Description:[0001] The present invention relates to the field of food technology, nutraceutical formulations, and functional foods. More specifically, the invention is directed to a novel herbal biscuit formulation enriched with medicinal herbs such as Alternanthera sessilis extract, hibiscus powder, sprouted green gram flour, red rice flour, and other natural ingredients.
BACKGROUND ART
[0002] Background description includes information that may be useful in understanding the present invention. It is not an admission that any of the information provided herein is prior art or relevant to the presently claimed invention, or that any publication specifically or implicitly referenced is prior art.
[0003] Conventional biscuits are primarily carbohydrate-rich baked products made using refined wheat flour, fats, and sugars. While they are widely consumed as convenient snacks, they generally lack significant nutritional and functional health benefits. Modern consumer demand emphasizes healthier alternatives, incorporating natural ingredients, plant-based nutrition, and functional herbs.
[0004] Several attempts have been made to incorporate herbal or millet-based ingredients into biscuits; however, these either compromise sensory attributes or fail to demonstrate substantial medicinal value. Furthermore, prior art does not adequately disclose the integration of Alternanthera sessilis, a medicinal herb known for its antioxidant, anti-inflammatory, antidiabetic, and digestive health-promoting properties, into a bakery product without adversely affecting texture, taste, and stability.
[0005] US6517861B2 An herbal dietary supplement composition for lactating mothers, comprising the required quantum of one or more herbs selected from Groups A to D, wherein the herbs from Group A being comprised of medicinal plant materials having galactagogue properties, Group B being comprised of medicinal plant materials having adaptogenic and anti-stress properties, Group C being comprised medicinal plant materials having hepatoprotective properties and Group D being comprised of medicinal plant materials having digestive and appetite improving properties, along with a required quantum of additives selected from nutritive flour and optional frying, flavoring, coloring and dressing agents, and a process for preparing the composition.
[0006] US20020136783A1 An herbal dietary supplement composition for lactating mothers, comprising the required quantum of one or more herbs selected from Groups A to D, wherein the herbs from Group A being comprised of medicinal plant materials having galactagogue properties, Group B being comprised of medicinal plant materials having adaptogenic and anti-stress properties, Group C being comprised medicinal plant materials having hepatoprotective properties and Group D being comprised of medicinal plant materials having digestive and appetite improving properties, along with a required quantum of additives selected from nutritive flour and optional frying, flavoring, coloring and dressing agents, and a process for preparing the composition.
[0007] Formulation, Development and Quality Evaluation of a Fortified Biscuit with Antidiabetic Potential” – Chattogram Veterinary and Animal Sciences University, Bangladesh, 2022. Results: Substitution of medicinal plants with wheat flour increased the moisture content from 8.24 to 9.86% and protein content from 1.28 to 1.86%. A decreasing trend was observed for ash (1.45-1.21%), fat (11.81-11.45%) and carbohydrate (77.22-75.62%). The TPC of biscuits varied from 7.11 to 9.69 (mg GAE/100 g), where sample C showed a significantly higher (p <0.05) TPC than others. The TFC of biscuit samples ranged from 17.95 to 32.07 (mg QE/100 g). Gradual increasing of medicinal plants to plain biscuits manifested an enhancement of the overall antioxidant activity (8.12 to 9.14%). Furthermore, sample C showed the highest inhibitory activity against the dominant digestive enzymes such as α-amylase (66.9%) and α-glucosidase (51.4%), which were accountable for the prompt digestion and absorption of carbohydrates. Conclusion: The findings of this study showed that fortification of biscuits with medicinal plants would improve the therapeutic properties of the biscuits with increased antioxidant and antidiabetic potency.
[0008] Thus, there exists a need for a scientifically optimized herbal biscuit formulation that provides nutritional and therapeutic benefits, consumer acceptability, and shelf stability.
[0009] The present invention relates to evaluate and formulate herbal biscuit enriched with medicinal herbs to enhance their nutritional and medicinal value and health benefits compared to standard biscuits, while maintaining acceptable physical and chemical quality for safe consumption. This aim outlines a comprehensive approach to developing a nutraceutical biscuit, from formulation to consumer acceptance and health impact.
OBJECTS OF THE INVENTION
[0010] The principal object of the present invention is to overcome the disadvantages of the prior art.
[0011] The primary object of the invention is to develop a nutraceutical herbal biscuit enriched with medicinal herbs for improved nutritional and health benefits compared to standard biscuits.
[0012] Another objective of the present invention is to optimize the formulation of biscuits incorporating millets, red rice, sprouted green gram, hibiscus, cocoa powder, and Alternanthera sessilis extract.
[0013] Another objective of the present invention is to evaluate sensory attributes such as color, aroma, taste, mouthfeel, and overall acceptability.
[0014] Another objective of the present invention is to determine nutritional benefits including antioxidant, antimicrobial, digestive, and anti-inflammatory properties
[0015] Another objective of the present invention is to assess shelf-life and storage stability under different conditions.
