Description:FIELD OF INVENTION
The present invention relates to a nutrient-enriched traditional sweet formulation, particularly a Jhangora Sweet, developed using Jhangora (Echinochloa frumentacea), a millet cultivated in the Tehri region of Uttarakhand, India. The invention pertains to functional food compositions that combine culturally familiar ingredients with health-promoting properties, aimed at providing a wholesome alternative to conventional sweets that are rich in refined sugars and artificial additives. The Jhangora Sweet incorporates fiber- and protein-rich millet along with natural sweeteners such as jaggery and honey, and nutrient-dense ingredients like mango, milk, and ghee, thereby offering improved digestive health, controlled blood sugar levels, and enhanced heart wellness. The formulation supports clean-label dietary practices and promotes the use of locally grown millets, contributing to sustainable agriculture and regional economic development. The invention addresses the need for healthier dessert options aligned with modern wellness trends while retaining traditional flavors and textures.
BACKGROUND OF INVENTION
Traditional sweets in the commercial market are primarily composed of refined sugar, artificial colorants, flavor enhancers, and high-calorie bases such as glucose syrup or condensed milk. These sweets, while palatable, often lack functional nutritional value and are high in glycemic load, posing concerns for individuals with metabolic conditions like diabetes or obesity. Moreover, regular sweets do not typically incorporate medicinal herbs or natural electrolytes, and are rarely aligned with Ayurvedic or wellness-based dietary practices. Their shelf stability is maintained through synthetic preservatives, which may further limit their appeal to health-conscious consumers. As a result, there is a growing demand for sweet products that are not only flavorful but also provide added health benefits, support digestive wellness, and use natural, culturally familiar ingredients. This gap highlights the need for functional food innovations that transform conventional sweet formats into nutritionally enhanced, safe, and therapeutic alternatives—especially in chewable or jelly forms.
PCT/IB2016/054143 disclosed nutritional snack foods made from millet and cereal blends enhanced with added micronutrients, vitamins, and protein isolates. The product is shelf-stable and uses roasted millet flour, sweetened via honey or sugar syrup. It targets malnourished populations by offering convenient, bite-sized portions supporting digestive health and sustained energy release.
CN102326601A disclosed a soft cookie made primarily from millet flour, integrating dietary fiber, sugar, fats, and flavorings. The millet flour is roasted, combined with binding agents (e.g., custard powder), shaped, and baked. The focus is on low-glycemic, fiber-rich snack alternatives to conventional cookies, emphasizing taste and nutritional improvement.
US20170188589A1 disclosed a method for creating gluten-free flour blends from various millets for use in snacks, bakery products, or extruded foods. Focus is on safe, low-allergen millet flour processing and preservation of sensory quality in end products.
CN1331417C discloses a delicious millet medicinal diet and a production method thereof. The delicious millet medicinal diet is made of millet, pumpkin powder, black sesame powder and carrot powder, wherein the pumpkin powder, the black sesame powder and the carrot powder are added in the millet to be prepared into the delicious millet medicinal diet; a pumpkin is cut into slices which is made into dry slices through dehydration, and the dry slices are ground into fine powder; black sesames is stir-fried in a pot by small fire, and the cooked black sesames are ground into fine powder; carrots are dewatered into dry carrots which are ground into fine powder; pure water is added in the millet which is arranged in the pot, then, the pumpkin powder, the black sesame powder and wolfberry fruit powder are prepared into a pasty state and are arranged in the pot to be boiled with the millet, and the delicious millet medicinal diet is produced after 20 to 50 min of water boiling. The respective weight percentage of the present invention is 90% to 95% of the millet, 2% to 5% of the pumpkin powder, 1% to 3% of the black sesame powder and 1% to 3% of the carrot powder. The mixture ratio and the production process of the present invention are scientific and reasonable, the flavor is rich and pure, and the present invention has high nutritive value and health care function. The present invention enhances somatic substances and strengthens resistibility after long-term eaten, particular long-term eaten by old people, children and pregnant women.
