1. Phenols 1 18.44 ± 0.032

2. Flavonoids 2 10.59 ± 0.035

3. Saponins 3 11.02 ± 0.062

4. Tannins 1 5.35 ± 0.045

5. Vitamin C4 11.96 ± 0.110

6. Vitamin E5 22.86 ± 1.202 Diabetis cookies are baked using a variety of Standard available methods. The principal ingredients are Seagrass, Millet flour and wheat flour, tagatose an artificial sugar, yeast a leavening agent and other flavoring elements are kneaded well. Roll dough out into a half-inch thick sheet and mould them into the desired shape and bake them at 190-195oC for 15 min. After processing the cookies are well packed in metallised polyester polyethylene pouches. Cookies are prepared to meet the nutritional requirements of a diabetic individual by keeping the carbohydrates at lower levels. (Figure-1). A portion of the flour is replaced with ingredients (Table-1) such as seagrass powder which contains antioxidants. Use of millet powder and seagrass powder which adds protein and insoluble fiber to the dough make these cookies a healthy snack that can be taken in between meals and maintain the balance between hyperglycemia and hypoglcemia In one embodiment, a dough additive is provided, comprising millet powder, insoluble fiber and a dough conditioner comprising an oxidizer and a mix reducer. One formulation includes from 50% wt. to 70% wt. Millet flour, from 30% wt. to 40% wt. Wheat flour, 2% seagrass powder, less than 1% oxidizer and from 2.0% wt. to 3.0% wt. whisk butter, tagatose (1%) and honey (1%). Second formulation for cookies dough comprises flour, a leavening agent, water/milk and the above-described additive of the invention in an amount ranging from 50% wt. to 80% wt. of the flour. Third formulation comprises mixing flour, a leavening agent, water and the above-described additive of the invention in an amount ranging from 50% wt. to 80% wt. of the flour. The dough was prepared by any of the methods including the Straight dough method or the Sponge method. It should be understood that this invention is not limited to the methods disclosed in this explanation, but it is intended to cover modifications that are within the Spirit and Scope of the invention, as defined in the claims. Cookies can also bake, taking seagrass as the key component, adding millets like bajra and ragi seeds like flax seeds (dry roast and grounded) along with sorghum, foxtail millet, wheat enhances the nutritive value. Sprinkling pre-roasted sesame seeds /pumpkin seeds or nuts like cashews or badam make them super food as we all know that dry fruits and seeds are packed with all essential supplements. Consequently, I conclude that the cookies prepared with seagrass and millets are guiltfree snack and store houses of multiple nutrients Table: Different combination of refined seagrass powder, millet powder, butter and artificial sugar Treatment Refined seagrass powder(g) Millet Powder (g) Artificial sugar [g] honey (ml) Butter [mg] T1 0.2 40 0.001 3 ml 10 T2 0.5 40 0.002 3.5ml 15 T3 0.7 45 0.003 4.0 ml 17 T4 1.0 45 0.004 4.0 20 Control and Seagrass and millets (2%) Biscuits Acknowledgement The work was carried with the financial support from PRISM, Department of scientific and Industrial Research, Ministry of Science and Technology, Govt.Of India, New Delhi

Claims:WE CLAIM:

1) All the ingredients used for developing diabis cookies are enriched with antioxidants and nutrients. Hence, the cookies are useful for consumption by all age groups.

2) Standard methods are followed in the preparation of diabis cookies.
3) The proposed formulations comprise of two principal applications: seagrass based and millet cookies could be used nutrient source for controlling hyperglycemia and obesity
4) In the primary role, the cookies reduce the glycemic index at intestine level and provides energy

Dated this 25 day of January, 2022.


Md. AZHARUDDIN
AGENT FOR THE APPLICANTS
IN/PA No. 3823

, Description:FORM 2
THE PATENT ACT 1970
(39 OF 1970) AND
The patent rules, 2003
COMPLETE SPECIFICATION
(See section 10: rule 13)

TITLE OF INVENTION

Formulation of diabis cookies using seagrass and millets

APPLICANTS
Name Nationality Address
Dr.Vani Mathakala Indian Dept. of. Applied Microbiology, Sri Padmavati Mahila Visvavidyalayam, Tirupati

P.Uma Maheswari Devi Indian Dept. of. Applied Microbiology, Sri Padmavati Mahila Visvavidyalayam, Tirupati

PREAMBLE TO THE DESCRIPTION

COMPLETE

Following specification particularly describes the invention and the manner in which it is to be performed.
DESCRIPTION

Technical Field of the Invention:

