Description:FIELD OF THE INVENTION
The present invention relates to a novel plant-based protein source for the development of gluten-free and high-protein food products. Specifically, it pertains to the formulation and processing of Bauhinia vahlii seeds to create a high-protein, gluten-free, and sugar-free energy bar.
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.
With the increasing prevalence of gluten intolerance and celiac disease, there is a growing demand for alternative sources of high-protein and allergen-free nutrition. Conventional protein bars are typically made using whey, wheat, and soy protein powders, often containing high amounts of refined sugar, artificial additives, and preservatives, reducing their overall health benefits.
Bauhinia vahlii seeds have been identified as an excellent plant-based protein source, containing approximately 20-25% protein, including essential amino acids such as lysine and arginine. They are also rich in dietary fiber and essential minerals like calcium, iron, and magnesium. However, their use in food formulation is limited due to the presence of antinutritional factors (ANFs). This invention aims to develop a gluten-free, sugar-free, high-protein bar by optimizing processing techniques to remove ANFs while retaining nutritional benefits.
The primary objective of this invention is to provide a plant-based protein alternative for health-conscious consumers, particularly those with gluten intolerance or celiac disease. The formulation of the bar avoids common allergens like gluten, dairy, and soy while offering high protein content with natural sweeteners and binding agents. The invention further aims to enhance the digestibility and nutritional bioavailability of Bauhinia vahlii seeds by employing processing techniques such as soaking, roasting, germination, and fermentation.
Several patents issued for nutritive snacks but none of these are related to the present invention. Patent US9288998B2 relates to a nutritive edible composite food product that includes a protein-containing material, a carbohydrate-containing material, a fat or fat-containing material, and a source of liquid. The materials are mixed together to form an extensible nutritive edible composite material possessing an average extensibility of at least about 100%, such that the composite material is capable of being processed by extrusion, sheeting or molding operations that require extensibility. The composite material is further processed, to create a food product comprising at least about 15% protein.
Another patent US20090136642A1 provides a gluten-free flour formulation containing a plurality of ingredients. Each ingredient in the formulation is substantially or completely free of gluten protein. In one embodiment, the formulation meets the requirements for kosher certification. The gluten-free flour formulation includes at least two ingredients of ground or partially ground particles of dried roots of a root-tuber crop, dried kernels or nuts of a nut-tree and dried fruits of a species in the Musaceae family. In some embodiments, the gluten-free flour formulation includes ground or partially ground particles of dried cassava root, almond nuts and dried plantain fruits, wherein the proportions of the ground cassava root, almond nuts and dried plantain fruits range from about 15% to about 85%, from about 20% to about 60%, and from about 5% to about 30%, respectively.
Another patent EP4418873A2 relates to a protein bar comprising 20 to 70 wt. % of a binder, water, pea protein and rapeseed protein, wherein the sum of the pea protein and rapeseed protein is at least 20 wt. % of the protein bar. A protein bar comprising both pea protein and rapeseed protein has beneficial flavour and texture attributes, and thus protein bars can be provided having high amounts of protein without compromising the flavour and texture. Further, the present protein bar is a vegan protein bar. Hence, the present protein bar does not comprise animal derived protein such as milk or dairy protein.
Another patent US20210177030A1 provides A protein bar that is formed from a moldable mixture containing proteins and/or protein hydrolysates, wherein the moldable mixture contains a collagen hydrolysate having an average molecular weight of up to 1,700 Da as a protein hydrolysate, and wherein the moldable mixture has a density of 0.9 g/cm3 or more. it has been shown that adding a collagen hydrolysate of this kind improves the moldability of the mixture—that is to say the mixture becomes less crumbly—and that the texture of the protein bar is softer—that is to say the mouthfeel is improved during consumption. Interestingly, a comparable effect cannot be achieved using known plasticizers such as glycerol, in particular in the case of protein bars having a high protein content.
Another patent US20180271123A1 pertains to the development of a high protein oil seed flour as a replacement for both wheat based and gluten free flours used in baked, dry and liquid goods which optimizes nutrition. The seed flour is based on the novel use of processing sunflower and other oil type seeds into a flour, meal, or protein isolate to replace a significant portion of traditional and gluten free flours in food goods, including baked, dry and liquid goods. The invention provides composition formulas that significantly optimize and improve the overall nutritional value of processed foods by balancing proteins and carbohydrates through an optimized ratio of seed to grain or tuber flour. The composition formulas also increase the absolute values of protein in processed foods to achieve recommended daily allowances as well as provides for increase satiety, improve blood sugar balance, weight management, and health.
Another patent EP1643841B1 provides high-protein, low-carbohydrate bakery product comprising a first proteinaceous ingredient and a second proteinaceous ingredient selected from the group consisting of wheat protein isolate, wheat protein concentrate, devitalized wheat gluten, fractionated wheat protein, deamidated wheat gluten, hydrolyzed wheat protein, and combinations thereof are provided. Preferred bakery products further comprise an amount of resistant starch which replaces a portion of digestible carbohydrate therein.
