Description:FIELD OF THE INVENTION
The invention relates to moringa oleifera based nutritious cookies for better health and method thereof. The goal of the current study is to improve the nutritional profile and sensory appeal of basic cookies by utilising sattu flours that are high in nutrients and calcium, magnesium, iron, manganese and fibers.
BACKGROUND OF THE INVENTION
References which are cited in the present disclosure are not necessarily prior art and therefore their citation does not constitute an admission that such references are prior art in any jurisdiction. All publications, patents and patent applications herein are incorporated by reference to the same extent as if each individual or patent application was specifically and individually indicated to be incorporated by reference.
This improvement offers a fresh method for producing Moringa cookies using various nutrient-dense wheat varieties. The concept is to provide a portable, nutrient-dense snack option that maximizes the health benefits of Moringa while offering a diversity of flavor profiles and enhanced nutritional value by combining a few nutritious flour components. Cookies are designed to be easy to transport, store, and eat to satisfy contemporary dietary requirements and lifestyles. This patent report describes the ingredients, measurements, and manufacturing process of Moringa cookies manufactured using several types of nutritious flour, as well as the potential applications and benefits of the final product. Relevant to the food processing business, the invention's special focus is on creating cookies improved with additional nutritional flour ingredients, such as moringa. Certain drawbacks associated with Moringa ingestion are mitigated by the invention, which offers a pleasant and practical method of consuming the plant.
All the ingredients used in this product formulation, including Moringa, are widely known for their high nutritional value and various health benefits. Its flavor, texture, and preservation problems can make it quite difficult to consume. The current study emphasized unique approaches to improve the palatability, convenience, and shelf life of this star plant species because to the inadequacies of standard procedures.
The current concept is Moringa-supplemented nutritious enriched cookies, a tasty and adaptable snack of choice. The principal aim of this creation is to offer a variety of tasty, healthy Moringa-infused cookies to lessen the discomfort that comes with eating different plant parts.
The idea is to improve the taste, texture, and nutritional content of cookies while making them more palatable and approachable for consumers by combining Moringa flour with sattu flour. By proposing comprehensive recipes for manufacturing of Moringa cookies through the mixing of sattu nutritious flour, this innovation ensures the quality and uniformity of the product.
The objective of this study is to enhance both the nutritional value and sensory appeal of standard cookies by incorporating nutrient-rich sattu flours. These flours, known for their abundance in essential nutrients including calcium, magnesium, iron, manganese, and fibers, are utilized to stabilize the vibrant flavor of the Moringa plant, thus achieving a balanced flavor profile suitable for consumption. The research focuses on the development of Moringa cookie recipes that carefully balance the proportions of sugar, leavening agents, whole wheat flour blends, and other ingredients to achieve the desired flavor, texture, and nutritional content. Furthermore, by implementing controlled manufacturing processes encompassing shaping, mixing, and baking, the study ensures the consistent quality and texture of Moringa cookies made with various nutrient-dense flour types.
Several patents have been issued for food products but none of these are related to the present invention. For example, US20090317530A1 disclosed stable okara concentrate is provided, being a protein-rich powder to be used in producing healthy foodstuffs, enriched in proteins, dietary fibers, and free of cholesterol, essentially consisting of natural materials not contacted with any toxic or harmful substances during their production. Useful premixes for use in food industry or household are also provided. The concentrate may be made from a by-product obtained in soybeans processing. Food products comprising the okara concentrate are also provided. A powdered okara concentrate passing through a 70-mesh standard screen, comprising i) dried milled okara; ii) a gluten-donor containing at least 10 wt % of dry gluten; and
iii) water in an amount of from 3 to 15 wt %; wherein the ratio gluten/okara in the mixture is from 1/12 to 1/3, based on dry weights, and wherein said dried okara is obtained by drying a material of wet okara which is a residue after soy milk extraction from sound soybeans.
