Patent of Fortified Soya Product "Nutrameal - Shakti Aahar"
Introduction
Soybean is a legume and it is grown all over the world for its rich protein and oil contents. It is now recognized for its value in protecting and enhancing health. Soybean has high protein content and is rich in carbohydrates, fats, minerals, vitamins and phytochemicals. It contains 43.2 gm. protein, 20.9 gm. carbohydrates, 19.5 gm. fat, 240 mg. calcium, 432 calorie, 11.5 iron and reasonable amount of minerals and vitamins. (Singh Vranda 2002) The health benefits of soybean includes lower blood cholesterol, check constipation, good for diabetics, prevents cardio-vascular diseases, overall health promotion, prevent cancer and helpful in menopause. (Hindustan Times, Oct 8, 2001) The World Food Prograrmne (WFP) in keeping with its consistent efforts to alleviate hunger and malnutrition among children and mothers across the world, is promoting India mix - soya:wheat (25:75) and soya:maize:wheat (20:40:40) based low cost micro nutrients-fortified pre cooked food supplement, for Indian women and children, the most vulnerable group of the population.
After Madhya Pradesh Rajasthan is the second largest producer of soybean. It produces in abundance at Hadoti region. It is considered as a main cash crop of this region. Training on soya based food products were arranged for individual, groups and entrepreneurs for domestic use and commercial production of soya products. One of the options is to promote micro and small-scale enterprise for rural youth to increase their productivity and family income. It would not only augment their income but also help in achieving household nutritional security at an affordable cost.
Background information
The soya protein has all the essential amino acids in adequate quantities except sulphur containing amino acids. The complex polysaccharides are good for the diabetic patients. Regular intake of soyabean reduces the possibility of breast cancer and problems of manopause. It is helpful in controlling heart diseases. More than 25 gm of soybean intake / day sometimes create digestive problems. For regular intake of soyabean it can be mixed in 1/ 8 ratio with wheat flour. Sattu is common fast food in most of the part of India mainly U.P., Bihar, M.P. Maharashtra and few places of Rajasthan. It is a combination of roasted flour mixture of cereal, pulses and nuts used as ready to eat food. It is a convenient, less expensive, easily digestible and nutritional food. Because of its vital importance including good keeping quality, it is considered useful for nutritional enrichment especially in rural areas and malnourished communities. Moreover this product can be taken as a very nutritive food supplement at the border security areas where the food supply is troublesome. Therefore a fortified soya sattu namely Nutrameal Shakti Aahar has been introduced to supplement the diet.
Summary of the Invention
Soya foods are considered as nutritious, economic and health promoting for children and elderly people. Therfore Krishi Vigyan Kendra, Kota has developed fourtified soya sattu "Nutrameal - Shakti Aahar" with soyabean and fortified it with other cereal, pulses and oil seeds.
Form of Soyabean Technology Products
Whole soybean Cleaning, soaking, blanching, Fortified Soya Product
boiling, drying, roasting, grinding, Nutrameal - Shakti
mixing, packing and storage, Aahar
Since soybean contains very good quality protein in considerable quantity, it can very well replace the pulse component and can provide a better nutrition and balanced essential amino acid profile for protein utilization.
PREPARATION OF SOYA PRODUCT NUTRAMEAL - SHAKTIAAHAR:
Cleaning whole grain of soybean, wheat, til, groundnut, millet & Bengal gram
Processing of soybean (Soaking 4-6 hrs, boiling 10-20 minutes, Drying)
Moisture conditioning in wheat, Bengal gram, & millet
Roasting of each ingredient at 180'C for 10-12 minutes .
Dehulling / dehusking of each ingredient
Grinding of ingredient Mixing of sugar & other ingredients in desirable proportion
Sifting of mixture to pass through no. 3 sieve
Packaging of soya Nutrameal - Shakti Aahar
Fig. 1. Detail procedure of Nutrameal - Shakti Aahar
Detailed Description of the invention
In an attempt to popularize technology to make nutritious food available to all sections of the country, traditional sattu is enriched with protein vitamins and other minerals using processed roasted Soybean 80-130 gm. Til 75-125 gm, Groundnut 30-50 gm, Bengal gram 80-110 gm, Wheat 75-100 gm, Millet 40-60 gm. and sugar powder 350-550 gm. All ingredients except sugar, are cleaned, moistured, roasted and soybean is processed. The roasted ingredients are powdered and mixed together with sugar. Incase
of salted sattu, which is particular for diabetic patients, in spite of sugar salt and black piper is added.
