Description:Field of the invention
The primary objective of this invention is ragi flour brownie enriched with fibre and antioxidants and method thereof. The product is power packed with calcium, iron, along with fibre content and antioxidants like Flavanoids, vitamin C & E, etc.
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.
Mainly brownies are packed with high refined carbohydrates, which lacks fibre and nutrients found in whole grains. High consumption can lead to blood sugar spikes and crashes along with hunger and cravings. Ragi flour packed with essential nutrients, high in fibre, low in glycemic index and contains antioxidants, which benefits in improving cholesterol level, reduce inflammation and heart disease.
The foundation of the baking business, which produces everything from bread to cookies to brownies, is considered to be wheat. Due to the current shift in public knowledge of diseases associated with wheat. people are transitioning to nutritious diet and healthy lifestyles Consumer behavior has shown a demand for items lacking of gluten, in accordance with the needs of the hour. this product aims to replace wheat with a nutritious substitute, such as millet, like ragi which serves as a reservoir of nutrients. millet is a hardy crop that needs little water and grows well in a variety of climates, it is an environmentally friendly crop to use in agriculture. Ragi is an extremely nourishing grain that contains important vitamins and minerals like iron, phosphorus, and magnesium. It also contains a lot of dietary fiber, which supports gut health and facilitates digestion. Prior to treatment ragi is packed with anti-nutritional elements such as phytates, tannins, non-starch polysaccharides, glucans, oxalates, and protease inhibitors, all of which may have an impact on the digestion of nutrients either directly or indirectly. The health issues relating to anti-nutritional elements were resolved by incorporating ragi following pretreatment.
The purpose of this study is to determine how using ragi as the primary ingredient in brownie making affects the product's nutritional makeup and to deal with diseases associated with wheat and provide a healthy yet tasty alternative. Minerals and vitamins found in ragi are: Calcium: 1%–2%, Iron: 15–25%, Magnesium: 5–10%, Phosphorus: 5–10%, Potassium: 2–4%, Zinc: 2–3%, Thiamine, or vitamin B1,: 5–10%, Riboflavin, or vitamin B2: 5–10%, Niacin, or vitamin B3: 10–15%, 5–10% of nutrients are vitamin B6.
Several patents have been issued for baked food products but none of these are related to the present invention. For example, US4774099A relates to improved baked goods, and in particular brownies, which contain an absorbent edible fiber. Improvements have been noted in the areas of chocolate flavor display, texture, tolerance to underbaking, height and moisture retention. The baked goods are made from a mix which comprises from about 0.1% to about 10% cellulosic fiber, from about 45% to about 65% sugar, from about 15% to about 35% flour, from about 3% to about 18% shortening, from about 0% to about 12% cocoa, and from about 0% to about 4% starch, the balance being conventional baked good additives. The finished baked goods comprise from about 68% to about 93% of the mix, from about 0.5% to about 6% egg solids, from about 0% to about 16% oil, and from about 5% to about 20% water.
Another patent, WO2014116296A1 relates to shelf stable, brownie product. The brownie avoids off tastes and staling, due to reducing the likelihood of recrystallization of sugars and oils, but managing the moisture in the brownie, the fat level, the protein level, and the level and type of sweetener used. shelf stable, baked, brownie formed from a batter comprising: 1-14 wt% flour; 40-50% sweetener comprising sucrose, corn syrup and fructose, present in a ratio of 2.5-3.5/0.5-1.5/0.05-0.15; 14.5-16.5%) whole egg; and shortening, the baked brownie having a moisture level of about 16%.
Another patent, US20220192207A1 provides a modified cake formula and baking process to have a shelf-stable food product, especially micro-safe cake with water activity (Aw) less than about 0.71, less than about 0.7 or ideally less than about 0.65. The process involves grinding the baked cake fine crumbs, and blending the resulting crumbs with a binding agent to make a cake truffle, wherein the cake truffle has a water into activity less than around 0.7, and optionally covering the cake truffle with a confectionary coating, or with milk chocolate.
Another patent, AU2017200379B2 discloses a composition for use in the production of a baked food product, said composition comprising: a) 50-99% by dry weight of one or more plant flours, wherein the plant is selected from the group consisting of garbanzo, fava bean, sorghum, lentil, and lima bean; and b) one or more gums; wherein said composition functionally replaces egg in part or in whole in the baked food product; and wherein the baked food product is selected from the group consisting of muffins, cakes, cupcakes, brownies, cookies, biscotti, pancakes, waffles, pastries, pies, tarts, scones, pretzels, and crackers.