Another patent, WO2016021897A1 relates to legume cookies and a method for producing the same, the legume cookies being a healthy food which does not comprise any wheat flour, sugar and additives, thereby being able to prevent adult diseases and diabetes. More particularly, the present invention relates to a method for producing legume cookies and the produced legume cookies, the method comprising the steps of: mixing legume powder, salt and optionally kelp powder or other minor ingredients; kneading the mixture; forming a dough; and baking the dough.
Another patent, CN105941564A discloses moringa oleifera cakes and a making method thereof and belongs to the technical field of food processing. The cakes are made from moringa oleifera leaf powder, high gluten flour, corn flour, pumpkin powder, powdered sugar, sodium bicarbonate, ammonium bicarbonate, water and table salt. The making method specifically includes the steps of preparation of moringa oleifera powder, mixed fermentation, stirring and mixing, forming and baking. The problems that moringa oleifera is inconvenient to eat, not easy to save and poor in taste are effectively solved. The moringa oleifera cakes and the making method thereof have the advantages that moringa oleifera is prepared into snack cookies favored by people, nutrients are more comprehensive, the cakes can satisfy hunger and are healthcare cookies, the cakes are convenient to eat, clean, sanitary, convenient to carry, easy to save and good in taste, the nourishing good food moringa oleifera can be conveniently eaten, and procedures are simple.
Another patent, CN103651699A relates to collagen biscuit consists of the following raw materials in part by weight: 280-300 parts of wheat flour, 30-40 parts of red bean powder, 20-25 parts of barley powder, 10-15 parts of collagen protein powder, 20-30 parts of hawthorn, 20-30 parts of strawberry, 25-30 parts of carrot, 3-4 parts of radix asparagi, 3-4 parts of semen plantaginis, 4-5 parts of radix pseudostellariae, 3-4 parts of folium eriobotryae, 4-5 parts of seville orange flowers, 3-4 parts of clove, 2-3 parts of abrus cantoniensis hance, 10-12 parts of food additives, 60-70 parts of white granulated sugar, 40-50 parts of salt, 60-70 parts of red wine and a defined amount of water. The processing technology of the collagen biscuit is simple and environment-friendly, collagen is added in the biscuit, the nutrition of the biscuit is improved, and required nutrient substances for human bodies can be effectively supplied for the human bodies; and moreover, extracts of traditional Chinese medicinal materials such as the radix asparagi, the semen plantaginis and the radix pseudostellariae are also added in the biscuit, so that the biscuit has a high health efficacy and is beneficial to health of the human bodies.
Another patent, CN103619181B relates to the method producing cookies that can be instant, described cookies comprises the wholegrain cereal flour relative to cookies gross weight at least 29wt%, the fat of 5wt%-22wt% and the sugar of at most 30wt%, wherein the starch that can digest lentamente of cookies accounts for total ratio that may utilize starch and is at least 31wt%, the method comprises: mixed by the aqueous phase of the cereal flour comprising wholegrain cereal flour with fat and sugar and the interpolation relative to dough gross weight at most 8wt%, forms dough;Dough is molded as the shape of cookies;Bakee cookies;Wherein cereal flour comprises refined cereal flour, and its content is at least 14.5wt% of dough, and wherein said refined cereal flour has as passed through BrabenderFarinographThe water absorption rate of less than 55% measured according to NF ISO 5,530 1 standard.
SUMMARY OF INVENTION
This summary is not a comprehensive overview of the disclosure and does not reflect the main/essential features of the establishment or specify the scope of the establishment. Its sole purpose is to present some of the concepts presented here in a simpler way as a precursor to more detail.
