisp wafers stacked one above the other with a creamy filling between them. Each wafer is composed of 10 parts of flour, about 6 parts of added protein, e.g., calcium caseinate or a lactalbumin-casein coprecipitate, about 0.8 parts oil as a release agent and a small amount of chemical leavening. The filling layered between the wafers consists of 10 parts shortening, about 10 parts of a finely divided protein such as milk protein about 6 parts sugar, a minor amount of flavor if desired and a vitamin and mineral mixture, if desire. A confectioners coating can be applied over the composite bar if desired.
Another patent, US20050181019A1 relates to a nutrition bar comprising about 10% wt or more of soy and/or rice protein, at least one transition metal or transition metal compound, and about 2% wt or more of a humectant, and wherein the at least one transition metal or transition metal compound is in a substantially water insoluble form at 20° C. or the nutrition bar has an Aw of 0.45 or less or about 1% wt or more of the soy and/or rice protein is in the form of nuggets and the humectant is selected from polyols. The bars have elevated levels of soy and/or rice protein, yet do not suffer unacceptable from a deterioration in taste or other organoleptic properties over time. In other aspects, a nutrition bar or other food which incorporates pro-oxidants and/or polyunsaturated fatty acids or their sources in encapsulated form, especially as microcapsules. The pro-oxidants may be metal salts such as copper, manganese, iron and/or zinc salts. Sources of omega-3 fatty acids include fish oil. Processes for preparing the polyunsaturated fatty acid capsules are also disclosed. The polyunsaturated fatty acid capsules/microcapsules are prepared by forming an emulsion of the unsaturated fatty acid with a carrier, spray drying the emulsion to form a powder and encapsulating powder, especially with a fluid bed. The invention is especially useful for encapsulating polyunsaturated fatty acids, or oil sources thereof, most preferably omega-3 and omega-6 fatty acids, such as arachidonic acid, docosahexaenoic acid (DHA), eicosapentaenoic acid (EPA), lineoleic acid, linolenic acid (alpha linolenic acid), and gamma-linolenic acids, fish oil, and oil sources of C18:2 and C18:3 fatty acids such as canola oil, soybean oil or blends thereof.
Another patent, EP1641358B1 relates to nutrition bar comprising; 10 %wt or more of soy and/or rice protein, at least one transition metal or transition metal or transition metal compound, and 2 %wt or more of a humectant. The transition metal(s) or transition metal compound(s) are in a substantially water insoluble form at 20 °C or the nutrition bar has an Aw of 0.45 or less and/or 1 %wt or more of the soy and/or rice protein is in the form of nuggets and the humectant is selected from polyols. The bars hase elevated levels of soy and/or rice protein, yet do not suffer unacceptable from a deterioration in taste or other organoleptic properties over time.
Another patent, US20060115553A1 discloses a nutrition bar or other food which incorporates pro-oxidants and/or polyunsaturated fatty acids or their sources in encapsulated form, especially as microcapsules. The pro-oxidants may be metal salts such as copper, manganese, iron and/or zinc salts. Sources of omega-3 fatty acids include fish oil. Processes for preparing the polyunsaturated fatty acid capsules are also disclosed. The polyunsaturated fatty acid capsules/microcapsules are prepared by forming an emulsion of the unsaturated fatty acid with a carrier, spray drying the emulsion to form a powder and encapsulating powder, especially with a fluid bed. The invention is especially useful for encapsulating polyunsaturated fatty acids, or oil sources thereof, most preferably omega-3 and omega-6 fatty acids, such as arachidonic acid, docosahexaenoic acid (DHA), eicosapentaenoic acid (EPA), lineoleic acid, linolenic acid (alpha linolenic acid), and gamma-linolenic acids, fish oil, and oil sources of C18:2 and C18:3 fatty acids such as canola oil, soybean oil or blends thereof.
Another patent, US4055669A discloses a high protein fat-occluded food composition useful as a binder, and a food or breakfast bar product prepared therefrom. The binder composition comprises edible solid particles including a protein source coated with an edible fat. The presence of the fat as a coating on the edible particles masks flavors arising from the protein. The binder composition contains at least about 15% by weight protein, between about 33% and about 85% by weight fat and up to about 52% by weight carbohydrate. The food bar product comprises cereal particles bound together with the binder composition of the invention.
SUMMARY OF INVENTION
This summary is not a comprehensive overview of the disclosure and does not reflect the main/essential features of the establishment or specify the scope of the establishment. Its sole purpose is to present some of the concepts presented here in a simpler way as a precursor to more detail.
