1. A functional food product made up of composite flour in the form of soup sticks, wherein the composite flour comprises: Wheat flour in the range of 35-45% by weight; Brown top millet in the range of 15-25% by weight; Navy beans in the range of 15-25% by weight; purslane seeds in the range of 5-15% by weight; and ß-sitosterol in the range of 5-15% by weight. wherein the food product further comprises seasonings, butter and mozzarella cheese.

2. The food product as claimed in claim 1, wherein three variants of soup sticks are formulated using same ingredients with varying percentage of components of the composite flour blend.

3. The food product as claimed in claim 1, wherein the variant “A” is formulated by composite flour blend comprising 40% whole wheat flour, 20% brown top millet, 20% navy beans, 15% purslane seeds and 5% ß-sitosterol.

4. The food product as claimed in claim 1, wherein the variant “B” is formulated by composite flour blend comprising 40% whole wheat flour, 20% brown top millet, 20% navy beans, 10% purslane seeds and 10% ß-sitosterol.

5. The food product as claimed in claim 1, wherein the variant “C” is formulated by composite flour blend comprising 40% whole wheat flour, 20% brown top millet, 20% navy beans, 5% purslane seeds and 15% ß-sitosterol.

6. The food product as claimed in claim 1, wherein the seasoning comprises one or more selected from a group comprising salt, garlic powder, onion powder, mixed herbs, oregano and dried tomato flavor.

7. A method of preparing food product as claimed in claim 1, wherein the method comprising the steps of: a) Preparing the composite flour blend using wheat flour, brown top millet, navy beans purslane seeds and ß-sitosterol in varying proportions across three variants; b) Mixing the composite flour blend with seasoning, butter and mozzarella cheese and water to form a dough; c) Shaping the dough into sticks; d) Baking the sticks at a temperature in the range of 180 °C for about 18-20 minutes; and e) Cooling and packaging the finished soup sticks under moisture free barrier conditions.

Description:FIELD OF INVENTION
The present invention relates to the field of food technology. Particularly, the present invention relates to the development of functional food products. More particularly, the present invention relates to millet-based soup sticks formulated using a composite flour blend and enriched with plant sterol, ß-sitosterol to provide health benefits.

BACKGROUND OF THE INVENTION
The prevalence of lifestyle disorders such as malnutrition, diabetes, cardiovascular diseases and lowered immune response has become very common in the present scenario, because of the surge in consumption of refined wheat and ultra-processed snacks. Among the key contributors to cardiovascular risk is elevated low-density lipoprotein. Millets provide a cost-effective dietary solution to manage these metabolic syndromes by promoting sustainable food alternatives. They have a convenient method of its cultivation in almost all-weather conditions that makes it an accessible ingredient for all income groups.

Plant sterols also known as phytosterols are bioactive compounds structurally similar to cholesterol that naturally occur in small amounts in fruits, vegetables, nuts and seeds. Their regular dietary intake has been scientifically proven to lower LDL (Low density lipoprotein) cholesterol, often referred to as “bad cholesterol” by blocking its absorption in the intestines. Elevated LDL levels are a major risk factor for cardiovascular disease. However, their incorporation into daily diets remains limited due to formulation challenges in conventional foods. There is a growing need to deliver these bioactive compounds through convenient and culturally accepted food forms.

Millets are rich in dietary fibre, essential amino acids, minerals such as iron and calcium and antioxidants. They are naturally gluten-free and have a low glycemic index, making them suitable for people with diabetes and gluten intolerance. The reintroduction of millets into modern diets also aligns with governmental and global initiatives promoting sustainable agriculture and traditional grains. Though millets are packed with protein, dietary fibre, calcium, iron, magnesium and phosphorus, some of the essential nutrients do lack in them, therefore to overcome this issue, the present study would include incorporation of bean and cereal grain with the enrichment of seeds and plant sterol.

The present invention aims to provide a functional food product which addresses both nutritional needs and health concerns related to the conventional ultra-processed snacks. By integrating millets, bean, cereal grain and plant sterols into a single product, synergistic health benefits are achieved. The present invention aims to provide millet-based soup sticks enriched with ß-sitosterol (a plant sterol) using a composite flour blend.

OBJECT OF THE INVENTION:
To address the foregoing problems, in whole or in part, and/or other problems that may have been observed by persons skilled in the art, the present disclosure provides compositions and methods as described by way of example as set forth below.

