FIELD OF THE INVENTION
[001] The invention relates to nutritional compositions and methods for manufacturing the same.

BACKGROUND OF THE INVENTION
[002] This section of the application describes the background of the disclosed embodiments of the present invention. There is no intention, either express or implied, that the background art discussed in this section legally constitutes prior art.
[003] Diet is often an important factor in maintaining and improving health. In general, a healthy diet is important for the prevention of many health risks such as obesity, heart disease, malnutrition and cancer. A healthy diet often includes foods with adequate amounts of essential nutrients required for normal body functioning that either cannot be synthesized by the body at all or cannot be synthesized in amounts adequate for good health and thus is obtained from a nutritional or dietary source. Essential nutrients include, for example, micronutrients, macronutrients.
[004] Confectionary products such as chocolates, candies and sweets are often used to provide a rapid source of energy through supply of sugars which can be converted to generate energy within the body. Recently a variety of more healthy confectionary products which contain increased levels of protein, often in combination with vitamin and mineral nutrients has been offered in the form of cereals, nutritional beverages and health bars, for example. New food products are being designed to serve the needs of a purchaser with specific requirements.
[005] While a number of dietary and nutritional supplements are available, many do not contain effective amounts and/or lack one or more ingredients Further, the dietary and nutritional supplements available in the market are expensive and high on cost.
[006] It is generally seen that what tastes good is not nutritious and what is nutritious does not taste good and even if a food or snack item is palatable and nutritious at the same time, it is either high on calorie or high in cost.
[007] In view of the above, there exists a need for an effective nutritional composition/supplement that solves the problem of maintaining and improving health, providing nutrition and being palatable at the same time. Furthermore, a need exists for doing so in a convenient and cost effective manner.

SUMMARY OF THE INVENTION
In a general aspect the present invention provides nutritional compositions essentially comprising all natural ingredients for providing overall nutrition and being palatable at the same time for maintaining and improving health.
In some embodiments the invention provides nutritional compositions comprising at least two ingredients selected from the group of amino acid source, protein source, lipid source, carbohydrate source, fatty acid source, vitamin source, mineral source and a fiber source or combinations thereof, wherein all ingredients being natural ingredients.
In some embodiments, the nutritional compositions comprises amino acid and/or protein source, lipid and/or fatty acid carbohydrate source, vitamin and/or mineral source and a fiber source all being natural ingredients.
In an embodiment the present invention provides a nutritional composition comprising peanuts, bajra, peas, sesame seeds, rice, fruit or vegetable concentrate and flax seeds in a sugar rich base.
In some embodiments the invention provides, the nutritional compositions comprising from about 12% to about 18% by weight of peanuts, from about 12% to about 16% by weight of bajra, from about 11% to about 14% by weight of peas, from about 9% to about 14% by weight of sesame seeds, from about 8% to about 12% by weight of rice, from about 10% to about 18% by weight of fruit or vegetable concentrate, from about 1% to about 2% by weight of flax seeds in a sugar rich base from about 70% to about 75% by volume
In some embodiments the present invention provides a nutritional composition comprises peanuts, bajra, peas, sesame seeds, rice, fruit or vegetable concentrate, flax seeds, jaggery, fat and milk.
In an embodiment the invention provides, the nutritional compositions comprising from about 12% to about 18% by weight of peanuts, from about 12% to about 16% by weight of bajra, from about 11% to about 14% by weight of peas, from about 9% to about 14% by weight of sesame seeds, from about 8% to about 12% by weight of rice, from about 10% to about 18% by weight of fruit or vegetable concentrate, from about 1% to about 2% by weight of flax seeds, from about 25% to about 30% by weight of jaggery, from about 4% to about 6% by weight of butter, from about 35% to about 45% by volume of milk.
According to embodiments of the invention, the nutritional compositions are rich in energy, macronutrients, micronutrients and fiber.
In some of the embodiments, in the nutritional composition the amino acid and/or proteins are from about 10% to about 15% by weight, lipid and/or fatty acids are from about 10% to about 20% by weight, carbohydrates are from about 50% to about 65% by weight, vitamins and minerals are from about 1. 5% to about 3% by weight and fibers are from about 3% to about 5% by weight.
In further aspect the present invention provides a method for preparing the nutritional compositions comprising;
combining natural amino acid and/or protein source, lipid and/or fatty acid source, carbohydrate source, vitamin source, mineral source and a fiber source to form a mixture;
adding sugar rich syrup to the mixture to form a homogenate;
heating the homogenate; and
allowing the homogenate to set to obtain the nutritional compositions.
According to one embodiment, the present invention provides, a method for preparing the nutritional compositions comprising :
combining bajra, peas, sesame seeds, rice, fruit or vegetable concentrate, flax seeds, to form a mixture;
adding sugar rich syrup to the mixture to form a homogenate;
heating the homogenate; and
allowing the homogenate to set to obtain the nutritional compositions.
The method of the present invention comprises steps of roasting bajra, peas, sesame seeds, rice, fruit or vegetable concentrate and flax seeds and comminuting bajra, peas, rice and flax seeds either prior or subsequent to the step of combining all of them and forming the mixture.
In one embodiment the present invention provides a method for preparing a multilayer nutritional composition comprising:
forming first layer by:
roasting bajra, rice, fruit or vegetable concentrate and flax seeds,
combining the roasted bajra, rice, fruit or vegetable concentrate and flax seeds and comminuting to form a mixture;
adding sugar rich syrup to the mixture to form a homogenate;
heating the homogenate;
pouring the homogenate into a mold;
allowing the homogenate to set;
forming second layer by:
roasting and comminuting peas;
adding sugar rich syrup to the roasted and comminuted peas to form a homogenate;
heating the homogenate;
pouring the homogenate into a mold;
allowing the homogenate to set;
forming third layer by:
roasting sesame seeds;
adding sugar rich syrup to the roasted sesame seeds to form a homogenate;
heating the homogenate;
pouring the homogenate into a mold;
allowing the homogenate to set;
forming fourth layer by:
roasting and comminuting peanuts;
adding sugar rich syrup to the roasted and comminuted peanuts to form a homogenate;
heating the homogenate;
pouring the homogenate into a mold; and
allowing the homogenate to set.
In an embodiment the nutritional compositions are provided in non-limiting exemplary forms of health bars, powder, tablets, confections, foods, beverages, cereals, food supplements, animal feeds, nutritional supplements, functional foods and nutritive foods.
In an alternative embodiment, the present disclosure provides a use of nutritional compositions comprising amino acid source, protein source, lipid source, carbohydrate source, fatty acid source, vitamin source, mineral source and a fiber source all being natural ingredients in an effective amount in improving and maintaining health of a subject.
In further alternative embodiment, the present disclosure provides a method of improving and maintaining health by providing overall nutrition. The method comprises administering to a subject in the need thereof the nutritional compositions comprising amino acid source, protein source, lipid source, carbohydrate source, fatty acid source, vitamin source, mineral source and a fiber source all being natural ingredients in an effective amount.
The presently preferred embodiments described herein possess many advantages, including: the nutritional compositions comprise natural ingredients; the nutritional compositions are high on energy, macronutrients, micronutrients and fiber; the nutritional compositions have no added preservatives, artificial flavors and colours; the nutritional compositions have better organoleptic characters including appealing colour, good taste and texture; the nutritional compositions are ready to eat, handy and portable; the nutritional compositions have shelf life of about 12 months under ambient storage conditions; the method of preparing the nutritional compositions is simple, economical and does not require complicated steps and the nutritional compositions are suitable for malnourished children, adolescents, pregnant and lactating women, gluten intolerant/sensitive individuals, individuals seeking to lose weight, health and calorie conscious individuals, athletes, elderly and sick patients who are prone to anorexia/malnutrition, patients recovering from surgery or any illness etc.It is nutrient dense, amylase rich and low in antinutrients.
Other features and advantages of the present invention will be apparent from the detailed description of the invention and from the claims.