[0016] Yet another objective of the present invention is to perform consumer acceptance studies and validate product feasibility for large-scale production.
SUMMARY
[0017] The invention discloses a novel herbal biscuit formulation comprising red rice flour, sprouted green gram flour, whole wheat flour, hibiscus powder, cocoa powder, natural sweeteners, and a specific proportion of Alternanthera sessilis extract. The formulation provides enhanced nutritional composition (proteins, fibers, vitamins, phytochemicals), improved sensory properties, and significant therapeutic benefits without compromising texture, flavor, or stability.
[0018] The invention also discloses methods of preparation, phytochemical evaluation, microscopic characterization, and nutritional profiling. The formulated biscuits were tested for physical, sensory, stability, and consumer acceptance, showing positive results across all parameters.
[0001] An embodiment of the present invention a nutraceutical herbal biscuit formulation comprising: i) red rice flour (30–50% by weight), ii) sprouted green gram flour (20–30% by weight), iii) whole wheat flour (10–20% by weight), iv) hibiscus powder (1–5% by weight), v) cocoa powder (5–15% by weight), vi) herbal extract of Alternanthera sessilis (3–10% by weight), vii) jaggery (10–20% by weight), viii) unsalted butter (10–20% by weight), ix) spices selected from cardamom, cinnamon, cumin (0.5–5% by weight), x) baking powder (0.5–2% by weight), and xi) edible salts in trace amounts.
[0002] An embodiment of the present invention the method for preparing a nutraceutical herbal biscuit formulation comprising steps: i) Plant material (Alternanthera sessilis) is collected, authenticated, shade dried, powdered, and extracted with distilled water, ii) Base flours and herbal powders are mixed with baking powder, iii) Butter and jaggery are creamed separately and blended with the dry mixture, iv) Alternanthera sessilis extract is incorporated, and the mixture is kneaded into soft dough, v) The dough is rolled, cut into shapes, and baked at 150 °C for 10–15 minutes, vi) Biscuits are cooled and packed in moisture-barrier packaging.
BRIEF DESCRIPTION OF DRAWINGS
[0019] The accompanying illustrations are incorporated into and form a part of this specification in order to aid in comprehending the current disclosure. The pictures demonstrate exemplary implementations of the current disclosure and, along with the description, assist to clarify its fundamental ideas.
[0020] Fig 1 shows the morphological view of Alternanthera sessilis.
[0021] Fig 2 shows the powder form of Alternanthera sessilis.
[0022] Fig 3 shows the microscopic features of Alternanthera sessilis powder.
[0023] Fig 4 shows the transverse section (T.S) of Alternanthera sessilis leaf.
[0024] Fig 5 shows the extraction process of Alternanthera sessilis.
[0025] Fig 6 shows the stomatal index calculation of Alternanthera sessilis.
[0026] Fig 7 shows the herbal biscuit images (a) Before baking, (b) After baking.
[0027] Fig 8 shows the nutritional analysis graph of herbal biscuits.
[0028] Fig 9 shows the stability curve under different storage conditions.
[0029] It should be noted that the figures are not drawn to scale, and the elements of similar structure and functions are generally represented by like reference numerals for illustrative purposes throughout the figures. It should be noted that the figures do not illustrate every aspect of the described embodiment sand do not limit the scope of the present disclosure.
[0030] Other objects, advantages, and novel features of the invention will become apparent from the following detailed description of the present embodiment when taken in conjunction with the accompanying drawings.
DETAILED DESCRIPTION OF THE INVENTION
[0031] While the present invention is described herein by way of example using embodiments and illustrative drawings, those skilled in the art will recognize that the invention is not limited to the embodiments of drawing or drawings described and are not intended to represent the scale of the various components. Further, some components that may form a part of the invention may not be illustrated in certain figures, for ease of illustration, and such omissions do not limit the embodiments outlined in any way. It should be understood that the drawings and the detailed description thereto are not intended to limit the invention to the particular form disclosed, but on the contrary, the invention is to cover all modifications, equivalents, and alternatives falling within the scope of the present invention as defined by the appended claim.
[0032] As used throughout this description, the word "may" is used in a permissive sense (i.e. meaning having the potential to), rather than the mandatory sense, (i.e. meaning must). Further, the words "a" or "an" mean "at least one” and the word “plurality” means “one or more” unless otherwise mentioned. Furthermore, the terminology and phraseology used herein are solely used for descriptive purposes and should not be construed as limiting in scope. Language such as "including," "comprising," "having," "containing," or "involving," and variations thereof, is intended to be broad and encompass the subject matter listed thereafter, equivalents, and additional subject matter not recited, and is not intended to exclude other additives, components, integers, or steps. Likewise, the term "comprising" is considered synonymous with the terms "including" or "containing" for applicable legal purposes. Any discussion of documents acts, materials, devices, articles, and the like are included in the specification solely for the purpose of providing a context for the present invention. It is not suggested or represented that any or all these matters form part of the prior art base or were common general knowledge in the field relevant to the present invention.
