Description:FIELD OF THE INVENTION
[0001] The present invention relates to the field of food technology and nutrition. More specifically, the invention pertains to a method for enhancing a nutritional content of millets through mycelium fortification using oyster mushroom (Pleurotus spp.) inoculation.

BACKGROUND OF THE INVENTION
[0002] In recent times, millets have garnered attention as a promising and sustainable food source for the future. Recognized for their resilience to adverse growing conditions and their minimal resource requirements, millets have emerged as a potential solution to address global food security challenges. However, despite their numerous advantages, millets are not devoid of limitations.
[0003] Millets, while rich in certain nutrients, also contain antinutritional factors that can hinder the absorption of essential nutrients within the human body. The presence of high starch content in millets, coupled with challenges in digestibility, further affects their overall nutritional efficacy. Moreover, the bioavailability of critical nutrients within millets remains suboptimal, reducing their potential impact in combating micro-nutritional deficiencies.
[0004] There is a need of a novel approach to mitigate these limitations by growth of mycelium on millet grains, with aid of oyster mushroom (Pleurotus spp.) inoculation. The interaction between the mycelium and the grains brings about transformative changes that can revolutionize millet consumption.
[0005] By utilizing the natural processes of mycelial growth, the method aims to counteract the effects of antinutrients present in millets, thereby enhancing their nutritional accessibility. The mycelium colonization not only addresses the antinutritional components but also leads to a substantial elevation in the overall nutritional content of millets. Consequently, this innovative approach holds the potential to alleviate micro-nutritional deficiencies, a pervasive issue impacting populations worldwide, in a cost-effective and naturally sustainable manner.
[0006] One notable benefit of mycelium-fortified millets is the potential to bridge nutritional gaps in plant-based diets, which may lack certain crucial nutrients like Vitamin B12. The introduction of mycelium could offer a pathway to augmenting these nutrients, contributing to more comprehensive and balanced vegan dietary options.
[0007] CN101715924B relates to fortification millet comprising the following raw materials in parts by weight: 5-9 parts of pumpkin powder, 5-9 parts of red jujube powder, 0.2-0.3 part of lysine, 0.010-0.015 part of carrageenin selenide and 14-18 parts of agar solution are added into 100 parts of millet.
[0008] US20180000013A1 relates to a method for enhanced growth of mycelium in culture including the key steps of seed blend choice from among corn, rice, quinoa, chia, canihua, cumin and flax seed, germinating the seed blend prior to inoculating the mycelium starter, and conducting the mushroom cultivation with ORP enhanced water and particular transmissions of sound and particularly colored light.
[0009] The escalating global demand for sustainable and nutritious food sources has prompted a reevaluation of traditional staple crops. Millets, hailed for their resilience and low resource requirements, have emerged as a promising solution to address food security challenges. However, inherent limitations within millets, including antinutrient content, reduced digestibility, and suboptimal nutrient bioavailability, present barriers to their widespread consumption and effectiveness in combating malnutrition.
[0010] The pressing need for an innovative solution becomes evident when considering the prevalence of micro-nutritional deficiencies in populations across the globe. These deficiencies contribute to a range of health issues, hinder human development, and strain healthcare systems. Furthermore, the absence or scarcity of vital nutrients like Vitamin B12 in plant-based diets, particularly among vegan populations, accentuates the need for creative interventions to bridge these nutritional gaps.
[0011] Therefore, there is a need for more nutritious and accessible staple foods, offering a path towards healthier diets and improved nutritional outcomes for populations worldwide.

OBJECTS OF THE INVENTION
[0012] Some of the objects of the present disclosure, which at least one embodiment herein satisfies are as listed herein below.
[0013] The main object of the present invention is to provide a novel and effective method for enhancing the nutritional value of millets through mycelium fortification using oyster mushroom (Pleurotus spp.) inoculation.
[0014] Another object of the present invention is to elevate the nutritional content of millets, transforming them into a more potent source of essential vitamins, minerals, amino acids, and antioxidants.
[0015] Another object of the present invention is to provide an effect of mycelium fortification on the nutritional profile of millet.
[0016] Yet another object of the present invention is to demonstrate that mycelium fortification through oyster mushroom inoculation leads to an increase in essential vitamins, minerals, amino acids, and antioxidants within millets, thereby enhancing their nutritional content and making them a more potent dietary source of essential nutrients.
[0017] Yet another object of the present invention is to provide a nutritional composition incorporating the fortified millets obtained using method for mycelium fortification of millets.
[0018] Still another object of the present invention is to explore an interaction between mycelium and millet grains to mitigate the effects of antinutrients, and to explore sensory attributes of the fortified millets.

