Description:FIELD OF THE INVENTION
The present invention is to provide a novel method for the preparation of a nutritious kebab, incorporating healthy ingredients and advanced cooking techniques.
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 response to the growing demand for nutritious and sustainable food options, the present invention introduces a plant-based, functional food product—nutritious kebabs made from a creative fusion of conventional and contemporary food processing techniques. These kebabs are enhanced with the inclusion of moringa powder and spirulina, superfoods known for their exceptional nutritional profiles. The aim is to produce a wholesome, nutrient-dense snack or meal option that caters to the needs of health-conscious consumers seeking plant-based, protein-rich alternatives.
Rajma, or kidney beans, form the core of these kebabs. Well-known for their high protein content, dietary fiber, complex carbohydrates, and vital minerals like iron, potassium, and folate, kidney beans serve as a perfect base. Their neutral flavor and natural binding properties provide both bulk and cohesion, making them ideal for a plant-based product. When prepared by soaking, boiling, and crushing into a paste, they contribute to the desirable texture and structural integrity of the kebab.
In addition to rajma, spirulina—a nutrient-dense blue-green algae—is incorporated into the recipe. Spirulina is rich in essential amino acids, B vitamins, iron, and antioxidants, such as phycocyanins, offering numerous health benefits, including immune support and detoxification. Complementing the spirulina, moringa powder, derived from the leaves of the Moringa oleifera tree, is a powerhouse of vitamins A, C, and E, as well as calcium, potassium, and antioxidants. Moringa contributes to improved immunity, reduced inflammation, and enhanced micronutrient density, making it an invaluable ingredient in the formulation.
The kebabs are made by blending these powerful superfoods with traditional spices like coriander, cumin, and turmeric, which further enhance their anti-inflammatory and antioxidant properties. The mixture is then shaped into kebab forms and pan-fried using minimal butter to achieve a golden-brown, crispy exterior. This method ensures that the final product is both flavorful and nourishing, providing a sustainable, plant-based alternative to traditional meat-based kebabs.
Addressing the global issue of malnutrition, particularly micronutrient deficiencies and protein-energy malnutrition, the invention offers a cost-effective, accessible, and nutritious food option. Many people, particularly in developing regions, face challenges in accessing nutrient-dense foods that meet their dietary needs. This is exacerbated by a reliance on calorie-dense but nutrient-poor foods. The innovative solution presented by this invention seeks to bridge this gap by providing a healthy, affordable, and appetizing food product.
By creating a plant-based kebab that is rich in proteins, vitamins, and antioxidants, the invention aims to meet the growing demand for functional foods that combine taste, convenience, and excellent nutrition. It provides a sustainable alternative for those seeking plant-based protein sources, while also offering a delicious, health-conscious meal that can cater to a variety of dietary preferences. Through the use of locally accessible and sustainably produced ingredients like rajma, moringa, and spirulina, this invention contributes to promoting health, supporting the immune system, and improving overall well-being.
Several patents issued for food products but none of these are related to the present invention. 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; a uniform liquid is obtained; clustering or caking is not observed; and the nutritional food is capable of realizing face beautifying and skin protection.
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 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 are then combined and placed in a sleeve, boiled and roasted.
Another patent WO2015161099A1 relates to food products that have structures, textures, and other properties comparable to those of animal meat, and that may therefore serve as substitutes for animal meat. Also provided are processes for production of such meat structured protein products. The processes utilize a pH adjusting agent to achieve an alkaline pH.
OBJECTS OF THE INVENTION
Main object of the present invention is to develop a wholesome, plant-based kebab using rajma (kidney beans), moringa powder, and spirulina, known for their high nutritional value.
Another object of the present invention is to enhance the nutritional profile of traditional kebabs by incorporating superfoods like spirulina and moringa, which provide antioxidants, essential amino acids, and micronutrients.
Another object of the present invention is to provide a sustainable, plant-based alternative to meat, offering a protein-rich food option for vegetarian, vegan, and health-conscious consumers.
Another object of the present invention is to promote digestive health and immunity through the high fiber content of rajma and the antioxidants and vitamins in moringa and spirulina.
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.
Summary of the Present Invention:
The present invention provides a method for preparing a nutritious, plant-based kebab made from rajma (kidney beans), moringa powder, and spirulina. This innovative product combines the traditional taste and texture of kebabs with the health benefits of superfoods, creating a functional food option that is rich in protein, dietary fiber, essential vitamins, and minerals.
The preparation process involves soaking, boiling, and mashing rajma to form a cohesive paste, which is then blended with finely chopped onion, traditional spices, and 5% moringa and spirulina powders. The mixture is shaped into kebab forms and shallow-fried until golden brown, offering a crispy exterior and soft interior.
This kebab is designed to address the growing demand for plant-based, nutrient-dense food products that provide health benefits, including immune support, improved digestion, and enhanced skin and hair health. The product is particularly suitable for vegetarians, vegans, gym-goers, and anyone seeking a sustainable, protein-rich alternative to meat-based kebabs.
By using locally available, sustainably produced ingredients like rajma, moringa, and spirulina, the invention not only offers a healthy meal option but also contributes to addressing global issues such as malnutrition and limited access to affordable, nutritious food. The kebab offers a delicious, convenient, and functional meal with the added advantage of being environmentally friendly and economically accessible.
