1. A food preparation method comprising the steps of mixing gram flour, M.oleifera leaves powder, chopped tomato, onion, and spices/condiments in a bowl; adding a pre-heated water at temperature of 28 - 35 C to avoid lumps; cooking the mixture on medium flame at 80- 120 C for 5 to 10 minutes unt; reducing the flame to low, cooking the mixture for another 10 minutes at 75- 95 C with regular stirring ; spreading the batter on a plate in a thin layer having a theackness in rnage of 5 - 8 mm; allowing it to set for 15-25 minutes at a room temperature; and cutting it into a pre-set shapes.

2. The food preparation method of claim 1, wherein the gram flour is chickpea flour.

3. The food preparation method of claim 1, wherein the M.oleifera leaves powder is made by grinding the leaves of M.oleifera plant into a fine powder.

4. The food preparation method of claim 1, wherein the spices/condiments include cumin, coriander, turmeric, red chili powder, salt, and garam masala.

5. The food preparation method of claim 1, wherein the mixture is cooked in a non-stick pan.

6. The food preparation method of claim 1, wherein the batter is cut into squares or diamonds before being served.

7. The food preparation method of claim 1, further comprising the step of supplimenting with a nutraceutical agent. 8.The food preparation method of claim 7, wherein nutraceutical agent is selected from vitamin, microneutricant, omega fatty acid and combination thereof. Moringa oleifera leaves and chickpea flour based nutritious food composition Abstract A food preparation method is provided, which involves preparing a nutritious and flavorful dish using chickpea flour, Moringa oleifera leaves, vegetables, and spices. The dish can be further enhanced by the optional addition of nutraceutical agents for added health benefits. This method results in a delicious and nutritious dish with the combined benefits of chickpea flour, Moringa oleifera leaves, vegetables, and spices, making it an ideal choice for those seeking a healthy and tasty meal option. , C , Claims:Claims :

1. A food preparation method comprising the steps of mixing gram flour, M.oleifera leaves powder, chopped tomato, onion, and spices/condiments in a bowl; adding a pre-heated water at temperature of 28 - 35 C to avoid lumps; cooking the mixture on medium flame at 80- 120 C for 5 to 10 minutes unt; reducing the flame to low, cooking the mixture for another 10 minutes at 75- 95 C with regular stirring ; spreading the batter on a plate in a thin layer having a theackness in rnage of 5 - 8 mm; allowing it to set for 15-25 minutes at a room temperature; and cutting it into a pre-set shapes.

2. The food preparation method of claim 1, wherein the gram flour is chickpea flour.

3. The food preparation method of claim 1, wherein the M.oleifera leaves powder is made by grinding the leaves of M.oleifera plant into a fine powder.

4. The food preparation method of claim 1, wherein the spices/condiments include cumin, coriander, turmeric, red chili powder, salt, and garam masala.

5. The food preparation method of claim 1, wherein the mixture is cooked in a non-stick pan.

6. The food preparation method of claim 1, wherein the batter is cut into squares or diamonds before being served.

7. The food preparation method of claim 1, further comprising the step of supplimenting with a nutraceutical agent. 8.The food preparation method of claim 7, wherein nutraceutical agent is selected from vitamin, microneutricant, omega fatty acid and combination thereof.