The principal object of the present invention is to provide a functional food product that helps in the reduction of lifestyle disorders such as malnutrition, diabetes, cardiovascular diseases and lowered immune response.

Another object of the present invention is to provide a ready-to-consume millet-based soup sticks enriched with ß-sitosterol (a plant sterol) using a composite flour blend.
Yet another object of the present invention is to provide a functional food product incorporating underutilized and nutrient-rich millets.

Yet another object of the present invention is to provide a food product formulated by using whole wheat flour (WF), brown top millet (BTM), navy beans (NB) further enriched with purslane seeds (PS) and ß-sitosterol (ßS).

Yet another object of the present invention is to provide a palatable and convenient healthy food product that also comprises ingredients like butter, mozzarella cheese and seasonings to enhance flavor.

Yet another object of the present invention is to provide three variants of soup sticks that are formulated using same ingredients with varying percentage of components of the composite flour blend along with comprise seasoning, butter and mozzarella cheese

Yet another object of the present invention is to provide a healthier alternative to refined-wheat flour soup sticks with adequate percentage of protein, zinc and magnesium, calcium, potassium.

Yet another object of the present invention is to ensure nutritional and functional stability of plant sterol (ß-sitosterol) during food processing and storage.

Yet another object of the present invention is to provide a method of preparation of millet-nutri soup sticks.

SUMMARY OF THE INVENTION
This summary is intended to introduce, in simplified form, a selection of concepts that are further described in the detailed description. This summary is merely presented as a brief overview of the subject matter described and claimed herein and does not aid in determining the scope of the claimed subject matter.
The present invention provides a ready-to-consume functional food product in the form of soup sticks made from composite flour blends comprising millets, grains, seeds enriched with plant sterol.

In one aspect, the present invention provides a soup sticks made from composite flour blend comprising whole wheat flour (WF), brown top millet (BTM), navy beans (NB), purslane seeds (PS) and ß-sitosterol (ßS).

In yet another aspect, the present invention provides three variants of soup sticks are formulated using same ingredients with varying percentage of components of the composite flour blend, which may optionally further comprise seasoning, butter and mozzarella cheese.

In yet another aspect, the present invention provides a variety of soup sticks made from composite flour blend comprising 40% whole wheat flour, 20% brown top millet, 20% navy beans, 15% purslane seeds and 5% ß-sitosterol.

In yet another aspect, the present invention provides a variety soup sticks made from composite flour blend comprising 40% whole wheat flour, 20% brown top millet, 20% navy beans, 10% purslane seeds and 10% ß-sitosterol.

In yet another aspect, the present invention provides a variety soup sticks made from composite flour blend comprising 40% whole wheat flour, 20% brown top millet, 20% navy beans, 5% purslane seeds and 15% ß-sitosterol.

In yet another aspect, the present invention provides a healthy food product with adequate percentage of protein, zinc and magnesium, calcium, potassium.

In another aspect, the present invention provides a food product with uniform blend of different nutrients that has characteristic therapeutic impact on the health of consumers.

In yet another aspect, the present invention provides a method of preparation of soup sticks comprises steps of:

a) Preparing the composite flour blend using wheat flour, brown top millet, navy beans
purslane seeds and ß-sitosterol in varying proportions across three variants;
b) Mixing the composite flour blend with seasoning, butter and mozzarella cheese and water to form a dough;
c) Shaping the dough into sticks;
d) Baking the sticks at a temperature in the range of 180 °C for about 18-20 minutes; and
e) Cooling and packaging the finished soup sticks under moisture free barrier conditions.

BRIEF DESCRIPTION OF THE DRAWINGS
In order to facilitate a comprehensive understanding and practical implementation of the disclosure, reference will now be made to exemplary embodiments illustrated in the accompanying figures. The figures together with detailed description below, are incorporated into and form part of the specification, and serve to further illustrate the embodiments and explain various principles and advantages, in accordance with the present disclosure where:
FIG. 1 illustrates Standard and variants of ‘Millet Nutri-Sticks’

DETAILED DESCRIPTION OF THE INVENTION
Accordingly, the present invention provides a food product formulated by using millets grains, cereals, seeds and plant sterol.
The present disclosure can be understood more readily by reference to the following description, taken in conjunction with the accompanying Figures and Examples, all of which form a part of this disclosure

At the very outset of the detailed description, it may be understood that the ensuing description only illustrates a particular form of the invention covered in the present disclosure. However, such a particular form is only an exemplary embodiment, and without intending to imply any limitation on the scope of the invention. Accordingly, the description is to be understood as an exemplary embodiment and teaching of invention and not intended to be taken restrictively.