Herein enclosed a method for preparing a nutritious, plant-based kebab comprising the steps of
soaking rajma (kidney beans) overnight or for at least 8 hours;
boiling the soaked rajma with a pinch of salt until soft;
mashing the boiled rajma into a coarse paste;
mixing the coarse paste with finely chopped onion;
adding red chili powder, all spices, and salt;
mixing well to distribute the spices evenly;
adding M.oleifera powder and Spirulina powder;
taking a small portion of the mixture and turn them into desire shape of uniform size;
adding some oil on the pan and shallow fry the kebab until it turns golden brown; and
removing the kebab and serve hot.
The moringa powder (M. oleifera) is added in an amount of 5% of the total mixture weight to enhance the vitamin and antioxidant content of the kebab.
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
Table1: 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, the preparation of the nutritious kebab began by soaking one cup of rajma (kidney beans) overnight or for at least 8 hours to soften the beans. Once soaked, the rajma was drained and placed in a pressure cooker with a pinch of salt, then cooked under pressure until soft.
In some embodiments of the present invention, after boiling, the rajma was allowed to cool slightly before being transferred to a blender, where it was blended into a coarse paste. This paste formed the base of the kebab mixture. In a mixing bowl, the mashed rajma was combined with finely chopped onion, and a variety of spices such as red chili powder, cumin powder, coriander powder, turmeric, and salt were added to the mixture to ensure proper seasoning.
In some embodiments of the present invention, to enhance the nutritional value of the kebabs, 5% moringa powder (M. oleifera) and spirulina powder were added to the mixture. These superfoods were thoroughly mixed in, distributing their vitamins, minerals, and antioxidants evenly throughout the paste.
In some embodiments of the present invention, small portions of the mixture were then taken and shaped into uniform-sized kebabs, ensuring consistency in size and thickness for even cooking. A small amount of oil was heated in a pan, and the shaped kebabs were shallow-fried, turning occasionally, until they developed a golden-brown, crispy exterior while maintaining a soft interior.
In some embodiments of the present invention, once fried, the kebabs were removed from the pan and served hot. The final product was a flavorful, protein-rich, and nutrient-dense kebab, combining the benefits of rajma, moringa, and spirulina. These kebabs offered not only a great taste but also functional health benefits, such as immune support, improved digestion, and a sustainable source of plant-based protein.
Herein enclosed a method for preparing a nutritious, plant-based kebab comprising the steps of
soaking rajma (kidney beans) overnight or for at least 8 hours;
boiling the soaked rajma with a pinch of salt until soft;
mashing the boiled rajma into a coarse paste;
mixing the coarse paste with finely chopped onion;
adding red chili powder, all spices, and salt;
mixing well to distribute the spices evenly;
adding M.oleifera powder and Spirulina powder;
taking a small portion of the mixture and turn them into desire shape of uniform size;
adding some oil on the pan and shallow fry the kebab until it turns golden brown; and
removing the kebab and serve hot.
The moringa powder (M. oleifera) is added in an amount of 5% of the total mixture weight to enhance the vitamin and antioxidant content of the kebab.
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.
• 5% 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 is rich in dietary fiber from rajma, which helps to reduce constipation and promote a healthy digestive system. The antioxidants in spirulina and the vitamins A and C in M.oleifera fortify the immune system. A high protein diet promotes muscular growth, repair, and general bodily upkeep. This food product is also a good recommendation for gym-goers as it has less carbohydrate and more protein. Vitamins A, E facilitate strong hair and radiant skin, and vital minerals found in spirulina and M.oleifera. Chlorophyll, which is found in spirulina, helps the body rid itself of pollutants.
These claims appeal to both health-conscious and environmentally sensitive consumers by highlighting the kebab produced from Rajma, M.oleifera, and spirulina and onion see nutritional advantages, functional value, and sustainable features.
NUTRITIONAL VALUE ANALYSIS
Rajma kebab with 5%Moringa and Spirulina
Test parameter Result (%)
Total carbohydrate 37.52
Fat 23.13
Protein 31.35

With an increased concentration of M.oleifera dried leaf powder constituent in the product, carbohydrate is reduced with increase in protein content. This proves the fact those kebabs when prepared nutritionally healthy, are good for heart friendly and good for health.
, Claims:1. A method for preparing a nutritious, plant-based kebab comprising the steps of
a) soaking rajma (kidney beans) overnight or for at least 8 hours;
b) boiling the soaked rajma with a pinch of salt until soft;
c) mashing the boiled rajma into a coarse paste;
d) mixing the coarse paste with finely chopped onion;
e) adding red chili powder, all spices, and salt;
f) mixing well to distribute the spices evenly;
g) adding M.oleifera powder and Spirulina powder;
h) taking a small portion of the mixture and turn them into desire shape of uniform size;
i) adding some oil on the pan and shallow fry the kebab until it turns golden brown; and
j) removing the kebab and serve hot.
2. The method as claimed in claim 1, wherein the moringa powder (M. oleifera) is added in an amount of 5% of the total mixture weight to enhance the vitamin and antioxidant content of the kebab.