Description:Moringa oleifera leaves and gram flour based nutritious food composition
Field of the Invention
[0001] The present invention relates to a food preparation method, specifically a method for preparing a healthy and nutritious dish using gram flour, M.oleifera leaves powder, and other ingredients.
Background
[0002] The 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] In today's fast-paced world, people are becoming increasingly aware of the importance of maintaining a healthy lifestyle, which includes consuming a balanced diet rich in nutrients. As a result, there is a growing demand for food options that are not only delicious but also nutritious. Traditional recipes from various cultures have long incorporated a variety of ingredients known for their health benefits, and there is a resurgence of interest in such recipes that cater to contemporary health-conscious consumers.
[0004] One such ingredient that has gained widespread recognition for its nutritional properties is gram flour, also known as chickpea flour. Derived from ground chickpeas, gram flour is a gluten-free alternative to wheat flour and is a rich source of protein, fiber, and essential nutrients such as iron, magnesium, and potassium. Gram flour has been a staple in many cuisines, particularly in South Asian and Middle Eastern countries, where it is used in the preparation of various dishes, including snacks, main courses, and desserts.
[0005] Another ingredient with significant health benefits is Moringa oleifera, a plant native to parts of Africa and Asia. Moringa oleifera leaves are known to be nutrient-dense, containing high amounts of vitamins, minerals, and antioxidants. They have been traditionally used in various dishes and as herbal medicine, and recent scientific research has validated their anti-inflammatory, anti-diabetic, and cholesterol-lowering properties. The use of Moringa oleifera leaves powder in food preparation is becoming increasingly popular, as it provides a convenient way to incorporate the health benefits of this plant into everyday meals.
[0006] Additionally, the use of vegetables, such as tomatoes and onions, in combination with spices and condiments, like cumin, coriander, turmeric, red chili powder, and garam masala, not only enhances the flavor of dishes but also contributes to their nutritional value. Many of these spices are known for their antioxidant, anti-inflammatory, and digestive properties, making them valuable additions to health-conscious recipes.
[0007] Despite the availability of these nutritious ingredients, there is a need for innovative methods of combining them to create dishes that are both healthy and flavorful. Such methods should also be adaptable to cater to specific dietary needs or preferences, including the option to supplement with additional nutraceutical agents, such as vitamins, micronutrients, or omega fatty acids, to further enhance the health-promoting properties of the dishes.
[0008] The present invention addresses this need by providing a food preparation method that incorporates gram flour, Moringa oleifera leaves powder, vegetables, spices, and condiments, with the optional addition of nutraceutical agents. This method results in a delicious and nutritious dish that caters to the increasing demand for health-conscious meal options while celebrating the rich culinary heritage of traditional ingredients.
[0009] All references, including publications, patent applications, and patents, cited herein are hereby incorporated by reference to the same extent as if each reference were individually and specifically indicated to be incorporated by reference and were set forth in its entirety herein.
[00010] It also shall be noted that as used herein and in the appended claims, the singular forms “a”, “an”, and “the” include plural referents unless the context clearly dictates otherwise. This invention can be achieved by means of hardware including several different elements or by means of a suitably programmed computer. In the unit claims that list several means, several ones among these means can be specifically embodied in the same hardware item. The use of such words as first, second, third does not represent any order, which can be simply explained as names.
Summary
[00011] The following presents a simplified summary of various aspects of this disclosure in order to provide a basic understanding of such aspects. This summary is not an extensive overview of all contemplated aspects, and is intended to neither identify key or critical elements nor delineate the scope of such aspects. Its purpose is to present some concepts of this disclosure in a simplified form as a prelude to the more detailed description that is presented later.
[00012] The following paragraphs provide additional support for the claims of the subject application.
[00013] The present invention relates to a food preparation method, specifically a method for preparing a healthy and nutritious dish using gram flour, M.oleifera leaves powder, and other ingredients.
[00014] The present invention relates to a food preparation method that involves mixing gram flour, M.oleifera leaves powder, chopped tomato, onion, and spices/condiments in a bowl. The gram flour used in this method is preferably chickpea flour. The M.oleifera leaves powder is made by grinding the leaves of M.oleifera plant into a fine powder. The spices/condiments used include cumin, coriander, turmeric, red chili powder, salt, and garam masala.
[00015] In order to prepare the food, pre-heated water at a temperature of 28-35°C is added to the mixture to avoid lumps. The mixture is then cooked on medium flame at 80-120°C for 5 to 10 minutes until it boils. After boiling, the flame is reduced to low and the mixture is cooked for another 10 minutes at 75-95°C with regular stirring to avoid lumps. Once the batter turns shiny and starts leaving the pan, the flame is put off. The batter is then spread on a plate in a thin layer with a thickness in the range of 5-8 mm and allowed to set for 15-25 minutes at room temperature. The set batter is then cut into pre-set shapes such as squares or diamonds before being served.
[00016] The food preparation method may also include the step of supplementing with a nutraceutical agent, such as a vitamin, microneutrient, omega fatty acid, or combination thereof. The mixture is preferably cooked in a non-stick pan to avoid sticking and facilitate easy stirring.
[00017] Overall, this food preparation method provides a nutritious and flavorful dish that can be served hot or cold and is easy to prepare with readily available ingredients.
Brief Description of the Drawings
[00018] The features and advantages of the present disclosure would be more clearly understood from the following description taken in conjunction with the accompanying drawings in which:
[00019] FIG. 1 is a flow diagram illustrating method for preppartion of food item, according to some embodiments of the present disclosure.
Detailed Description
[00020] In the following detailed description of the invention, reference is made to the accompanying drawings that form a part hereof, and in which is shown, by way of illustration, specific embodiments in which the invention may be practiced. In the drawings, like numerals describe substantially similar components throughout the several views. These embodiments are described in sufficient detail to claim those skilled in the art to practice the invention. Other embodiments may be utilized and structural, logical, and electrical changes may be made without departing from the scope of the present invention. The following detailed description is, therefore, not to be taken in a limiting sense, and the scope of the present invention is defined only by the appended claims and equivalents thereof.
