Description:FIELD OF THE INVENTION
The invention is to develop a highly nutritious, protein-rich, and health-boosting kebab by incorporating Rajma (Kidney Beans), Moringa oleifera (Drumstick Leaves), and Spirulina.
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.
In order to produce a wholesome, plant-based, functional food product, rajma kebabs enhanced with moringa dried leaf powder and spirulina are made using a creative fusion of conventional and contemporary food processing methods. An overview of the main technological elements that go into making these superfood kebabs may be seen below: High in protein, dietary fiber, complex carbs, and vital minerals like iron, potassium, and folate, this staple bean is well-known. The main basis is rajma, which provides bulk, binding qualities, and a flavor that is neutral and blends well with other components.
Spirulina is nutrient-dense blue - green algae that are known for its high protein content, essential amino acids, B vitamins, iron, and phycocyanins. Moringa powder, which is made from the leaves of the M.oleifera tree, is a superfood ingredient that is rich in vitamins A, C, and E, calcium, potassium, and antioxidants. It also helps to improve immunity, reduce inflammation, and increase micronutrient density.
Kebabs created from spirulina, 3% moringa dried leaf powder, and rajma are produced using a creative fusion of contemporary food technology and ancient cooking methods to provide a nutrient-dense, useful food item. The main basis is rajma, or kidney beans, which are a great source of dietary fiber, plant-based protein, and vital minerals. To guarantee a coherent texture and serve as a natural binder, the beans are soaked, cooked, and then crushed into a paste.
The significant vitamin, mineral, and antioxidant content of moringa powder—which is made from dried and finely crushed moringa leaves—improves the nutritional value of the kebabs. Superfood algae powder spirulina offers special health advantages including cleansing and immunological support in addition to an extra protein boost. These components are combined with flavor-enhancing spices like turmeric, coriander, and cumin, which also have antioxidant and anti-inflammatory qualities.
To obtain a balance of crispiness and soft texture while retaining a low-fat level, the mixture is formed into kebabs and cooked using techniques including pan-frying, baking, or air frying. The resultant kebabs are a plant-based, health-conscious, and sustainable snack or meal choice that may accommodate a variety of dietary requirements and meet the rising need for functional meals that blend flavor, convenience, and superior nutrition.
The concept of preparing kebab using Moringa oleifera (M.oleifera) addresses the urgent and widespread issue of malnutrition and nutritional deficiencies that impact numerous individuals especially in rural areas who hardly have access to nutri-dense food sources. As malnutrition cause serious health problems like anaemia, damage to immune system, it is a rising public concern with respect to health. Additionally widespread intake of calorie-dense yet nutrient-poor snacks and fast meals exacerbates these health problems. Frequently these conventional food choices lack the essential protein, vitamins and minerals required for a full and balanced diet. This invention designed in the form of a kebab with kidney beans, M.oleifera and spirulina create a very nutritious kebab, and this idea provides a creative and useful alternative for nutri-dense food. The product’s kebab format design conforms to gastronomic and cultural tastes guranting its acceptability and appeal to a wide range of demographics.
Several patents issued for food products but none of these are related to the present invention. Patent DE10353854A1 relates to a kebab food preparation process, a combination of meat slices and coarse-cut mincemeat is weighed into standard portions. The sliced meat is injected with brine and discharged into a cooling tumbler in which there is additional admixture of brine in a vacuum. Prior to the last tumbling phase the meat is admixed with 2 to 4% Wt. bamboo fiber. The mincemeat is admixed with about 5% Wt. Bulgarian semolina and then further minced. The sliced meat and mincemeat is then combined and placed in a sleeve, boiled and roasted.
Another patent US8668947B2 relates to a first preliminary product comprising individual frozen pieces of a first food and a second preliminary product comprising individual frozen pieces of a second food are combined by precompacting the frozen individual pieces of the first preliminary product in a premolding process so as to form a concavity in the first preliminary product and placing the frozen individual pieces of the second preliminary product into the concavity of the first preliminary product to form a single frozen starting product that is put into at least one mold cavity. There the single frozen starting product is molded into a ready-to-prepare frozen end product by compacting the single frozen starting product.
Another patent US20090098230A1 relates to the field of dietary supplements, nutritional supplements, pharmaceutical preparations, nutritious foods and beverages. More specifically, the invention relates to nutraceutical compositions utilizing the leaves, the seeds and the fruits of the Moringaceae Dumort plant family for a variety of nutritional medicinal purposes. The invention incorporates portions from the Moringa plant into a nutraceutical beverage to provide a therapeutic effect in a person. The leaves, seeds, and fruit of the Moringa plant are used in the present invention to provide a biologically metabolized nutritional composition for health, well-being, and for treatment of ailments.
