Description:FIELD OF THE INVENTION
The invention relates to multigrain cookies with moringa olifera and method thereof. The goal of the current study is to improve the nutritional profile and sensory appeal of basic cookies by utilizing flours that are high in nutrients, such as Pearl millet, Oats, Chickpeas, Sattu, and Maize.
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 innovation presents a novel approach to crafting Moringa Oleifera cookies utilizing a range of nutrient-rich wheat varieties. The aim is to offer a convenient, nutrient-packed snack choice that harnesses the health advantages of Moringa while delivering a variety of flavor profiles and heightened nutritional value through the amalgamation of select nutritious flour components. These cookies are engineered to be easily portable, storable, and consumable, catering to modern dietary needs and lifestyles. This patent disclosure outlines the ingredients, proportions, and production process of Moringa cookies crafted from diverse types of nutritious flour, along with potential applications and advantages of the final product. Specifically tailored to the food processing industry, the invention places special emphasis on crafting cookies enriched with additional nutritional flour constituents, such as Moringa. It addresses certain limitations associated with Moringa consumption by providing a delightful and convenient means of incorporating the plant into one's diet.
All ingredients utilized in formulating this product, including Moringa, are widely recognized for their exceptional nutritional value and diverse health benefits. However, challenges related to flavor, texture, and shelf life often hinder its consumption. Addressing these issues, the current study highlights innovative approaches to enhance the palatability, convenience, and longevity of this prominent plant species, particularly due to deficiencies in conventional methods.
The central concept introduced is Moringa cookies—a delectable and versatile snack option crafted from an array of nutrient-rich wheat ingredients. The primary objective of this innovation is to offer a delightful assortment of healthy Moringa cookies, alleviating the difficulties associated with consuming the plant.
The core idea involves enhancing the taste, texture, and nutritional profile of cookies by seamlessly integrating Moringa flour with other flours such as Maize, Jowar, Millet, Soybean flour, Oats, Chana dal, and Bajra. By presenting comprehensive recipes for the production of Moringa cookies through the blending of various nutritious flours, this innovation ensures product quality and consistency across batches.
The study aims to enhance both the nutritional content and sensory appeal of traditional cookies by incorporating flours rich in nutrients, such as Pearl millet, Oats, Chickpeas, Sattu, and Maize. Through this process, the natural zest of the Moringa plant is stabilized, thereby achieving a balanced flavor profile suitable for consumption. The study focuses on developing Moringa cookie recipes with precise ratios of sugar, leavening agents, whole wheat flour blends, and other essential ingredients to achieve the desired flavor, texture, and nutritional benefits. To ensure consistency and quality, regulated manufacturing processes encompassing shaping, mixing, and baking are employed. This meticulous approach guarantees the 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, 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, 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, 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.
Another patent, US20150272137A1 disclosed method of making a high nutritional value cookie using a set of ingredients mixed into dough and baked at a set temperature. The ingredients in the mixture are mixed at optimal proportion to make the cookie delicious and the said mixture is of high nutritional content. The mixture is then with help of dropping machine dropped on baking tray and baked in an oven to bring out the final product which is tasty, has better shelf life, better eating quality and more nutritious. A method of producing a high nutritional value cookie product, the method comprising: (a) forming a plurality of soft cookie dough pieces from a quantity of cookie dough; (b) providing the plurality of soft cookie dough pieces onto a movable conveyor for transporting the cookie dough pieces in a machine direction, wherein the cookie dough comprises a clarified buffalo butter; a wheat flour of fine grade; a wheat semolina; a powdered sugar; a grain sugar; semi chilled dried milk; a honey; dry fruits which are almonds, cashew nuts and raisins; condiments which are cardamom; a milk powder; water; salt; permitted yellow food color and saffron and ammonia bicarbonate and a combination thereof and (c) baking the pieces with a set temperature in a preheated oven to obtain individual baked cookies.