The present invention relates to the development of a nutritious protein bar made from a blend of roasted black soybeans, oats, flax seeds, almonds, peanut butter, and natural sweeteners like dates and honey. These ingredients were selected for their ability to enhance the bar’s nutritional profile while offering a pleasant taste and texture. Roasting black soybeans improves their flavor and protein digestibility, while oats provide complex carbohydrates for sustained energy. Flax seeds contribute fiber and omega-3 fatty acids, promoting heart health and digestion. Almonds add protein, healthy fats, and a crunchy texture, and natural sweeteners like dates and honey act as binders and offer additional vitamins, minerals, and antioxidants. The invention results in a protein bar that is not only high in plant-based protein and fiber but also rich in antioxidants and low in added sugars, making it an excellent option for those seeking a healthy, convenient snack. Furthermore, the omega-3s and minerals in the ingredients provide additional health benefits, including reducing inflammation and supporting bone health. The formulation combines the nutritional advantages of its components to create a balanced, tasty, and functional snack suitable for a wide range of consumers.
Herein enclosed a protein bar using linum usitatissimum and glycine max (l.) merr., comprising:
Roasted black soyabean flour- 200gm Oats flour-50gm, mashed dates-3-4 pcs, almonds – 5-10 pcs, Peanut butter-2 tablespoons, flax seed -25gm.
A method for the preparation of the protein bar using linum usitatissimum and glycine max (l.) merr. comprising the steps of:
roasting black soybeans and grinding them into fine flour;
sieving it twice to avoid any lumps;
mashing dates with a fork;
roasting oats and grinding them into fine flour;
roasting flax seeds and coarsely grinding them;
chopping almonds into small pieces;
mixing roasted black soybean flour, oats flour, ground flax seeds, mashed dates, chopped almonds, and peanut butter to form a soft dough;
shaping the dough into desired bar forms; and
refrigerating the shaped bars for at least 30 minutes to ensure proper setting and binding.
The packed with plant-based protein from black soybeans and almonds, supporting muscle recovery and growth.
The bar is rich in antioxidants, including vitamin E from flax seeds, helping to protect cells from oxidative damage.
The bar has a Low Glycemic Index (LGI), making it apt for maintaining stable blood sugar levels.
These and other aspects of the embodiments herein will be better appreciated and understood when considered in concurrence with the following explanation and the accompanying drawings. It should be understood, however, that the following descriptions, while indicating preferred embodiments and numerous specific details thereof, are given by way of illustration and not of limitation. Many changes and modifications may be made within the scope of the embodiments herein without departing from the spirit thereof, and the embodiments herein include all such modifications.
OBJECTIVES OF INVENTION
The primary objective of this invention is to develop a nutritious protein bar using plant-based ingredients such as roasted black soybeans, oats, flax seeds, almonds, peanut butter, and natural sweeteners.
Another object of the present invention is to enhance the nutritional profile of protein bars by incorporating high-quality plant proteins, fiber, and essential fatty acids.
Another object of the present invention is to improve the digestibility and bioavailability of plant proteins through the roasting and grinding process of black soybeans.
Another object of the present invention is to offer a protein bar with a low glycemic index, suitable for individuals seeking to maintain stable blood sugar levels.
These and other objects and advantages of the present invention will become readily apparent from the following detailed description.
Brief summary of the figures
The illustrated embodiments of the subject matter will be understood by reference to the drawings, wherein like parts are designated by like numerals throughout. The following description is intended only by way of example, and simply illustrates certain selected embodiments of devices, systems, and methods that are consistent with the subject matter as claimed herein, wherein:
Figure 1: Food texture analysis curve
Figure 2: XRD analysis
Figure 3: FTIR analysis
The figures and tables depict embodiments of the present subject matter for the purposes of illustration only. A person skilled in the art will easily recognize from the following description that alternative embodiments of the structures and methods illustrated herein may be employed without departing from the principles of the disclosure described herein.
DETAILED DESCRIPTION
The detailed description of various exemplary embodiments of the disclosure is described herein with reference to the accompanying drawings. It should be noted that the embodiments are described herein in such details as to clearly communicate the disclosure. However, the amount of details provided herein is not intended to limit the anticipated variations of embodiments; on the contrary, the intention is to cover all modifications, equivalents, and alternatives falling within the scope of the present disclosure as defined by the appended claims.
It is also to be understood that various arrangements may be devised that, although not explicitly described or shown herein, embody the principles of the present disclosure. Moreover, all statements herein reciting principles, aspects, and embodiments of the present disclosure, as well as specific examples, are intended to encompass equivalents thereof.