SUMMARY OF THE INVENTION
[0019] The present invention relates to a novel method for enhancing the nutritional content and quality of millets by employing mycelium fortification through oyster mushroom (Pleurotus spp.) inoculation. The method encompasses a series of steps that synergistically contribute to the transformation of millets into a nutrient-dense and easily digestible dietary staple.
[0020] In an embodiment, the present invention provides a method for mycelium fortification of millets. The method initiates with the careful selection of locally sourced millet grains of high quality. These millet grains serve as the substrate for subsequent cultivation.
[0021] The method begins with selecting locally sourced millet grains as a substrate. A sterile growth medium comprising essential nutrients for oyster mushroom mycelium growth is prepared. The sterile growth medium is inoculated with oyster mushroom spawn to obtain an inoculated growth medium. The millet grains are incubated with the inoculated growth medium under controlled environmental conditions suitable for mycelial colonization. Mycelium is allowed to grow and colonize the millet grains for a predetermined period to obtain fortified millets. The fortified millets are subjected to harvesting comprising the steps of drying, and preservation for extended storage, and consumption. The oyster mushroom spawn for inoculation is cultivated to heighten nutrient content, and bolster digestibility of millets.
[0022] In another embodiment of the present invention, a nutritional composition incorporating the fortified millets obtained using method for mycelium fortification of millets is provided.
[0023] The method of the present invention strategically improves millet's nutritional profile by increasing essential nutrients, minerals, amino acids, and antioxidants. By addressing antinutrient effects and enhancing digestibility, it contributes to more efficient nutrient absorption and mitigates malnutrition. Moreover, the sensory attributes of the fortified millets, such as taste and texture, are elevated, promoting consumer acceptability. The present invention aligns with sustainability goals, employing natural processes to optimize nutrient content and reduce resource consumption.
[0024] Various objects, features, aspects and advantages of the inventive subject matter will become more apparent from the following detailed description of preferred embodiments, along with the accompanying drawing figures.

DETAILED DESCRIPTION OF THE INVENTION
[0025] The following is a detailed description of embodiments of the disclosure depicted in the accompanying drawings. The embodiments are in such detail as to clearly communicate the disclosure. However, the amount of detail offered 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.
[0026] In the following description, numerous specific details are set forth in order to provide a thorough understanding of embodiments of the present invention. It will be apparent to one skilled in the art that embodiments of the present invention may be practiced without some of these specific details.
[0027] Embodiments of the present invention relates to a novel method for enhancing the nutritional content and quality of millets by employing mycelium fortification through oyster mushroom (Pleurotus spp.) inoculation. The method encompasses a series of steps that synergistically contribute to the transformation of millets into a nutrient-dense and easily digestible dietary staple.
[0028] In an embodiment, the present invention provides a method for mycelium fortification of millets. The method initiates with the careful selection of locally sourced millet grains of high quality. These millet grains serve as the substrate for subsequent cultivation.
[0029] The method begins with selecting locally sourced millet grains as a substrate. A sterile growth medium comprising essential nutrients for oyster mushroom mycelium growth is prepared. The sterile growth medium is inoculated with oyster mushroom spawn to obtain an inoculated growth medium. The millet grains are incubated with the inoculated growth medium under controlled environmental conditions suitable for mycelial colonization. Mycelium is allowed to grow and colonize the millet grains for a predetermined period to obtain fortified millets. The fortified millets are subjected to harvesting comprising the steps of drying, and preservation for extended storage, and consumption. The oyster mushroom spawn for inoculation is cultivated to heighten nutrient content, and bolster digestibility of millets.
[0030] A sterile growth medium, meticulously prepared to contain essential nutrients conducive to oyster mushroom mycelium growth, is utilized. This medium provides an optimal environment for the mycelium to flourish and interact with the millet grains. The oyster mushroom spawn, specifically cultivated for the purpose of enhancing millet nutrition, is introduced into the sterile growth medium.
[0031] The millet grains, having been properly cleaned and prepared, are then subjected to an incubation phase. This phase takes place under controlled environmental conditions that are conducive to mycelial colonization. These conditions typically include complete darkness, humidity levels exceeding 70%, and a temperature range of 20 to 30°C (68 to 86°F). During this period, the mycelium is allowed to grow and colonize the millet grains. The duration of this colonization period may vary but typically ranges from 14 to 20 days.
[0032] After achieving mycelial colonization, the fortified millets are harvested. This involves careful removal of the mycelium-colonized grains from the growth medium. To ensure longevity and preservation of nutritional enhancements, the harvested millets are subjected to thorough drying. This drying process, conducted under controlled conditions, often employs a machine dehydrator set at around 80°C (176°F) for approximately 24 hours. The dried fortified millets are then suitably packaged for long-term storage and consumption.