This Soya product Nutraraeal - Shakti Aahar was prepared in two forms salt and sweet. Salt nutrameal is for diabetic patients. Both the products were counted as highly nutritious product.
Proximate analysis of the sweet Soya product "Nutrameal - Shakti Aahar"
Sweet Nutrameal has 15-20 percent Protien, 0.20-0.25 percent Calcium, 450-480 percent Calorie, 0.01-0.05 percent Iron, 15-20 percent Fat, 50-60 percent Carbohydrates and moisture 2.5-3.0 percent
Proximate analysis of the sour Soya product "Nutrameal - Shakti Aahar
In salted Nutrameal 25-28 percent protein, 0.45-0.50 mlgm Calcium, 468-472 percent calorie, 0.01-0.03 percent iron, 20-25 percent Fat, 35-45 percent Carbohydrates and moisture 3.0-4.0 percent has been analyzed. (According to SPU Centre, CIAE, Bhopal)
Experiments on shelf life of soya sattu Nutrameal showed that the product can be stored for one month without any deterioration in the quality in sealed packs.
It has been found out that people have accepted it as wholesome food and are willing to include it in their regular diet.
References
• NATP sponsored Mission Mode Project "Processing of Soyabean for Diversified uses and its Socio Economic aspects", CIAE, Bhopal
• Singh Gyanendre & Sahay Krishna, 2002 "Research Development and Technical Dissemination" CIAE, Bhopal, P. 243
• Kulkami S.D. Gite L,P. and Sahay K.M., 2002, "Entrepreneurship Develoopment of Rural Women through Appropriate Agro Processing Technologies" Training Mannual
• "Wonder healthfood Soya gets tastier" Fundas, Hindustan Times, Bhopal Live, Oct 8,2001

Claims:
1. A composition of roasted flour mixture of cereal, pulses and oil seed to be used as ready to eat food comprising sattu with protein vitamins, minerals, roasted Soybean 80-130 gm. Til 75-125 gm. Groundnut 30-50 gm, Bengal gram 80-110 gm, Wheat 75-100 gm. Millet 40-60 gm, sugar or salt as required.
2. A composition as claimed in claim 1 wherein it further comprises sugar powder in quantity of 350-550 gm.
3. A composition as claimed in claim 1 wherein the composition further comprises salt and black pepper.
4. A composition as claimed in claims 1 and 2 wherein the nutritional values of the dietary constituents are Protien-15-20 %, Calcium-0.20-0.25 %,, Iron- 0.01-0.05 % , Fat- 15-20 %, Carbohydrates - 50-60 % and moisture 2.5-3.0% and calorie -450-480.
5. A composition as claimed in claims 1 and 3 wherein the nutritional values of the dietary constituents are protein- 25-28 %, Calcium- 0.45-0.50 ml. gm, , iron-0.01-0.03 %, Fat- 20-25 % , Carbohydrates- 35-45% , moisture 3.0-4.0 % and calorie - 468 -472

6. A composition as claimed in any of the preceding claims wherein the composition is a convenient, less expensive, easily digestible and nutritious food.
7. A composition as claimed in any of the preceding claims wherein the composition would be a help in achieving nutritional security of the people at an affordable cost along with entrepreneurship development of rural youth.
8. A composition as claimed in any of the preceding claims wherein the composition can be used as a dietary supplement.
9. A method of making a composition as claimed in any of the above claims wherein all the ingredients except sugar, are cleaned, moistured, roasted and is processed, the method comprising :
• Cleaning whole grain of soybean, wheat, til, groundnut, millet & bengal gram,
• Processing of the soybean (Cleaning, Soaking 4-6 hrs, Boiling 10-20 minutes, Drying)
• Moisture conditioning in wheat, Bengal gram and millet.
• Roasting of each ingredient at 180'C for 10-12 minutes,
• Dehulling / dehusking of each ingredient,
• Grinding of ingredients,
• Mixing of sugar & other ingredients in desirable proportions,
• Sifting of mixture to pass through no.3 sieve,
• Packing the product obtained.