Description:FIELD OF THE INVENTION
The invention, "Nutrient-Rich Baked Nachos Made from Barnyard Millet and Moringa for Gluten-Free Diets," generally relates to the field of food science and technology, specifically focusing on the development of nutritious and gluten-free snack foods. More precisely, it pertains to creating healthier alternatives to traditional fried snack foods by incorporating millets (Barnyard Millet) and nutrient-dense plant-based ingredients (Moringa), using baking as the primary cooking method. This innovation addresses the growing demand for healthier, allergen-friendly, and sustainably sourced food products within the snack industry.
BACKGROUND OF INVENTION
Nachos are amongst one of the popular snack foods originated from Mexico and is enjoyed worldwide. Nachos were created by Ignacio “Nacho” Anaya, a Mexican chef in 1940 who improvised the dish for hungry patrons at a restaurant in Piedras Negras, Mexico.
These nachos are being prepared as a nutritious alternative to traditional nachos, which are typically made from processed corn and deep-fried. By using Jhangora (Barnyard Millet), Rajgira (Amaranth), and Arrowroot, the recipe focuses on natural, unprocessed ingredients that are gluten-free and packed with essential nutrients. The addition of Moringa further boosts the nutritional profile, making it a health-focused snack. Jhangora (Barnyard Millet): Jhangora is great for you because it has a lot of dietary fiber, which helps with digestion and prevents constipation. Its low glycemic index makes it a smart choice for people with diabetes. Plus, it’s loaded with iron, calcium, and essential amino acids, which are good for your bones and can help with anemia.
Rajgira (Amaranth Flour): Rajgira shines because it’s rich in protein and has all the essential amino acids, including lysine. It’s also gluten-free, making it easy to digest. This flour packs a punch with calcium, magnesium, and iron, which are key for muscle and bone strength.
Moringa: Moringa is full of antioxidants like quercetin and chlorogenic acid, which help reduce oxidative stress. It’s rich in vitamins A, C, and E, all of which boost your immune system. Plus, Moringa can help reduce inflammation and support heart health.
Nachos we find in stores are mainly made of corn, wheat or potato starch and often come with artificial flavours, high fat and too much salt. But there is not much research on making nachos with healthier grains and flour like jhangora (barnyard millet), Rajgira (amaranth flour) and Moringa. Plus, not enough focus has been given to using these healthier ingredients in snacks, especially in terms of how well they’re accepted by consumers, their texture, and how much nutrition they keep during production. Spotting this gap could lead to creating a unique snack that is both very nutritious and patentable—one that is gluten-free and packed with antioxidants.
https://www.agems.in/html-article/21094 Nachos, originating from northern Mexico, are traditionally made using maize flour and commonly served as appetizers or snacks. Little millet, a nutritious alternative to maize, boosts high levels of iron, phosphorous, and protein, making it gluten-free and suitable for those with celiac disease.
Aim: This research was conducted to develop a value-based product with a lower gluten and carbohydrate content than standard nachos.
Objective: The study involved preparation of Nachos by replacing a portion of wheat flour with Little Millet flour in various ratios. The sensory quality of the developed Nachos was then assessed, and the proximate composition of both the modified version and traditionally prepared Nachos was estimated for comparison.
Materials and Methods: The product, formulated by substituting little millet flour for whole wheat flour in six variations, including a control group, was evaluated for its sensory attributes.
Conclusion: The developed product was a nutritionally superior and health-promoting product when compared to the standard Nachos.
Results: Among the variations, the 30% substitution of wheat flour with Little Millet flour was notably well-received by semi-trained sensory panelists. Proximate analysis of this chosen variation revealed lower carbohydrates but higher fiber and iron content. The iron levels evidently increased, while phosphorus levels showed no significant difference
Research gap
The primary research gap identified by this invention is the lack of comprehensive research and development into snack foods that utilize healthier, naturally gluten-free grains and flours like Jhangora (barnyard millet), Rajgira (amaranth flour), and Moringa, especially concerning consumer acceptance, textural properties, and nutrient retention during production.
While traditional nachos often rely on processed corn or potato starch with artificial flavors, high fat, and excessive salt, there's been insufficient focus on integrating highly nutritious and underutilized ingredients into this popular snack format. Existing research highlights the individual health benefits of barnyard millet (high fiber, iron, low glycemic index), amaranth (rich in protein, essential amino acids, calcium), and moringa (antioxidants, vitamins, anti-inflammatory properties). However, there's a clear void in the market for a single snack product that effectively combines these ingredients to create a gluten-free, antioxidant-packed, and highly palatable nacho alternative while also optimizing for sensory attributes and nutritional integrity throughout the manufacturing process. This invention seeks to fill that gap by offering a unique, patentable, and health-focused snack. 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 nutrient-rich baked nachos made from barnyward millet and moringa for gluten- free diets.
SUMMARY OF 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 application relates to a nutrient-rich baked nachos designed for gluten-free diets, offering a healthier alternative to conventional, deep-fried versions. These nachos are crafted using a unique blend of Jhangora (Barnyard Millet), Rajgira (Amaranth), and Moringa powder, along with arrowroot and a selection of spices. The innovative baking process ensures a low-fat, crispy snack that retains the essential nutrients and beneficial properties of its ingredients, such as high dietary fiber, iron, calcium, protein, and antioxidants. This invention aims to address a significant gap in the market for healthy, gluten-free snack options, aligning with the "Make in India" initiative and fostering economic opportunities.
BRIEF DESCRIPTION OF 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: Mixing of all the ingredients required for the preparation of dough.
Fig 2: Dough is kneaded with the help of warm water.
Fig 3: The dough is then rolled out into thin sheet.
Fig 4: Cut into desired nacho shapes (triangles work best).
Fig 5: Place the nachos on a baking tray lined with parchment paper.
Fig 6: Baked nachos.
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 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 preparation of Baked Nachos
• Jhangora
• Rajgira
• Arrowroot
• Moringa Powder
• Rock Salt
• Black Pepper
• Asafoetida
• Kashuri Methi
• Sunflower oil
Method of preparation of Baked Nachos