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 multigrain cookie with moringa olifera and method thereof. Multigrain Flour-200 gm (Maize, Millet, Sorghum, oats, chickpea, and pearl millet) is measured out. In a mixing bowl, 100 grams of ghee and 100 grams of sugar are combined. The mixture is whisked vigorously until the color changes, indicating a creamy consistency. The mixed multigrain flour from step 1 is gradually added to the ghee-sugar mixture. Along with the flour, 4 grams of Moringa powder is also added to the batter. The ingredients are mixed thoroughly until a soft dough is formed. Small portions of the dough are taken and rolled into balls. These balls are then flattened slightly to form cookie shapes. Preheat the oven to 180 degrees Celsius. Place the formed cookies on a baking tray lined with parchment paper, ensuring adequate spacing between them. The tray is then placed in the preheated oven and baked for 20 minutes. After baking, the cookies are removed from the oven and allowed to cool on the baking tray for a few minutes. Once cooled slightly, they are transferred to a wire rack to cool completely.
Herein enclosed is a multigrain cookies with moringa olifera consists of: Multigrain Flour-200 gm (Maize, Millet, Sorghum, oats, chickpea, and pearl millet), Sugar (100 gm), Ghee (100gm), Moringa Powder (4gm). A method of preparation of the multigrain cookies with moringa olifera comprising the steps of: taking 200 grams of multigrain flour (Maize, Millet, Sorghum, oats, chickpea, and pearl millet); combining ghee and sugar in a mixing bowl; whisking the mixture vigorously until the color changes, indicating a creamy consistency; adding the mixed multigrain flour gradually to the ghee-sugar mixture; adding Moringa powder to the batter along with the flour; mixing the ingredients thoroughly until a soft dough is formed; taking small portions of the dough and rolled into balls; making these balls by flattened slightly to form cookie shapes; preheating the oven to 180 degrees Celsius; placing the formed cookies on a baking tray lined with parchment paper, ensuring adequate spacing between them; keeping the tray in the preheated oven and baked; removing the cookies from the oven and allow to cool on the baking tray for a few minutes after baking; transferring these to a wire rack to cool completely and stored in a jar.
The 200 grams of multigrain flour consists of Maize (50 gm), Chickpea (50 gm), Sorghum (20 gm), Millet (20 gm), Oats (20 gm), Pearl Millet (20 gm), and Soybean flour (20 gm).
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 multigrain cookie with moringa olifera and method thereof.
Another object of the invention is to prepare multigrain cookies.
Another object of the invention is to use moringa oleifera to prepare multigrain 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: FTIR analysis of Moringa Multigrain 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 OF THE INVENTION
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 Moringa cookies introduced through this invention offer numerous advantages compared to traditional methods of consuming Moringa. Incorporating various nutritious flour ingredients enhances the taste, texture, and overall sensory experience of Moringa cookies, thereby appealing to a broader customer base.
In some embodiments of the present invention, the fusion of Moringa with diverse nutritious flour ingredients presents a wider spectrum of nutrients, including essential vitamins, minerals, fiber, and protein. This combination supports the creation of a well-rounded and nutrient-rich diet.
In some embodiments of the present invention, Moringa, renowned as a superfood, boasts remarkable nutritional content, containing approximately four times the vitamin A found in carrots, seven times the vitamin C found in oranges, four times the calcium found in milk, three times the potassium found in bananas, and numerous other essential nutrients.
In some embodiments of the present invention, the availability of various nutritious flour components allows for the customization of Moringa cookies to accommodate diverse dietary needs, allergies, and nutritional preferences, thereby catering to a broader range of customers.
In some embodiments of the present invention, Moringa cookies serve as a convenient snack option, ideal for individuals with busy schedules, as they can be easily consumed on the go. Additionally, they provide a healthy source of energy, making them a suitable choice for those in need of a quick and nutritious boost.
Herein enclosed is a method of preparation of the multigrain cookies with moringa olifera comprising the steps of: taking 200 grams of multigrain flour (Maize, Millet, Sorghum, oats, chickpea, and pearl millet); combining ghee and sugar in a mixing bowl; whisking the mixture vigorously until the color changes, indicating a creamy consistency; adding the mixed multigrain flour gradually to the ghee-sugar mixture; adding Moringa powder to the batter along with the flour; mixing the ingredients thoroughly until a soft dough is formed; taking small portions of the dough and rolled into balls; making these balls by flattened slightly to form cookie shapes; preheating the oven to 180 degrees Celsius; placing the formed cookies on a baking tray lined with parchment paper, ensuring adequate spacing between them; keeping the tray in the preheated oven and baked; removing the cookies from the oven and allow to cool on the baking tray for a few minutes after baking; transferring these to a wire rack to cool completely and stored in a jar.