[0033] In this disclosure, whenever a composition or an element or a group of elements is preceded with the transitional phrase “comprising”, it is understood that we also contemplate the same composition, element, or group of elements with transitional phrases “consisting of”, “consisting”, “selected from the group of consisting of, “including”, or “is” preceding the recitation of the composition, element or group of elements and vice versa.
[0034] The present invention is described hereinafter by various embodiments with reference to the accompanying drawing, wherein reference numerals used in the accompanying drawing correspond to the like elements throughout the description. This invention may, however, be embodied in many different forms and should not be construed as limited to the embodiment set forth herein. Rather, the embodiment is provided so that this disclosure will be thorough and complete and will fully convey the scope of the invention to those skilled in the art. In the following detailed description, numeric values and ranges are provided for various aspects of the implementations described. These values and ranges are to be treated as examples only and are not intended to limit the scope of the claims. In addition, several materials are identified as suitable for various facets of the implementations.
[0003] The present invention relates to the field of food technology, nutraceutical formulations, and functional foods. More specifically, the invention is directed to a novel herbal biscuit formulation enriched with medicinal herbs such as Alternanthera sessilis extract, hibiscus powder, sprouted green gram flour, red rice flour, and other natural ingredients. The invention provides enhanced nutritional value, antioxidant and therapeutic benefits while maintaining acceptable sensory and physicochemical properties, stability, and consumer acceptability.
[0004] In an embodiment of the present invention a nutraceutical herbal biscuit formulation comprising: i) red rice flour (30–50% by weight), ii) sprouted green gram flour (20–30% by weight), iii) whole wheat flour (10–20% by weight), iv) hibiscus powder (1–5% by weight), v) cocoa powder (5–15% by weight), vi) herbal extract of Alternanthera sessilis (3–10% by weight), vii) jaggery (10–20% by weight), viii) unsalted butter (10–20% by weight), ix) spices selected from cardamom, cinnamon, cumin (0.5–5% by weight), x) baking powder (0.5–2% by weight), and xi) edible salts in trace amounts.
[0005] In another embodiment of the present invention the method for preparing a nutraceutical herbal biscuit formulation comprising steps: i) Plant material (Alternanthera sessilis) is collected, authenticated, shade dried, powdered, and extracted with distilled water, ii) Base flours and herbal powders are mixed with baking powder, iii) Butter and jaggery are creamed separately and blended with the dry mixture, iv) Alternanthera sessilis extract is incorporated, and the mixture is kneaded into soft dough, v) The dough is rolled, cut into shapes, and baked at 150 °C for 10–15 minutes, vi) Biscuits are cooled and packed in moisture-barrier packaging.
[0006] Table no. 1 : Morphological Description of Alternanthera sessilis
Feature Description
Type Simple leaf
Arrangement Opposite decussate (paired at each node, with pairs at right angles to those above and below
Shape Leaves obovate to broadly elliptic, occasionally linear-lanceolate (1-15cm long , 0.3-3cm wide)
Apex Acute, obtuse or even slightly acuminate
Base Typically entire, narrowed or tapering
Margin Entire (smooth, without lobes)
Venation Reticulate(net like pattern) with a prominent midrib
Colour Green, purple and burgundy
Texture Smooth and hair less and glossy surface
Surface Glabrous (smooth and hair less) especially on the upper side,
Slightly pubescent (finely hairy) especially on the lower surface
Petiole Short, sometimes nearly stalk less
[0007] In an embodiment of the present invention, the medicinal plant Alternanthera sessilis (commonly known as Joy Weed) was collected from Shivamogga, Karnataka, India, during the rainy season in the month of June. In an aspect of the invention, the collected plants were authenticated by recognized botanical experts, and voucher specimens were deposited in the institutional herbarium for reference. In another aspect, only healthy and disease-free plants exhibiting characteristic deep green coloration were selected to ensure uniformity and reliability of the raw material as refer in Fig. 2: Alternanthera sessilis.
[0008] In an embodiment of the present invention, the collected plant materials were subjected to a preparation process. In an aspect, the freshly collected materials were first washed thoroughly with tap water and subsequently with distilled water to eliminate surface dust and impurities. In another aspect, the cleaned samples were air-dried in the shade at room temperature for a period of 3–4 days to retain phytochemical integrity. In yet another aspect, the dried materials were pulverized into a fine powder using a mechanical grinder and stored in air-tight containers at room temperature until further use as refer in Fig. 3: Alternanthera sessilis powder.
[0009] In an embodiment of the present invention, the powdered form of Alternanthera sessilis was subjected to microscopic evaluation for authentication and standardization. In an aspect of the invention, a small portion of the powdered sample was mixed with chloral hydrate solution in a watch glass and gently heated to clear tissues. In another aspect, a few drops of phloroglucinol solution followed by concentrated hydrochloric acid were added to stain the lignified cells, and the mixture was reheated. In a further aspect, a stained portion of the sample was mounted on a glass slide, covered with a cover slip, and observed under a compound microscope. The microscopic examination revealed characteristic diagnostic features, confirming the authenticity of the powdered material as refer in Fig. 4: Powder microscopy of Alternanthera sessilis.