[00021] The use of the terms “a” and “an” and “the” and “at least one” and similar referents in the context of describing the invention (especially in the context of the following claims) are to be construed to cover both the singular and the plural, unless otherwise indicated herein or clearly contradicted by context. The use of the term “at least one” followed by a list of one or more items (for example, “at least one of A and B”) is to be construed to mean one item selected from the listed items (A or B) or any combination of two or more of the listed items (A and B), unless otherwise indicated herein or clearly contradicted by context. The terms “comprising,” “having,” “including,” and “containing” are to be construed as open-ended terms (i.e., meaning “including, but not limited to,”) unless otherwise noted. Recitation of ranges of values herein are merely intended to serve as a shorthand method of referring individually to each separate value falling within the range, unless otherwise indicated herein, and each separate value is incorporated into the specification as if it were individually recited herein. All methods described herein can be performed in any suitable order unless otherwise indicated herein or otherwise clearly contradicted by context. The use of any and all examples, or exemplary language (e.g., “such as”) provided herein, is intended merely to better illuminate the invention and does not pose a limitation on the scope of the invention unless otherwise claimed. No language in the specification should be construed as indicating any non-claimed element as essential to the practice of the invention.
[00022] The present invention relates to a food preparation method, specifically a method for preparing a healthy and nutritious dish using gram flour, M.oleifera leaves powder, and other ingredients.
[00023] The present invention relates to a food preparation method that involves at step 102 mixing gram flour, M.oleifera leaves powder, chopped tomato, onion, and spices/condiments in a bowl. The gram flour used in this method is preferably chickpea flour. The M.oleifera leaves powder is made by grinding the leaves of M.oleifera plant into a fine powder. The spices/condiments used include cumin, coriander, turmeric, red chili powder, salt, and garam masala.
[00024] In accordance with the present invention, a method for processing Moringa oleifera leaves to obtain a fine poweder is disclosed. The method comprises the following steps: (a) Washing: The Moringa oleifera leaves are thoroughly washed with water to remove dirt, dust, and any other foreign matter, ensuring a clean starting material for further processing. (b) Sorting: The washed leaves are sorted based on predetermined quality criteria, including color, size, and overall condition. This step ensures the selection of the most suitable leaves, which contribute to the overall quality and efficacy of the final product. (c) Blanching: The sorted leaves are blanched in hot water for a specific duration, which is determined by employing the Response Surface Methodology for process optimization. This optimization process helps in preserving the essential therapeutic properties of the leaves, such as alkaloids and fiber content, while simultaneously inactivating enzymes that may adversely affect the stability and quality of the final product. (d) Drying: Following the blanching step, the leaves are spread out evenly and exposed to direct sunlight for a defined period to achieve the desired moisture content. This sun-drying process helps in preserving the leaves' nutritional and therapeutic properties and facilitates easier grinding in the subsequent step. (e) Pulverizing: The sun-dried leaves are ground into a fine powder of a predetermined particle size using suitable grinding equipment. The resulting Moringa oleifera leaf powder can be stored and used as a nutritious and therapeutically effective food additive.
[00025] In order to prepare the food, at 104, pre-heated water at a temperature of 28-35°C is added to the mixture to avoid lumps. At step 106, the mixture is then cooked on medium flame at 80-120°C for 5 to 10 minutes until it boils. At step 108, after boiling, the flame is reduced to low and the mixture is cooked for another 10 minutes at 75-95°C with regular stirring to avoid lumps. Once the batter turns shiny and starts leaving the pan, the flame is put off. At step 110, the batter is then spread on a plate in a thin layer with a thickness in the range of 5-8 mm and allowed to set for 15-25 minutes at room temperature. At step 112, set batter is then cut into pre-set shapes such as squares or diamonds before being served.
[00026] The food preparation method may also include the step of supplementing with a nutraceutical agent, such as a vitamin, microneutrient, omega fatty acid, or combination thereof. The mixture is preferably cooked in a non-stick pan to avoid sticking and facilitate easy stirring.
[00027] Overall, this food preparation method provides a nutritious and flavorful dish that can be served hot or cold and is easy to prepare with readily available ingredients.
[00028] Operations in accordance with a variety of aspects of the disclosure is described above would not have to be performed in the precise order described. Rather, various steps can be handled in reverse order or simultaneously or not at all.
[00029] The described food preparation method offers several advantages, making it a nutritious and versatile option for various diets and preferences. Some of the main advantages include:
[00030] Nutrient-rich ingredients: The use of chickpea flour and Moringa oleifera leaves powder provides essential nutrients, such as protein, fiber, vitamins, and minerals. Chickpea flour is gluten-free, making it a suitable option for those with gluten sensitivities or celiac disease. Moringa oleifera, often called a superfood, is packed with antioxidants, vitamins, and minerals, supporting overall health.
[00031] Customizable spice blend: The combination of cumin, coriander, turmeric, red chili powder, salt, and garam masala allows for a flavorful and unique taste. The spices can be adjusted according to personal preferences or dietary requirements, making the dish adaptable to different palates.
[00032] Non-stick cooking: By using a non-stick pan, the dish can be cooked evenly and with less oil, reducing the overall fat content and making it a healthier option compared to other traditional cooking methods.
[00033] Aesthetic appeal: Cutting the set mixture into pre-set shapes, such as squares or diamonds, enhances the visual presentation of the dish, making it appealing to serve at gatherings or as part of a meal.
[00034] Nutraceutical supplementation: The option to add nutraceutical agents like vitamins, micronutrients, and omega fatty acids allows for further customization of the dish's nutritional content. By incorporating these elements, the dish can be tailored to meet specific dietary needs or preferences.
[00035] Simple preparation process: The food preparation method is relatively straightforward, making it accessible to a wide range of skill levels. The step-by-step process ensures consistent results and reduces the likelihood of errors during cooking.
[00036] Versatility: This dish can be served as a main course, side dish, or snack, making it a versatile option for various meal plans. Its plant-based nature also makes it suitable for vegetarian and vegan diets.
[00037] Room for innovation: The method allows for experimentation with other ingredients, spices, or condiments, providing opportunities to create unique flavor combinations and cater to individual preferences or dietary needs.
[00038] Following tables illustrate outcome of optimization process using combination of central composite design (CCD) and response surface method (RSM) through quantifying the relationship between one or more measured responses (Crude fibre, alkaloids and overall acceptability) and vital input factor (e.g., Amount and blanching time of M.oleifera).
[00039] Table 1 Levels of process factors for optimization