Another patent CN103989174A relates to the field of a moringa oleifera product, and in particular relates to a moringa oleifera composite all-nutrition nutrient which comprises the following components in parts by weight: 1-99 parts of moringa oleifera extract and 1-99 parts of spirulina or spirulina extract. The moringa oleifera composite all-nutrition nutrient comprises the nutritional ingredients which are scientifically combined according to the human body metabolic mechanism, thus being capable of reasonably supplementing the nutritional ingredients needed by the human body; the nutrition and the health care function of the moringa oleifera are enhanced and enriched; the moringa oleifera composite all-nutrition nutrient is all-vegetal, green, natural, good in absorption, safe, free from side effect, etc.
Another patent CN103844249A provides a nutritional food, and a preparation method thereof. The nutritional food comprises, by weight, 50 to 80 parts of stabilized wheat germ, and 2 to 25 parts of radix puerariae powder. When the nutritional food is mixed with water, mouthfeel is smooth, mellow and thick; color is bright; an uniform liquid is obtained; clustering or caking is not observed; and the nutritional food is capable of realizing face beautifying and skin protection.
OBJECTS OF THE INVENTION
Main object of the present invention is to develop a highly nutritious, plant-based food product combining rajma, Moringa oleifera dried leaf powder, and spirulina.
Another object of the present invention is to create a functional food item that is rich in protein, dietary fiber, vitamins, minerals, and antioxidants.
Another object of the present invention is to provide a sustainable and health-conscious alternative to traditional meat-based kebabs.
Another object of the present invention is to utilize rajma as the base ingredient for its natural binding properties, texture, and nutritional benefits.
SUMMARY OF THE INVENTION
This summary is provided to introduce a selection of concepts, in a simplified format, that are further described in the detailed description of the invention.
This summary is neither intended to identify key or essential inventive concepts of the invention and nor is it intended for determining the scope of the invention.
To further clarify advantages and features of the present invention, a more particular description of the invention will be rendered by reference to specific embodiments thereof, which is illustrated in the appended drawing.
The present invention introduces a nutritious and functional plant-based food product by combining rajma (kidney beans), Moringa oleifera dried leaf powder, and spirulina to create protein-rich kebabs. Rajma serves as the base ingredient, offering bulk, binding properties, and essential nutrients such as protein, dietary fiber, and minerals like iron and potassium. The inclusion of Moringa powder, a superfood rich in vitamins A, C, E, calcium, and antioxidants, enhances the kebabs’ micronutrient profile while supporting immunity and reducing inflammation. Additionally, spirulina, a nutrient-dense blue-green algae, boosts the protein content and provides B vitamins, iron, and unique health benefits like detoxification and immune support. These ingredients are combined with spices such as turmeric, cumin, and coriander, which add flavor along with antioxidant and anti-inflammatory properties. Using a blend of traditional cooking methods and modern food technology, the kebabs are shaped, cooked by pan-frying, baking, or air-frying, and crafted into a convenient and health-conscious product that caters to the demand for sustainable, plant-based nutrition. This innovation provides a delicious and functional solution for improving dietary intake while addressing modern health and sustainability needs.
Herein enclosed a nutritious plant-based kebab comprising of rajma (kidney beans), Moringa oleifera dried leaf powder, and spirulina powder.
A method of said kebab comprising the steps of
soaking 1 cup of rajma overnight or for at least 8 hours;
boiling the soaked rajma in a pressure cooker with a pinch of salt until becoming soft;
mashing the boiled rajma using a blender to form a coarse paste;
combining the mashed rajma with finely chopped onion in a mixing bowl;
adding red chili powder, spices, and salt to the mixture, and mixing well to distribute the spices evenly;
incorporating 3% moringa oleifera dried leaf powder and spirulina powder into the mixture;
taking a small portion of the mixture and shaping it into uniformly sized kebabs as desired;
adding a small amount of oil to a pan, and shallow-frying the kebabs until turning golden brown; and
removing the kebabs from the pan and serving them hot.
The kebab prepared is amorphous in nature.
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.
BRIEF DESCRIPTION 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: XRD ANALYSIS
BRIEF DESCRIPTION OF THE TABLES
Table 1: NUTRITIONAL VALUE 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 OF THE INVENTION
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, to prepare the rajma, moringa, and spirulina kebabs, start by soaking 1 cup of rajma (kidney beans) overnight or for at least 8 hours. Once soaked, drain and rinse the rajma, then cook it in a pressure cooker with water and a pinch of salt until it becomes soft and tender, usually requiring 3-4 whistles.
In some embodiments of the present invention, after cooking, drain any excess water and allow the rajma to cool. Mash the boiled rajma using a blender or fork to form a coarse paste, which will serve as the base for the kebab mixture.
In some embodiments of the present invention, in a mixing bowl, combine the mashed rajma with finely chopped onion. Add spices including red chili powder, turmeric powder, coriander powder, cumin powder, garam masala, and salt, ensuring even distribution throughout the mixture.
