The present invention relates to a ready to eat composition for management of diabetes. More particularly, the present invention relates to a ready to eat composition as a snack, preferably cookies or biscuits which contain fenugreek extract powder and regular consumption of which helps in management of diabetes and lower blood sugar levels over the time.
BACKGROUND OF THE INVENTION
Diabetes is one of the most common diseases. With the accelerated pace of life, irrational diet, incidents of diabetes are rising. The disease also tends to happen in younger age. A diabetic patient feels constant hunger and the blood sugar levels rise and fall suddenly. The urge to consume snacks between the meals often results into eating high-calorie food that is known to be associated with triggering or worsening of diabetes. For instance, cookies, muffins, toasts etc. that are readily available in any household are consumed to satiate the sudden urge and hunger pangs. The recommended dosage of any component is seldom taken care of and ready to eat compositions that are harmless to a diabetic are not available in market.
Patent ZL001012479 and ZL200610156512.2 each disclose a health biscuit containing herbs but involves a relatively high cost.
Fenugreek (Trigonellafoenum-graecum L.), a member of the Fabaceae (bean) family, grows as an erect annual with long, slender stems reaching 30 to 60 cm in height. The plant bears grey-green, tripartite, toothed leaves. White or pale yellow flowers appear in summer and develop into long, slender, sword-shaped seed pods with a curved, beak-like tip. Each pod contains about 10 to 20 small, yellowish-brown, angular seeds. These are dried to form the commercial spice. The plant thrives in full sun on rich, well-drained soils and has a spicy odor that remains on the hands after contact. The herb has been used for centuries as a cooling spice in Europe and remains a popular ingredient in pickles, curry

powders, and spice mixtures in India and Asia. Within India its seed production is the highest in the state of Rajasthan followed by Gujarat, Madhya Pradesh and Uttaranchal. In folk medicine, fenugreek has been used in the treatment of boils, cellulitis, and tuberculosis. It is a key ingredient in 19th century patent medicine for dysmenorrheal and post menopausal symptoms, lydia Pinkham's Vegetable Compound; it has also been recommended for the promotion of lactation. Fenugreek seeds have been used as an oral insulin substitute, and seed extracts have been reported to lower blood glucose levels. The maple aroma and flavor of fenugreek has led to its use in imitation maple syrup. Clinical data suggest the use of fenugreek for cholesterol lowering. It is used as a flavoring in Indian and Asian cookery, and in folk medicine for the treatment of boils, cellulitis, and tuberculosis, and for its anti-inflammatory and diuretic effects. Studies investigating the use of fenugreek in diabetes and cholesterol lowering has used 5 g/day of seeds or 1 g of a hydroalcoholic extract. The leaves contain at least seven saponins, known as graecunins. These compounds are glycosides of diosgenin. Seeds contain 0.1% to 0.9% diosgenin and are extracted on a commercial basis. Plant tissue cultures from seeds grown under optimal conditions have been found to produce as much as 2% diosgenin with smaller amounts of gitongenin and trigogenin. The seeds also contain the saponinfenugrin B. Several coumarin compounds have been identified in fenugreek seeds as well as a number of alkaloids (eg, trigonelline, gentianine, carpaine). The C-glycoside flavones vitexin, vitexin glycoside, and the arabinoside isoorientin have been isolated from the plant. Three minor steroidal sapogenins also have been found in the seeds: smilagenin, sarsapogenin and yuccagenin. The mucilages of the seeds of several plants, including fenugreek, have been determined and their hydrolysates analyzed. Fenugreek gel consists chiefly of galactomannans characterized by their high water-hording capacity. These galactomannans have a unique structure, and may be responsible for some of the characteristic, therapeutic properties attributed to fenugreek. The use of fenugreek has been limited by its bitter taste and pungent odour. Isolation of the biologically active components or production of a debittered extract, would allow greater use of the plant.