DESCRIPTION OF THE INVENTION
[008] The present invention relates to nutritional compositions and methods for preparing the same.
[009]
[010] One embodiment of the invention provides nutritional compositions comprising at least two natural ingredients selected from the group of protein source, lipid source, carbohydrate source, fatty acid source, vitamin and/or mineral source and a fiber source or combinations thereof.
The present invention provides nutritional compositions comprising amino acid and/or protein source, lipid and/or fatty acid source, carbohydrate source, vitamin and/or mineral source and a fiber source all being natural ingredients.
[011] In one embodiment of the invention, the amino acid and/or protein source can be selected from a group comprising cereals, pulses, nuts,oil seeds, milk,milk products, peas, rice, soy, almonds, peanuts, flaxseeds or combinations thereof.
[012] In yet another embodiment of the invention, the lipid source can include but not limited to nuts, oil seeds, milk, milk products, cereals, flaxseed, peanuts, almonds, sesame seeds, butter, maize, rice or combinations thereof.
[013] According to an embodiment of the invention, the carbohydrate source can include but not limited to jaggery, sugar, honey, bajra, rice, oatmeal, jowar or combinations thereof.
[014] In one embodiment of the invention, the fatty acid source can include but not limited to nuts, oil seeds, milk, milk products, butter, sesame seeds, soybean, flaxseed, nuts or combinations thereof.
[015] In one embodiment of the invention, the vitamin source can be selected from a group comprising a fruit or vegetable concentrate,milk.
[016] In another embodiment of the invention, the vitamin source is a fruit concentrate, wherein the fruit concentrate can include but not limited to papaya concentrate, mango concentrate, nase berry concentrate (chikoo), banana concentrate, pineapple concentrate, amla concentrate, watermelon concentrate, strawberry concentrate, orange concentrate, guava concentrate, apple concentrate or combinations thereof.
[017] According to an embodiment of the invention, the vitamin source is a vegetable concentrate, wherein the vegetable concentrate can include but not limited to pumpkin concentrate, carrot concentrate, beet root concentrate, bitter melon concentrate, drum stick concentrate, spinach concentrate or combinations thereof.
[018] In one embodiment of the invention, the mineral source can be selected from a group comprising a fruit or vegetable concentrate, bajra, sesame seeds, nuts
[019] In another embodiment of the invention, the mineral source is a fruit concentrate, wherein the fruit concentrate can include but not limited to papaya concentrate, mango concentrate, banana concentrate, pineapple concentrate, amla concentrate, orange concentrate, guava concentrate, apple concentrate, strawberry concentrate or combinations thereof.
[020] In yet another embodiment of the invention, the mineral source is a vegetable concentrate, wherein the vegetable concentrate can include but not limited to pumpkin concentrate, carrot concentrate, beet root concentrate, bitter melon concentrate, drum stick concentrate, spinach concentrate or combinations thereof.
[021] In one embodiment of the invention, the fiber source can include but not limited to cereal bran, fruit and vegetable, nuts and oil seed, peas, oats, soy, barley, rice, flax seeds, bajra or combinations thereof., bajra,sesame seeds,nuts
[022] According to an embodiment of the invention, the nutritional composition comprises peanuts, bajra, peas, sesame seeds, rice, fruit or vegetable concentrate and flax seeds in a sugar rich base.
[023] The nutritional composition comprises peanuts, bajra, peas, sesame seeds, rice, fruit or vegetable concentrate and flax seeds in comminuted form having desirable particle size.
[024] In one embodiment of the invention, the sugar rich base can include but not limited to jaggery syrup, honey, sugar cane juice, white sugar syrup, artificial sweeteners or combinations thereof.
[025] In an exemplary embodiment of the invention, the ingredients of the nutritional compositions may vary in the range from about 12% to about 18% by weight of peanuts, from about 12% to about 16% by weight of bajra, from about 11% to about 14% by weight of peas, from about 9% to about 14% by weight of sesame seeds, from about 8% to about 12% by weight of rice, from about 10% to about 18% by weight of fruit or vegetable concentrate, from about 1% to about 2% by weight of flax seeds in a sugar rich base from about 70% to about 75% by volume.
In one embodiment of the invention, the nutritional composition comprises peanuts, bajra, peas, sesame seeds, rice, fruit or vegetable concentrate, flax seeds, jaggery, fat and milk.
[026] In exemplary embodiment of the invention, the ingredients of the nutritional composition may vary in the range from about 12% to 18% by about weight of peanuts, from about 12% to about 16% by weight of bajra, from about 11% to about 14% by weight of peas, from about 9% to about 14% by weight of sesame seeds, from about 8% to about 12% by weight of rice, from about 10% to about 18% by weight of fruit or vegetable concentrate, from about 1% to about 2% by weight of flax seeds, from about 25% to about 30% by weight of jaggery, from about 4% to about 6% by weight of butter, from about 35% to about 45% by volume of milk.
[027] In one embodiment of the invention, the ingredients of the nutritional compositions may vary depending upon ingredients chosen for a particular composition, nutritional requirements, consumer preferences, taste required to be achieved etc.
[028] In one exemplary embodiment of the invention, the nutritional composition comprises 16% by weight peanuts, 14% by weight bajra, 13% by weight peas, 11% by weight sesame seeds, 10% by weight rice, 15% by weight fruit or vegetable concentrate and 1% by weight flax seeds present in a sugar rich base.
[029] In one embodiment of the invention, the nutritional composition comprises 16% by weight peanuts, 14% by weight bajra, 13% by weight peas, 11% by weight sesame seeds, 10% by weight rice, 15% by weight fruit or vegetable concentrate and 1% by weight flax seeds, 26% by weight jaggery, 4% by weight of butter, 41% volume of milk.
[030] In one embodiment of the invention, the peanuts may be peeled and roasted.
[031] In another embodiment of the invention, the peas may be peeled, roasted and salted.
[032] In one embodiment of the invention, the peas may be salted.
[033] In one embodiment of the invention, the butter may be salted.
[034] In one embodiment of the invention, the nutritional compositions include salt, wherein the quantity of salt can be varied as per taste and quantity of the nutritional composition.
[035] In one embodiment of the invention, the nutritional compositions comprises nuts such as almonds, cashew nuts, walnuts, hazelnuts, pecans, peanuts, pistachios or combinations thereof.
[036] In one embodiment of the invention, the nutritional compositions further comprise dry fruits such as raisins, apricots, figs, prunes dates or combinations thereof.