OBJECTS OF THE INVENTION
Main object of the present invention is to develop a gluten-free, high-protein bar using Bauhinia vahlii seeds as the primary protein source.
Another object of the present invention is to optimize processing techniques such as soaking, roasting, and fermentation to remove antinutritional factors.
Another object of the present invention is to create a nutritious, allergen-free food product suitable for individuals with gluten intolerance or celiac disease.
Another object of the present invention is to enhance the digestibility and bioavailability of proteins and essential nutrients in the final product.
Another object of the present invention is to formulate a sugar-free protein bar using natural sweeteners like dates and jaggery.
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 drawings.
The present invention relates to the development of a gluten-free, high-protein bar utilizing Bauhinia vahlii seeds as the primary protein source. These seeds, known for their high protein content (20-25%) and rich nutritional profile, have been underutilized in food applications due to the presence of antinutritional factors (ANFs). This invention addresses this limitation by optimizing processing techniques such as soaking, roasting, and fermentation to effectively remove ANFs while preserving essential nutrients. The formulated protein bar is completely plant-based, sugar-free, and allergen-free, making it suitable for individuals with gluten intolerance, celiac disease, and those seeking healthier protein alternatives. Natural sweeteners like dates and jaggery serve as binding agents, while cardamom and dry fruits enhance the taste and sensory attributes. The invention not only offers a nutritious and functional food option but also promotes sustainability by utilizing an underexplored protein source. Additionally, it provides an alternative source of income for local communities involved in the collection and processing of Bauhinia vahlii seeds.
Herein enclosed a gluten-free, high-protein bar, comprising of Bauhinia vahlii seeds (Primary protein Source), Dates (Binding agent as well as natural sweeteners), Cardamom powder (Flavour enhancers), Ghee, and Other dry fruits (Flavour enhancers) optional.
The method for preparing high-protein bar as claimed in claim 1, comprising the steps of:
Washing and cleaning Bauhinia vahlii seeds to remove impurities;
Subjecting the seeds to boiling for 30-60 min, roasting for 20 min at 150°C to remove anti-nutrients;
Grinding the processed seeds and the dates (seedless) into a coarse mixture using a grinding machine;
heating a pan before adding 1 tablespoon of ghee;
adding the dates and cooked in slow heat mixing with the ghee for a few minutes;
adding Jaggery powder as per taste for more sweetness;
mixing the ground Bauhinia vahlii seeds into the paste;
adding 1-2 tablespoons of cardamom powder to this is optional;
transferring this warm mixture to a tray for moulding; and
cutting the mould into desirable-shaped pieces with a knife after 2 hours of resting.
The final composition comprises at least 20% protein by weight, predominantly derived from Bauhinia vahlii seeds.
The binding agent consists of natural sweeteners such as dates and jaggery, eliminating the need for refined sugar or artificial additives.
The product is gluten-free, making it suitable for individuals with gluten intolerance or celiac disease.
The the formulation is free from artificial preservatives and additives, providing a clean-label nutrition product.
The addition of cardamom and dry fruits enhances the sensory attributes, including taste, texture, and aroma.
BRIEF DESCRIPTION OF THE DRAWINGS
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:
Fig. 1 Bauhinia vahlii seed were isolated from fruit coat then after soaking roasted over the pan.
Fig. 2 Blanding of melted Date and roasted seeds for the final formulation of energy bar.
The figures 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, material required for preparation of gluten-free, high-protein bar, Bauhinia vahlii seeds (Primary protein Source), Dates (Binding agent as well as natural sweeteners), Cardamom powder (Flavour enhancers), Ghee, Other dry fruits (Flavour enhancers) optional.
In some embodiments of the present invention, procurement and collection of ingredients: Jaggery powder, Dates, and Cardamom powder were procured from a provision store in Prem Nagar, Dehradun. Bauhinia vahlii seeds were procured from Pithoragarh.
In some embodiments of the present invention, the Bauhinia vahlii seeds are washed and then soaking 10 to 12 hours or boiled for 30–60 minutes or roasted for 20 minutes at 150°C to remove anti-nutrients. Then the seeds and the dates (seedless) are ground separately into a coarse paste using a grinding machine.
In some embodiments of the present invention, then a pan is heated slightly before adding 1 tablespoon of ghee. The dates are then added and cooked in slow heat mixing with the ghee for a few minutes. Jaggery powder is added as per taste for more sweetness. Then, the ground Bauhinia vahlii seeds are mixed well into the paste.
In some embodiments of the present invention, adding 1-2 tablespoons of cardamom powder to this is optional. Transfer this warm mixture to a tray for moulding. After 2 hours of resting, the mould can be cut into desirable-shaped pieces with a knife.
Herein enclosed a gluten-free, high-protein bar, comprising of Bauhinia vahlii seeds (Primary protein Source), Dates (Binding agent as well as natural sweeteners), Cardamom powder (Flavour enhancers), Ghee, and Other dry fruits (Flavour enhancers) optional.