Name Units -1 level + level -alpha + alpha
A Amount of M.oleifera powder g 2 5 1.37868 5.62132
B Blanching time Min. 5 10 3.96447 11.0355

[00040] Table 2 Experimental values of process variables to be analysed
S.no Amount of M.oleifera powder (g) Blanching time (minute)
1 3.50 11.03
2 1.37 7.50
3 3.50 5.00
4 5.00 7.50
5 3.50 7.50
6 2.00 7.50
7 3.50 7.50
8 2.00 10.00
9 3.50 7.50
10 5.00 10.00
11 3.50 7.50
12 5.62 3.96
13 3.50 5.00

[00041] Table 3 ANOVA of effect of process variables on fibre content
Source Sum of squares df Mean squares F value p value
Model 0.47 2 0.23 130.17 < 0.0001
A: Amount of Moringa leaves 0.47 1 0.47 260.30 < 0.0001
B: Blanching time 0.00 1 0.00 0.03 0.84
Residual 0.01 10 0.00
Lack of fit 0.01 6 0.00
Pure error 0.00 4 0.00
Cor total 0.49 12

[00042] Table 4 ANOVA of effect of process variables on alkaloid content
Source Sum of squares df Mean squares F value p value
Model 1.54 5 0.30 19.78 0.0005
A: Amount of Moringa leaves 1.13 1 1.13 72.29 < 0.0001
B: Blanching time 2.22 1 2.22 1.42 1.00
Residual 0.10 7 0.01
Lack of fit 0.10 3 0.03
Pure error 0.00 4 0.00
Cor total 1.65 12

Table 5 ANOVA of effect of process variables on overall acceptability
Source Sum of squares df Mean squares F value p value
Model 1717.73 2 858.86 78.54 < 0.0001
A: Amount of Moringa leaves 1703.53 1 1703.53 155.79 < 0.0001
B: Blanching time 14.20 1 14.20 1.30 0.28
Residual 109.35 10 10.93
Lack of fit 109.35 6 18.22
Pure error 0.00 4 0.00
Cor total 1827.08 12

[00043] The software generated seven optimal solutions for independent variables, predicting the values of dependent variables in each case. These solutions displayed varying degrees of desirability, ranging from 0.439 to 0.491. Solution 1, with the highest desirability of 0.491, consisted of a 4.73 g amount, 10-minute blanching time, 0.90 g crude fiber, 10.693% alkaloids, and 56.94 overall acceptability. Solution 2, which also had a desirability of 0.491, featured a 4.71 g amount, 10-minute blanching time, 0.90 g crude fiber, 10.68% alkaloids, and 57.09 overall acceptability. The chosen solution was Solution 1, as it had the maximum desirability value along with the highest crude fiber and alkaloid content.
[00044] A healthy food prepared in accordance with the embodiment present disclosure can be used as nutraceutical supplement, preventing and/or treating non communicable diseases (NCDs), specific diet for specific category of user such as paediatric, geriatric, pregnant woman or athlete and the like.
[00045] While several implementations have been described and illustrated herein, a variety of other means and/or structures for performing the function and/or obtaining the results and/or one or more of the advantages described herein may be utilized, and each of such variations and/or modifications is deemed to be within the scope of the implementations described herein. More generally, all parameters, dimensions, materials, and configurations described herein are meant to be exemplary and that the actual parameters, dimensions, materials, and/or configurations will depend upon the specific application or applications for which the teachings is/are used. Those skilled in the art will recognize, or be able to ascertain using no more than routine experimentation, many equivalents to the specific implementations described herein. It is, therefore, to be understood that the foregoing implementations are presented by way of example only and that, within the scope of the appended claims and equivalents thereto, implementations may be practiced otherwise than as specifically described and claimed. Implementations of the present disclosure are directed to each individual feature, system, article, material, kit, and/or method described herein. In addition, any combination of two or more such features, systems, articles, materials, kits, and/or methods, if such features, systems, articles, materials, kits, and/or methods are not mutually inconsistent, is included within the scope of the present disclosure.