[0010] Table no. 2 : Microscopic evaluational description
Tissue /Part Microscopic feature
Upper epidermis Polygonal or rectangular single layered cell, well defined cuticle covering the surface
Lower epidermis Similar to upper epidermis; contains abundant to stomata and trichomes
Palisade Elongated, tightly packed cells rich in chloroplast
Spongy Parenchyma Loosely arrange, with irregularly shaped cell and larger intercellular space.
Collenchyma Unevenly thickened cell walls, capable of elongation appear as fragments
Vascular bundles Ring, bicollateral, open and endarch
Bundle sheath Oval, elongated, polygonal in outline surrounds the vascular bumdle
Trichomes Young stems have longitudinal row of hairs on two opposite sides
Calcium oxalate crystals Bright shiny, colourless appear as fine needle like bundles
[0011] In an embodiment of the present invention, the transverse section (T.S.) of the leaf of Alternanthera sessilis was studied for microscopic characterization. In an aspect of the invention, fresh leaves were collected and thoroughly washed with distilled water to remove surface impurities. In another aspect, thin transverse sections were taken from the mid-region of the leaf using a sharp blade to obtain uniform sections suitable for microscopic observation.
[0012] In an aspect of the invention, the sections were placed on a clean glass slide and treated with chloral hydrate solution, followed by gentle heating over a flame to clear the tissues. In another aspect, for enhanced visibility and identification of specific tissues, the sections were further stained using phloroglucinol and concentrated hydrochloric acid, thereby enabling the detection of lignified structures such as fibers and vessels.
[0013] In yet another aspect of the invention, a drop of glycerin water was added to the prepared section on the slide, and a cover slip was carefully placed to avoid the entrapment of air bubbles. The mounted slide was then examined under a compound microscope, revealing characteristic anatomical features of Alternanthera sessilis leaf in transverse section as refer in Fig. 5: Transverse Section of Alternanthera sessilis Leaf.
[0014] Table no. 3 : Microscopic evaluational description
Tissue/ Part Description
Epidermis Single layer of compactly arranged cells; covered with a thin cuticle.
Hypodermis Few layers of collenchymatous cells beneath the epidermis.
Cortex

Parenchymatous cells with intercellular spaces; may contain chloroplasts.

Endodermis Distinct layer, barrel-shaped cells, may contain starch grains (starch sheath).
Pericycle Made of parenchymatous cells, sometimes with fibers.
Vascular Bundles Collateral and closed; arranged in a ring (in stem); phloem outside, xylem inside.
Xylem Composed of vessels, tracheids, and xylem parenchyma.
Phloem Contains sieve tubes, companion cells, and phloem parenchyma.
Pith (Medulla) Large central region with parenchymatous cells, often with intercellular spaces.
Medullary Rays Radial parenchymatous tissues between vascular bundles.
[0015] In an embodiment of the present invention, the extraction of Alternanthera sessilis plant material was carried out to obtain bioactive constituents suitable for formulation. In an aspect of the invention, approximately 25 g of dried and powdered plant material was taken and subjected to reflux extraction. The powdered material was first refluxed with 150 ml of distilled water for a period of 2 hours. In yet another aspect, the residue obtained was dried and again refluxed with a fresh volume of 150 ml of distilled water for 4 hours.
[0016] In an aspect of the invention, the residue was dried between successive reflux steps to ensure efficient extraction of phytoconstituents. The extracts obtained from each cycle were pooled together and concentrated using a water bath under controlled conditions to yield a semi-solid crude extract.
[0017] In another aspect of the invention, the concentrated extracts were subjected to preliminary phytochemical screening to confirm the presence of key secondary metabolites such as alkaloids, flavonoids, tannins, saponins, glycosides, and phenols, thereby establishing the suitability of the extract for incorporation into the nutraceutical biscuit formulation as refer in Fig. 6: Extraction Process of Alternanthera sessilis).
[0018] STOMATAL INDEX AND STOMATAL NUMBER
[0019] Stomatal number refers to the count of stomata, which are tiny pores on plant leaves, per unit area of the leaf epidermis
[0020] The stomatal index is a ratio of stomata (pores on plant leaves) to the total number of epidermal cells (including the stomata) on a leaf surface. It is expressed as a percentage.
(SI) = (S / (E + S)) * 100 S= stomatal number
= (2 / (14 +2 ))* 100 E= epidermal cells
= 12.5%
[0021] In an embodiment of the present invention, the crude extract of Alternanthera sessilis obtained through aqueous reflux extraction was subjected to preliminary phytochemical screening.
[0022] In an aspect of the invention, the screening was carried out using standard qualitative procedures to detect the presence of major classes of secondary metabolites, including alkaloids, flavonoids, tannins, saponins, glycosides, phenols, terpenoids, quinones, steroids, and phytosteroids.