Therefore, the present object of the invention is to develop a biscuit which is not only good in taste but also contain ingredients majorly fenugreek having anti¬diabetic effect so that it can be easily consumed by person suffering from diabetes and high cholesterol.
OBJECT OF THE INVENTION
The main object of the present invention is to provide a ready to eat composition which contains fenugreek extract powder and regular consumption of which helps in management of diabetes and lower blood sugar levels over the time.
Yet another object of the present invention is to provide a ready to eat composition comprising of wheat flour, wheat bran, cereal fibers, white flour mill, sodium meta bisulphite, emulsifier, vegetable oil, milk powder, cocoa powder, lecithin, malt, maltodextrin, sucralose, hydrocolloid, fenugreek extract powder, fructooligosaccharides, maltitol and the rest being flavoring agents, food grade additives and food preservatives.
Yet another object of the present invention is to provide a ready to eat composition which is a snack preferably a cookie or a biscuit which has cholesterol lowering effects and glucose lowering effects.
Still another object of the present invention is to provide a ready to eat composition which is a snack preferably a cookie or a biscuit that reduces inflammation in fatty tissue and indirectly lowers the weight and assists blood sugar control of the diabetic person.
SUMMARY OF THE INVENTION
The present invention relates to a ready to eat composition which is a snack preferably a cookie or a biscuit which contains fenugreek extract powder and regular consumption of which helps in management of diabetes and lowering of blood sugar levels over the time. The snack comprises of wheat flour, wheat bran,

cereal fibers, white flour mill, sodium meta bisulphite, emulsifier, vegetable oil, milk powder, cocoa powder, lecithin, malt, maltodextrin, sucralose, hydrocolloid, fenugreek extract powder, fructooligosaccharides, maltitol and the rest being flavoring agents, food grade additives and food preservatives.
In an embodiment, the present invention relates to a ready to eat composition which is a snack, preferably cookies or a biscuit comprising of 20% to 70% by wt. wheat flour; 0.7% to 2 % by wt. of wheat bran; 0.3% to 0.7% by wt. of cereal fibers; 10 % -21% white flour-mill; 0.1% to 3% sodium meta bisulphite; 0% to 0.6% emulsifier; 2% to 22% by wt. of refined oil; 4%-6% crushed oats; 2% to 4% milk powder; 16% to 17% bakery shortening; 0.1% to 0.2% sodium bicarbonate; 0.01% to 0.45% salt; 0.5% to 0.8% by wt. of malt; 0.3% to 0.9% by wt. of maltodextrin; 0.8 to 1% by wt. of fenugreek extracts powder; 7% to 8% fructooligosaccharides; 7% to 8% maltitol; and optional contents; wherein the cereal fibers comprising 0.5 % to 6% by wt. Avena sativa, 1% to 4% by wt. Oryza sativa (rice) flour, 1% to 2% by wt. Glycine max (soya) flour, 0.3 % to 1% Eleusine coracana (Ragi) flour, 0% to 0.2% Pennisetum glaucum (Bajra); the bakery shortening is preferably a refined palm oil; and the optional contents comprises of hydrocolloid, lecithin, cocoa powder, flavoring agents, food grade additives and food preservatives.
In yet another embodiment, the present invention relates to ready to eat composition which is a snack preferably, cookies or a biscuit which contains fenugreek extract powder and regular consumption of which helps in management of diabetes and lower blood sugar levels over the time.
In yet another embodiment, the present invention relates to a ready to eat composition which is a snack preferably, cookies or biscuit which has cholesterol lowering effects and glucose lowering effects.
In yet another embodiment, the present invention is to provide a ready to eat composition which is a snack preferably, a cookie or a biscuit that reduces inflammation in fatty tissue and indirectly lowers the weight and assists blood sugar control of the diabetic person.