The innovation and principle behind the field is the formulation of cookies with nutritive rich ant glycemic constituents. Due to the presence of phytonutrients, antihyperglycemic agents, these cookies promote health in diabetes patients and their ingredients have tremendous impact on the management of lifestyle disorder such as Diabetes and obesity.
Background of the Invention:

Currently, there are so many varieties of cookies are available in the market, and whose main ingredients are refined flour, sugar and butter. Hence these cookies are generally avoided by obese and diabetic patients as they cause high sugar level in blood. In the present proposal, the cookies will be developed with the constituents comprising antihyperglycemic agents (seagrass extract), sorgham, foxtail millet, raffinose, Tagatose and honey.
The cookies will be made with combination of several components which have great potency to stimulate insulin secretion and provides health benefits including the prevention and treatment of diseases. The nutrient analysis will be designed to detect the quantitative ratio of fats, carbohydrates, proteins and antioxidants. As the acceptability of the cookies dependent on palatability, the formulation of cookies will be analyzed for sensory, physico-chemical and nutrient analysis. Sensory evaluation will be done based on organoleptic properties such as color, taste, aroma and overall acceptability on the basis of 9-pointhedonic scale. Physico chemical evaluation of cookies will be performed to detect the total ash value, total water and total moisture content.
Research is abounded with specific amino acids of Sorghum such as leucine that have some positive influence on the condition of diabetic patients with improved glycemic control and muscle loss prevention. Foxtail millets are rich source of dietary fiber and non-starchy polysaccharides with low glycemic index (GI), hence it will be used as a component. Honey comprises various kinds of amino acids, minerals, enzymes with low Glycemic index on comparison with glucose or sucrose which helps to control glucose level in blood plasma and blood lipids.

Preparation of Cookies
The composition of cookies will be formulated using different ratios of seagrass powder, sorgham, foxtail millet, Milk, Flavoring agent (vanilla), salt, baking powder, baking soda, butter, artificial sugar (honey, Tagatose) based on the palatability and visual appealing. sensory evaluation and nutritional value analysis.
Objective of the Invention:

 To develop a formulation for the Nutrichoice cookies
 To the standardized methods for sensory evaluation and nutritional value analysis of Nutrichoice cookies
 To prepare high fibre and low-fat containing energy rich cookies with anti-hyperglycemic activity

Summary of the Invention:

Diabis cookies were made by using seagrass and millets and honey and the palatability and sensory evaluation was performed
The seagrass Halophila beccarii is a marine plant that grown under estuarine condition at the region of Bay of Bengal region, Along the coastal region of Nellore dist, Andhra Pradesh, India. The seagrass powder was prepared by grinding the dried leaves into fine-powder by using mixer grinder. The powder was considered as one of the most useful ingredients for cookies preparation as it contains antioxidants, soluble and insoluble fibers, proteins and essential fatty acid. Millets like sorghum and foxtail powder has been chosen for preparing the cookies. The millet powders were rich with protein and fibers with less percentage of carohydrates. However, their application in processed foods for enhancement of nutritional characteristics has not been explored. The present study was explored the preparation of dehydrated diabis cookies with seagrass and millets powder and evaluated for its chemical and mineral composition, antioxidant properties and with reduced glycemic index. The diabis cookies prepared with dehydrated seagrass powder and millets was recommended for diabetic patients based on their organoleptic, textural, nutritional and sorption properties.

Nutritional factor is considered to be an important target for making the diabis cookies. On comparative study with different brands of biscuits, the diabis cookies showed less fat and carbohydrate which is highly beneficial for diabetic patient and also cookies demonstrated high protein content due to use of millet powder, which is useful for growing and malnourished children.
It has been successfully demonstrated that dehydrated seagrass and millet powder could be safely employed as a protein, mineral and fibre source in biscuits at 2% level. Protein content up to 28.2% was achieved by the addition of 2% of dehydrated seagrass powder. A reduction in unwanted fat content in the biscuits can be highlighted with increased addition of seagrass powder which containing a essential unsaturated fatty acid.
The seagrass powder incorporated cookies can be used as an alternative source to meet the fiber requirements. For treating diabetes and anemia and can be easily used solely because of the good levels of minerals in them. To improve the liver function, these cookies can be consumed along with the nodes for maximum results.
Based on statistical data it was found that seagrass and millet cookies have high amount of protein, controlled amount of fat and carbohydrate compared to other marketed product. Presence of seagrass leaves and millets in cookies, is a new direction to convert home remedies into a marketable preparation which gives the highest acceptance in terms of flavor as well as Nutrients. The ingredients used in formulation has already proven significant role to control non-insulin dependent diabetes mellitus and other health issues. So, it could be serviceable in the manufacturing of highly nutritious cookies with low cost and high efficiency
Brief Description of the Drawings:

Now days, the basis for treatment and management of diabetes mellitus includes patient education regarding the disease, physical exercise, dietary modulation, application of synthetic hypoglycemic agents such as sulfonylureas, biguanides, glucosidase inhibitors, and glinides. Many of these oral antidiabetic agents have a number of serious adverse effects, the main disadvantage of current drugs such as (biguanide, sulfonylureas) is that they have to be given throughout the life and these produce serious side effects.
Thus, managing diabetes without any side effects is still a challenge, therefore the innovative search for an alternative remedy such as dietary interventions, that will be formulated from seagrass and millet in the form of cookies, foods rich in monounsaturated fat or polyunsaturated fat, proteins, fiber and low carbohydrate content have positive effect on blood glucose control compared with consumption of dietary carbohydrate or saturated fat
Detailed Description of the Invention:

The current idea is to utilize the seagrass powder or bio enriched extract as an antidiabetic agent for the first time. The bioactive metabolites of seagrass is completely new and having poly phenols, phenols, flavonoids saturated fats to mono or poly unsaturated fatty acids. Seagrass extract has been found to be an effective antidiabetic agent.
The biochemical analysis of seagrass powder was demonstrated the presence of various phytochemicals (Table-1)
Table.1. Biochemical composition of seagrass extract
1.mg gallic acid/g; 2. mg quercetin/g; 3. mg Diosgenin/g; 4. mg ascorbic acid/g; 5. mg tocopherol/g
S.No Standard equivalent
Seagrass extract mg/g
1. Phenols 1 18.44 ± 0.032
2. Flavonoids 2 10.59 ± 0.035
3. Saponins 3 11.02 ± 0.062
4. Tannins 1 5.35 ± 0.045
5. Vitamin C4 11.96 ± 0.110
6. Vitamin E5 22.86 ± 1.202

Diabetis cookies are baked using a variety of Standard available methods. The principal ingredients are Seagrass, Millet flour and wheat flour, tagatose an artificial sugar, yeast a leavening agent and other flavoring elements are kneaded well. Roll dough out into a half-inch thick sheet and mould them into the desired shape and bake them at 190-195oC for 15 min. After processing the cookies are well packed in metallised polyester polyethylene pouches.
Cookies are prepared to meet the nutritional requirements of a diabetic individual by keeping the carbohydrates at lower levels. (Figure-1). A portion of the flour is replaced with ingredients (Table-1) such as seagrass powder which contains antioxidants. Use of millet powder and seagrass powder which adds protein and insoluble fiber to the dough make these cookies a healthy snack that can be taken in between meals and maintain the balance between hyperglycemia and hypoglcemia

In one embodiment, a dough additive is provided, comprising millet powder, insoluble fiber and a dough conditioner comprising an oxidizer and a mix reducer.
One formulation includes from 50% wt. to 70% wt. Millet flour, from 30% wt. to 40% wt. Wheat flour, 2% seagrass powder, less than 1% oxidizer and from 2.0% wt. to 3.0% wt. whisk butter, tagatose (1%) and honey (1%).
Second formulation for cookies dough comprises flour, a leavening agent, water/milk and the above-described additive of the invention in an amount ranging from 50% wt. to 80% wt. of the flour.
Third formulation comprises mixing flour, a leavening agent, water and the above-described additive of the invention in an amount ranging from 50% wt. to 80% wt. of the flour. The dough was prepared by any of the methods including the Straight dough method or the Sponge method.
It should be understood that this invention is not limited to the methods disclosed in this explanation, but it is intended to cover modifications that are within the Spirit and Scope of the invention, as defined in the claims.
Cookies can also bake, taking seagrass as the key component, adding millets like bajra and ragi seeds like flax seeds (dry roast and grounded) along with sorghum, foxtail millet, wheat enhances the nutritive value. Sprinkling pre-roasted sesame seeds /pumpkin seeds or nuts like cashews or badam make them super food as we all know that dry fruits and seeds are packed with all essential supplements. Consequently, I conclude that the cookies prepared with seagrass and millets are guiltfree snack and store houses of multiple nutrients

Table: Different combination of refined seagrass powder, millet powder, butter and artificial sugar
Treatment Refined seagrass powder(g) Millet
Powder
(g) Artificial
sugar [g] honey
(ml) Butter [mg]

T1 0.2 40 0.001 3 ml 10
T2 0.5 40 0.002 3.5ml 15
T3 0.7 45 0.003 4.0 ml 17
T4 1.0 45 0.004 4.0 20

Control and Seagrass and millets (2%) Biscuits

Acknowledgement
The work was carried with the financial support from PRISM, Department of scientific and Industrial Research, Ministry of Science and Technology, Govt.Of India, New Delhi