[0023] In another aspect of the invention, the following specific tests were performed:
• Test for carbohydrates: In an embodiment, 1 ml of Molisch’s reagent was added to 2 ml of the plant extract, followed by a few drops of concentrated sulfuric acid along the side of the test tube. The appearance of a purple or reddish ring at the interface indicated the presence of carbohydrates.
• Test for tannins: In an aspect, 2 ml of 5% ferric chloride solution was added to 1 ml of the extract. The appearance of a dark blue or greenish-black color confirmed tannins.
• Test for saponins: In another aspect, 2 ml of extract and 2 ml of distilled water were mixed in a graduated cylinder and shaken vigorously for 15 minutes. The formation of a stable foam layer of approximately 1 cm indicated saponins.
• Test for flavonoids: In an aspect, 1 ml of 2N sodium hydroxide was added to 2 ml of extract. The development of a yellow coloration confirmed flavonoids.
• Test for alkaloids: In another aspect, 2 ml of concentrated hydrochloric acid was added to 2 ml of extract, followed by a few drops of Mayer’s reagent. The appearance of a green coloration or white precipitate indicated alkaloids.
• Test for quinones: In an aspect, 1 ml of concentrated sulfuric acid was added to 1 ml of extract. The formation of a red color confirmed quinones.
• Test for glycosides: In another aspect, 2 ml of extract, 3 ml of chloroform, and 10% ammonia solution were mixed. The development of a pink coloration confirmed glycosides.
• Test for cardiac glycosides: In an embodiment, 0.5 ml of extract was treated with 2 ml of glacial acetic acid and a few drops of ferric chloride. This was carefully underlayered with 1 ml of concentrated sulfuric acid. The formation of a brown ring at the interface confirmed cardiac glycosides.
• Test for terpenoids: In an aspect, 0.5 ml of extract was mixed with 2 ml of chloroform, followed by concentrated sulfuric acid. A red-brown color at the interface indicated terpenoids.
• Test for phenols: In another aspect, 1 ml of extract was mixed with 2 ml of distilled water, followed by a few drops of 10% ferric chloride. A blue or green coloration indicated phenols.
• Test for steroids and phytosteroids: In an embodiment, 1 ml of extract was mixed with an equal volume of chloroform, followed by concentrated sulfuric acid. The formation of a brown ring confirmed steroids, whereas a bluish-brown ring confirmed phytosteroids.
[0024] In a further aspect of the invention, the phytochemical screening confirmed the presence of multiple bioactive constituents, thereby justifying the use of Alternanthera sessilis extract in the development of nutraceutical biscuit formulations.
[0025] Table no. 4 : Phytochemical screening of Alternanthera sessilis
Sl. No Test parameter Result
1 Alkaloids +
2 Terpinoids +
3 Glycosides +
4 Flavonoids +
5 Tannins +
6 Saponin +
7 Phenols +
8 Cardiac glycosides -
9 Steroids -
10 Quinones -
11 Carbohydrates +
[0026] Gas Chromatographic Analysis:
Peak R.Time Area Area% Height CAS Name
1 5.268 2186771 2.07 722231 74017-10-0 6-Oxa-bicyclo[3.1.0]hexan-3-one
2 5.420 844010 0.80 273283 50836-82-3 N-Methyl-3-(methylamino)propanamide
3 5.525 2836815 2.69 314277 1118-68-9 N,N-Dimethylglycine
4 7.456 278937 0.26 166465 3658-77-3 Furaneol
5 7.733 206990 0.20 124958 0-0-0 (3-Methyl-oxiran-2-yl)-methanol
6 7.993 331524 0.31 190992 1120-21-4 Undecane
7 8.728 418837 0.46 226820 28564-83-2 4H-Pyran-4-one, 2,3-dihydro-3,5-dihydroxy-6-m
8 17.105 750595 0.71 196270 5205-34-5 5-Decanol
9 17.171 598306 0.57 256011 0-0-0 Davanol D1(isomer 1)
10 17.271 2480463 2.35 959569 1653-34-5 2-Pentadecanol
11 18.118 640361 0.61 247098 0-0-0 4-Methyl-1-heptyn-3-ol
12 18.571 501443 0.47 228762 4536-30-5 Ethanol, 2-(dodecyloxy)-
13 19.110 260410 0.25 155518 0-0-0 5-Chloropentanoic acid, 2-isopropoxyphenyl es
14 19.475 283162 0.27 132780 0-0-0 Oxazole-5-butyramide, 4,.gamma.,.gamma.-trimethyl
15 19.509 326545 0.31 206161 110-27-0 Isopropyl myristate
16 19.729 198206 0.19 124291 1604-34-8 2-Undecanone, 6,10-dimethyl-
17 20.015 2111145 2.00 1164380 36653-82-4 1-Hexadecanol
