The present invention relates to the field of food sector. More particularly, the present invention discloses a preparation method and optimization of nutritious and natural antioxidant enrich multi-grain cookies by using refined wheat flour; yellow split gram flour, Bengal gram husk and dried powder of pomegranate peel.
Background of the Invention:
Nutrients are the most important and paramount source for healthy life styles of consumers. Today's consumers are well aware about the nutrition profiles as well as cost of the food products. To provide the low cost food products with high nutritional value for the consumers, there are many possibilities by using waste material of Agri and Horticultural produce. These by products are cheap and excellent in nutrients (protein, vitamin, minerals, dietary fibers, enzymes, anti-oxidants and essential & non-essential amino acids) along with natural phenolic agents. The incorporation of byproducts of Agri and horticultural produce enhance the stability, sensorial characteristics, nutritional profile, antidiabetic, antioxindative and antimicrobial activity against food borne pathogens and myco-toxins of developed food products. The researchers developed new products by using agri and horticultural produce to enhance the nutrition profile and disclosed the health benefits of consumers.
Patent No. CN103250991A, titled "Gynostemma pentaphylla-mung bean blood pressure-reducing health-care rice cake and preparation method thereof, it discloses wide range of ingredients in different ratios for the Gynostemma health.
In the Patent No.CN 103300308A, titled "Convenient lotus root prepared from sweet osmanthus powder and preparation method thereof, it discloses the detoxification properties from the human body.

The Patent No.CN201711267673 A, titled "Tomato and pomegranate biscuits capable of nourishing faces and beautifying faces", it discloses skin beneficial properties of the ingredients of the invention.
All above prior arts are making cookies which helps in health improvement and nourishing with beautifying the faces, but they are also not using any pomegranate peel and Bengal gram husk into it which differentiate the present mutli-grain healthy cookies form these available cookies.
In general multi-grain cookies provide various health benefits due to combination of supplementary nutrition in one food item. The use of alternatives ingredients in the formation of bakery products such as husk or by-products of the cereals could provide an affordable and rich nutritional quality food product to the young and elderly people. Commercialization of such good food products can resolve the problems of nutrition and malnutrition in both rural and urban area.
Object of the invention:
The primary object of the present invention is to provide a process for low cost food with high nutritional value for the consumers.
Another object of the present invention includes the utilization of the by-product of agri & horticulture produces such as Bengal gram husk and pomegranate peel.
Yet another object of the present invention is to incorporated byproducts in bakery products for developing anti-oxidative and antibacterial enrich multigrain cookies.
Yet another object of the present invention is to provide a bakery product in the form of multi-grain cookies having anti-bacterial and anti-oxidant properties.
Still yet another object of the present invention provides a low cost food product, which is the combination of ingredients along with by-product for enhancing the quality of the product.

Summary of the invention:
The following summary is provided to facilitate an understanding of some of the innovative features unique to the disclosed embodiments and is not intended to the full description of the invention. A full appreciation of the various aspects of the preferred embodiments disclosed herein can be gained by taking the entire specification, claims, drawings and abstract as a whole.
The instant invention provides a baked food product having high nutritional value and follows the idea of "Zero waste and Zero hunger" and to achieving sustainable development goals.
The present invention relates to a baked food product in the form of multi-grain cookies with refined wheat flour, yellow split gram flour, bengal gram husk and pomegranate peel powder.
An aspect of the present invention, above said baked food product providing various health benefits nutrients such as proteins, vitamins, minerals, dietary fiber and other polyphenolic compounds through incorporating with the nutritive enrich additives.
An aspect of the present invention, the baked food product possesses antibacterial, anti¬oxidant, anti-cancer and anti-atherosclerotic activity due to the incorporation of pomegranate peel powder.
An aspect of the present invention provides a solution related to the major health issues like under nutrition and malnutrition due to lack food quality and quantity.
Another aspect of this invention is to reducing the environmental problems through waste utilization due to the use of byproducts.
Other features and advantages of the present invention will become more apparent from the following detailed description, taken in conjunction with the accompanying drawings which illustrate, by way of example, the principles of the invention.

