Description:FIELD OF THE INVENTION
The field of invention relates to food science and technology, specifically to the preparation of fermented beverages, and more precisely to the development of a novel method for producing a probiotic drink utilizing detoxified Gethi tubers as a primary ingredient.
BACKGROUND OF THE INVENTION
Traditional Indian cuisine boasts a rich heritage of fermented foods and beverages, deeply ingrained in daily dietary practices for their flavor, preservation, and perceived health benefits. Among these, "Kanji" is a well-known fermented drink, traditionally prepared with ingredients like black carrots, beetroot, and mustard seeds, and left to ferment in sunlight. This process harnesses natural microbial activity to create a tangy, probiotic-rich beverage known for aiding digestion and boosting immunity. Concurrently, various indigenous tubers have long been a part of regional diets in India. "Gethi" (also known as "Air Potato" or Dioscorea bulbifera) is one such tuber, found in the Himalayan regions and other parts of Asia and Africa. While offering nutritional value (rich in fat, protein, fiber, and minerals), Gethi tubers are also known to contain certain naturally occurring toxins (glycoalkaloids, similar to those found in potatoes) that necessitate proper detoxification before consumption. Traditional methods often involve boiling or specific prearation techniques to mitigate these harmful compounds.
There is a growing global awareness and scientific interest in the positive impact of fermented foods on gut health, immunity, nutrient absorption, and overall well-being. Traditional Kanji exemplifies this ancient wisdom. The underutilized potential of indigenous, nutrient-rich ingredients: Gethi tubers, despite their nutritional profile, are not as widely consumed or commercially processed due to their inherent toxicity requiring specific preparation. The need for safe and innovative utilization of traditional ingredients: By combining the traditional fermentation principles of Kanji with a robust detoxification process for Gethi, this invention aims to create a novel and healthy fermented beverage. It seeks to unlock the nutritional benefits of Gethi in a safe and palatable form, expanding the range of probiotic options available while potentially contributing to the sustainable use of local agricultural resources.
The majority of fermented beverages are prepared from staple grains like barley, wheat or rice typically featuring chemical preservatives, artificial flavours, and an excessive amount of sugar. The focus of the existing drinks is more on taste than on nutrition and health benefits. In contrast, the recent invention showcases a unique fermented beverage made from Gethi (Dioscorea bulbifera) an underappreciated plant component, offering anti- inflammatory, anti-oxidants and better digestive properties.
Unlike conventional beverages, this kanji utilizes mustard seeds, Himalayan pink salt and jaggery as natural ingredients which ensure preservation, improves taste without the addition of an artificial chemicals. This innovative approach fills the gap in Gethi related studies and its commercialization by providing gluten- free and probiotic- dense alternative
Therefore, this invention addresses the challenge of safely incorporating a traditionally consumed but potentially toxic tuber into a modern, health-conscious beverage, leveraging the well-understood process of fermentation to enhance its properties.
https://www.ijpsjournal.com/article/Dioscore+Bulbifera+As+Natural+Remedy+An+Investigation+into+It+Therapeutic+Review++ disclosed Dioscorea bulbifera, commonly known as air yam, has been traditionally utilized in various cultures for its medicinal properties. This review investigates the therapeutic potential of Dioscorea bulbifera with an emphasis on its phytochemical composition, pharmacological effects, and its applications in contemporary medicine. The plant is rich in bioactive compounds, including alkaloids, flavonoids, saponins, and steroids, which contribute to its antioxidant, anti-inflammatory, antimicrobial, antidiabetic, and anticancer activities. Recent studies have highlighted its potential role in managing metabolic disorders, improving immune function, and reducing oxidative stress. Additionally, the bulb of Dioscorea bulbifera has been explored for its neuroprotective, hepatoprotective, and cardioprotective properties. Despite promising results from preclinical and clinical studies, the exact mechanisms of action of these bioactive constituents remain under investigation. This review aims to consolidate current knowledge on the medicinal use of Dioscorea bulbifera, while also identifying gaps in research and proposing directions for future studies to optimize its therapeutic applications.