1. Preparation of Dough:
Mix Jhangora, Rajgira, and arrowroot powder in a bowl. Add Moringa powder, spices (rock salt, black pepper, hing, and Kashuri Methi), and combine well. Gradually add of warm water to form dough. Importance: Warm water helps to bind the ingredients and make the dough pliable.
2. Roasting (Optional Pre-step):
Roast the dough lightly to bring out the nutty flavors of the millet and amaranth.
Importance: Enhances the overall flavor profile of the nachos.

3. Rolling and Shaping:
Roll out the dough evenly into a thin sheet. Cut into desired nacho shapes (triangles work best). Importance: Even rolling ensures uniform cooking during baking.
4. Baking:
Preheat the oven to 180°C. Place the nachos on a baking tray lined with parchment paper. Bake for 10 minutes. After 8 minutes, flip the nachos and bake for another 7-8 minutes to ensure even crispness. Importance: Baking at the correct temperature ensures a crispy texture without excessive oil.
5. Serving Suggestions:
Serve baked nachos with a side of salsa, guacamole or yogurt dip for a wholesome snack. This recipe balances health and flavor while maintaining the crunchiness of typical of nachos
ADVANTAGES OF INVENTION
Jhangora (Barnyard Millet): High in dietary fiber, iron, and magnesium, it supports digestion, reduces cholesterol, and strengthens bones.
Rajgira (Amaranth): A complete protein source, it contains lysine (an essential amino acid) and is also rich in calcium, iron, and antioxidants.
Arrowroot Powder: Improves digestion and acts as a natural binder without gluten. Moringa Powder: Packed with vitamins (A, C, and E), it provides antioxidant protection and boosts immunity.
Low in Fat and Gluten-Free: Baked preparation ensures minimal fat content, and the use of alternative flours makes it suitable for people with gluten intolerance or celiac disease.
Supports Heart Health: Ingredients like rock salt, black pepper, and sunflower oil (in minimal quantity) help maintain cardiovascular health.
Gut-Friendly: The spices (Hing and Kashuri Methi) aid in digestion and reduce bloating.
With a little more effort these nachos can be properly packaged and provided to various vendors.
The following project promotes “Make in India” and can generate opportunity of employment and income.

, Claims:1. A gluten-free, nutrient-rich baked nacho composition comprising a dry flour mixture, wherein the dry flour mixture consists essentially of:
Barnyard millet flour in a proportion of about 40% to about 60% by weight of the dry flour mixture;
Amaranth flour in a proportion of about 20% to about 40% by weight of the dry flour mixture; and
Moringa oleifera leaf powder in a proportion of about 1% to about 10% by weight of the dry flour mixture, with spices like rock salt, black pepper, hing, and Kashuri Methi.
2. A method for preparing gluten-free, nutrient-rich baked nachos, the method comprising the sequential steps of:
a. Preparing a dry ingredient mixture by thoroughly combining Barnyard millet, Amaranth flour, Moringa oleifera leaf powder and Arrowroot powder in a proportion sufficient to act as a binding agent, for example, about 5% to about 15% by weight of the total dry flour mixture, Rock salt, Black pepper, Asafoetida (Hing) and Kashuri Methi;
b. Forming a dough by gradually adding warm water to the dry ingredient mixture of step (a) while mixing, until a pliable dough of consistent texture is achieved;
c. roasting the dough by lightly roasting the dough from step (b) to enhance nutty flavors;
d. Rolling the dough by uniformly rolling the dough from step (b) or (c) into a thin sheet, wherein the thickness of the sheet is suitable for producing crispy nachos;
e. Shaping the nachos by cutting the thin dough sheet into desired nacho shapes, preferably triangular shapes;
f. Preheating an oven to a temperature of approximately 180°C;
g. Arranging the shaped nachos by placing the cut nacho shapes from step (e) on a baking tray lined with parchment paper, ensuring sufficient spacing between pieces for even baking;
h. Baking the nachos by:
i. Baking the arranged nacho shapes in the preheated oven of step (f) for an initial period of approximately 10 minutes;
ii. Flipping the nacho shapes after the initial baking period; and
iii. Continuing to bake for an additional period of approximately 7 to 8 minutes to ensure even crispness; and
i. Cooling and serving the baked nachos.