Brief description of the accompanying drawings:
The drawings described herein are for illustrative purposes only of selected embodiments and not all possible implementations, and are not intended to limit the scope of the present disclosure. The invention itself, however, both as to organization and method of operation, may best be understood by reference to the detailed description which follows taken in conjunction with the accompanying drawings in which:
Figure- 1 is a block diagram showing the process of preparation of baked food product;
Figure- 2 is graphical representation between Hedonic scale and over all acceptability sensory attributes namely texture, color, appearance, flavor and taste;
Figure- 3 is graphical representation of sensory evaluation of cookies on the basis of used percentage of different ingredients of baked food product.
Detailed description of the invention:
The preferred embodiments will now be described more fully with reference to the accompanying drawings. The embodiments are provided so that this disclosure will be thorough, and will fully convey the scope to those who are skilled in the art. Numerous specific details are set forth as specific components, devices, and methods, to provide a thorough understanding of preferred embodiments of the present disclosure. It will be apparent to those skilled in the art that specific details need not be employed, that preferred embodiments may be embodied in many different forms and that neither should be construed to limit the scope of the disclosure. In some example embodiments, well-known processes, well-known device structures, and well-known technologies are not described in detail.
Definitions of the used terms: The following definitions should be interpreted in consideration of the disclosure and for better understanding of the present invention to a person skilled in the art. In the complete disclosure of the present invention, certain scientific and biotechnological terms appropriately used, having same meaning as practically and theoretically understood by a ordinary person skilled in the art.

Refined flour: -The term "Refined flour" used herein refers to Maida, or refined flour, is a part of wheat flour that has no germ or bran. It is whiter, finer than wheat flour.
Refined Oil:-The term "Refined oil" used herein refers to the Natural oil which undergoes the refining process to produce an edible oil that is free of odor and flavor, has a light colour, good shelf life, and is also good for frying. Refining may expose oils to high temperature, bleaching agent, deodouriser, degumming, dewaxing among all.
Husk: The term "Husk" used herein refers to the dry outer covering of the some fruits or seeds.
Pomegranate peel powder: The term "Pomegranate peel powder" used herein refers to the powder of the outer covering of the pomegranate having high vitamin and powerful antioxidants.
The different operations in the process of the present invention are given below:
Creaming: The term "Creaming" used herein refers to the process of mixing fat more thoroughly with the sugar and other seasonings to achieve richer and smoother texture of the baking product.
Mixing: The term "Mixing" used herein refers to the process of preparation of homogenous mixture by combining different ingredients.
Dough Mixing: The term "Dough Mixing" used herein refers to the process of blend of flour and other emulsifier to form homogenous dough.
Shaping of Dough: The term "Shaping of Dough" used herein refers to the process of divide the dough to obtain loaves and rolls which are uniform in the size
Rolling out the Dough: The term "Rolling out the Dough" used herein refers to the rolling the dough with the help of rolling pin to eliminate the air bubbles in the dough and prevent hole in the baking food.

Baking:- The term "Baking" used herein refers to the process of cooking the food by dry
heat without exposure to the flame, typically a oven is used for the baking process.
Sensory evaluation:- The term "Sensory evaluation" used herein refers to the process of evaluating consumer products using the five senses.
In an embodiment of the present invention provides process for a baked food product prepared by using major and minor ingredients and follows the idea of "Zero waste and Zero hunger".
In an embodiment of the present invention, the baked food product comprising major ingredients Yellow Split Gram flour, Bengal gram husk and pomegranate peel powder.
A subject of the present invention is therefore also a method for the preparing a high nutrition rich baked food product as shown in Figure-1, comprising the following steps:
(a) Preparation of cream by mixing sugar and salty butter;
(b) Preparing an emulsion by mixing refined oil, milk powder, glucose powder, baking powder and ammonia along with water;
(c) Adding the Whole grain's flour, Seed fruit peel powder, Pulses flour and Husk powder of seed from leguminous plant and mixing for a duration of 4-5 minutes;
(d) Preparing a dough from the mixture of step (c) and shaping the dough to form a dough piece;
(e) Baking the dough piece of step (d) at temperature 180°C for 15-20 minutes to obtain the food product that provides a high nutrition value and having dietary fiber content.
The baked food product of the present invention is also comprises some additives, in particular such as milk powder, glucose powder, baking powder and ammonia to improve fluffy texture of the product.

In another embodiment of the present invention, Table- 1 shows ratios of different samples on the basis of mixing procedure for preparation of the baked food product as described in the present invention as below:
Table No-1

Samples Refined Wheat Flour Moong Dal Bengal Gram husk powder Pomegranate Peel powder
1. 100 0 0 0
2. 85 5 5 5
3. 80 5 5 10
4. 75 5 5 15
5. 80 5 10 5
6. 75 5 10 10
7. 70 5 10 15
8. 75 5 15 5
9. 70 5 15 10
10. 65 5 15 15
In the present invention the baked food product having a high dietary fiber, proteins, vitamins, minerals, enzymes and amino acid content comprising wholegrains, one or more inclusions selected from wheat, barley, Rice, Brown rice, Buckwheat, Oats, Quinoa or combinations thereof.
According to the preferred embodiment of the present invention comprises from 5-15% by weight of Husk from seed of leguminous plant, preferably Bengal gram husk is used for the preparation of the product. These husks may be obtained from the other plants such as chickpea, pea, ground nuts, Mung beans, red lentils and soya bean.