[037] In one embodiment of the invention, the bajra may be rich in a digestive enzyme.
[038] In one embodiment of the invention, the peas may be rich in a digestive enzyme.
[039] In another embodiment of the invention, the bajra may be rich in amylase.
[040] In another embodiment of the invention, the peas may be rich in amylase.
[041] In an exemplary embodiment of the invention, the amylase rich bajra and peas are obtained by cleaning and washing seeds of bajra and peas soaked in distilled water (1:4 W/V) for 12 hours at 30 degree Celsius in an incubator. Washing and rinsing the soaked seeds with distilled water. Uniformly spreading the steeped grains on filter paper lined in metal trays. Soaking the filter paper sheets with distilled water and germinating in a BOD incubator maintained at 25 degree Celsius upto 72 hours. Periodically spreading water during germination. Withdrawing samples of peas and bajra at 48 hours and 72 hours of germination respectively and drying at 55 degree Celsius in a hot air oven to a constant weight. Detaching the rootlets.
However, any other method may be used to obtain amylase rich bajra and peas.
[042] In one embodiment of the invention, the fruit concentrate can include but not limited to papaya concentrate, mango concentrate, nase berry concentrate, banana concentrate, pineapple concentrate, amla concentrate, strawberry concentrate, watermelon concentrate, orange concentrate, guava concentrate, apple concentrate or combinations thereof.
[043] In another embodiment of the invention, the vegetable concentrate can include but not limited to pumpkin concentrate, carrot concentrate, spinach concentrate, beet root concentrate, drum stick concentrate, bitter melon concentrate or combinations thereof.
[044] In yet another embodiment of the invention, the fruit concentrate is papaya concentrate.
[045] In one embodiment of the invention, the nutritional compositions or any of the components of the nutritional compositions may be fortified.
[046] In another embodiment of the invention, the nutritional compositions or any of the components of the nutritional compositions may optionally be fortified with at least one fortifying agent including but not limited to vitamins, minerals, amino-acids, proteins, anti-oxidants, enzymes, hormones, botanicals, herbals, dietary supplements, nutraceuticals, pharmaceuticals, diagnostics, anti-virals, anti-bacterials, pre-biotics, soluble fibers, and energy sources.
[047] In some embodiments, the nutritional compositions may optionally be fortified with fruit and/or vegetable dried peels including but not limited to dried peas peel, potato peel, dried mango kernel powder or combinations thereof to improve the nutritive value.
[048] In one embodiment of the invention, any of the ingredients of the nutritional compositions can have variations in the form they are used such as powder, liquid, concentrate, extract, puree or paste.
[049] According to an embodiment of the invention, non-limiting exemplary forms of formulations of the nutritional compositions include bars, powder, granules, tablets, confections, foods, beverages, cereals, food supplements, nutritional supplements, functional foods, nutritive foods or animal feeds.
In one embodiment of the invention, the nutritional composition may be in the form multilayered bars.
[050] In one embodiment of the invention, the multilayered nutritional bars are crunchy.
In one embodiment of the invention, the nutritional composition is gluten free.
[051] In one embodiment of the invention, the nutritional compositions have shelf life of at least about 12 months under ambient storage conditions.
[052] In one embodiment of the invention, wherein the ingredients of the nutritional compositions are locally and readily available, require minimal processing thereby reducing the cost of the nutritional composition.
[053] In one embodiment of the invention, the nutritional compositions have no added preservatives, artificial flavors and colours.
[054] In one embodiment of the invention, flavouring agents can be added to the nutritional compositions to achieve specific flavor or taste.
[055] In another embodiment of the invention, natural flavouring agents may be added to the nutritional compositions.
[056] In one embodiment of the invention, the nutritional compositions may be organic.
In one embodiment of the invention, the total caloric value for 100 grams of the nutritional compositions can be from about 200 kcal to about 500 kcal.
[057] In one embodiment of the invention, the nutritional compositions have water activity less than 0.6.
[058] In one embodiment of the invention, the nutritional compositions have improved digestibility.
[059] In one embodiment of the invention, the nutritional compositions have improved organoleptic characters.
[060] According to one embodiment of the invention, the nutritional compositions have appealing colour, good taste and texture.
[061] According to one embodiment of the invention, the nutritional compositions are rich in fiber and therefore it is very filling, satisfies hunger, increase satiety and helps in body weight management.
[062] According to one embodiment of the invention, the nutritional compositions are high on energy, macronutrients, micronutrients and fiber.
[063] In some of the embodiments, in the nutritional composition the amino acid and/or proteins are from about 10% to about 15% by weight, lipid and/or fatty acids are from about 10% to about 20% by weight, carbohydrates are from about 50% to about 65% by weight, vitamins and minerals are from about 1. 5% to about 3% by weight and fibers are from about 3% to about 5% by weight.
[064] According to one embodiment of the invention, the nutritional compositions are ready to eat, handy, portable and a good post workout and mid-day snack.
In further embodiment the present invention provides a method for preparing the nutritional compositions comprising;
combining natural amino acid and/or protein source, lipid source, carbohydrate source, fatty acid source, vitamin source, mineral source and a fiber source to form a mixture;
adding sugar rich syrup to the mixture to form a homogenate;
heating the homogenate; and
allowing the homogenate to set to obtain the nutritional compositions.
The method of the present invention optionally comprises steps of roasting and comminuting natural amino acid source, protein source, lipid source, carbohydrate source, fatty acid source, vitamin source, mineral source and a fiber source individually prior to the step of combing them to form a mixture.
In alternate embodiments, the method optionally comprises steps of roasting and comminuting the mixture of natural amino acid source, protein source, lipid source, carbohydrate source, fatty acid source, vitamin source, mineral source and a fiber source subsequent to the step of combing them.
[065] According to one embodiment, the present invention provides, a method for preparing the nutritional compositions comprising :