Before the present disclosure or methods of the present disclosure are described in greater detail, it is to be understood that the specific products, methods, processes, conditions or parameters, are not limited to particular embodiments described, as such may, of course, vary. It is also to be understood that the terminology used herein is for the purpose of describing particular embodiments only, and is not intended to be limiting.

Where a range of values is provided, it is understood that each intervening value, to the tenth of the unit of the lower limit unless the context clearly dictates otherwise, between the upper and lower limit of that range and any other stated or intervening value in that stated range, is encompassed within the methods. Where the stated range includes one or both of the limits, ranges excluding either or both of those included limits are also included in the methods. Certain ranges are presented herein with numerical values being preceded by the term “about.” The term “about” is used herein to provide literal support for the exact number that it precedes, as well as a number that is near to or approximately the number that the term precedes. For example, "about" can mean within one or more standard deviations, or within ± 30%, 25%, 20%, 15%, 10% or 5% of the stated value.
Unless defined otherwise, all technical and scientific terms used herein have the same meaning as commonly understood by those of ordinary skill in the art to which the invention belongs. Although any methods and materials similar or equivalent to those described herein can be used in the practice or testing of the present invention, preferred methods and materials are described. For the purposes of the present invention, the following terms are defined below.

It is appreciated that certain features of the methods, which are, for clarity, described in the context of separate embodiments, may also be provided in combination in a single embodiment. Conversely, various features of the methods, which are, for brevity, described in the context of a single embodiment, may also be provided separately or in any suitable sub-combination. All combinations of the embodiments are specifically embraced by the present invention and are disclosed herein just as if each and every combination was individually and explicitly disclosed, to the extent that such combinations embrace operable processes and/or composites/scaffolds.

The articles "a" and "an" are used herein to refer to one or to more than one (i.e., to at least one) of the grammatical object of the article. By way of example, "an element" means one element or more than one element.

As used herein, the term "comprises", "comprising", or “comprising of” is generally used in the sense of include, that is to say permitting the presence of one or more features or components. The term "comprises", "comprising", or “comprising of” when placed before the recitation of steps in a process or method means that the process or method encompasses one or more steps that are additional to those expressly recited, and that the additional one or more steps may be performed before, between, and/or after the recited steps.

Reference throughout this specification to “certain embodiments”, “further embodiments”, “specific embodiments”, “further specific embodiment”, “one embodiment”, “a non-limiting embodiment”, “an exemplary embodiment”, “some instances”, or “further instances”, means that a particular feature, structure or characteristic described in connection with the embodiment may be included in at least one embodiment of the present disclosure.

As used herein, the terms ‘include’, ‘have’, ‘comprise’, ‘contain’ etc. or any form of said terms such as ‘having’, ‘including’, ‘containing’, ‘comprising’ or ‘comprises’ are inclusive and will be understood to imply the inclusion of a stated element, integer or step, or group of elements, integers or steps, but not the exclusion of any other element, integer or step, or group of elements, integers or steps.

The use of any and all examples, or exemplary language (e.g., “such as”) provided with respect to certain embodiments herein is intended merely to better illustrate the disclosure and does not pose a limitation on the scope of the disclosure otherwise claimed.

As used herein, the term “invention”, “present invention”, “disclosure” or “present disclosure” as used herein is a non-limiting term and is not intended to refer to any single embodiment of the particular invention but encompasses all possible embodiments as described in the specification.

It is to be noted that the terms “soup sticks” and “millet-nutri sticks” and “millet-nutri soup sticks” as used herein can be used interchangeably.

The terms “process(es)” and “method(s)” are considered interchangeable within this disclosure.

For convenience, certain terms used in the specification and examples are collected in this section below:
WF: wheat flour
BTM: Brown top millet
NB: navy beans
PS: purslane seeds
ßS: ß-sitosterol
MSA: millet-nutri sticks “A”
MSB: millet-nutri sticks “B”
MSC: millet-nutri sticks “C”
CSA: composite flour blend “A”
CSB: composite flour blend “B”
CSC: composite flour blend “C”

In one specific embodiment, the present invention provides a functional food product formulated by using a composite flour blend comprising whole wheat flour, brown top millet, navy beans, further enriched with purslane seeds (PS) and ß-sitosterol (ßS).
In yet another embodiment, the present invention provides a functional food product made up of composite flour in the form of soup sticks, wherein the composite flour comprises:
Wheat flour in the range of 35-45% by weight;
Brown top millet in the range of 15-25% by weight;
Navy beans in the range of 15-25% by weight;
Purslane seeds in the range of 5-15% by weight; and
ß-sitosterol in the range of 5-15% by weight.
Wherein the food product further comprises seasoning, butter and mozzarella cheese.