18 20.348 330966 0.31 180304 5129-60-2 Pentadecanoic acid, 14-methyl-, methyl ester
19 21.521 4461206 4.23 1971175 36653-82-4 1-Hexadecanol
20 21.633 3148179 2.99 868741 112-62-9 9-Octadecenoic acid (Z)-, methyl ester
21 21.750 1282499 1.21 369980 150-86-7 Phytol
22 21.845 3735881 3.54 468969 2456-28-2 Decane, 1,1'-oxybis-
23 22.005 2072245 1.96 459123 0-0-0 Carbonic acid, decyl 2,2,2-trichloroethyl
24 22.055 4220568 4.00 533484 1731-81-3 1-Undecanol, acetate
25 22.206 2665165 2.52 844817 124-26-5 Octadecanamide
26 22.290 3889642 3.68 500466 69303-22-6 8-Decen-1-ol, 5,9-dimethyl-
27 22.415 569652 0.54 383913 10519-33-2 3-Decen-2-one
28 22.435 2990763 2.83 423883 0-0-0 Carbonic acid, but-3-yn-1-yl nonyl ester
29 22.604 1745309 1.65 565260 7278-65-1 3-Dodecanol, 3,7,11-trimethyl-2-Hexenal, 2-ethyl-
30 22.735 663862 0.63 224276 645-62-5 2-Hexenal, 2-ethyl-
31 22.756 385866 0.37 266922 52267-31-9 Cyclooctanol, 2-mercapto-
32 22.805 628025 0.59 220763 3212-16-6 endo-2-Methyl-2-norbornanol
33 22.927 4880047 4.62 1990428 7501-44-2 Glycidyl palmitate
34 23.506 1987414 1.88 699659 301-2-0 9-Octadecenamide, (Z)-
35 23.610 582520 0.55 225595 62108-41-2 Pentane, 2-methoxy-2,4,4-trimethyl-
36 23.755 435324 0.41 126338 1883-13-2 Dodecanoic acid, 3-hydroxy-
37 23.970 1584766 1.50 358689 2423-10-1 9-Octadecenal, (Z)-
38 24.414 36486828 34.56 9523967 213738-77-3 Glycidyl palmitoleate
39 24.601 3767305 3.57 943801 7501-44-2 Glycidyl palmitate
40 25.290 788357 0.75 256524 0-0-0 E,E-10,12-Hexadecadienal
41 26.800 737911 0.70 181235 73105-67-6 1-Iodo-2-methylundecane
42 27.048 1291056 1.22 326938 7501-44-2 Glycidyl palmitate
43 28.401 569905 0.54 157311 121473-35-6 Triacontane, 1,30-dibromo-
44 30.772 3342002 3.17 563123 121473-35-6 Glycidyl palmitate
45 36.589 1082006 1.02 161233 7501-44-2 Glycidyl palmitate
[0027] In an embodiment of the present invention, a novel herbal biscuit formulation was developed using functional plant-based ingredients and the extract of Alternanthera sessilis. The formulation process comprises the selection of ingredients, preparation of herbal extracts, and preparation of biscuits.
[0028] In an aspect of the invention, five primary ingredients were selected for the preparation of herbal biscuits, each contributing specific nutritional and therapeutic properties. All the raw ingredients were procured from local groceries in Shivamogga, Karnataka, India.
• Red rice (Oryza sativa): Rich in dietary fiber, iron, vitamin B6, and antioxidants such as anthocyanins and flavonoids. It also possesses a low glycemic index.
• Sprouted green gram (Vigna radiata): A source of plant-based proteins, fibers, B-complex vitamins, and enzymes, contributing to blood sugar regulation through slow-release carbohydrates.
• Hibiscus powder (Hibiscus sabdariffa): Traditionally used for cardiovascular and liver health. Contains anthocyanins, vitamin C, and organic acids, aiding in lowering blood pressure and cholesterol.
• Cocoa powder: Derived from cacao beans, rich in antioxidants such as flavonoids, supporting heart health, combating oxidative stress, and potentially improving mood and cognitive function.
• Wheat flour: A conventional baking ingredient, rich in carbohydrates for energy, as well as proteins, vitamins, iron, and dietary fiber.
[0029] In another embodiment of the invention, the herbal raw materials were subjected to controlled processing before incorporation into the formulation:
• Red rice flour preparation: Red rice was cleaned with distilled water to remove impurities and husk, shade dried for two days, oven dried at 50 °C until free from moisture, then ground into fine flour using a grinder. The flour was sieved through a 60–80 mesh sieve for uniform particle size.
• Sprouted green gram flour preparation: Green gram was washed thoroughly and soaked in distilled water for 8–12 hours. The soaked grains were wrapped in a muslin cloth and kept at ambient warm conditions for 12–24 hours to allow sprouting. The sprouted material was oven dried at 50 °C, ground into fine flour, and sieved for uniform particle size.