In some embodiments of the present invention, enhance the nutritional value by incorporating 3% Moringa oleifera dried leaf powder and spirulina powder, blending thoroughly to ensure the powders are evenly integrated.
In some embodiments of the present invention, take small portions of the mixture and shape them into kebabs of uniform size, forming them into round, oval, or cylindrical shapes based on preference.
In some embodiments of the present invention, heat a non-stick pan or skillet with a small amount of oil and place the shaped kebabs on the pan. Shallow-fry the kebabs on medium heat, cooking each side for 3-4 minutes or until they turn golden brown. Once cooked, remove the kebabs from the pan and serve them hot as a nutritious, plant-based snack or meal option.
Herein enclosed a nutritious plant-based kebab comprising of rajma (kidney beans), Moringa oleifera dried leaf powder, and spirulina powder.
A method of said kebab comprising the steps of
soaking 1 cup of rajma overnight or for at least 8 hours;
boiling the soaked rajma in a pressure cooker with a pinch of salt until becoming soft;
mashing the boiled rajma using a blender to form a coarse paste;
combining the mashed rajma with finely chopped onion in a mixing bowl;
adding red chili powder, spices, and salt to the mixture, and mixing well to distribute the spices evenly;
incorporating 3% moringa oleifera dried leaf powder and spirulina powder into the mixture;
taking a small portion of the mixture and shaping it into uniformly sized kebabs as desired;
adding a small amount of oil to a pan, and shallow-frying the kebabs until turning golden brown; and
removing the kebabs from the pan and serving them hot.
The kebab prepared is amorphous in nature.
EXAMPLE 1
BEST METHOD
RECIPES FOR KEBAB MADE FROM RAJMA, MORINGA AND SPIRULLINA
Ingredients-
Methodology
• 1 cup of rajma was soaked overnight or for at least 8 hours.
• The soaked rajma was boiled in a pressure cooker with a pinch of salt until it became soft.
• The boiled rajma was mashed using a blender to form a coarse paste.
• In a mixing bowl, the mashed rajma was combined with finely chopped onion.
• Red chili powder, spices, and salt were added to the mixture and mixed well to distribute the spices evenly.
• 3% Moringa oleifera dried leaf powder and spirulina powder were incorporated into the mixture.
• A small portion of the mixture was taken and shaped into uniformly sized kebabs as desired.
• A small amount of oil was added to a pan, and the kebabs were shallow-fried until they turned golden brown.
• Finally, the kebabs were removed from the pan and served hot.
Nutritional Claims:
The kebab prepared from natural ingredients is packed with plant-based protein from rajma and spirulina supporting muscle recovery and growth. It is also rich in antioxidants present in spirulina and Moringa help fight free radicals and lessen oxidative stress. The kebab is also a rich source of vitamins A, C, and B-complex which boost skin health and immunity, however Moringa, is regarded as a superfood. On the other hand, rajma has low glycemic index and is appropriate for diabetics because it helps balance blood sugar levels. In addition, Spirulina and moringa work together to improve general health and lower inflammation. Figure 1 shows the kebab prepared is amorphous in nature
This invention appeal to both health-conscious and environmentally sensitive consumers by highlighting the kebab produced from Rajma, moringa, and spirullina and onion see nutritional advantages, functional value, and sustainable features.
NUTRITIONAL VALUE ANALYSIS

Rajma kebab with3% Moringa and Spirulina
Test parameter Result (%)
Total carbohydrate 47.97
Fat 18.19
Protein 23.08

As mentioned above, the kebab is nutri-dense in addition to highly proteinaceous and also a source of carbohydrate. This food product is a perfectly blend of carbohydrate, protein and fat.

, Claims:1. A nutritious plant-based kebab comprising of
rajma (kidney beans), Moringa oleifera dried leaf powder, and spirulina powder.
2. A method of the kebab as claimed in claim 1, wherein method of said kebab comprising the steps of
a) soaking 1 cup of rajma overnight or for at least 8 hours;
b) boiling the soaked rajma in a pressure cooker with a pinch of salt until becoming soft;
c) mashing the boiled rajma using a blender to form a coarse paste;
d) combining the mashed rajma with finely chopped onion in a mixing bowl;
e) adding red chili powder, spices, and salt to the mixture, and mixing well to distribute the spices evenly;
f) incorporating 3% moringa oleifera dried leaf powder and spirulina powder into the mixture;
g) taking a small portion of the mixture and shaping it into uniformly sized kebabs as desired;
h) adding a small amount of oil to a pan, and shallow-frying the kebabs until turning golden brown; and
i) removing the kebabs from the pan and serving them hot.

3. The method as claimed in claim 2, wherein the kebab prepared is amorphous in nature.