The baked food product according to the present invention further comprises from 5% by weight of pulses like Yellow Split Gram flourfor the power house of the nutrition such as proteins, dietary fibers, vitamin B, minerals, enzymes and amino acids which can help to reduce cholesterol level and protest against heart diseases , cancer and type-2 diabetes.The other pulses using for source of energy also could be Black lentils, Black gram, Red Gram, Pigeon Pea.
In an embodiment of the present invention further comprises from 5-15% by weight of Seed fruit peel powder from Pomegranate, which is highly recommended for the medicinal properties such as antibacterial, anti-oxidants, anti-cancer activity, anti-atherosclerotic and wound healing properties. It is a great source of bioactive compounds such as flavonoids, polyphenols, minerals (calcium, phosphorus, nitrogen, potassium, magnesium, sodium), and composite of polysaccharide. The pomegranate peel has highest antioxidant activity as compared to other parts of pomegranate fruit.
In another embodiment of the present invention, the product obtained from above mentioned process may be in the form of cookies, Biscuits, muffins, cakes and other forms of bakery products. The invention also applies to the final product such as breakfast, cereals, snacks and other products consisting of flours mixture.
In another embodiment of the present invention, the sensory evaluation of the product as shown in Figure-2 is based on different parameters such as texture, appearance, color, mouth-feel, aroma, taste and overall acceptability. Figure-3 represents the acceptability of the baked food product and also providing various health benefits to the consumer.
In an embodiment of the present invention the baked food product having comprises various nutritional properties such as anti-bacterial, Anti- cancer, anti-oxidants, wound healing and anti-atherosclerotic.
The advantages of the present invention are cost effective and excellent ready to eat baked product. Due to its affordable cost and rich nutritional quality, it may be consumed as snack

product by consumers in both rural and urban areas. The baked product according to the present invention may be manufactured at the suitable industrial level.
Although a preferred embodiment of the invention has been illustrated and described, it will at once be apparent to those skilled in the art that the invention includes advantages and features over and beyond the specific illustrated construction. Accordingly it is intended that the scope of the invention be limited solely by the scope of the hereinafter appended claims, and not by the foregoing specification, when interpreted in light of the relevant prior art.

We Claim:

1.A baked food product composition having high nutritional value, comprising:
(a) Seed fruit peel powder ranging from 5-15% of the total content;
(b) Pulses flour ranging from 5% of the total content;
(c) Husk powder of seed from leguminous plant ranging from 5-15% of the total content;
(d) Whole grain's flour ranging from 15-100% of the total content;
(e) Milk powder;
(f) Glucose powder;
(g) Baking powder,
Wherein said composition provides anti-oxidant activity to prevent diseases and enhancing the stability of product.
2. The baked food product composition as claimed in claim 1, wherein said seed fruit peel powder is pomegranate.
3. The baked food product composition as claimed in claim 1, wherein said pulses flour are selected from Yellow Split Gram flour, Black lentils, Black gram, Red Gram, Pigeon Pea.
4. The food product composition as claimed in claim 1, wherein said Seed from leguminous plants are selected from Bengal gram, chickpea, pea, ground nuts, soya bean.
5. The baked food product composition as claimed in claim 1, wherein said whole grains are selected form the wheat, barley, Rice, Brown rice, Buckwheat, Oats, Quinoa.
6. A method for preparation of baked food product, comprising the following steps:

a) Preparation of cream by mixing sugar and salty butter;
b) Preparing an emulsion by mixing refined oil, milk powder, glucose powder, baking powder and ammonia along with water;
c) Adding the Whole grain's flour, Seed fruit peel powder, Pulses flour and Husk powder of seed from leguminous plant and mixing for a duration of 4-5 minutes;
d) Preparing a dough from the mixture of step (c) and shaping the dough to form a dough piece;

e) Baking the dough piece of step (d) to obtain the food product that provides a high nutrition value and having total dietary fiber content.
7. The method for preparation of baked food product as claimed in claim 6, wherein the dough piece in Stage (e) is baked at a temperature profile wherein; the temperature in the ranges from 150 to 180 C, for a duration of 15 to 20 minutes.
8. The method for preparation of baked food product as claimed in claim 6, wherein said whole grains are selected form the wheat, barley, Rice, Brown rice, Buckwheat, Oats, Quinoa.
9. The method for preparation of baked food product as claimed in claim 6, wherein said seed fruit peel powder is pomegranate.
10. The method for preparation of baked food product as claimed in claim 6, wherein said pulses flour are selected from Yellow Split Gram flour, Black lentils, Black gram, Red Gram, Pigeon Pea.
11. The method for preparation of baked food product as claimed in claim 6, wherein said husk powder of Seed from leguminous plants are selected from Bengal gram, chickpea, pea, ground nuts, and soya bean.