The terminology used herein is for the purpose of describing particular embodiments only and is not intended to be limiting of example embodiments. As used herein, the singular forms “a",” “an” and “the” are intended to include the plural forms as well, unless the context clearly indicates otherwise. It will be further understood that the terms “comprises,” “comprising,” “includes” and/or “including,” when used herein, specify the presence of stated features, integers, steps, operations, elements and/or components, but do not preclude the presence or addition of one or more other features, integers, steps, operations, elements, components and/or groups thereof.
It should also be noted that in some alternative implementations, the functions/acts noted may occur out of the order noted in the figures. For example, two figures shown in succession may, in fact, be executed concurrently or may sometimes be executed in the reverse order, depending upon the functionality/acts involved.
In addition, the descriptions of "first", "second", “third”, and the like in the present invention are used for the purpose of description only, and are not to be construed as indicating or implying their relative importance or implicitly indicating the number of technical features indicated. Thus, features defining "first" and "second" may include at least one of the features, either explicitly or implicitly.
Unless otherwise defined, all terms (including technical and scientific terms) used herein have the same meaning as commonly understood by one of ordinary skill in the art to which example embodiments belong. It will be further understood that terms, e.g., those defined in commonly used dictionaries, should be interpreted as having a meaning that is consistent with their meaning in the context of the relevant art and will not be interpreted in an idealized or overly formal sense unless expressly so defined herein.
In some embodiments of the present invention, the invention pertains to the development of a nutritious, plant-based protein bar formulated with roasted black soybeans (Glycine max), oats, flax seeds, almonds, peanut butter, and natural sweeteners like dates and honey.
In some embodiments of the present invention, the combination of these ingredients results in a functional, wholesome protein bar with a well-balanced nutritional profile that supports muscle recovery, digestive health, and overall well-being. The detailed formulation and processing methods outlined below illustrate the invention.
In some embodiments of the present invention, black soybeans are roasted to improve their flavor, reduce anti-nutritional compounds, and make them more digestible. After roasting, the soybeans are ground into fine flour and sieved twice to eliminate any lumps. This flour serves as the base for the protein bar and ensures uniform distribution of protein and other nutrients.
In some embodiments of the present invention, oats are roasted and then ground into a fine powder. The oats are sieved twice to remove any larger particles. This oat flour serves as a key source of carbohydrates and fiber, providing texture and chewiness to the protein bar.
In some embodiments of the present invention, flax seeds are lightly roasted and coarsely ground to maximize their nutritional benefits, particularly the omega-3 fatty acids, lignans, and fiber. Ground flax seeds are mixed into the bar to enhance its structural integrity and nutritional profile.
In some embodiments of the present invention, dates are mashed using a fork to create a sticky paste, while almonds are chopped into small pieces to provide texture and crunch. These ingredients are incorporated into the mixture to bind the bar together and add both flavor and additional nutrients.
In some embodiments of the present invention, the black soybean flour, oats flour, mashed dates, chopped almonds, peanut butter, and ground flax seeds are combined to form a soft dough. The dough is mixed thoroughly to ensure even distribution of all ingredients.
In some embodiments of the present invention, mixture is then shaped into desired protein bar forms. Once shaped, the bars are refrigerated for about 30 minutes to allow the ingredients to set and bind together.
Herein enclosed a protein bar using linum usitatissimum and glycine max (l.) merr., comprising:
Roasted black soyabean flour- 200gm Oats flour-50gm, mashed dates-3-4 pcs, almonds – 5-10 pcs, Peanut butter-2 tablespoons, flax seed -25gm.
A method for the preparation of the protein bar using linum usitatissimum and glycine max (l.) merr. comprising the steps of:
roasting black soybeans and grinding them into fine flour;
sieving it twice to avoid any lumps;
mashing dates with a fork;
roasting oats and grinding them into fine flour;
roasting flax seeds and coarsely grinding them;
chopping almonds into small pieces;
mixing roasted black soybean flour, oats flour, ground flax seeds, mashed dates, chopped almonds, and peanut butter to form a soft dough;
shaping the dough into desired bar forms; and
refrigerating the shaped bars for at least 30 minutes to ensure proper setting and binding.
The packed with plant-based protein from black soybeans and almonds, supporting muscle recovery and growth.
The bar is rich in antioxidants, including vitamin E from flax seeds, helping to protect cells from oxidative damage.
The bar has a Low Glycemic Index (LGI), making it apt for maintaining stable blood sugar levels.