combining bajra, peas, sesame seeds, rice, fruit or vegetable concentrate, flax seeds, to form a mixture;
adding sugar rich syrup to the mixture to form a homogenate;
heating the homogenate; and
allowing the homogenate to set to obtain the nutritional compositions.
[066] The method of the present invention comprises steps of roasting bajra, peas, sesame seeds, rice, fruit or vegetable concentrate and flax seeds and comminuting bajra, peas, rice and flax seeds either prior or subsequent to the step of combining all of them and forming the mixture.
[067] In an exemplary embodiment of the invention, the sugar rich syrup is prepared by adding jaggery and butter to milk to form a mixture, heating the mixture at a temperature between 60 degree Celsius to 70 degree Celsius to obtain a sugar rich syrup.
However, any other method may be used to obtain amylase rich bajra and peas.
[068] In one embodiment of the invention, a method for preparing the nutritional composition comprises:
roasting bajra, peas, sesame seeds, rice, fruit or vegetable concentrate, flax seeds and comminuting peas, rice, and flax seeds;
combining the roasted and comminuted bajra, peas, rice, flax seeds and roasted sesame seeds, fruit or vegetable concentrate, , to form a mixture;
adding sugar rich syrup to the mixture to form a homogenate;
heating the homogenate at a temperature between 75 degree Celsius to 90 degree Celsius; and
allowing the homogenate to set to obtain the nutritional composition.
[069] In one embodiment the present invention provides a method for preparing a multilayer nutritional composition comprising:
forming first layer by:
roasting bajra, rice, fruit or vegetable concentrate and flax seeds,
combining the roasted bajra, rice, fruit or vegetable concentrate and flax seeds and comminuting to form a mixture;
adding sugar rich syrup to the mixture to form a homogenate;
heating the homogenate;
pouring the homogenate into a mold;
allowing the homogenate to set;
forming second layer by:
roasting and comminuting peas;
adding sugar rich syrup to the roasted and comminuted peas to form a homogenate;
heating the homogenate;
pouring the homogenate into a mold;
allowing the homogenate to set;
forming third layer by:
roasting sesame seeds;
adding sugar rich syrup to the roasted sesame seeds to form a homogenate;
heating the homogenate;
pouring the homogenate into a mold;
allowing the homogenate to set;
forming fourth layer by:
roasting and comminuting peanuts;
adding sugar rich syrup to the roasted and comminuted peanuts to form a homogenate;
heating the homogenate;
pouring the homogenate into a mold; and
allowing the homogenate to set.
[070] In one embodiment, the method of the present invention optionally comprises the step of comminuting the sesame seeds.
[071] In the method of the present invention, in one embodiment peas may be optionally salted.
[072] In the method of the present invention, in one embodiment peanuts may be optionally salted.
[073] In one embodiment of the invention, during a method for preparing the nutritional composition, salt may be added as per taste and quantity of the nutritional composition.
[074] In one embodiment, the present invention provides a method for preparing the nutritional composition, wherein all the layers may be combined.
[075] In, one embodiment the present invention provides a method for preparing the multilayer nutritional composition, wherein any three layers may be combined.
[076] In one embodiment, the present invention provides a method for preparing the multilayer nutritional composition, wherein any two layers may be combined.
[077] In some embodiments, the present invention provides a method for preparing the multilayer nutritional composition, wherein the sequence of the layers could be varied.
[078] The steps of preparation of sugar rich syrup, roasting, comminuting, mixing, heating and forming of layers may be carried out simultaneously in some embodiments or in alternate embodiments said steps may be carried out sequentially depending upon the availability of equipments, set-up and/or for meeting the desired timeline.
As per the embodiments of the method of the invention, peanuts, bajra, peas, sesame seeds, rice, fruit or vegetable concentrate and flax seeds are comminuted to certain particle size. In some embodiments, bajra, rice, flax seeds are comminuted to the particle size of >1mm, peanuts and peas are comminuted to the particle size of >2mm.
As per the embodiments of the invention, the method for preparing the nutritional compositions is simple, quick, convenient and easy and requires minimal processing.
[079] Further, the method for preparing the nutritional compositions as per the present invention is cheap and does not require complicated steps.
In an alternative embodiment, the present disclosure provides a use of nutritional compositions comprising amino acid source, protein source, lipid source, carbohydrate source, fatty acid source, vitamin source, mineral source and a fiber source all being natural ingredients in an effective amount in improving and maintaining health of a subject. In some embodiments the dose and/or quantity may be according to recommended dietary allowances as recommended by ICMR for different age groups. In one embodiment, the nutritional composition can be consumed from about 100 gms to about 200gms a day or more depending upon age and requirement.
In further alternative embodiment, the present disclosure provides a method of improving and maintaining health by providing overall nutrition. The method comprises administering to a subject in the need thereof the nutritional compositions comprising amino acid source, protein source, lipid source, carbohydrate source, fatty acid source, vitamin source, mineral source and a fiber source all being natural ingredients in an effective amount. In some embodiments the dose and/or quantity may be according to recommended dietary allowances as recommended by ICMR for different age groups.
The subject or subject in the need of the nutritional compositions of the present invention includes malnourished children, adolescents, pregnant and lactating women, gluten intolerant/sensitive individuals, individuals seeking to lose weight, health and calorie conscious individuals, athletes, elderly and sick patients who are prone to anorexia/malnutrition, patients recovering from surgery or any illness.
One embodiment of the invention provides nutritional compositions which are affordable, low cost and solve the need of providing dietary requirements to malnourished children, pregnant and lactating women and individuals belonging to low income households and low socio-economic group.
[080] The foregoing description of the invention has been set merely to illustrate the invention and is not intended to be limiting. Since modifications of the disclosed embodiments incorporating the spirit and substance of the invention may occur to person skilled in the art, the invention should be construed to include everything within the scope of the disclosure.