Moringa oleifera leaves and gram flour based nutritious food composition
Field of the Invention
[0001] The present invention relates to a food preparation method, specifically a method for preparing a healthy and nutritious dish using gram flour, M.oleifera leaves powder, and other ingredients.
Background
[0002] The 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] In today's fast-paced world, people are becoming increasingly aware of the importance of maintaining a healthy lifestyle, which includes consuming a balanced diet rich in nutrients. As a result, there is a growing demand for food options that are not only delicious but also nutritious. Traditional recipes from various cultures have long incorporated a variety of ingredients known for their health benefits, and there is a resurgence of interest in such recipes that cater to contemporary health-conscious consumers.
[0004] One such ingredient that has gained widespread recognition for its nutritional properties is gram flour, also known as chickpea flour. Derived from ground chickpeas, gram flour is a gluten-free alternative to wheat flour and is a rich source of protein, fiber, and essential nutrients such as iron, magnesium, and potassium. Gram flour has been a staple in many cuisines, particularly in South Asian and Middle Eastern countries, where it is used in the preparation of various dishes, including snacks, main courses, and desserts.
[0005] Another ingredient with significant health benefits is Moringa oleifera, a plant native to parts of Africa and Asia. Moringa oleifera leaves are known to be nutrient-dense, containing high amounts of vitamins, minerals, and antioxidants. They have been traditionally used in various dishes and as herbal medicine, and recent scientific research has validated their anti-inflammatory, anti-diabetic, and cholesterol-lowering properties. The use of Moringa oleifera leaves powder in food preparation is becoming increasingly popular, as it provides a convenient way to incorporate the health benefits of this plant into everyday meals.
[0006] Additionally, the use of vegetables, such as tomatoes and onions, in combination with spices and condiments, like cumin, coriander, turmeric, red chili powder, and garam masala, not only enhances the flavor of dishes but also contributes to their nutritional value. Many of these spices are known for their antioxidant, anti-inflammatory, and digestive properties, making them valuable additions to health-conscious recipes.
[0007] Despite the availability of these nutritious ingredients, there is a need for innovative methods of combining them to create dishes that are both healthy and flavorful. Such methods should also be adaptable to cater to specific dietary needs or preferences, including the option to supplement with additional nutraceutical agents, such as vitamins, micronutrients, or omega fatty acids, to further enhance the health-promoting properties of the dishes.
[0008] The present invention addresses this need by providing a food preparation method that incorporates gram flour, Moringa oleifera leaves powder, vegetables, spices, and condiments, with the optional addition of nutraceutical agents. This method results in a delicious and nutritious dish that caters to the increasing demand for health-conscious meal options while celebrating the rich culinary heritage of traditional ingredients.
[0009] All references, including publications, patent applications, and patents, cited herein are hereby incorporated by reference to the same extent as if each reference were individually and specifically indicated to be incorporated by reference and were set forth in its entirety herein.
[00010] It also shall be noted that as used herein and in the appended claims, the singular forms “a”, “an”, and “the” include plural referents unless the context clearly dictates otherwise. This invention can be achieved by means of hardware including several different elements or by means of a suitably programmed computer. In the unit claims that list several means, several ones among these means can be specifically embodied in the same hardware item. The use of such words as first, second, third does not represent any order, which can be simply explained as names.
Summary
[00011] The following presents a simplified summary of various aspects of this disclosure in order to provide a basic understanding of such aspects. This summary is not an extensive overview of all contemplated aspects, and is intended to neither identify key or critical elements nor delineate the scope of such aspects. Its purpose is to present some concepts of this disclosure in a simplified form as a prelude to the more detailed description that is presented later.
[00012] The following paragraphs provide additional support for the claims of the subject application.
[00013] The present invention relates to a food preparation method, specifically a method for preparing a healthy and nutritious dish using gram flour, M.oleifera leaves powder, and other ingredients.
[00014] The present invention relates to a food preparation method that involves mixing gram flour, M.oleifera leaves powder, chopped tomato, onion, and spices/condiments in a bowl. The gram flour used in this method is preferably chickpea flour. The M.oleifera leaves powder is made by grinding the leaves of M.oleifera plant into a fine powder. The spices/condiments used include cumin, coriander, turmeric, red chili powder, salt, and garam masala.
[00015] In order to prepare the food, pre-heated water at a temperature of 28-35°C is added to the mixture to avoid lumps. The mixture is then cooked on medium flame at 80-120°C for 5 to 10 minutes until it boils. After boiling, the flame is reduced to low and the mixture is cooked for another 10 minutes at 75-95°C with regular stirring to avoid lumps. Once the batter turns shiny and starts leaving the pan, the flame is put off. The batter is then spread on a plate in a thin layer with a thickness in the range of 5-8 mm and allowed to set for 15-25 minutes at room temperature. The set batter is then cut into pre-set shapes such as squares or diamonds before being served.
[00016] The food preparation method may also include the step of supplementing with a nutraceutical agent, such as a vitamin, microneutrient, omega fatty acid, or combination thereof. The mixture is preferably cooked in a non-stick pan to avoid sticking and facilitate easy stirring.
[00017] Overall, this food preparation method provides a nutritious and flavorful dish that can be served hot or cold and is easy to prepare with readily available ingredients.
Brief Description of the Drawings
[00018] The features and advantages of the present disclosure would be more clearly understood from the following description taken in conjunction with the accompanying drawings in which:
[00019] FIG. 1 is a flow diagram illustrating method for preppartion of food item, according to some embodiments of the present disclosure.
Detailed Description
[00020] In the following detailed description of the invention, reference is made to the accompanying drawings that form a part hereof, and in which is shown, by way of illustration, specific embodiments in which the invention may be practiced. In the drawings, like numerals describe substantially similar components throughout the several views. These embodiments are described in sufficient detail to claim those skilled in the art to practice the invention. Other embodiments may be utilized and structural, logical, and electrical changes may be made without departing from the scope of the present invention. The following detailed description is, therefore, not to be taken in a limiting sense, and the scope of the present invention is defined only by the appended claims and equivalents thereof.