https://pmc.ncbi.nlm.nih.gov/articles/PMC11673267/ disclosed protective role of a combined extract of Dioscorea bulbifera and Zingiber officinale (DBZO) against respiratory dysfunction caused by particulate matter (PM2.5) exposure in BALB/c mice. The bioactive compounds identified in the DBZO are catechin, astragalin, 6-gingerol, 8-gingerol, and 6-shogaol. DBZO ameliorated cell viability and reactive oxygen species (ROS) production in PM2.5-stimulated A549 and RPMI 2650 cells. In addition, it significantly alleviated respiratory dysfunction in BALB/c mice exposed to PM2.5. DBZO improved the antioxidant systems in lung tissues by modulating malondialdehyde (MDA) content, as well as levels of reduced glutathione (GSH) and superoxide dismutase (SOD). Likewise, DBZO restored mitochondrial dysfunction by improving ROS levels, mitochondrial membrane potential, and ATP production. Moreover, DBZO modulated the levels of neutrophils, eosinophils, monocytes, and lymphocytes (specifically CD4+, CD8+, and CD4+IL-4+ T cells) in blood and IgE levels in serum. DBZO was shown to regulate the c-Jun N-terminal kinase (JNK) pathway, nuclear factor kappa B (NF-?B) pathway, and transforming growth factor ß (TGF-ß)/suppressor of mothers against decapentaplegic (Smad) pathway. Histopathological observation indicated that DBZO mitigates the increase in alveolar septal thickness. These findings indicate that DBZO is a promising natural agent for improving respiratory health.
Research gap
This invention addresses a gap in functional beverages by presenting a method for producing a safe, probiotic-rich fermented drink from the Gethi tuber (Dioscorea bulbifera). While Gethi is nutritious, its inherent toxicity limits its use. The invention overcomes this by detailing a crucial detoxification process (boiling and rinsing) followed by fermentation with specific ingredients like Himalayan rock salt, mustard seeds, ginger, jaggery, lemon juice, and fermented rice water. This novel approach unlocks Gethi's potential, offering a unique, healthful beverage and expanding the range of probiotic options beyond conventional sources. None of the prior art indicate above either alone or in combination with one another disclose what the present invention has disclosed. This invention relates to a process for making gethi (dioscorea bulbifera) kanji with enhanced digestive, detoxifying, and anti – inflammatory properties.
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. It is appreciated that these drawings depict only typical embodiments of the invention and are therefore not to be considered limiting of its scope. The invention will be described and explained with additional specificity and detail with the accompanying drawings.
This invention describes a method for preparing Fermented Gethi Kanji, a probiotic beverage. The process begins with the crucial step of detoxifying Gethi tubers. This involves thoroughly washing, chopping, and boiling the Gethi in water for 15-20 minutes to remove toxins. The water is then discarded, and the cooked Gethi is rinsed with cold water. Next, the Kanji mixture is prepared by combining the detoxified Gethi with filtered water, Himalayan rock salt, crushed mustard seeds, roasted cumin powder, grated ginger, crushed jaggery, lemon juice, and fermented rice water (as a probiotic starter culture) in a sterilized glass jar. The mixture then undergoes fermentation for 3-4 days in a warm place or sunlight, covered loosely with muslin cloth. The mixture is stirred twice daily, and successful fermentation is indicated by bubbles, fizzing, and a sour, tangy smell. Finally, the fermented drink is filtered to remove solids and transferred to a sterilized glass bottle for refrigeration. It's recommended to consume the Kanji within 7-10 days for optimal probiotic benefits and freshness.
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. 1(a) Gethi tuber , (1b) Gethi chopped into pieces, 1 (c)Gethi boiled in water
Fig 2. Kanji Mixture
Fig 3. Kanji under fermentation process
Fig 4. Final fermented drink after filtration using a cheesecloth or a fine mesh strainer
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.
Material required for the preparation of Fermented Kanji
• Detoxified Gethi
• Filtered Water
• Himalayan Rock Salt
• Mustard Seeds
• Cumin Powder
• Ginger
• Jaggery
• Lemon Juice
• Fermented Rice Water
Method of preparation
1. Detoxification of Gethi (Critical for Safety)
Before starting the preparation, clean and peel 200 grams of fresh Gethi tubers properly with water to remove dirt and toxins. After washing, chop the tubers place them in a utensil filled with 400ml of water i.e. double the volume of tubers. Boil the mixture on medium flame for about 15- 20 mins or until the tubers become soft. This boiling step is crucial for the removal of toxins and reduces the level of harmful compounds. After boiling drain and discard the water completely as it contains the toxins. Thoroughly wash the cooked Gethi with cold water stream to get rid of remaining impurities and toxins.
2. Preparation of the Kanji Mixture
Take a sterilize glass jar and add the following ingredients in a fixed proportion: 200g of finely chopped or mashed detoxified Gethi tubers along with 250 ml of filtered water. Add 7g of rock salt, 5g of crushed mustard seeds, 5g roasted cumin powder and 5g of grated ginger to facilitate the probiotic fermentation. Add 5ml of crushed jaggery, stir it well to ensure proper dissolution of jaggery. For better taste add 5ml of lemon juice. Stir again to ensure the proper mixing of all the ingredients. Lastly add 7ml of fermented rice water as a starting probiotic culture to infuse the helpful microbial culture which are required for fermentation.