EXAMPLES
By way of example and not limitation, the following examples are illustrative of various embodiments of the present disclosure.

Example 1: Composition for Multi-cereal bar
Jaggery - 26%,
Amylase Rich Bajra - 14% (Particle Size> 2mm),
Sesame Seeds - 11% (Particle Size> 2mm),
Rice - 10% (Particle Size>1mm),
Peanuts - 16% (Particle Size >2mm) – Non-Salted,
Amylase Rich Dried Peas - 13% (Particle Size >2mm),
Flax Seeds - 1% (Particle Size >1mm),
Papaya Fruit Concentrate – 10 % (Fine Powder With Particle Size <0.5mm),
Salted Butter - 5ml And
Milk- 40ml
Wherein, each of the amylase rich bajra, sesame seeds, rice, peanuts, amylase rich dried peas and flax seeds are in roasted and comminuted form.

Example 2: Composition for Multi-cereal Bar
Jaggery- 26%,
Amylase Rich Bajra- 14% (Particle Size>2mm),
Sesame Seeds- 11%(Size> 2mm),
Rice- 10% (Size>1mm),
Peanuts- 16%(Size >2mm) – Salted,
Amylase Rich Dried Peas- 13%( Size >2mm) -Salted,
Flax Seeds- 1%(Size >1mm),
Papaya Fruit Concentrate - 10 % (Fine Powder With Particle Size <0.5mm),
Salted Butter - 5ml And
Milk - 40ml
Wherein, each of the amylase rich bajra, sesame seeds, rice, peanuts, amylase rich dried peas and flax seeds are in roasted and comminuted form.

Example 3: Composition for Multi-cereal bar
Jaggery- 26%,
Amylase Rich Bajra- 14% (Particle Size>2mm),
Sesame Seeds- 11%(Size> 2mm),
Par Boiled Rice- 10% (Size>1mm),
Peanuts- 16%(Size >2mm) – Salted,
Amylase Rich Dried Peas- 13%( Size >2mm) -Salted,
Flax Seeds- 1%(Size >1mm),
Pumpkin Concentrate - 10 % (Fine Powder With Particle Size <0.5mm),
Salted Butter - 5ml And
Milk - 40ml
Wherein, each of the amylase rich bajra, sesame seeds, rice, peanuts, amylase rich dried peas and flax seeds are in roasted and comminuted form.