[0033] Another embodiment involves the effect of mycelium fortification on the nutritional profile of millets. This embodiment demonstrates that mycelium fortification through oyster mushroom inoculation leads to an increase in essential vitamins, minerals, amino acids, and antioxidants within millets, thereby enhancing their nutritional content and making them a more potent dietary source of essential nutrients. The mycelium fortification by oyster mushroom mycelium inoculation is configured to increase digestibility and bioavailability of proteins within millets for improved nutritional value and easier digestion. The mycelium fortification by oyster mushroom mycelium inoculation is configured to enrich sensory attributes of millets, comprising texture, taste, and aroma, for increased consumer appeal. The fortified millets are configured for encompassing cereals, bread, pasta, snacks, and other value-added products to obtain the fortified millets with augmented nutritional benefits.
[0034] In another embodiment of the present invention, a nutritional composition incorporating the fortified millets obtained using method for mycelium fortification of millets is provided. The nutritional composition is configured for an improved nutritional content compared to traditionally grown millets. The nutritional composition is configured for improving nutritional status, addressing malnutrition, and promoting health and well-being of an individual.
[0035] In this embodiment, the interaction between mycelium and millet grains is explored to mitigate the effects of antinutrients. The interaction between the mycelium and the millet grains leads to several noteworthy outcomes. Foremost, the nutritional content of the millets is significantly elevated. Essential vitamins, minerals, amino acids, and antioxidants experience a notable increase, transforming millets into a more comprehensive source of vital nutrients.
[0036] Additionally, the presence of antinutritional factors, a characteristic concern with millets, is mitigated. The symbiotic association between the mycelium and millet grains appears to neutralize or reduce the effects of these antinutrients. As a result, the bioavailability and absorption of nutrients within the human digestive system are enhanced, rendering the fortified millets more nutritionally effective.
[0037] Furthermore, the method improves the digestibility of millets. The high starch content that often poses digestibility challenges is addressed through the mycelium colonization process. This leads to easier and more efficient digestion, particularly beneficial for individuals with dietary sensitivities or difficulties in starch assimilation.
[0038] The sensory attributes of the fortified millets are also enhanced. The presence of mycelium appears to positively influence the texture, taste, and aroma of the millets. This sensory enhancement can contribute to higher consumer acceptance and utilization of fortified millets in a diverse array of culinary applications, ranging from cereals and bread to pasta and snacks.
[0039] The present invention aligns with sustainable agriculture principles by employing natural processes to enhance nutritional content. By leveraging mycelium growth and oyster mushroom inoculation, the method not only improves dietary quality but also minimizes resource consumption and waste.
[0040] Also, the present invention addresses the nutritional needs of plant-based diets. Particularly, it offers a solution to supplement the deficiency of crucial nutrients, such as Vitamin B12, often lacking in vegan diets. The mycelium's role in enriching such nutrients in millets can contribute to the nutritional completeness of vegan dietary choices.
[0041] The invention is further ascribed below by reference of the following, non-limiting examples:
[0042] Comparative data substantiating the claim of growth in nutritional profile (overall and nutrient-wise)
Nutritional Analysis of “CORN CONTROL” Vs CORN PLEUROTUS O STREATUS”
Parameters Test Result as per 100 gm- CORN CONTROL Test Result as per 100 gm- CORN PLEUROTUS O STREATUS
Total Energy 352.74 Kcal 326.67 Kcal
Fat 2.34gm 0.35 gm
Saturated Fat 1.10 gm 0.0 gm
Polysaturated Fat 0.72 gm 0.0 gm
Mono Saturated Fat 0.52 gm 0.0 gm
Protein 6.95gm 16.98 gm
Dietary Fiber 3.34 gm 7.87 gm
Potassium 310mg 3.90 mg
Total Carbohydrate 75.97 gm 63.90 gm
Sugar 1.10gm 0.20 gm
Sodium 4.0 mg 18 mg
Calcium 2.80 mg 17.54 mg
Vitamin A 0.0 IU 0.0 IU
Iron 2.15 mg 1.40 mg
Cholesterol 0.0 mg 0.0 mg
Vitamin B 0.0 umg 7.42 ugm
[0043] The oyster used in the present invention are sourced from Directorate of Mushroom research, Solan, Himachal. The oyster used in the present invention includes Pleurotus djamor, and Pleurotus ostreatus.