The 200 grams of multigrain flour consists of Maize (50 gm), Chickpea (50 gm), Sorghum (20 gm), Millet (20 gm), Oats (20 gm), Pearl Millet (20 gm), and Soybean flour (20 gm).
The cookies were baked in the preheated oven at 180°C (356°F) for approximately 20 minutes.

EXAMPLE 1
Experimental details
Moringa -Multigrain Cookies
Ingredients:
Multigrain Flour-200 gm (Maize, Millet, Sorghum, oats, chickpea, and pearl millet)
Sugar-100 gm,
Ghee-100gm,
Moringa Powder – 4gm
Methodology:
1. Mixed Multigrain Flour Preparation:
200 grams of multigrain flour comprising Maize (50 gm), Chickpea (50 gm), Sorghum (20 gm), Millet (20 gm), Oats (20 gm), Pearl Millet (20 gm), and Soybean flour (20 gm) is measured out.
2. Preparation of Ghee and Sugar Mixture:
In a mixing bowl, 100 grams of ghee and 100 grams of sugar are combined.
The mixture is whisked vigorously until the color changes, indicating a creamy consistency.
3. Dough Preparation:

The mixed multigrain flour from step 1 is gradually added to the ghee-sugar mixture.
Along with the flour, 4 grams of Moringa powder is also added to the batter.
The ingredients are mixed thoroughly until a soft dough is formed.
4. Cookie Formation:
Small portions of the dough are taken and rolled into balls.
These balls are then flattened slightly to form cookie shapes.
5. Baking:
Preheat the oven to 180 degrees Celsius.
Place the formed cookies on a baking tray lined with parchment paper, ensuring adequate spacing between them.
The tray is then placed in the preheated oven and baked for 20 minutes.
6. Cooling:
After baking, the cookies are removed from the oven and allowed to cool on the baking tray for a few minutes.
Once cooled slightly, they are transferred to a wire rack to cool completely.
EXAMPLE 2
FTIR analysis:
Analysis of moringa multigrain cookies shows, that the analyzed product is a complex compound. Sharp absorption bands in the range of 2500-4000 cm-1, a broad absorption band in the range of 3650-3500 cm-1 indicating presence of hydrogen bond. This band confirms the existence of hydrate (H2O), hydroxyl (-OH) group. A narrow band at 3000 cm-1 indicates 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. Sharp transmittance peak at 1745 cm-1 confirms for carbonyl compounds. Peaks below 1700 cm-1 suits for carboxylates functional group. Between 500-1500 cm-1, strong signals were observed around 1458 cm-1 showing presence of vinyl C-H stretch. Based on the above interpretation, the observed compound has single bond, hydrate compounds, double bonds and alkene groups. The compound has no triple bond.
, Claims:1. A multigrain cookies with moringa olifera consists of:
Multigrain Flour-200 gm (Maize, Millet, Sorghum, oats, chickpea, and pearl millet), Sugar (100 gm), Ghee (100gm), Moringa Powder (4gm).
2. A method of preparation of the multigrain cookies with moringa olifera as claimed in claim 1, wherein said method of multigrain cookies with moringa olifera comprising the steps of:
a. taking 200 grams of multigrain flour (Maize, Millet, Sorghum, oats, chickpea, and pearl millet);
b. combining ghee and sugar in a mixing bowl;
c. whisking the mixture vigorously until the color changes, indicating a creamy consistency;
d. adding the mixed multigrain flour gradually to the ghee-sugar mixture;
e. adding Moringa powder to the batter along with the flour;
f. mixing the ingredients thoroughly until a soft dough is formed;
g. taking small portions of the dough and rolled into balls;
h. making these balls by flattened slightly to form cookie shapes;
i. preheating the oven to 180 degrees Celsius;
j. placing the formed cookies on a baking tray lined with parchment paper, ensuring adequate spacing between them;
k. keeping the tray in the preheated oven and baked;
l. removing the cookies from the oven and allow to cool on the baking tray for a few minutes after baking;
m. transferring these to a wire rack to cool completely and stored in a jar.
3. The method as claimed in claim 2, wherein 200 grams of multigrain flour consists of Maize (50 gm), Chickpea (50 gm), Sorghum (20 gm), Millet (20 gm), Oats (20 gm), Pearl Millet (20 gm), and Soybean flour (20 gm).
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.