In yet another embodiment, the present invention provides three variants of soup sticks are formulated using same ingredients with varying percentage of components of the composite flour blend, which further comprise seasoning, butter and mozzarella cheese.

In yet another embodiment, the present invention provides a variety “A” of millet-nutri soup sticks (MSA) made from composite flour blend “A” (CFA) comprising 40% whole wheat flour, 20% brown top millet, 20% navy beans, 15% purslane seeds and 5% ß-sitosterol.

In yet another embodiment, the present invention provides a variety “B” of millet-nutri soup sticks (MSA) made from composite flour blend “B” (CFB) comprising 40% whole wheat flour, 20% brown top millet, 20% navy beans, 10% purslane seeds and 10% ß-sitosterol.

In yet another embodiment, the present invention provides a variety “C” of millet-nutri soup sticks (MSC) made from composite flour blend “C” (CFC) comprising 40% whole wheat flour, 20% brown top millet, 20% navy beans, 5% purslane seeds and 15% ß-sitosterol.

In yet another embodiment, the present invention provides a healthy food product with adequate percentage of protein, zinc and magnesium, calcium, potassium.

In another embodiment, the present invention provides a food product with uniform blend of different nutrients that has characteristic therapeutic impact on the health of consumers.

In yet another embodiment, the present invention provides healthy soup sticks packed with dietary fibre, healthy fats, minerals and antioxidants.

In yet another embodiment, the present invention discloses that the seasoning comprises one or more selected from a group comprising salt, garlic powder, onion powder, mixed herbs, oregano and dried tomato flavor.

In one of the other embodiments, the present invention provides soup sticks named ‘Millet Nutri-sticks’ having multiple therapeutic benefits to the consumers.

In yet another embodiment, the present invention discloses that adequate percentage of protein, zinc and magnesium, calcium, potassium comes from millet, cereal and bean. While the seeds and plant isolate or plant sterols provide healthy fats, phosphorus, iron, vitamin A, B complexes and E.

In an embodiment, the present invention provides a method of preparation of millet-nutri soup sticks comprising steps of:
a) Preparing the composite flour blend using wheat flour, brown top millet, navy beans
purslane seeds and ß-sitosterol in varying proportions across three variants;
b) Mixing the composite flour blend with seasoning, butter and mozzarella cheese and water to form a dough;
c) Shaping the dough into sticks;
d) Baking the sticks at a temperature in the range of 180 °C for about 18-20 minutes; and
e) Cooling and packaging the finished soup sticks under moisture free barrier conditions.

In yet another embodiment, the present invention provides a method of preparation of millet-nutri soup sticks “A” comprising steps of:
a) Preparing the composite flour blend “A” using 40% wheat flour, 20% brown top millet, 20% navy beans, 15% purslane seeds and 5% ß-sitosterol;
b) Mixing the composite flour blend “A” with seasoning, butter and mozzarella cheese and water to form a dough;
c) Shaping the dough into sticks;
d) Baking the sticks at a temperature in the range of 180 °C for about 18-20 minutes; and
e) Cooling and packaging the finished soup sticks under moisture free barrier conditions.

In yet another embodiment, the present invention provides a method of preparation of millet-nutri soup sticks “B” comprising steps of:
a) Preparing the composite flour blend “B” using 40% wheat flour, 20% brown top millet, 20% navy beans, 10% purslane seeds and 10% ß-sitosterol;
b) Mixing the composite flour blend “A” with seasoning, butter and mozzarella cheese and water to form a dough;
c) Shaping the dough into sticks;
d) Baking the sticks at a temperature in the range of 180 °C for about 18-20 minutes; and
e) Cooling and packaging the finished soup sticks under moisture free barrier conditions

In yet another embodiment, the present invention provides a method of preparation of millet-nutri soup sticks “C” comprising steps of:
a) Preparing the composite flour blend “C” using 40% wheat flour, 20% brown top millet, 20% navy beans, 5% purslane seeds and 15% ß-sitosterol;
b) Mixing the composite flour blend “C” with seasoning, butter and mozzarella cheese and water to form a dough;
c) Shaping the dough into sticks;
d) Baking the sticks at a temperature in the range of 180 °C for about 18-20 minutes; and
e) Cooling and packaging the finished soup sticks under moisture free barrier conditions.