3. Fermentation Process
Cover the sterilized glass jar with a fresh muslin cloth loosely to allow the airflow while preventing impurities and dust. Keep the jar in a warm place or in the sunlight for about 3-4 days to allow fermentation. Gently stir the mixture at least 2 times a day using clean and dry spoon to ensure consistent fermentation. Check the presence of bubbles and slight fizzing. A slight sour and tangy smell, signifies the successful fermentation.
4. Final Processing
Filter out the fermented drink using a cheesecloth or a fine mesh strainer to remove the solid residue and transfer the filtered Kanji into a sterilized glass bottle or jar to prevent contamination and maintain hygiene. Refrigerate the Kanji quickly to minimize the fermentation and extend the freshness of a beverage. It is recommended to consume the prepared drink within 7-10 days for better probiotic properties and fresh taste.
ADVANTAGES OF INVENTION
• Gethi (Dioscorea bulbifera): loaded with vital nutrients, fibre and antioxidants that enhances health and combat inflammation, boost immunity and promotes digestive efficiency. The process of detoxification ensures removal of harmful toxins and bitterness, ensuring it is safe to consume.
• Probiotic Benefits: Natural fermentation stimulates the growth of the beneficial microbes, which helps in maintaining the gut microbial balance, improves digestion and improves immunity.
• Nutrient- Rich Composition: This drink jaggery (good source of iron), roasted cumin powder (improves digestion) and mustard seeds (probiotic booster) contributes to a nutrient-rich profile including minerals, vitamins and antioxidants.
• Gluten-free and Vegan: This recipe excludes the use of animal- based products and is gluten- free which makes it suitable for individuals with celiac disease, gluten intolerance and maintaining a vegan diet.
• Shelf-Stable: The shelf life of this Kanji can be prolonged for 7 to 10 days by refrigerating it and making it feasible for commercial distribution.
• Natural Detoxification: By boiling and rinsing harmful toxins are removed while maintaining the natural nutrient profile of the tuber.
• Economic Potential: This project is aligned with the “Make in India’’ initiative, generating employment and nurturing local entrepreneurship.
• Supports Sustainable Agriculture: Using underexploited vegetable like Gethi promotes ecological diversity and encourages sustainable agriculture.
, Claims:1. A process for preparing a probiotic fermented beverage (Kanji) from Dioscorea bulbifera tubers, comprising the sequential steps of:
a. Detoxifying Dioscorea bulbifera tubers by thoroughly cleaning and peeling approximately 200g of fresh tubers, chopping them, placing them in a utensil with about 400ml of water, boiling the mixture on medium flame for approximately 15-20 minutes until soft, draining and discarding the water, and then thoroughly washing the boiled tubers with cold water;
b. Preparing the Kanji mixture by adding the detoxified Dioscorea bulbifera tubers (finely chopped or mashed) into a sterilized glass jar along with approximately 250ml of filtered water, about 7g of rock salt, 5g of crushed mustard seeds, 5g of roasted cumin powder, 5g of grated ginger, 5ml of crushed jaggery, 5ml of lemon juice, and lastly, 7ml of fermented rice water as a probiotic starter culture, ensuring proper dissolution of jaggery and thorough mixing of all ingredients;
c. Fermenting the mixture by loosely covering the sterilized glass jar with a fresh muslin cloth to allow airflow, keeping the jar in a warm place or in sunlight for approximately 3-4 days, and gently stirring the mixture at least twice daily using a clean and dry spoon to ensure consistent fermentation, with successful fermentation indicated by the presence of bubbles, slight fizzing, and a sour, tangy smell; and
d. filtering the fermented beverage using a cheesecloth or fine mesh strainer to remove solid residue, transferring the filtered Kanji into a sterilized glass bottle or jar, and promptly refrigerating the beverage to minimize further fermentation and extend freshness.
2. A probiotic fermented beverage comprising:
a. detoxified Dioscorea bulbifera tuber solids;
b. water;
c. a salt;
d. mustard seed;
e. cumin seeds;
f. ginger components;
g. a sweetener (jaggery);
h. lemon juice; and
i. probiotic microorganisms derived from a fermented rice water starter culture,
3. wherein the beverage exhibits a sour, tangy flavor and comprises viable probiotic cultures.