Table no.5 : Formula for Biscuit preparation
Sl no Ingredients Quantity Purpose
1 Red rice flour 40g Base flour-fiber, complex carbs
2 Sprouted green gram flour 25g Protein enrichment
3 Whole wheat flour 15g Dough formation
4 Alternanthera sessilis plant extract 5g Health beneficial
5 Hibiscus powder 2g Antioxidant, color, mild tangy flavor
6 Baking powder 1g Leavening agent
7 Unsalted butter 15g Texture and taste
8 Jaggery 15g Natural sweetener
9 Cardamom and Cinnamon powder 1 g Flavor enhancer
10 Crushed cumin 3g Digestion aid
11 Pink salt A pinch Enhance taste
12 Coca powder 10 g Chocolate flavour
[0030] In an embodiment of the present invention, the evaluation of herbal biscuits was carried out to assess their quality, safety, acceptability, and efficacy. The evaluation parameters included physical evaluation, sensory evaluation, stability evaluation, and nutritional analysis. These parameters provided comprehensive insights into the performance of the formulated herbal biscuits, particularly when fortified with the extract of Alternanthera sessilis.
[0031] In an aspect of the invention, physical evaluation of the herbal biscuits was performed to examine and measure various physical properties such as appearance, texture, size, weight, and overall physical integrity. Such physical evaluations were essential to ensure uniformity of the product, quality control, and consumer acceptability, especially in formulations incorporating herbal and medicinal ingredients.
[0032] In another embodiment of the invention, sensory evaluation of the herbal biscuits was conducted using a scientific approach to assess and interpret the characteristics of the product as perceived by human senses, including sight, smell, taste, and touch. This sensory analysis served to determine consumer acceptability and provided feedback on potential improvements or modifications required in the formulation.
[0033] In yet another aspect of the invention, stability evaluation of the herbal biscuits was carried out over a period of 90 days under three different storage conditions, namely room temperature (25±2 °C, 60±5% RH), refrigeration (4±1 °C, 45±5% RH), and accelerated conditions (30±2 °C, 75±5% RH). The samples were stored in aluminum foil–lined food-grade packaging materials possessing moisture barrier properties. During the storage period, physical parameters, organoleptic properties, and microbial analyses were performed at intervals of 0, 15, 30, 45, 60, and 90 days to evaluate product stability and shelf life.
[0034] In an embodiment of the present invention, nutritional analysis of the herbal biscuits was also carried out to determine their nutritional composition. The process involved measuring and evaluating different nutritional components of the formulated biscuits to understand their dietary value. Such nutritional profiling facilitated health assessment, diet planning, labeling, and compliance with regulatory requirements. A nutritional assessment chart was generated to depict the detailed composition and nutritive value of the herbal biscuits.
[0035] Table no. 6 : Nutrient analysis of biscuit
Nutrient Approximate amount Source
Energy (calories) ⁓150-180 g Red rice flour, jaggery, butter, cocoa powder
Carbohydrates ⁓25-30 g Red rice flour, whole wheat flour, jaggery
Dietary fiber ⁓4-6 g Red rice flour, whole wheat flour, hibiscus
Protein ⁓6-8 g Sprouted green gram flour
Fat ⁓6-8 g Butter, cocoa powder
Sugars ⁓8-10 g Jaggery
Phytochemicals ⁓5 g Alternenthera sesslis, hibiscus sabadariffa
Vitamins Trace amounts Sprouted green gram
[0036] In an embodiment of the present invention, the herbal biscuits were evaluated for key physical parameters such as size, shape, weight, texture, color, and surface appearance, and the results were compared with control biscuits prepared without herbal ingredients. The herbal biscuits exhibited uniformity in size and shape with smooth surface characteristics, and their weight variation remained within acceptable limits, indicating consistency in preparation. The incorporation of Alternanthera sessilis and other herbal powders imparted a characteristic brownish-green coloration, which differentiated them from the lighter-colored control biscuits. The texture of the herbal biscuits was crisp and firm, comparable to that of the control, and the surface remained free from cracks with a uniform spread ratio. These results confirmed that the inclusion of herbal extracts did not adversely affect the physical quality of the biscuits and instead contributed to distinct functional and visual attributes.
[0037] Table no. 7 : Results of physical evaluation
Parameter Method used Observed value Acceptable range Remarks
Weight (g) Weighing balance 8.5g 5-15 g Within accepatable limits
Diameter (cm) Vernier calipers 5cm 5-6cm Good uniformity
Thinkness (cm) Vernier calipers 0.6 cm 0.5-1 cm Acceptable thickness
Spread ratio D/T ratio 8.3 6.0 – 9.0 Good spread
Texture/ Hardness Pizer apparatus 13 15-30 N Crisp and firm
Moisture content Hot air oven method 1.23% <5% Good shelf stability
Bulk density Apparent Bulk Density Method 0.724 g/cm³ 0.5 – 0.8 g/cm³ Good flow property
Tapped density Tapped Density Method 0.61 g/cm³ 0.6 – 0.9 g/cm³ Good flow property
Angle of repose Fixed Funnel Method 30.90 25° – 35° Good flow property
Carr’s index Calculation 18.68 % 10% – 20% Good flow property
pH Digital pH meter 6.2 5.5 -7.0 Neutral, acceptable range
[0038] Table no. 8 : Results of sesnsory evaluation
Parameter Mean Score ± SD Description
Colour uniformity(1-10) 8.5 ±0.5 Uniform dark brown
Aroma(1-10) 7.5±0.3 Characterstic herbal odour
Sweetness(1-10) 8.6±0.5 Appropriate sweet
Surface gloss(1-10) 7±0.2 Glossy finish
Appearance(1-10) 8.9±0.4 Brisky
Mouth feel(1-10) 9±0.5 Pleasant mouthfell
Overall accepatability(1-10) 9±0.5 Acceptable
[0039] Sensory Analysis: A panel of 50 respondents participated in the sensory evaluation study. The assessment covered multiple parameters including taste, aroma, texture, appearance, and overall satisfaction. The results demonstrated favorable acceptance across all evaluated attributes.