Even though we have explained the invention of the present disclosure using specific examples, this explanation is not meant to limit how you understand it. People who are skilled in this field may think of various changes and different versions of the invention after reading this description. We expect that such changes can be made without straying from the main idea or purpose of the invention as defined in the claims.

The present disclosure is further described with reference to the following examples, which are only illustrative in nature and should not be construed to limit the scope of the present disclosure in any manner.

EXAMPLES

Example 1: Functional properties assessment of the composite flour variants:
All the three variants of composite flour blend underwent functional testing to assess parameters like water absorption capacity, oil absorption capacity, foaming capacity, emulsion capacity and bulk density. The results of the functional assessment of the composite flour variants are given in the table 1.
Table 1. Functional properties assessment of the composite flour variants

Functional parameters Standard CFA CFB CFC
Water Absorption Capacity (%) 45.00 85.00 70.00 60.00
Oil Absorption Capacity (%) 130.00 150.00 180.00 200.00
Foaming Capacity (%) 38.00 52.00 47.00 40.00
Emulsion Capacity (%) 32.00 48.00 51.02 58.44
Bulk Density (g/cm3) 0.94 ± 0.10 0.77 ± 0.01 0.64 ± 0.03 0.45 ± 0.00

Example 2: Phyto-chemical screening of the composite flour variants
Comprehensive phytochemical screening of all three variants of composite flour blend confirmed the presence of key bioactive constituents like alkaloids, flavonoids, saponins, steroids, terpenoids and tannins.

Alkaloids exhibit a range of bioactivities including anti-inflammatory and cardiovascular protective effects.
Flavonoids are known for antioxidant properties.
Saponins are known for their cholesterol lowering effects.
Steroids are associated with anti-inflammatory and immune-modulating properties.
The results are summarized in table 2 below:

Table 2. Phyto-chemical screening of the composite flour variants
Phyto-chemicals Standard CFA CFB CFC
Alkaloids - + + +
Steroids + + + +
Saponins - + + +
Flavonoids + + + +
Terpenoids - - - -
Tannins - - - -

Example 3: Nutritional assessment of the composite flour variants
The nutritional composition of each composite flour variant was evaluated for micronutrients and macronutrients. The results are summarized in the table 3 below:

Values are expressed as Mean ± SD
Table 3. Nutritional assessment of the composite flour variants
Nutrients (per 100 g) Standard CFA CFB CFC
Moisture (g) 14.27 ± 0.24 9.84 ± 0.65 9.53 ± 0.73 9.22 ± 0.61
Ash (g) 0.40 ± 1.34 3.98 ± 1.46 3.35 ± 1.04 6.52 ± 1.64
Fat (g) 1.28 ± 0.61 6.34 ± 0.94 4.87 ± 0.32 3.41 ± 0.43
Fibre (g) 1.34 ± 2.48 14.03 ± 2.28 13.0 ± 2.34 12.07 ± 2.47
Protein (g) 98.07 ± 1.94 15.33 ± 1.30 13.92 ± 1.04 12.51 ± 1.55
Carbohydrates (g) 76.27 ± 2.22 61.54 ± 2.47 63.63 ± 2.07 65.74 ±2.94
Calcium (mg) 14.91 ± 1.34 87.61 ± 1.07 76.33 ± 1.64 65.05 ± 1.90
Potassium (mg) 105.64 ± 2.22 541.91 ± 2.45 518.06 ± 2.50 494.26 ± 2.19
Iron (mg) 1.22 ± 2.09 7.75 ± 2.12 6.78 ± 2.34 5.81 ± 2.77