[00021] The use of the terms “a” and “an” and “the” and “at least one” and similar referents in the context of describing the invention (especially in the context of the following claims) are to be construed to cover both the singular and the plural, unless otherwise indicated herein or clearly contradicted by context. The use of the term “at least one” followed by a list of one or more items (for example, “at least one of A and B”) is to be construed to mean one item selected from the listed items (A or B) or any combination of two or more of the listed items (A and B), unless otherwise indicated herein or clearly contradicted by context. The terms “comprising,” “having,” “including,” and “containing” are to be construed as open-ended terms (i.e., meaning “including, but not limited to,”) unless otherwise noted. Recitation of ranges of values herein are merely intended to serve as a shorthand method of referring individually to each separate value falling within the range, unless otherwise indicated herein, and each separate value is incorporated into the specification as if it were individually recited herein. All methods described herein can be performed in any suitable order unless otherwise indicated herein or otherwise clearly contradicted by context. The use of any and all examples, or exemplary language (e.g., “such as”) provided herein, is intended merely to better illuminate the invention and does not pose a limitation on the scope of the invention unless otherwise claimed. No language in the specification should be construed as indicating any non-claimed element as essential to the practice of the invention.
[00022] The present invention relates to a food preparation method, specifically a method for preparing a healthy and nutritious dish using gram flour, M.oleifera leaves powder, and other ingredients.
[00023] The present invention relates to a food preparation method that involves at step 102 mixing gram flour, M.oleifera leaves powder, chopped tomato, onion, and spices/condiments in a bowl. The gram flour used in this method is preferably chickpea flour. The M.oleifera leaves powder is made by grinding the leaves of M.oleifera plant into a fine powder. The spices/condiments used include cumin, coriander, turmeric, red chili powder, salt, and garam masala.
[00024] In accordance with the present invention, a method for processing Moringa oleifera leaves to obtain a fine poweder is disclosed. The method comprises the following steps: (a) Washing: The Moringa oleifera leaves are thoroughly washed with water to remove dirt, dust, and any other foreign matter, ensuring a clean starting material for further processing. (b) Sorting: The washed leaves are sorted based on predetermined quality criteria, including color, size, and overall condition. This step ensures the selection of the most suitable leaves, which contribute to the overall quality and efficacy of the final product. (c) Blanching: The sorted leaves are blanched in hot water for a specific duration, which is determined by employing the Response Surface Methodology for process optimization. This optimization process helps in preserving the essential therapeutic properties of the leaves, such as alkaloids and fiber content, while simultaneously inactivating enzymes that may adversely affect the stability and quality of the final product. (d) Drying: Following the blanching step, the leaves are spread out evenly and exposed to direct sunlight for a defined period to achieve the desired moisture content. This sun-drying process helps in preserving the leaves' nutritional and therapeutic properties and facilitates easier grinding in the subsequent step. (e) Pulverizing: The sun-dried leaves are ground into a fine powder of a predetermined particle size using suitable grinding equipment. The resulting Moringa oleifera leaf powder can be stored and used as a nutritious and therapeutically effective food additive.
[00025] In order to prepare the food, at 104, pre-heated water at a temperature of 28-35°C is added to the mixture to avoid lumps. At step 106, the mixture is then cooked on medium flame at 80-120°C for 5 to 10 minutes until it boils. At step 108, after boiling, the flame is reduced to low and the mixture is cooked for another 10 minutes at 75-95°C with regular stirring to avoid lumps. Once the batter turns shiny and starts leaving the pan, the flame is put off. At step 110, the batter is then spread on a plate in a thin layer with a thickness in the range of 5-8 mm and allowed to set for 15-25 minutes at room temperature. At step 112, set batter is then cut into pre-set shapes such as squares or diamonds before being served.
[00026] The food preparation method may also include the step of supplementing with a nutraceutical agent, such as a vitamin, microneutrient, omega fatty acid, or combination thereof. The mixture is preferably cooked in a non-stick pan to avoid sticking and facilitate easy stirring.
[00027] Overall, this food preparation method provides a nutritious and flavorful dish that can be served hot or cold and is easy to prepare with readily available ingredients.
[00028] Operations in accordance with a variety of aspects of the disclosure is described above would not have to be performed in the precise order described. Rather, various steps can be handled in reverse order or simultaneously or not at all.
[00029] The described food preparation method offers several advantages, making it a nutritious and versatile option for various diets and preferences. Some of the main advantages include:
[00030] Nutrient-rich ingredients: The use of chickpea flour and Moringa oleifera leaves powder provides essential nutrients, such as protein, fiber, vitamins, and minerals. Chickpea flour is gluten-free, making it a suitable option for those with gluten sensitivities or celiac disease. Moringa oleifera, often called a superfood, is packed with antioxidants, vitamins, and minerals, supporting overall health.
[00031] Customizable spice blend: The combination of cumin, coriander, turmeric, red chili powder, salt, and garam masala allows for a flavorful and unique taste. The spices can be adjusted according to personal preferences or dietary requirements, making the dish adaptable to different palates.
[00032] Non-stick cooking: By using a non-stick pan, the dish can be cooked evenly and with less oil, reducing the overall fat content and making it a healthier option compared to other traditional cooking methods.
[00033] Aesthetic appeal: Cutting the set mixture into pre-set shapes, such as squares or diamonds, enhances the visual presentation of the dish, making it appealing to serve at gatherings or as part of a meal.
[00034] Nutraceutical supplementation: The option to add nutraceutical agents like vitamins, micronutrients, and omega fatty acids allows for further customization of the dish's nutritional content. By incorporating these elements, the dish can be tailored to meet specific dietary needs or preferences.
[00035] Simple preparation process: The food preparation method is relatively straightforward, making it accessible to a wide range of skill levels. The step-by-step process ensures consistent results and reduces the likelihood of errors during cooking.
[00036] Versatility: This dish can be served as a main course, side dish, or snack, making it a versatile option for various meal plans. Its plant-based nature also makes it suitable for vegetarian and vegan diets.
[00037] Room for innovation: The method allows for experimentation with other ingredients, spices, or condiments, providing opportunities to create unique flavor combinations and cater to individual preferences or dietary needs.
[00038] Following tables illustrate outcome of optimization process using combination of central composite design (CCD) and response surface method (RSM) through quantifying the relationship between one or more measured responses (Crude fibre, alkaloids and overall acceptability) and vital input factor (e.g., Amount and blanching time of M.oleifera).
[00039] Table 1 Levels of process factors for optimization