The method for preparing high-protein bar as claimed in claim 1, comprising the steps of:
Washing and cleaning Bauhinia vahlii seeds to remove impurities;
Subjecting the seeds to boiling for 30-60 min, roasting for 20 min at 150°C to remove anti-nutrients;
Grinding the processed seeds and the dates (seedless) into a coarse mixture using a grinding machine;
heating a pan before adding 1 tablespoon of ghee;
adding the dates and cooked in slow heat mixing with the ghee for a few minutes;
adding Jaggery powder as per taste for more sweetness;
mixing the ground Bauhinia vahlii seeds into the paste;
adding 1-2 tablespoons of cardamom powder to this is optional;
transferring this warm mixture to a tray for moulding; and
cutting the mould into desirable-shaped pieces with a knife after 2 hours of resting.
The final composition comprises at least 20% protein by weight, predominantly derived from Bauhinia vahlii seeds.
The binding agent consists of natural sweeteners such as dates and jaggery, eliminating the need for refined sugar or artificial additives.
The product is gluten-free, making it suitable for individuals with gluten intolerance or celiac disease.
The the formulation is free from artificial preservatives and additives, providing a clean-label nutrition product.
The addition of cardamom and dry fruits enhances the sensory attributes, including taste, texture, and aroma.
EXAMPLE 1
BEST METHOD
Materials Required:
• Bauhinia vahlii seeds (Primary protein source)
• Dates (Binding agent and natural sweetener)
• Cardamom powder (Flavor enhancer)
• Ghee
• Other dry fruits (Optional flavor enhancer)
Procurement and collection of ingredients: Jaggery powder, Dates, and Cardamom powder were procured from a provision store in Prem Nagar, Dehradun. Bauhinia vahlii seeds were procured from Pithoragarh.
Preparation Method
The Bauhinia vahlii seeds are washed and then soaking 10 to 12 hours or boiled for 30–60 minutes or roasted for 20 minutes at 150°C to remove anti-nutrients. Then the seeds and the dates (seedless) are ground separately into a coarse paste using a grinding machine.
Then a pan is heated slightly before adding 1 tablespoon of ghee. The dates are then added and cooked in slow heat mixing with the ghee for a few minutes. Jaggery powder is added as per taste for more sweetness. Then, the ground Bauhinia vahlii seeds are mixed well into the paste. Adding 1-2 tablespoons of cardamom powder to this is optional. Transfer this warm mixture to a tray for moulding. After 2 hours of resting, the mould can be cut into desirable-shaped pieces with a knife.

The present invention introduces a novel, sustainable, and nutritionally enhanced gluten-free, high-protein bar utilizing Bauhinia vahlii seeds. This formulation provides an alternative protein source while addressing concerns related to allergens, artificial additives, and refined sugar, making it a healthier and more sustainable food choice.
, Claims:1. A gluten-free, high-protein bar, comprising of Bauhinia vahlii seeds (Primary protein Source), Dates (Binding agent as well as natural sweeteners), Cardamom powder (Flavour enhancers), Ghee, and Other dry fruits (Flavour enhancers) optional.
2. The method for preparing high-protein bar as claimed in claim 1, comprising the steps of:
a. Washing and cleaning Bauhinia vahlii seeds to remove impurities;
b. Subjecting the seeds to boiling for 30-60 min, roasting for 20 min at 150°C to remove anti-nutrients;
c. Grinding the processed seeds and the dates (seedless) into a coarse mixture using a grinding machine;
d. heating a pan before adding 1 tablespoon of ghee;
e. adding the dates and cooked in slow heat mixing with the ghee for a few minutes;
f. adding Jaggery powder as per taste for more sweetness;
g. mixing the ground Bauhinia vahlii seeds into the paste;
h. adding 1-2 tablespoons of cardamom powder to this is optional;
i. transferring this warm mixture to a tray for moulding; and
j. cutting the mould into desirable-shaped pieces with a knife after 2 hours of resting.
3. The method as claimed in claim 1, wherein the final composition comprises at least 20% protein by weight, predominantly derived from Bauhinia vahlii seeds.
4. The method as claimed in claim 1, wherein the binding agent consists of natural sweeteners such as dates and jaggery, eliminating the need for refined sugar or artificial additives.
5. The method as claimed in claim 1, wherein the product is gluten-free, making it suitable for individuals with gluten intolerance or celiac disease.
6. The method as claimed in claim 1, wherein the formulation is free from artificial preservatives and additives, providing a clean-label nutrition product.
7. The method as claimed in claim 1, wherein the addition of cardamom and dry fruits enhances the sensory attributes, including taste, texture, and aroma.
8. The method as claimed in claim 1, wherein a sustainable food product, utilization of Bauhinia vahlii seeds as an underexplored plant protein source, provides an eco-friendly and economical alternative, supporting local communities engaged in seed collection and processing.