Another patent, US4461782A provides a baked products comprising from about 12% to about 60% of a non-absorbable, non-digestible liquid polyol polyester and from about 25% to about 85% microcrystalline cellulose or a mixture of microcrystalline cellulose and flour in a weight ratio cellulose: flour of at least 1:1 have good texture, good mouthfeel, are highly palatable and have a low caloric content.
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.
In the present invention, to prepare Ragi brownies, ragi seeds were pretreated and ground into flour. The raw ingredients were weighed, and sugar was mixed with melted butter. Curd, coffee, hot water, and vanilla essence were added to achieve a smooth texture. Ragi flour, whole wheat flour, cocoa powder, and baking soda were then mixed evenly. The batter was transferred into a greased baking mold and placed in a preheated oven at 140-150°C for 30-35 minutes. After baking, the fiber-rich Ragi brownies were cooled and optionally garnished with nuts or choco chips before packaging.
Herein enclosed a ragi flour brownie enriched with fibre and antioxidants. A method for the production of ragi flour brownie enriched with fibre and antioxidants comprising the steps of:
pretreating ragi seeds to prepare them for grinding, ensuring optimal texture and flavor;
grinding the pretreated ragi seeds into a fine flour using specialized equipment;
measuring and mixing precise quantities of raw ingredients to form a creamy base;
adding flavor enhancers like curd, coffee, hot water, and vanilla essence to enhance taste and texture;
incorporating dry ingredients such as ragi flour, whole wheat flour, cocoa powder, and baking soda for even distribution;
thoroughly mixing the ingredients to ensure uniformity and consistency in the batter;
carefully transferring the batter into a greased baking mold to prevent sticking;
preheating the oven to an optimal temperature of 140-150°c for even baking;
placing the baking mold containing the batter into the preheated oven for 30-35 minutes;
allowing the brownies to cool post-baking to solidify their texture;
optionally garnishing the cooled brownies with nuts or choco chips for enhanced presentation and taste; and
packaging the cooled and garnished brownies, ready for consumption.
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 objective of this invention is ragi flour brownie enriched with fibre and antioxidants and method thereof.
Another object of the present invention is to prepare ragi flour brownie.
Another object of the present invention is to prepare brownie enriched with fibre and antioxidants
These and other objects and advantages of the present invention will become readily apparent from the following detailed description.
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: Brownie cake
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
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 to prepare Ragi brownies, ragi seeds were pretreated and ground into flour. The raw ingredients were weighed, and sugar was mixed with melted butter.
In some embodiments of the present invention, curd, coffee, hot water, and vanilla essence were added to achieve a smooth texture. Ragi flour, whole wheat flour, cocoa powder, and baking soda were then mixed evenly.
In some embodiments of the present invention, the batter was transferred into a greased baking mold and placed in a preheated oven at 140-150°C for 30-35 minutes. After baking, the fiber-rich Ragi brownies were cooled and optionally garnished with nuts or choco chips before packaging.
Herein enclosed a ragi flour brownie enriched with fibre and antioxidants. A method for the production of ragi flour brownie enriched with fibre and antioxidants comprising the steps of:
pretreating ragi seeds to prepare them for grinding, ensuring optimal texture and flavor;
grinding the pretreated ragi seeds into a fine flour using specialized equipment;
measuring and mixing precise quantities of raw ingredients to form a creamy base;
adding flavor enhancers like curd, coffee, hot water, and vanilla essence to enhance taste and texture;
incorporating dry ingredients such as ragi flour, whole wheat flour, cocoa powder, and baking soda for even distribution;
thoroughly mixing the ingredients to ensure uniformity and consistency in the batter;
carefully transferring the batter into a greased baking mold to prevent sticking;
preheating the oven to an optimal temperature of 140-150°c for even baking;
placing the baking mold containing the batter into the preheated oven for 30-35 minutes;
allowing the brownies to cool post-baking to solidify their texture;
optionally garnishing the cooled brownies with nuts or choco chips for enhanced presentation and taste; and
packaging the cooled and garnished brownies, ready for consumption.
EXAMPLE
EXAMPLE 1
EXPERIMENTAL DETAILS
1. Pretreatment of Ragi Seeds: Ragi seeds underwent pretreatment to prepare them for grinding, ensuring optimal texture and flavor in the final product.
2. Grinding Ragi Seeds: The pretreated ragi seeds were ground into a fine flour, utilizing specialized equipment to achieve the desired consistency.