Example 4: Preparation of Multi-cereal Bar:
A composition as per example 1, 2 or 3 was used to prepare the multi-cereal bar.
Amylase rich bajra, sesame seeds, rice, amylase rich dried peas either non-salted or salted, papaya fruit concentrate powder and flax seeds were roasted and amylase rich bajra, rice, amylase rich dried peas either non-salted or salted and flax seeds were comminuted using crusher, mixer or pulverizer suitable for a desired scale so as to get them in the form of the particle size specified in example 1, 2 or 3.
To obtain salted amylase rich peas, dried amylase rich peas were sauted with vegetable oil 1 ml per 100 gm weight of dried peas at low temperature of 40-50 degree Celsius for 5 to 10 minutes and salt in a quantity sufficient as per taste desired was sprinkled over it.
Peanuts were peeled and roasted. Salt in a quantity sufficient so as to achieve the desired or palatable taste was sprinkled over them to obtain the salted peanuts as per Example 2. Roasted peanuts, salted or non-salted were comminuted using crusher, mixer or pulverizer suitable for a desired scale so as to get them in the form of the particle size specified in the respective examples.
Papaya or pumpkin fruit concentrate powder was obtained by drying papaya or pumpkin fruit pulp in a thin layer in a tray drier at a temperature of 55oC for 70-80 hours or for a period sufficient to reduce the moisture content to 5%-10% by weight; such dried pulp was then comminuted using mixer or pulverizer suitable for a desired scale so as to obtain the fine powder with the particle size as specified in the respective examples.
Jaggery butter and milk in quantities corresponding to the percentages specified in example 1 or 2 to match the desired scale of production were mixed to form a mixture, which was heated at a temperature between 60 degree Celsius to 70 degree Celsius for a time sufficient to obtain the jaggery syrup of 40-45 degree Brix.
The roasted and comminuted amylase rich bajra, amylase rich peas non-salted or salted, peanuts non-salted or salted, rice, papaya concentrate and flax seeds and roasted sesame seeds, in quantities corresponding to the percentages specified in example 1 or 2 to match the desired scale of production were mixed to form a mixture. To such mixture jaggery syrup was added and mixed to form a homogenate. The homogenate was heated at a temperature between 75 degree Celsius to 90 degree Celsius; poured into molds and allowed to set to obtain bars weighing 100 gms each.

Example 4: Preparation of Multi-layered Multi-cereal Bar:
A composition as per example 1 or 2 was used to prepare the multi-layered, multi-cereal bar.
Papaya fruit concentrate powder was obtained by drying papaya fruit pulp in a thin layer in a tray drier at a temperature of 55oC for 70-80 hours or for a period sufficient to reduce the moisture content to 5%-10% by weight; such dried pulp was then comminuted using mixer or pulverizer suitable for a desired scale so as to obtain the fine powder with the particle size as specified in the respective examples.
Jaggery butter and milk in quantities corresponding to the percentages specified in example 1 or 2 to match the desired scale of production were mixed to form a mixture, which was heated at a temperature between 60 degree Celsius to 70 degree Celsius for a time sufficient to obtain the jaggery syrup of 40-45 degree Brix.
Formation of first layer:
Amylase rich bajra in quantity corresponding to the percentage specified in example 1 or 2 to match the desired scale of production were roasted for 15-30 minutes. Flax seeds, papaya fruit concentrate powder and rice in quantities corresponding to the percentages specified in example 1 or 2 to match the desired scale of production were roasted for 5-10 minutes. Roasted amylase rich bajra, flax seeds, papaya fruit concentrate powder and rice were mixed and comminuted using crusher, mixer or pulverizer suitable for a desired scale to the particle size of 1mm to 5 mm. Jaggery syrup prepared as mentioned above was added to the comminuted mixture of amylase rich bajra, flax seeds, papaya fruit concentrate powder and rice and mixed to form a homogenate. The resultant homogenate was heated at a temperature between 75 degree Celsius to 90 degree Celsius; poured into molds so as fill the one forth of the mold and allowed to set.
Formation of second layer:
Dried amylase rich peas were sauted with vegetable oil 1 ml per 100 gm weight of dried peas at low temperature of 40-50 degree Celsius for 5 to 10 minutes and salt in a quantity sufficient as per taste desired was sprinkled over it to provide salted amylase rich peas. Amylase rich peas non-salted or salted in quantity corresponding to the percentage specified in example 1 or 2 to match the desired scale of production were roasted for 5-15 minutes. They were then comminuted using crusher, mixer or pulverizer suitable for a desired scale so as to get them in the form of the particle size specified in example 1 or 2. To the comminuted amylase rich peas, jaggery syrup prepared as mentioned above was added to form a homogenate. The resultant homogenate was heated at a temperature between 75 degree Celsius to 90 degree Celsius; poured into molds over first layer so as fill the one half of the mold and allowed to set.
Formation of third layer:
Sesame seeds in quantity corresponding to the percentage specified in example 1 or 2 to match the desired scale of production were roasted for 5-15 minutes. To the roasted sesame seeds, jaggery syrup prepared as mentioned above was added to form a homogenate. The resultant homogenate was heated at a temperature between 75 degree Celsius to 90 degree Celsius; poured into molds over second layer so as fill the three fourth of the mold and allowed to set.
Formation of fourth layer:
Peanuts were peeled and roasted. Salt in a quantity sufficient so as to achieve the desired or palatable taste was sprinkled over them to obtain the salted peanuts as per Example 2. Roasted peanuts, salted or non-salted were comminuted using crusher, mixer or pulverizer suitable for a desired scale so as to get them in the form of the particle size specified examples 1 or 2. To the roasted and comminuted peanuts non-salted or salted in quantity corresponding to the percentages specified in example 1 or 2 to match the desired scale of production jaggery syrup was added and mixed to form a homogenate. The homogenate was heated at a temperature between 75 degree Celsius to 90 degree Celsius; poured into molds over third layer so as completely fill the molds, over which roasted sesame seeds were sprinkled and allowed to set. Multilayered multi-cereal bars were refrigerated.

Example 5:
Assessment Results:
Bars having compositions of as per Example1,2 or 3 and prepared as per Example 4 or 5 were subjected to various assessments the results of which are as follows:

Texture analyzer measured following results:
Cutting force for bar: 4101.729 gm to 4106.820 gm
Force/hardness: 2393.409 gm to 2401 gm
Distance at break: 5.739mm to 5.8mm

Bar acceptance results:
Overall acceptability results showed that the developed bar was very much liked by the 25 subjects it was administered, in all attributes evaluated such as colour, flavor, texture, taste and overall acceptability lied in the range of 7.40+/-0.62 to 8.50+/-0.70.