Research gap
Although several prior art disclosures highlight millet-based formulations in the form of cookies, flour blends, and snack products, they largely fail to address the development of nutrient-enriched traditional sweet formulations that combine both cultural relevance and functional health benefits. Existing inventions often rely on refined sugars, glucose syrup, or artificial additives for sweetness and stability, whereas the integration of natural sweeteners such as jaggery and honey remains underexplored. Furthermore, prior disclosures do not incorporate region-specific, nutrient-dense ingredients such as Jhangora millet (Echinochloa frumentacea) from Uttarakhand along with mango pulp, milk, and ghee, which together enhance both nutrition and sensory qualities. Additionally, while millet-based products have been positioned as low-glycemic alternatives, they do not explicitly focus on digestive wellness, controlled blood sugar regulation, and cardiovascular benefits within a culturally familiar dessert format. The absence of clean-label, preservative-free approaches and the lack of emphasis on sustainability through the use of locally cultivated millets further reflect a gap in existing solutions. Therefore, there exists a clear research gap in the creation of a nutrient-enriched Jhangora sweet formulation that uses natural sweeteners and functional ingredients to deliver improved digestive and metabolic health while preserving traditional taste and supporting regional agricultural practices.
None of the prior art disclosed what the present invention disclosed. Present invention relates to nutrient-enriched jhangora sweet formulation with natural sweeteners for enhanced digestive and metabolic health.
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.
The present invention provides a novel, nutrient-enriched Jhangora Sweet formulation that combines traditional culinary practices with modern nutritional requirements. The sweet is primarily composed of Jhangora (Echinochloa frumentacea), a millet known for its high dietary fiber, protein content, and low glycemic index, sourced from the Tehri region of Uttarakhand, India. The formulation further includes mango pulp, jaggery, honey, milk, and ghee, which contribute natural sweetness, essential fats, vitamins, and minerals, thereby enhancing both taste and nutritional value.
The preparation process involves coarsely grinding Jhangora and roasting it in ghee to preserve its nutty flavor, followed by mixing it with a smooth mango slurry and natural sweeteners to create a homogenous mixture. The dessert is gently cooked to retain nutrient density and then set by freezing to achieve a desirable texture. The final product is free from artificial flavors, colors, or preservatives, aligning with contemporary consumer trends towards clean-label, minimally processed foods.
This invention addresses critical health concerns by offering a dessert option that supports digestive health, helps regulate blood sugar levels, and improves cardiovascular wellness. It also provides an alternative for individuals with metabolic disorders such as diabetes and obesity, where conventional sweets are unsuitable due to high glycemic load and lack of dietary fiber.
Furthermore, the invention promotes the use of locally cultivated millets, supporting sustainable agriculture and offering economic opportunities to regional farmers. The formulation’s scalable preparation technique makes it suitable for both household and industrial production, ensuring its applicability in diverse markets seeking health-promoting traditional foods.
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:
Figure 1(a): Jhangora (Echinochloa frumentacea)
Figure 1(b): Jhangora (in grinded form)
Figure 2: Mangoes
Figure 3: Jaggery
Figure 4(a), (b): Refrigerated product
Figure 5: Weighing of sample after putting sample in muffle furnace
Figure 6: Dry sample after Hot Air Oven (HAO) treatment
Figure 7: End point of the sample while titration
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.