Example 4: Nutritional analysis of ‘Millet Nutri-Sticks’
All the three variants of finished soup sticks were analysed to determine their final nutritional content including macronutrients and micronutrients.
The results are summarized in table 4 below:
Values are expressed as Mean ± SD
Table 4. Nutritional analysis of ‘Millet Nutri-Sticks’
Nutrients (per 100 g) Standard MSA MSB MSC
Moisture (g) 21.95 ± 0.41 21.07 ± 0.32 20.91 ± 0.11 19.22 ± 0.74
Ash (g) 1.27 ± 1.22 2.35 ± 1.02 3.87 ± 1.64 4.57 ± 1.50
Fat (g) 11.39 ± 1.74 13.86 ± 1.09 13.06 ± 1.30 12.25 ± 1.04
Fibre (g) 3.6 ± 0.66 9.86 ± 0.92 9.35 ± 0.15 8.84 ± 0.36
Protein (g) 9.65 ± 2.41 12.43 ± 2.06 11.65 ± 2.47 10.87 ± 2.38
Carbohydrates (g) 48.52 ± 0.40 38.84 ± 0.70 41.86 ± 0.64 43.01 ± 0.16
Calcium (mg) 161.38 ± 1.67 190.53 ± 1.03 186.03 ± 1.62 179.82 ± 1.90
Potassium (mg) 207.01 ± 2.63 329.82 ± 2.46 316.71 ± 2.82 303.59 ± 2.30
Iron (mg) 2.9 ± 1.44 6.44 ± 1.29 5.94 ± 1.40 4.37 ± 1.83

Example 5: Organoleptic evaluation of millet-Nutri sticks
All the three variants of soup sticks underwent organoleptic testing for five parameters like aroma, taste, texture, appearance and overall acceptability that is marked on 9-point hedonic scale proforma. The statistical analysis concluded Sample MSC (millet-Nutri stick variant “C”) to be the most preferred variant by the semi-trained sensory panellists, with an average overall acceptability score of 8.34±1.42.

Significance:
The formulated composite flour is a combination of nutrient dense cereal, millet grains, protein-rich bean and nourishing seeds. These ingredient works synergistically to support gut health, manage blood glucose levels, immunity boosting and promoting heart health. Therefore, the product developed out of the composite flour also aligns with the targeted dietary solutions and vivid nutrient profile. The development of ‘Millet Nutri-Sticks’ support the utilization of underutilized ingredients, promotes dietary diversity and addresses consumer demands for healthy snacks.
The inventors have developed the invention, so that advantage can be achieved in an economical, practical, and facile manner. While preferred aspects and example configurations have been shown and described, it is to be understood that various further modifications and additional configurations will be apparent to those skilled in the art. It is intended that the specific embodiments and configurations herein disclosed are illustrative of the preferred nature of the invention and should not be interpreted as limitations on the scope of the invention.
, Claims:We claim
1. A functional food product made up of composite flour in the form of soup sticks, wherein the composite flour comprises:
Wheat flour in the range of 35-45% by weight;
Brown top millet in the range of 15-25% by weight;
Navy beans in the range of 15-25% by weight;
purslane seeds in the range of 5-15% by weight; and
ß-sitosterol in the range of 5-15% by weight.
wherein the food product further comprises seasonings, butter and mozzarella cheese.

2. The food product as claimed in claim 1, wherein three variants of soup sticks are formulated using same ingredients with varying percentage of components of the composite flour blend.

3. The food product as claimed in claim 1, wherein the variant “A” is formulated by composite flour blend comprising 40% whole wheat flour, 20% brown top millet, 20% navy beans, 15% purslane seeds and 5% ß-sitosterol.

4. The food product as claimed in claim 1, wherein the variant “B” is formulated by composite flour blend comprising 40% whole wheat flour, 20% brown top millet, 20% navy beans, 10% purslane seeds and 10% ß-sitosterol.

5. The food product as claimed in claim 1, wherein the variant “C” is formulated by composite flour blend comprising 40% whole wheat flour, 20% brown top millet, 20% navy beans, 5% purslane seeds and 15% ß-sitosterol.

6. The food product as claimed in claim 1, wherein the seasoning comprises one or more selected from a group comprising salt, garlic powder, onion powder, mixed herbs, oregano and dried tomato flavor.

7. A method of preparing food product as claimed in claim 1, wherein the method comprising the steps of:
a) Preparing the composite flour blend using wheat flour, brown top millet, navy beans
purslane seeds and ß-sitosterol in varying proportions across three variants;
b) Mixing the composite flour blend with seasoning, butter and mozzarella cheese and water to form a dough;
c) Shaping the dough into sticks;
d) Baking the sticks at a temperature in the range of 180 °C for about 18-20 minutes; and
e) Cooling and packaging the finished soup sticks under moisture free barrier conditions.