Name Units -1 level + level -alpha + alpha
A Amount of M.oleifera powder g 2 5 1.37868 5.62132
B Blanching time Min. 5 10 3.96447 11.0355

[00040] Table 2 Experimental values of process variables to be analysed
S.no Amount of M.oleifera powder (g) Blanching time (minute)
1 3.50 11.03
2 1.37 7.50
3 3.50 5.00
4 5.00 7.50
5 3.50 7.50
6 2.00 7.50
7 3.50 7.50
8 2.00 10.00
9 3.50 7.50
10 5.00 10.00
11 3.50 7.50
12 5.62 3.96
13 3.50 5.00

[00041] Table 3 ANOVA of effect of process variables on fibre content
Source Sum of squares df Mean squares F value p value
Model 0.47 2 0.23 130.17 < 0.0001
A: Amount of Moringa leaves 0.47 1 0.47 260.30 < 0.0001
B: Blanching time 0.00 1 0.00 0.03 0.84
Residual 0.01 10 0.00
Lack of fit 0.01 6 0.00
Pure error 0.00 4 0.00
Cor total 0.49 12

[00042] Table 4 ANOVA of effect of process variables on alkaloid content
Source Sum of squares df Mean squares F value p value
Model 1.54 5 0.30 19.78 0.0005
A: Amount of Moringa leaves 1.13 1 1.13 72.29 < 0.0001
B: Blanching time 2.22 1 2.22 1.42 1.00
Residual 0.10 7 0.01
Lack of fit 0.10 3 0.03
Pure error 0.00 4 0.00
Cor total 1.65 12

Table 5 ANOVA of effect of process variables on overall acceptability
Source Sum of squares df Mean squares F value p value
Model 1717.73 2 858.86 78.54 < 0.0001
A: Amount of Moringa leaves 1703.53 1 1703.53 155.79 < 0.0001
B: Blanching time 14.20 1 14.20 1.30 0.28
Residual 109.35 10 10.93
Lack of fit 109.35 6 18.22
Pure error 0.00 4 0.00
Cor total 1827.08 12