Shelf life:
The shelf life of bar stored under 37 degree celcius, at Relative humidity 70-80% was found to be more than 6 months.
Microbiological evaluation results showed that product was safe for consumption.
After 6 months storage
Standard plate count: 1.1x 103 cfu/gm to 1.2x103 cfu/gm
Peroxide value: 1.57 meq/1000gm to 1.87 meq/1000gm
Acidity as oleic acid: 0.383 to 0.571
The multi-cereal bars so produced were tested by the methods known to a person skilled in the art or followed in the relevant field of the art to determine various nutrient and other contents.
100 gm of bar prepared from composition as per Example 1, 2 or 3 and as per method of Example 3-4 were found to have various contents as per following table:
CONTENT QUANITY PER 100 GM
Vitamin A 545.90mg to 560.34 mg
Vitamin C 79.93 mg to 82.02 mg
Proteins 14.08 % to 14.5 %
Amino Acids:
Arginine
Cystine
Histidine
Methionine
Phenylalanine
Tryptophan
Tyrosine (in mg)
734.8 to 735.2
100.9 to 102.0
308.381 to 310.002
130.35 to 132.01
387.043 to 390.021
83.483 to 84.887
292.379 to 295.012
Energy Value 419.22 Kcal to 423.25 Kcal
Ash Contents 2.05 % to 2.35 %
Total Fat 10.3 % to 12.3 %
Moisture Content 5.72 % to 6%
Total Acidity 0.25% to 0.28
Peroxide Value 10.11mg to 12.24 mg
Calcium 218.63 mg to 225.899 mg
Zinc 52.239 ppm to 55.203 ppm
Iron 424.558 ppm to 429.172 ppm
Myristic Acid 7.0 % to 8%
Penta Decanoic Acid 0.19% to 0.21%
Cis-10 Heptadecenoic 0.37% to 0.40%
Palmitic Acid 26.34% to 29.77%
Palmitoleic Acid 0.68% to 0.71%
Heptadecenoic Acid 0.44% to 0.48%
Stearic Acid 4.02% to 4.06%
Oleic acid 28.24% to 30.20%
Linoleic acid 20.20% to 20.62%
Lenolenic acid 0.18% to 0.21%
Trans fat 0
Total Dietary Fibre 3.608 gm to 4.203 gm