3. Preparation of Batter: Precise quantities of raw ingredients, including sugar and melted butter, were measured and mixed to form a creamy base.
4. Addition of Flavor Enhancers: Curd, coffee, hot water, and vanilla essence were added to the mixture to enhance flavor and texture, creating a smooth, homogenous batter.
5. Incorporation of Dry Ingredients: Ragi flour, whole wheat flour, cocoa powder, and baking soda were added to the batter, ensuring an even distribution of ingredients.
6. Mixing: The ingredients were mixed thoroughly to ensure uniformity and consistency in the batter, avoiding lumps or uneven texture.
7. Transfer to Baking Mold: The batter was carefully transferred into a greased baking mold, prepared to prevent sticking during the baking process.
8. Preheating the Oven: The oven was preheated to an optimal temperature of 140-150°C, ensuring even baking and proper rise of the brownies.
9. Baking: The baking mold containing the batter was placed in the preheated oven and baked for 30-35 minutes, allowing the brownies to cook evenly and develop a moist, rich texture.
10. Cooling: Post-baking, the brownies were allowed to cool to solidify their texture and make them easier to handle.
11. Optional Garnishing: For enhanced presentation and taste, the cooled brownies could be optionally garnished with nuts or choco chips.
12. Packaging: Once cooled and garnished, the brownies were packaged, ready for distribution or consumption, offering a nutritious and indulgent treat to consumers.
Preparation of bread:
Ragi Seeds
Pretreatment of Ragi seeds
Grind the Ragi Seeds
Ragi flour
Weigh Raw Ingredient
Mix Sugar & Melted Butter
Addition of curd , Coffee, Hot water & Vanilla essence
(Obtained smooth texture)
Addition of Ragi flour, Whole wheat flour, Cocoa Powder & Baking Soda
Mix all the ingredients evenly
Transfer the batter into Greased baking mold
Pre-heat the oven
Transfer the mold in preheated oven
Bake (140 ºC for 30 - 35 min)
Fibre rich Ragi brownie
Cooling
Optionally, Garnish Brownie with Nuts, Choco chips
Packaging
ADVANTAGES OF THE INVENTION:
• Formulated product is rich in macro and micro nutrients compare to refined flour brownie.
• This brownie offers advantage to the people who try to adapt to healthy lifestyle.
• Ragi has low glycaemic index and hence imparts gut health benefits.
Experimental data:
Carbohydrate Content:
Maximum percent was recorded in the sample is 62.8%.
Fat content
Maximum percent was recorded in the sample is 14.01%.
Protein Content
Maximum percent was recorded in the sample is.
Ash content
Maximum percent was recorded in the sample is 3.1%.
Moisture Content
Maximum moisture percent was recorded in the sample is 10.45%.

, Claims:1) A ragi flour brownie enriched with fibre and antioxidants.
2) A method for the production of ragi flour brownie as claimed in claim 1, wherein said ragi flour brownie enriched with fibre and antioxidants comprising the steps of:
a) pretreating ragi seeds to prepare them for grinding, ensuring optimal texture and flavor;
b) grinding the pretreated ragi seeds into a fine flour using specialized equipment;
c) measuring and mixing precise quantities of raw ingredients to form a creamy base;
d) adding flavor enhancers like curd, coffee, hot water, and vanilla essence to enhance taste and texture;
e) incorporating dry ingredients such as ragi flour, whole wheat flour, cocoa powder, and baking soda for even distribution;
f) thoroughly mixing the ingredients to ensure uniformity and consistency in the batter;
g) carefully transferring the batter into a greased baking mold to prevent sticking;
h) preheating the oven to an optimal temperature of 140-150°c for even baking;
i) placing the baking mold containing the batter into the preheated oven for 30-35 minutes;
j) allowing the brownies to cool post-baking to solidify their texture;
k) optionally garnishing the cooled brownies with nuts or choco chips for enhanced presentation and taste; and
l) packaging the cooled and garnished brownies, ready for consumption.
3) The method as claimed in claim 2, wherein maximum percent of carbohydrate content was recorded in the sample is 62.8%.
4) The method as claimed in claim 2, wherein maximum percent of fat content was recorded in the sample is 14.01%.
5) The method as claimed in claim 2, wherein maximum percent of ash content was recorded in the sample is 3.1%.
6) The method as claimed in claim 2, wherein maximum percent of moisture content was recorded in the sample is 10.45%.