Convention Indian sweets are bound with the culture of the nation and yet these fanciful goodies are filled with an abundance of refined sugar, ghee, condensed milk, and unnatural boosters like artificial colors and preservatives. The common Indian ways of preparing sweets normally require refined sugar, ghee (clarified butter) milk or khoya (condensed milk), flour or cereals like wheat, rice or semolina. The ingredients are then cooked on a flame to come up with the required texture and taste. Some of the most commonly used methods are reducing milk by boiling it, deep-frying isolates based on dough, and thickening other ingredients by simmering in sugar syrup. Aromatic spices such as, cardamom, saffron, and nutmeg and dry fruits such as almonds, pistachios and raisins are commonly used to add to the aroma and richness. Their regional taste and methods of preparation varies. These candies despite being fun and delicious in taste, usually fail to serve any nutritional purpose to the body, and are very rich in glycemic index therefore not appropriate to diabetics, the obese or those with metabolic syndrome. They contain a lot of calories and lack dietary fiber, which affects the negative digestive results and enhances health risks upon a regular consumption. In addition, their traditional sweets do not contain components which have therapeutic properties or nutrients found in nature and do not follow the current trend of eating including clean eating, digestive wellness, or functional food concepts. This brings to point an urgent necessity to revise the old sweet recipes with more health-friendly local ingredients.
The present invention provides a technological solution for the preparation of a nutrient-rich, traditional sweet using Jhangora (Echinochloa frumentacea), a millet sourced from the Tehri region of Uttarakhand. It is rich in fibers, proteins and helps improve digestive health, control blood sugar levels and improve heart health. The product along with Jhangora includes mango, jaggery, honey, milk and ghee as ingredients that offers a unique blend of flavour, nutrition, and cultural authenticity. This formulation not only reintroduces a traditional millet in a modern sweet format but also serves as a healthier dessert option due to the high fiber, protein, and mineral content of Jhangora. Additionally, it opens economic avenues for local producers and supports sustainable agriculture by promoting the use of locally grown millets. The preparation technique, which retains the natural flavor and nutrients of the ingredients, is both scalable and suited for health-conscious consumers. The distinct nutty taste of Jhangora combined with the fruity aroma of mango and richness of ghee creates a functional dessert that stands out in both flavor and nutritional value.
PREPARATION STEPS
Ingredients: Jhangora (Echinochloa frumentacea) (1.5 kg), Mango (1 kg), Ghee (4 spoon/56 gram), Milk (1 cup / 250 ml milk), Honey (1.5 kg), Jaggery (3-4 small pieces) or (60–100 grams)
Methodology:
1. Take ½ kg of Jhangora (Echinochloa frumentacea), clean it if needed, and grind it coarsely in a mixer.
2. Transfer the ground Jhangora into a clean bowl and set it aside.
3. Take 1 kg of ripe mangoes, wash thoroughly under running tap water.
4. Peel the mangoes and remove the heads and seeds.
5. In a pan, add 4 spoons of homemade ghee and heat on a low flame.
6. Add the ground Jhangora to the ghee and roast it, stirring continuously until it turns golden brown.
7. In a separate mixer, blend the peeled mangoes with 1 cup of milk to form a smooth mango slurry.
8. Add the mango slurry to the roasted Jhangora in the pan and mix thoroughly to avoid lumps.
9. Add ½ kg of honey and 3–4 small pieces of jaggery to the mixture for natural sweetness.
10. Cook the mixture on low flame for 15–20 minutes, stirring occasionally to ensure uniform consistency.
11. Once cooked, turn off the flame and pour the mixture into a container.
12. Freeze the container for 1 day to set the dessert. Chopped almonds and raisins can be used for garnishing before serving.
RESULTS
1. Ash Content Analysis
Procedure:
1. First we take weight of empty crucible.
2. Then we weigh sample with crucible.
3. Then we put the crucible in muffle furnace at 500 ֯c for 3hrs.
4. After 3 hrs we take the crucible out.
5. Weigh crucible with sample.
Formula:
Empty crucible weight = 39.777g
Sample weight = 8.465g
Weight of sample after taking out from muffle furnace = 39.861g
Ash% = total ash / total sample * 100
= 39.777 – 39.861 / 8.465 *100
= 0.084 / 8.465 *100
= 0.99%
Low ash content indicates a clean, high-quality formulation while still retaining essential minerals from Jhangora and other ingredients.
2. Moisture Content Analysis
Procedure:
1- The weight of sample before placing in hot air oven was recorded 6.713 g.
2- Sample is then placed in HAO for 24 hours at 500-degree Celsius.
3- After 24 hours the weight is measured gain it is 4.211 g.
4- Moisture content was calculated using the following formula,
Moisture Content = (initial sample weight – final sample weight / final sample weight)* 100
Calculations:
Moisture content = (6.713 - 4.211 / 4.211) * 100
= 59.41%
High moisture contributes to a soft and palatable texture, while controlling moisture ensures stability and shelf-life.
3. Colour Analysis:
For colour analysis of the sample, calculations are as follows,
a) Wet Sample:

L = 36 + 57 + 38 / 3 = 43.6
A = 18 + 7 + 18 / 3 = 14.3
B = 37 + 46 + 36 / 3 = 39.6

Bi = 100(x-0.31)/0.172

X= a* + 1.75L* / 5.645L* +a* - 3.012b*
= 14.3 + 1.75 * 43.6/5.645 * 43.6 + 14.3 – 3.012 * 39.6 = 0.63

Bi = 100(0.63 – 0.31)/0.172 = 186.04
b) Dry sample:

L = 7 + 9 + 5 / 3 = 7
A = 4 + 2 + 3 / 3 = 3
B = 6 + 2 + 1 / 3 = 5

Bi = 100(x-0.31)/0.172

X= a* + 1.75L* / 5.645L* +a* - 3.012b*
= 3+ 1.75 * 7/5.645 * 7 + 3 – 3.012 * 5 = 0.55

Bi = 100(0.55 – 0.31)/0.172 = 139.53

ΔE= √(l2-l1) ^2 + (a2-a1) ^2 + (b2-b1) ^2
= √ (7 – 43.6)^2 + (3 – 14.3)^2 + (5 – 39.6)^2
= √ (1339.56) + (127.69) + (1197.16)
= √ 14549.41
= 120.6
Chroma (C*) = √a^2+ b^2
Where, a= (a2-a1) ^2 , b= (b2-b1) ^2
Chroma = √ (-11.3) ^2 + (-34.6) ^2
= √ 127.69 + 1197.16
= √ 1324.85
= 36.39
colorimetric difference (ΔE) between wet and dry samples is approximately 120.6, ensuring visually appealing color retention after cooking and setting. And the Chroma (C*) value is approximately 36.39, contributing to the vividness and attractiveness of the product’s color. Bi Values (Wet: 186.04, Dry: 139.53) The decrease from wet to dry shows some darkening during cooking, which is normal and acceptable, while maintaining visually pleasing color.
4. Vitamin-C Estimation
Procedure:
1. Take 5g of sample and put it in a 30ml distilled water.
2. Mix it well to produce homogeneous substance.
3. Add 1 ml of starch solution by pipette.
4. Titrate it with iodine solution until brown- black colour appears and note the readings.

Vitamin c (mg/ml) = V*N*88/1
= 13.4*0.005*88/1
= 5.896 mg/ml
Indicates high antioxidant content from mango and honey, contributing to nutritional enrichment and health benefits.
, Claims:1. A nutrient-enriched Jhangora sweet formulation comprising:
1.5 kg of Jhangora (Echinochloa frumentacea) as a cereal base;
1.0 kg of mango pulp as a fruit-based nutrient component;
1.5 kg of honey as a natural sweetener;
3–4 small pieces (60–100 grams) of jaggery as a natural sweetener;
4 spoons (56 grams) of ghee as a roasting and flavoring agent; and
1 cup / 250 ml of milk as a dairy-based nutritional component;
wherein the formulation is free from refined sugar, artificial colors, and preservatives, and is configured for use in enhancing digestive health, regulating blood sugar levels, and improving metabolic wellness in a consumer.
2. A method for preparing the nutrient-enriched Jhangora sweet formulation as claimed in claim 1, the method comprising:
a) cleaning and coarsely grinding about ½ kg of Jhangora;
b) roasting the ground Jhangora in ghee on a low flame until golden brown;
c) preparing a smooth mango slurry by blending peeled ripe mangoes with milk;
d) combining the mango slurry with the roasted Jhangora and mixing thoroughly to avoid lumps;
e) adding natural sweeteners, comprising honey and jaggery, to the mixture;
f) cooking the mixture on a low flame for 15–20 minutes, stirring occasionally to ensure uniform consistency; and
g) transferring the cooked mixture into a container and freezing for approximately 24 hours to set the sweet formulation.
3.A formulation as claimed in claim 1, wherein the ash content of the formulation is approximately 0.99%, providing a mineral-rich composition.
4. A formulation as claimed in claim 1, wherein the moisture content of the sweet formulation is approximately 59.41%, contributing to desirable texture and shelf stability.
5. A formulation as claimed in claim 1, wherein the colorimetric difference (ΔE) between wet and dry samples is approximately 120.6, ensuring visually appealing color retention after cooking and setting.
6. A formulation as claimed in claim 1, wherein the Chroma (C*) value is approximately 36.39, contributing to the vividness and attractiveness of the product’s color.
7. A formulation as claimed in claim 1, wherein the vitamin C content of the formulation is approximately 5.896 mg/ml, providing antioxidant benefits and nutritional enrichment.
8. A formulation as claimed in claim 1, wherein roasting Jhangora in ghee and combining with mango slurry results in a smooth, homogeneous, and palatable consistency.
9. A formulation as claimed in claim 1, wherein freezing the mixture for approximately 24 hours results in a set dessert with improved shelf-life and structural integrity.