While the invention has been described in conjunction with enumerated embodiments, it will be understood that they are not intended to limit the invention to those embodiments. On the contrary, the invention is intended to cover all alternatives, modifications and equivalents, which may be included within the scope of the present invention as defined by the claims. Thus, the foregoing description is considered as illustrative only of the principles of the invention.
,CLAIMS:We Claim :
1. A nutritional composition comprising at least two ingredients selected from the group of amino acid and/or protein source, lipid and/or fatty acid source, carbohydrate source, vitamin and/or mineral source and a fiber source or combinations thereof, all being natural ingredients.
2. A nutritional composition comprising of amino acid and/or protein source, lipid and/or fatty acid source, carbohydrate source, vitamin and/or mineral source and a fiber source or combinations thereof, all being natural ingredients.
3. The nutritional composition as claimed in claim 1 or 2 wherein, the protein source is selected from the group consisting of cereals, pulses, nuts and oil seeds, milk and milk products, peas, rice, soy, almonds, peanuts, flaxseeds or combinations thereof.
4. The nutritional composition as claimed in claim 1 or 2 wherein, the lipid source is selected from the group consisting of nuts, and oil seeds, milk, and milk products, cereals, flaxseed, peanuts, almonds, sesame seeds, butter, maize, rice or combinations thereof.
5. The nutritional composition as claimed in claim 1 or 2 wherein, the carbohydrate source is selected from the group consisting of jaggery, sugar, honey, bajra, rice, oatmeal, jowar or combinations thereof.
6. The nutritional composition as claimed in claim 1 or 2 wherein, the fatty acid source is selected from the group consisting of nuts, oil seeds, milk, milk products, butter, sesame seeds, soybean, flaxseed, nuts or combinations thereof.
7. The nutritional composition as claimed in claim 1 or 2 wherein, the vitamin and mineral source is selected from a group comprising a fruit or vegetable concentrate.
8. The nutritional composition as claimed in claim 8 wherein, the vitamin and mineral source is a fruit concentrate selected from the group consisting of papaya concentrate, mango concentrate, nase berry concentrate (chikoo), banana concentrate, pineapple concentrate, amla concentrate, watermelon concentrate, strawberry concentrate, orange concentrate, guava concentrate, apple concentrate or combinations thereof.
9. The nutritional composition as claimed in claim 8 wherein, the vitamin and mineral source is a vegetable concentrate selected from the group consisting of pumpkin concentrate, carrot concentrate, beet root concentrate, bitter melon concentrate, drum stick concentrate, spinach concentrate or combinations thereof.
10. The nutritional composition as claimed in claim 1 or 2 wherein, the fiber source selected from the group consisting of cereal bran, fruit and vegetable, nuts and oil seed, peas, oats, soy, barley, rice, flax seeds, bajra or combinations thereof.
11. A nutritional composition comprising peanuts, bajra, peas, sesame seeds, rice, fruit or vegetable concentrate and flax seeds in a sugar rich base.
12. The nutritional composition as claimed in claim 12 wherein, the peanuts are present from about 12% to about 18% by weight, bajra is present from about 12% to about 16% by weight, peas are present from about 11% to about 14% by weight, sesame seeds are present from about 9% to about 14% by weight, rice is present from about 8% to about 12% by weight, fruit or vegetable concentrate is present from about 10% to about 18% by weight, flax seeds are present from about 1% to about 2% by weight in a sugar rich base from about 70% to about 75% by weight.
13. A nutritional composition comprising peanuts, bajra, peas, sesame seeds, rice, fruit or vegetable concentrate, flax seeds, jaggery, fat and milk.
14. The nutritional composition as claimed in claim 17 wherein, the peanuts are present from about 12% to about 18% by weight, bajra is present from about 12% to about 16% by weight, peas are present from about 11% to about 14% by weight, sesame seeds are present from about 9% to about 14% by weight, rice is present from about 8% to about 12% by weight, fruit or vegetable concentrate is present from about 10% to about 18% by weight, flax seeds are present from about 1% to about 2% by weight, jaggery is present from about 25% to about 30% by weight of, 4% to 6% by weight of butter, 35% to 45% by volume of milk.
15. The nutritional composition as claimed in any one of the claims 4, 5 or 13 - 15 wherein, at least one of the peas and peanuts are optionally peeled and/or salted.
16. The nutritional composition as claimed in any one of the claims 4, 6 or 13 - 15 wherein, at least one of the bajra and peas are optionally rich in a digestive enzyme.
17. The nutritional composition as claimed in any one of the claims 4, 6 or 13 - 15 wherein, at least one of the bajra and peas are optionally rich in amylase.
18. The nutritional composition as claimed in any one of the claims 8, 9, 12-15 wherein, the fruit concentrate is papaya concentrate.
19. The nutritional composition as claimed in any one of the preceding claim, wherein the nutritional composition or any of the component of the nutritional composition is optionally fortified with at least one fortifying agent selected from the group consisting of vitamins, minerals, amino-acids, anti-oxidants, enzymes, hormones, botanicals, herbals, dietary supplements, nutraceuticals, pharmaceuticals, diagnostics, anti-virals, anti-bacterials, pre-biotics, soluble fibers, and energy sources.
20. The nutritional composition as claimed in any one of the preceding claim, wherein the nutritional composition is rich in energy, macronutrients, micronutrients and fiber.
21. The nutritional composition as claimed in any one of the preceding claim is formulated in the form of a bar, powder, granules, tablets, confections, foods, beverages, cereals, food supplements, nutritional supplements, functional foods, nutritive foods or animal feed.
22. The nutritional composition as claimed in any one of the preceding claim is in the form of a bar.
23. The nutritional composition as claimed in any one of the preceding claim is in the form of a multilayered bar.
24. The nutritional composition as claimed in any one of the preceding claim wherein, the amino acid and/or proteins are from about 10% to about 15% by weight, lipid and/or fatty acids are from about 10% to about 20% by weight, carbohydrates are from about 50% to about 65% by weight, vitamins and minerals are from about 1. 5% to about 3% by weight and fibers are from about 3% to about 5% by weight.
25. A method for preparing the nutritional bar from composition of claims 1 or 2, wherein the method comprises:
combining natural amino acid and/or protein source, lipid and/or fatty acid source, carbohydrate source, vitamin and/or mineral source and a fiber source to form a mixture;
adding sugar rich syrup to the mixture to form a homogenate;
heating the homogenate; and
allowing the homogenate to set to obtain the nutritional compositions.
26. The method as claimed in claim 25, wherein the method optionally comprises steps of roasting and comminuting natural amino acid source, lipid source, carbohydrate source, fatty acid source, vitamin source, mineral source and a fiber source individually prior or subsequent to the step of combing them.
27. A method for preparing the nutritional bar from composition of claims 12 or 14, wherein the method comprises:
combining bajra, peas, sesame seeds, rice, fruit or vegetable concentrate, flax seeds, to form a mixture;
adding sugar rich syrup to the mixture to form a homogenate;
heating the homogenate; and
allowing the homogenate to set to obtain the nutritional compositions.
28. The method as claimed in claim 27, wherein the bajra, peas, sesame seeds, rice, fruit or vegetable concentrate and flax seeds are roasted and bajra, peas, rice and flax seeds are comminuted prior or subsequent to the step of combining them to form the mixture.
29. A method for preparing a multilayer nutritional composition from nutritional composition of claims 12 or 14, comprising:
forming first layer by:
roasting bajra, rice, fruit or vegetable concentrate and flax seeds,
combining the roasted bajra, rice, fruit or vegetable concentrate and flax seeds and comminuting to form a mixture;
adding sugar rich syrup to the mixture to form a homogenate;
heating the homogenate;
pouring the homogenate into a mold;
allowing the homogenate to set;
forming second layer by:
roasting and comminuting peas;
adding sugar rich syrup to the roasted and comminuted peas to form a homogenate;
heating the homogenate;
pouring the homogenate into a mold;
allowing the homogenate to set;
forming third layer by:
roasting sesame seeds;
adding sugar rich syrup to the roasted sesame seeds to form a homogenate;
heating the homogenate;
pouring the homogenate into a mold;
allowing the homogenate to set;
forming fourth layer by:
roasting and comminuting peanuts;
adding sugar rich syrup to the roasted and comminuted peanuts to form a homogenate;
heating the homogenate;
pouring the homogenate into a mold; and
allowing the homogenate to set.
30. The method as claimed in claim 29, wherein two or three layers are optionally combined.
31. The method as claimed in claim 29, wherein the sequence of the layers are optionally varied.
32. The method as claimed in any one of the claims 25, 27 or 29, wherein heating the homogenate is carried out at a temperature between 75 degree Celsius to 90 degree Celsius.

33. The method as claimed in any one of the claims 25, 27 or 29, wherein the sugar rich syrup is prepared by adding jaggery and butter to milk to form a mixture, heating the mixture at a temperature between 60 degree Celsius to 70 degree Celsius to obtain a sugar rich syrup.