The present invention is a novel moringa oleifera-based nutritious cookies for better health and method thereof. Gram was roasted until it attained a light golden-brown color and emitted a nutty aroma. After roasting, the gram was allowed to cool completely. Once cooled, the roasted gram was ground into a fine powder. The ground roasted gram flour was sieved twice to ensure a smooth texture, thereby obtaining Sattu flour. In a mixing bowl, the ghee and sugar were combined. The mixture was whisked vigorously until the color changed, and it became light and fluffy. This step ensured proper creaming of the ghee and sugar, contributing to the texture of the cookies. The Sattu flour was gradually added to the ghee-sugar mixture while continuously mixing. Once the Sattu flour was fully incorporated, the Moringa powder was added to the mixture. All ingredients were mixed well until evenly distributed, and a soft dough was formed. Ensuring that the Moringa powder was evenly dispersed throughout the dough for consistent flavor. The oven was preheated to 180°C (356°F). Small portions of the dough were taken and shaped into cookies of the desired size and thickness. Cookie cutters were used, or the dough was simply rolled into balls and flattened slightly on a baking sheet lined with parchment paper. The shaped cookies were placed on the prepared baking sheet, with some space between each cookie to allow for spreading during baking. The cookies were baked in the preheated oven at 180°C (356°F) for approximately 20 minutes or until they turned golden brown. The cookies were monitored towards the end of the baking time to prevent over-browning. Once baked, the cookies were removed from the oven and allowed to cool on the baking sheet for a few minutes. Subsequently, the cookies were transferred to a wire rack to cool completely before serving or storing.
Herein enclosed is a moringa oleifera based nutritious cookies consists of: Sattu flour (200gm), Sugar (100 gm), Ghee (100 gm), Moringa Powder (5gm). A method of preparation of the nutritious cookies for better health comprising the steps of: roasting gram was roasted until it attained a light golden-brown color and emitted a nutty aroma; allowing the gram to cool completely after roasting; grounding the roasted gram into a fine powder once cooled; sieving the ground roasted gram flour twice to ensure a smooth texture, thereby obtaining Sattu flour; combining the ghee and sugar in a mixing bowl; whisking the mixture vigorously until the color changed, and it became light and fluffy; adding the Sattu flour gradually to the ghee-sugar mixture while continuously mixing; adding the Moringa powder to the mixture once the Sattu flour was fully incorporated; mixing all ingredients well until evenly distributed, and a soft dough was formed; taking small portions of the dough and shaped into cookies of the desired size and thickness; placing the shaped cookies on the prepared baking sheet, with some space between each cookie to allow for spreading during baking; baking the cookies in the preheated oven until they turned golden brown; removing the cookies from the oven and allowed to cool on the baking sheet for a few minutes once baked; and transferring the cookies to a wire rack to cool completely and store.
Preheating the oven to 180°C (356°F).
The cookies were baked in the preheated oven at 180°C (356°F) for approximately 20 minutes.
These and other aspects of the embodiments herein will be better appreciated and understood when considered in concurrence with the following explanation and the accompanying drawings. It should be understood, however, that the following descriptions, while indicating preferred embodiments and numerous specific details thereof, are given by way of illustration and not of limitation. Many changes and modifications may be made within the scope of the embodiments herein without departing from the spirit thereof, and the embodiments herein include all such modifications.
OBJECTIVES OF INVENTION
The primary object of the invention is moringa oleifera-based nutritious cookies for better health and method thereof.
Another object of the invention is to prepare nutritious cookies.
Another object of the invention is to use moringa oleifera to prepare nutritious cookies.
These and other objects and advantages of the present invention will become readily apparent from the following detailed description.
A BRIEF SUMMARY OF THE FIGURES
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: Moringa supplemented Sattu cookies
The figures and tables 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
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.
In some embodiments of the present invention, the invention's Moringa cookies have several benefits over conventional moringa eating techniques. By adding different nutritious flour ingredients, Moringa cookies have a better taste, texture, and overall sensory experience, which attracts more customers.
In some embodiments of the present invention, the cookies' combination of Moringa with various healthful flour ingredients offers a greater variety of nutrients, including vitamins, minerals, fiber, and protein, all of which support a diet that is well-balanced and nutrient-dense.