[0040] Health Benefit Perception: Participants reported perceived health benefits from consuming the herbal chocolate, with a significant portion indicating positive responses regarding the importance of herbal benefits in their product choice.
[0041] Table no. 9 : Results of stability analysis
Storage Period (Days) Moisture Content (%) Hardness (N)
0 1.23 ± 0.02 13 ± 0.4
30 1.25 ± 0.03 12 ± 0.5
60 1.28 ± 0.04 10 ± 0.6

[0042] Nutritional analysis involves calculating the nutrient composition of a food product based on its ingredients and its quantities. The nutrient value per 100gram value is collected from the table 1 PROXIMATE PRINCIPLE AND DIETARY FIBER mentioned in the Indian Food Composition Tables (IFCT) or USDA Food Database.
Standard formula used in manual calculation of nutritional analysis is,
Formula:
Nutrient contribution = Ingredient amount (g) ×Nutrient value per 100g
100
Ingredients Quantity (g) Energy(kcal/100g)
approx Energy in Recipe (kcal)
Red rice flour 40 350 140
Sprouted green gram flour 25 320 80
Whole wheat flour 15 340 51
Butter 15 717 107.6
Jaggery 15 383 57.45
Cocoa powder 10 228 22.8
[0043] Table no. 10 : Results of nutritional analysis
Total energy = 458.85 kcal

The recepie makes 10 Biscuits, each biscuit has approx

458.85/10 =45.9 kcal per biscuit
[0044] Further, the operations need not be performed in the disclosed order, although in some examples, an order may be preferred. Also, not all functions need to be performed to achieve the desired advantages of the disclosed system and method, and therefore not all functions are required.
[0045] Various modifications to these embodiments are apparent to those skilled in the art from the description and the accompanying drawings. The principles associated with the various embodiments described herein may be applied to other embodiments. Therefore, the description is not intended to be limited to the embodiments shown along with the accompanying drawings but is to be providing the broadest scope consistent with the principles and the novel and inventive features disclosed or suggested herein. Accordingly, the invention is anticipated to hold on to all other such alternatives, modifications, and variations that fall within the scope of the present invention and appended claims.
, Claims:1. A nutraceutical biscuit composition comprising aqueous extract of Alternanthera sessilis, comprising:
i) red rice flour in an amount of about 40 g per 100 g composition;
ii) sprouted green gram flour in an amount of about 25 g per 100 g composition;
iii) whole wheat flour in an amount of about 15 g per 100 g composition;
iv) Alternanthera sessilis aqueous extract in an amount of about 5 g per 100 g composition;
v) hibiscus powder in an amount of about 2 g per 100 g composition;
vi) cocoa powder in an amount of about 10 g per 100 g composition;
vii) jaggery in an amount of about 15 g per 100 g composition;
viii) unsalted butter in an amount of about 15 g per 100 g composition;
ix) baking powder in an amount of about 1 g per 100 g composition; and
x) optional additives including cardamom, cinnamon, cumin, and pink salt in minor proportions.
2. The method for preparing an aqueous extract of Alternanthera sessilis (Joy Weed), as claimed in claim 1, comprising the steps of:
i) collecting healthy Alternanthera sessilis plants, authenticating the species, and washing the plant material with tap water followed by distilled water;
ii) shade-drying the cleaned plant material at room temperature for 3–4 days;
iii) grinding the dried plant material into fine powder and storing it in an airtight container at room temperature;
iv) weighing approximately 25 g of the powdered material and refluxing with 150 mL of distilled water for 2 hours, followed by refluxing with a further 150 mL of distilled water for 4 hours, wherein the residue is dried before each successive extraction;
v) pooling the aqueous extracts and concentrating them using a water bath;
characterized in that the aqueous extract thus obtained is screened for phytochemical constituents for subsequent incorporation into nutraceutical formulations.
3. The method as claimed in claim 1, wherein the aqueous extract is dried under controlled conditions to preserve heat-sensitive phytochemicals.
4. The method as claimed in claim 1, wherein the ingredients are mixed, kneaded into dough, shaped, coated in cocoa, and baked at about 150°C for 10–15 minutes to obtain nutraceutical biscuits with enhanced antioxidant and health-promoting properties.