[0044] Nutritional Analysis of “RAGI CONTROL” Vs RAGI DI AMOR”

Parameters Test Result as per 100 gm- RAGI CONTROL Test Result as per 100 gm- RAGI DI AMOR
Total Energy 240.13 Kcal 325.25 Kcal
Fat 2.45 gm 0.45 gm
Saturated Fat 1.17 gm 0.0 gm
Polysaturated Fat 0.92 gm 0.0 gm
Mono Saturated Fat 0.36 gm 0.0 gm
Protein 12.65 gm 23.76 gm
Dietary Fiber 9.98 gm 14.90 gm
Potassium 2.70 mg 380 mg
Total Carbohydrate 71.87 gm 56.54 gm
Sugar 0.30 gm 0.25 gm
Sodium 4.90 mg 16.23 mg
Calcium 1.90 mg 11.70 mg
Vitamin A 0.0 IU 0.0 IU
Iron 1.12 mg 1.70 mg
Cholesterol
0.0 mg 0.0 mg
Vitamin B 3.90 umg 9.40 ugm

[0045] Therefore, the present invention provides an approach to fortify millets through mycelium fortification using oyster mushroom inoculation. This method elevates nutritional content, mitigates antinutrient effects, improves digestibility, enhances sensory attributes, and aligns with sustainability and dietary health objectives. The resulting fortified millets offer an avenue to address nutritional deficiencies, support healthier dietary habits, and contribute to sustainable agricultural practices.
[0046] The method of the present invention strategically improves millet's nutritional profile by increasing essential nutrients, minerals, amino acids, and antioxidants. By addressing antinutrient effects and enhancing digestibility, it contributes to more efficient nutrient absorption and mitigates malnutrition. Moreover, the sensory attributes of the fortified millets, such as taste and texture, are elevated, promoting consumer acceptability. The present invention aligns with sustainability goals, employing natural processes to optimize nutrient content and reduce resource consumption.
[0047] The fortified millets of the present invention can be incorporated into staple foods, cereals, and snacks to effectively address micro-nutritional deficiencies and promote overall health. Culinary industries can benefit from the enhanced sensory attributes of the fortified millets, making them appealing ingredients for a wide array of recipes. Additionally, the present invention aligns with sustainable agriculture, offering a resource-efficient solution for improving the nutritional content of crops. Therefore, the fortified millets of the present invention are positioned to transform dietary patterns, address malnutrition, and promote the principles of both well-being and environmental sustainability.
[0048] While the foregoing describes various embodiments of the invention, other and further embodiments of the invention may be devised without departing from the basic scope thereof. The scope of the invention is determined by the claims that follow. The invention is not limited to the described embodiments, versions or examples, which are included to enable a person having ordinary skill in the art to make and use the invention when combined with information and knowledge available to the person having ordinary skill in the art.
, Claims:WE CLAIM:
1. A method for enhancing the nutritional content of millets through mycelium fortification by oyster mushroom (Pleurotus spp.) inoculation, comprising the steps of:
a) selecting locally sourced millet grains as a substrate;
b) preparing a sterile growth medium comprising essential nutrients for oyster mushroom mycelium growth;
c) inoculating the sterile growth medium with oyster mushroom spawn to obtain an inoculated growth medium;
d) incubating the millet grains with the inoculated growth medium under controlled environmental conditions suitable for mycelial colonization;
e) allowing mycelium to grow and colonize the millet grains for a predetermined period to obtain fortified millets; and
f) harvesting the fortified millets comprising the steps of drying, and preservation for extended storage, and consumption.
2. The method as claimed in claim 1, wherein the oyster mushroom spawn for inoculation is cultivated to heighten nutrient content, and bolster digestibility of millets.
3. The method as claimed in claim 1, wherein the controlled environmental conditions for mycelial colonization comprises darkness, humidity levels of at least 70%, and a temperature range of 20 to 30 °C.
4. The method as claimed in claim 1, wherein the fortified millets are dried under controlled environmental conditions for preservation of augmented nutritional content.
5. The method as claimed in claim 1, wherein the mycelium fortification by oyster mushroom mycelium inoculation elevates nutritional profile of millets through increased essential vitamins, minerals, amino acids, and antioxidants.
6. The method as claimed in claim 1, wherein the mycelium fortification by oyster mushroom mycelium inoculation increases digestibility and bioavailability of proteins within millets for improved nutritional value and easier digestion.
7. The method as claimed in claim 1, wherein the mycelium fortification by oyster mushroom mycelium inoculation enriches sensory attributes of millets, comprising texture, taste, and aroma, for increased consumer appeal.
8. The method as claimed in claim 1, wherein the fortified millets encompass cereals, bread, pasta, snacks, and other value-added products to obtain the fortified millets with augmented nutritional benefits.
9. A nutritional composition incorporating the fortified millets obtained from the method as claimed in claim 1, wherein the composition provides an improved nutritional content compared to traditionally grown millets.
10. The nutritional composition incorporating the fortified millets obtained from the method as claimed in claim 1, wherein the nutritional composition improves nutritional status, addressing malnutrition, and promoting health and well-being of an individual.