In some embodiments of the present invention, a larger range of customers may be served by customizing Moringa-supplemented cookies based on their dietary needs, allergies, and nutritional preferences thanks to the availability of several nutritious flour components. Easy snack option: Moringa cookies are easy to eat while on the go and can be a healthy snack or energy boost for people with hectic schedules.
In some embodiments of the present invention, Gram was roasted until it attained a light golden brown color and emitted a nutty aroma. After roasting, the gram was allowed to cool completely. Once cooled, the roasted gram was ground into a fine powder. The ground roasted gram flour was sieved twice to ensure a smooth texture, thereby obtaining Sattu flour.
In some embodiments of the present invention, in a mixing bowl, the ghee and sugar were combined. The mixture was whisked vigorously until the color changed, and it became light and fluffy. This step ensured proper creaming of the ghee and sugar, contributing to the texture of the cookies.
In some embodiments of the present invention, the Sattu flour was gradually added to the ghee-sugar mixture while continuously mixing. Once the Sattu flour was fully incorporated, the Moringa powder was added to the mixture. All ingredients were mixed well until evenly distributed, and a soft dough was formed. Ensuring that the Moringa powder was evenly dispersed throughout the dough for consistent flavor. The oven was preheated to 180°C (356°F).
In some embodiments of the present invention, small portions of the dough were taken and shaped into cookies of the desired size and thickness. Cookie cutters were used, or the dough was simply rolled into balls and flattened slightly on a baking sheet lined with parchment paper. The shaped cookies were placed on the prepared baking sheet, with some space between each cookie to allow for spreading during baking. The cookies were baked in the preheated oven at 180°C (356°F) for approximately 20 minutes or until they turned golden brown. The cookies were monitored towards the end of the baking time to prevent over-browning. Once baked, the cookies were removed from the oven and allowed to cool on the baking sheet for a few minutes. Subsequently, the cookies were transferred to a wire rack to cool completely before serving or storing.
Herein enclosed is a method of preparation of the nutritious cookies for better health comprising the steps of: roasting gram was roasted until it attained a light golden-brown color and emitted a nutty aroma; allowing the gram to cool completely after roasting; grounding the roasted gram into a fine powder once cooled; sieving the ground roasted gram flour twice to ensure a smooth texture, thereby obtaining Sattu flour; combining the ghee and sugar in a mixing bowl; whisking the mixture vigorously until the color changed, and it became light and fluffy; adding the Sattu flour gradually to the ghee-sugar mixture while continuously mixing; adding the Moringa powder to the mixture once the Sattu flour was fully incorporated; mixing all ingredients well until evenly distributed, and a soft dough was formed; taking small portions of the dough and shaped into cookies of the desired size and thickness; placing the shaped cookies on the prepared baking sheet, with some space between each cookie to allow for spreading during baking; baking the cookies in the preheated oven until they turned golden brown; removing the cookies from the oven and allowed to cool on the baking sheet for a few minutes once baked; and transferring the cookies to a wire rack to cool completely and store.
Preheating the oven to 180°C (356°F).
The cookies were baked in the preheated oven at 180°C (356°F) for approximately 20 minutes.
EXAMPLE 1
Experimental details
Recipe for Moringa-supplemented Sattu cookies
Ingredients:
Sattu flour: 200g
Sugar: 100g
Ghee: 100g
Moringa Powder: 5g
Methodology:
1. Prepare Sattu Flour:
- Begin by roasting gram and allowing it to cool.
- Once cooled, grind the roasted gram into a fine powder.
- Sieve the ground roasted gram flour twice to ensure a smooth texture, thus obtaining Sattu flour.
2. Whisk Ghee and Sugar:
- In a mixing bowl, combine the ghee and sugar.