[00043] The software generated seven optimal solutions for independent variables, predicting the values of dependent variables in each case. These solutions displayed varying degrees of desirability, ranging from 0.439 to 0.491. Solution 1, with the highest desirability of 0.491, consisted of a 4.73 g amount, 10-minute blanching time, 0.90 g crude fiber, 10.693% alkaloids, and 56.94 overall acceptability. Solution 2, which also had a desirability of 0.491, featured a 4.71 g amount, 10-minute blanching time, 0.90 g crude fiber, 10.68% alkaloids, and 57.09 overall acceptability. The chosen solution was Solution 1, as it had the maximum desirability value along with the highest crude fiber and alkaloid content.
[00044] A healthy food prepared in accordance with the embodiment present disclosure can be used as nutraceutical supplement, preventing and/or treating non communicable diseases (NCDs), specific diet for specific category of user such as paediatric, geriatric, pregnant woman or athlete and the like.
[00045] While several implementations have been described and illustrated herein, a variety of other means and/or structures for performing the function and/or obtaining the results and/or one or more of the advantages described herein may be utilized, and each of such variations and/or modifications is deemed to be within the scope of the implementations described herein. More generally, all parameters, dimensions, materials, and configurations described herein are meant to be exemplary and that the actual parameters, dimensions, materials, and/or configurations will depend upon the specific application or applications for which the teachings is/are used. Those skilled in the art will recognize, or be able to ascertain using no more than routine experimentation, many equivalents to the specific implementations described herein. It is, therefore, to be understood that the foregoing implementations are presented by way of example only and that, within the scope of the appended claims and equivalents thereto, implementations may be practiced otherwise than as specifically described and claimed. Implementations of the present disclosure are directed to each individual feature, system, article, material, kit, and/or method described herein. In addition, any combination of two or more such features, systems, articles, materials, kits, and/or methods, if such features, systems, articles, materials, kits, and/or methods are not mutually inconsistent, is included within the scope of the present disclosure.

Claims
I/We Claim:
1. A food preparation method comprising the steps of mixing gram flour, M.oleifera leaves powder, chopped tomato, onion, and spices/condiments in a bowl; adding a pre-heated water at temperature of 28 - 35 C to avoid lumps; cooking the mixture on medium flame at 80- 120 C for 5 to 10 minutes unt; reducing the flame to low, cooking the mixture for another 10 minutes at 75- 95 C with regular stirring ; spreading the batter on a plate in a thin layer having a theackness in rnage of 5 - 8 mm; allowing it to set for 15-25 minutes at a room temperature; and cutting it into a pre-set shapes.
2. The food preparation method of claim 1, wherein the gram flour is chickpea flour.
3. The food preparation method of claim 1, wherein the M.oleifera leaves powder is made by grinding the leaves of M.oleifera plant into a fine powder.
4. The food preparation method of claim 1, wherein the spices/condiments include cumin, coriander, turmeric, red chili powder, salt, and garam masala.
5. The food preparation method of claim 1, wherein the mixture is cooked in a non-stick pan.
6. The food preparation method of claim 1, wherein the batter is cut into squares or diamonds before being served.
7. The food preparation method of claim 1, further comprising the step of supplimenting with a nutraceutical agent.
8.The food preparation method of claim 7, wherein nutraceutical agent is selected from vitamin, microneutricant, omega fatty acid and combination thereof.

Moringa oleifera leaves and chickpea flour based nutritious food composition
Abstract
A food preparation method is provided, which involves preparing a nutritious and flavorful dish using chickpea flour, Moringa oleifera leaves, vegetables, and spices. The dish can be further enhanced by the optional addition of nutraceutical agents for added health benefits. This method results in a delicious and nutritious dish with the combined benefits of chickpea flour, Moringa oleifera leaves, vegetables, and spices, making it an ideal choice for those seeking a healthy and tasty meal option. , C , Claims:Claims
I/We Claim:
1. A food preparation method comprising the steps of mixing gram flour, M.oleifera leaves powder, chopped tomato, onion, and spices/condiments in a bowl; adding a pre-heated water at temperature of 28 - 35 C to avoid lumps; cooking the mixture on medium flame at 80- 120 C for 5 to 10 minutes unt; reducing the flame to low, cooking the mixture for another 10 minutes at 75- 95 C with regular stirring ; spreading the batter on a plate in a thin layer having a theackness in rnage of 5 - 8 mm; allowing it to set for 15-25 minutes at a room temperature; and cutting it into a pre-set shapes.
2. The food preparation method of claim 1, wherein the gram flour is chickpea flour.
3. The food preparation method of claim 1, wherein the M.oleifera leaves powder is made by grinding the leaves of M.oleifera plant into a fine powder.
4. The food preparation method of claim 1, wherein the spices/condiments include cumin, coriander, turmeric, red chili powder, salt, and garam masala.
5. The food preparation method of claim 1, wherein the mixture is cooked in a non-stick pan.
6. The food preparation method of claim 1, wherein the batter is cut into squares or diamonds before being served.
7. The food preparation method of claim 1, further comprising the step of supplimenting with a nutraceutical agent.
8.The food preparation method of claim 7, wherein nutraceutical agent is selected from vitamin, microneutricant, omega fatty acid and combination thereof.