DESC:as attached ,CLAIMS:1, A stable natural solid composition for weight comprising Cocus nucifera between a concentration range of 30% wt/wt to 40% wt/wt , Mucuna pruriens between a concentration range of 0.5% w/w to 5% w/w, Eleusine coracona between a concentration range of 15%w/w to 20% w/w, Sesamum indicum between a concentration range of 0.01% wt/wt to 0.5% wt/wt, Coleus forskholii between a concentration range of 1% wt/wt to 10% wt/wt, Cassia angustifolia between a concentration range of 1% wt/wt to 10% wt/wt, Garcinia indica between a concentration range of 1% wt/wt to 10% wt/wt, Salacia chinensis / Salacia reticulata between a concentration range of 0.05% wt/wt to 1% wt/wt; Yashada Bhasma between a concentration range of 0.05% wt/wt to 2% wt/wt, Whey protein between a concentration range of 6% wt/wt to 12% wt/wt, Soy protein between a concentration range of 4% wt/wt to 8% wt/wt, Linum usitatissimum between a concentration range of 1% wt/wt to 10% wt/wt, and Pranus amygdalus between a concentration range of 1% wt/wt to 10% wt/wt.
2. The composition as claimed in claim 1, wherein the composition is stable for a period of 6 months at 40oC at relative humidity %.
3. The composition as claimed in claim 1 wherein, the said composition is prepared by the steps comprising:
(a) heating the endosperm of Cocus nucifera between a temperature range of 40oC to 80oC;
(b) obtaining the seed extracts of Mucuna pruriens, and Sesamum indicum, and combined together with seed powder of Eleusine coracona in appropriate concentration ranges of each to form a homogenous mixture and mixed with the preheated endosperm of step (a) above to form a short dough;
(c) obtaining the root extract of Coleus forskholii, leaf extract of Cassia angustifolia, fruit extract of Garcinia indica, stem extract of Salacia chinensis or Salacia reticulata, Yashada bhasma and combined together in appropriate concentration ranges of each to form a homogenous mixture and thereafter mixed with the short dough of step (b) above in presence of the preheated endosperm of Cocus nucifera above between a temperature range of 40C to 80C above, to form a short dough;
(d) mixing combination of whey protein and soy protein in appropriate concentration ranges to the short dough of step (c) above;
(e) mixing broken pieces of Linum usitatissiumum, and Prunus amygdalus within a given specific size with the short dough of step (d) above;
(e) optionally adding flavours and sweeteners in the above short dough of step (d) above followed by drying the short dough in the manner of specific solid cakes or sheets to obtain the composition of the present invention;
wherein the Cocus nucifera is present between a concentration range of 30% wt/wt to 40% wt/wt , Mucuna pruriens is present between a concentration range of 0.5% w/w to 5% w/w, Eleusine coracona is present between a concentration range of 15%w/w to 20% w/w, Sesamum indicum is present between a concentration range of 0.01% wt/wt to 0.5% wt/wt, Coleus forskholii is present between a concentration range of 1% wt/wt to 10% wt/wt, Cassia angustifolia is present between a concentration range of 1% wt/wt to 10% wt/wt, Garcinia indica is present between a concentration range of 1% wt/wt to 10% wt/wt, Salacia chinensis / Salacia reticulata between a concentration range of 0.05% wt/wt to 1% wt/wt; Yashada Bhasma is present between a concentration range of 0.05% wt/wt to 2% wt/wt, Whey protein is present between a concentration range of 6% wt/wt to 12% wt/wt, Soy protein is present between a concentration range of 4% wt/wt to 8% wt/wt, Linum usitatissimum is present between a concentration range of 1% wt/wt to 10% wt/wt, and Pranus amygdalus is present between a concentration range of 1% wt/wt to 10% wt/wt.
4. The composition as claimed in claim 1 is a nutrient bar or a cake, which is stable for a period of at least 6 months at 40oC and 75% relative humidity.
5. A method preparation of a stable natural weight managing solid composition comprising the steps:
(a) heating the endosperm of Cocus nucifera between a temperature range of 40oC to 80oC;
(b) obtaining the seed extracts of Mucuna pruriens, and Sesamum indicum, and combined together with seed powder of Eleusine coracona in appropriate concentration ranges of each to form a homogenous mixture and mixed with the preheated endosperm of step (a) above to form a short dough;
(c) obtaining the root extract of Coleus forskholii, leaf extract of Cassia angustifolia, fruit extract of Garcinia indica, stem extract of Salacia chinensis or Salacia reticulata, Yashada bhasma and combined together in appropriate concentration ranges of each to form a homogenous mixture and thereafter mixed with the short dough of step (b) above in presence of the preheated endosperm of Cocus nucifera above between a temperature range of 40C to 80C above, to form a short dough;
(d) mixing combination of whey protein and soy protein in appropriate concentration ranges to the short dough of step (c) above;
(e) mixing broken pieces of Linum usitatissiumum, and Prunus amygdalus within a given specific size with the short dough of step (d) above;
(e) optionally adding flavours and sweeteners in the above short dough of step (d) above followed by drying the short dough in the manner of specific solid cakes or sheets to obtain the composition of the present invention;
wherein the Cocus nucifera is present between a concentration range of 30% wt/wt to 40% wt/wt , Mucuna pruriens is present between a concentration range of 0.5% w/w to 5% w/w, Eleusine coracona is present between a concentration range of 15%w/w to 20% w/w, Sesamum indicum is present between a concentration range of 0.01% wt/wt to 0.5% wt/wt, Coleus forskholii is present between a concentration range of 1% wt/wt to 10% wt/wt, Cassia angustifolia is present between a concentration range of 1% wt/wt to 10% wt/wt, Garcinia indica is present between a concentration range of 1% wt/wt to 10% wt/wt, Salacia chinensis / Salacia reticulata between a concentration range of 0.05% wt/wt to 1% wt/wt; Yashada Bhasma is present between a concentration range of 0.05% wt/wt to 2% wt/wt, Whey protein is present between a concentration range of 6% wt/wt to 12% wt/wt, Soy protein is present between a concentration range of 4% wt/wt to 8% wt/wt, Linum usitatissimum is present between a concentration range of 1% wt/wt to 10% wt/wt, and Pranus amygdalus is present between a concentration range of 1% wt/wt to 10% wt/wt.
6. The composition prepared by the method as claimed in claim 5 is a nutrient bar or a cake, which is stable for a period of at least 6 months at 40oC and 75% relative humidity.