- Whisk the mixture vigorously until the color changes, and it becomes light and fluffy. This step ensures proper creaming of the ghee and sugar, contributing to the texture of the cookies.
3. Incorporate Sattu Flour and Moringa Powder:
- Gradually add the Sattu flour to the ghee-sugar mixture while continuously mixing.
- Once the Sattu flour is fully incorporated, add the Moringa powder to the mixture.
- Mix well until all ingredients are evenly distributed and a soft dough is formed. Ensure that the Moringa powder is evenly dispersed throughout the dough for consistent flavor.
4. Shape Cookies:
- Preheat the oven to 180°C (356°F).
- Take small portions of the dough and shape them into cookies of desired size and thickness. You can use cookie cutters or simply roll the dough into balls and flatten them slightly on a baking sheet lined with parchment paper.
5. Baking:
- Place the shaped cookies on the prepared baking sheet, leaving some space between each cookie to allow for spreading during baking.
- Bake the cookies in the preheated oven at 180°C (356°F) for approximately 20 minutes or until they turn golden brown.
- Keep an eye on the cookies towards the end of the baking time to prevent over-browning.
6. Cooling:
- Once baked, remove the cookies from the oven and allow them to cool on the baking sheet for a few minutes.
- Transfer the cookies to a wire rack to cool completely before serving or storing.
EXAMPLE 2
FTIR analysis:
Analysis of moringa-supplemented sattu cookies shows, that the analyzed product is a complex compound. Sharp absorption bands in the range of 2500-4000 cm-1, and a broad absorption band in the range of 3650-3500 cm-1 indicate the presence of hydrogen bonds. This band confirms the existence of the hydrate (H2O), hydroxyl (-OH) group. Two narrow bands between 2500-3000 cm-1 indicate presence of unsaturated compounds or aromatic rings. Transmittance at 1500-2000 cm-1 approves the presence of double bonds such as carbonyl, imino, and azo groups. A sharp transmittance peak at 1745 cm-1 confirms for carbonyl compounds. Peaks below 1700 cm-1 suit for carboxylates functional group. Between 500-1500 cm-1, strong signals were observed around 1458 cm-1 showing the presence of vinyl C-H stretch. Based on the above interpretation, the observed compound has single bonds, hydrate compounds, double bonds and alkene groups. The compound has no triple bond.
, Claims:1. A moringa oleifera based nutritious cookies consists of:
Sattu flour (200gm), Sugar (100 gm), Ghee (100 gm), Moringa Powder (5gm).
2. A method of preparation of the nutritious cookies as claimed in claim 1, wherein said method of moringa oleifera based nutritious cookies for better health comprising the steps of:
a. roasting gram was roasted until it attained a light golden-brown color and emitted a nutty aroma;
b. allowing the gram to cool completely after roasting;
c. grounding the roasted gram into a fine powder once cooled;
d. sieving the ground roasted gram flour twice to ensure a smooth texture, thereby obtaining Sattu flour;
e. combining the ghee and sugar in a mixing bowl;
f. whisking the mixture vigorously until the color changed, and it became light and fluffy;
g. adding the Sattu flour gradually to the ghee-sugar mixture while continuously mixing;
h. adding the Moringa powder to the mixture once the Sattu flour was fully incorporated;
i. mixing all ingredients well until evenly distributed, and a soft dough was formed;
j. taking small portions of the dough and shaped into cookies of the desired size and thickness;
k. placing the shaped cookies on the prepared baking sheet, with some space between each cookie to allow for spreading during baking;
l. baking the cookies in the preheated oven until they turned golden brown;
m. removing the cookies from the oven and allowed to cool on the baking sheet for a few minutes once baked; and
n. transferring the cookies to a wire rack to cool completely and storing.
3. The method as claimed in claim 2, wherein preheating the oven to 180°C (356°F).
4. The method as claimed in claim 2, wherein the cookies were baked in the preheated oven at 180°C (356°F) for approximately 20 minutes.