EXAMPLE
BEST METHOD
RECIPES FOR PROTEIN BAR FROM OATS, BLACK SOYABEANS, FLAX SEEDS
Ingredients- Roasted black soyabean flour- 200gm Oats flour-50gm, mashed dates-3-4 pcs, almonds – 5-10 pcs, Peanut butter-2 tablespoons, flax seed -25gm
Methodology
• Preparation of black soyabean flour (Roast Black soyabean dal, grind and sieve it twice to avoid any lumps.)
• Mash dates with a fork. In this case, seedless dates were used.
• Preparation of oats flour (Roast oats and grind followed by sieving twice)
• Roast the flax seed and course grind it
• Almonds were cut in tiny pieces with knife.
• Mix black soybean flour, oats flour, dates, almonds and peanut butter, flax seed and prepare a soft dough.
• Turn this mixture into desired shape of protein bar and refrigerate this protein bar sample for half hour.
High Protein Content: Packed with plant-based protein from black soybeans and almonds, supporting muscle recovery and growth.
Antioxidants: The bar is rich in antioxidants, including vitamin E from flax seeds, helping to protect cells from oxidative damage.
Low in Added Sugars: Sweetened naturally with minimal added sugars, relying on whole-food ingredients like dates or honey, which also provide additional nutrients.
Low Glycemic Index (LGI): The bar has a LGI, making it apt for maintaining stable blood sugar levels.
The flax seeds and soyabeans are rich in omega-3 fatty acids that diminishes inflammation in the body, which may benefit conditions such as arthritis. Minerals like calcium, magnesium, and iron support bone density and whole skeletal health. The high protein content, derived from black soybeans, boosts immune function and aids muscle recovery.
The nutritional benefits, functional value, and sustainable aspects of protein bars made from black soybean, oats, almonds, dates, and flax seed, claimed in this report is appealing to consumers who are concerned about their health as well as those who are concerned about the environment.
Figure 1. Shows a food texture analysis of the flaxseed bar prepared with the above-mentioned ingredients. The graph shows data from a texture analyser, used to measure the mechanical properties of food products like protein bars. The x-axis represents displacement, while the y-axis shows force. The initial peak indicates a firm exterior, followed by a gradual slope indicating a softer interior, and abrupt changes suggesting inclusions like nuts or seeds. The final plateau indicates increased resistance, likely from a denser core or base. The protein bar has a firm exterior, uniform interior, and denser core. This data is crucial for quality control, designing textures that appeal to consumers, and comparing formulations across batches. Figure 1 demonstrates that the bar is chewy with a soft inner and outer crust. The moisture content of the flaxseed-incorporated bar is 82% and pH is 6.30.
Figure 2 demonstrates that the flax protein bar showed a polycrystalline structure in XRD analysis due to presence of flax seeds powder. Figure 3 demonstrates that the FTIR analysis shows a sharp peak at 3000 cm-1 confirming a C-H single bond stretch and another sharp peak between1500-2000 cm-1 observing a bending double bond at C=O, C=C, C=N.
NUTRITIONAL VALUE ANALYSIS
Nutritional value of protein bar with Flax seed (per 10 gm)
Test parameter Result (%)
Total carbohydrate 31.57
Fat 5.49
Protein 10.76
The nutritional value of this nutritious protein bar has a strikingly low protein content and same fat content making it a gym-fit nutri-dense snack. In conclusion, the bar is a perfect fit for all age groups.
, Claims:1) A protein bar using linum usitatissimum and glycine max (l.) merr., comprising:
Roasted black soyabean flour- 200gm Oats flour-50gm, mashed dates-3-4 pcs, almonds – 5-10 pcs, Peanut butter-2 tablespoons, flax seed -25gm.
2) A method for the preparation of the protein bar as claimed in claim 1, wherein said preparation of protein bar using linum usitatissimum and glycine max (l.) merr. comprising the steps of:
a) roasting black soybeans and grinding them into fine flour;
b) sieving it twice to avoid any lumps;
c) mashing dates with a fork;
d) roasting oats and grinding them into fine flour;
e) roasting flax seeds and coarsely grinding them;
f) chopping almonds into small pieces;
g) mixing roasted black soybean flour, oats flour, ground flax seeds, mashed dates, chopped almonds, and peanut butter to form a soft dough;
h) shaping the dough into desired bar forms; and
i) refrigerating the shaped bars for at least 30 minutes to ensure proper setting and binding.
3) The method as claimed in claim 2, wherein packed with plant-based protein from black soybeans and almonds, supporting muscle recovery and growth.
4) The method as claimed in claim 2, wherein the bar is rich in antioxidants, including vitamin E from flax seeds, helping to protect cells from oxidative damage.

5) The method as claimed in claim 2, wherein the bar has a Low Glycemic Index (LGI), making it apt for maintaining stable blood sugar levels.