BRIEF DESCRIPTION OF THE DRAWINGS
A complete understanding of the method of the present invention may be obtained by reference to the following drawings:
Figure 1 shows a bar graph indicating the decrease in body fat over 8 week period.
Figure 2 shows a bar graph indicating increase in strength measured by number of pounds lifted by bench press.
Figure 3 shows a bar graph indicating the increase in strength measured by number of pounds lifted by leg press.
DETAILED DESCRIPTION OF THE INVENTION
The present invention will now be described more fully hereinafter. This invention may, however, be embodied in many different forms and should not be construed as being limited to the embodiment set forth herein. Rather, the embodiment is provided so that this disclosure will be thorough, and will fully convey the scope of the invention to those skilled in the art.
In an embodiment, the present invention relates to a ready to eat snack which is preferably, cookies or a biscuit comprising of 20% to 70% by wt. wheat flour; 0.7% to 2 % by wt. of wheat bran; 0.3% to 0.7% by wt. of cereal fibers; 10 % -21% white flour-mill; 0.1% to 3% sodium meta bisulphite; 0% to 0.6% emulsifier; 2% to 22% by wt. of refined oil; 4%-6% crushed oats; 2% to 4% milk powder; 16% tol7% bakery shortening; 0.1% to 0.2% sodium bicarbonate; 0.01% to 0.45% salt; 0.5% to 0.8% by wt. of malt; 0.3% to 0.9% by wt. of maltodextrin; 0.8 to 1% by wt. of fenugreek extracts powder; 7% to 8% fructooligosaccharides; 7% to 8% maltitol; and optional contents; wherein the cereal fibers comprising 0.5 % to 6% by wt. Avena sativa, 1% to 4% by wt. Oryza sativa (rice) flour, 1% to 2% by wt. Glycine max (soya) flour, 0.3 % to 1% Eleusine coracana (Ragi) flour, 0% to 0.2% Pennisetum glaucum (Bajra); the bakery shortening is preferably a refined palm oil;

and the optional contents comprises of hydrocolloid, lecithin, cocoa powder, flavoring agents, food grade additives and food preservatives.
Wheat is a grass widely cultivated for its seed, a cereal grain which is a worldwide staple food. The many species of wheat together make up the genus Triticum; the most widely grown is common wheat (T. aestivum). Cultivation of wheat began to spread beyond the Fertile Crescent after about 8000 BCE. Jared Diamond traces the spread of cultivated emmer wheat starting in the Fertile Crescent sometime before 8800 BCE. Archaeological analysis of wild emmer indicates that it was first cultivated in the southern Levant, with finds dating back as far as 9600 BCE. Genetic analysis of wild einkorn wheat suggests that it was first grown in the Karacadag Mountains in southeastern Turkey. Dated archeological remains of einkorn wheat in settlement sites near this region, including those at Abu Hureyrain Syria, suggest the domestication of einkorn near the Karacadag Mountain Range. From Asia, wheat continued to spread across Europe. In the British Isles, wheat straw (thatch) was used for roofing in the Bronze Age, and was in common use until the late 19th century. In India, it is cultivated in the fields of Uttar Pradesh, Punjab, Madhya Pradesh, Maharashtra, Bihar and Rajasthan, wheat bran (wheat cultivated in the fields of Uttar Pradesh, Punjab, Madhya Pradesh, Maharashtra, Bihar and Rajasthan).
Fenugreek {Trigonella foenum-graecum) is an annual plant in the family Fabaceae, with leaves consisting of three small obovate to oblong leaflets. It is cultivated worldwide as a semiarid crop. Its seeds and leaves are common ingredients in dishes from South and Central Asia.
Oats {Avena sativa), sometimes called the common oat, is a species of cereal grain grown for its seed, which is known by the same name (usually in the plural, unlike other cereals and pseudocereals). While oats are suitable for human consumption as oatmeal and rolled oats, one of the most common uses is as livestock feed. Oats are a nutrient-rich food associated with lower blood cholesterol when consumed regularly The wild ancestor of Avena sativa and the closely related minor crop, A. byzantina, is the hexaploid wild oat, A.

sterilis. Genetic evidence shows the ancestral forms of A. sterilis grew in the Fertile Crescent of the Near East. Oats are usually considered a secondary crop, i.e., derived from a weed of the primary cereal domesticates, and then spreading westward into cooler, wetter areas favorable for oats, eventually leading to their domestication in regions of the Middle East and Europe.
In the composition wheat bran, wheat flour, cereal fibers, white flour have been procured from local flour mill, sodium meta bisulphite, sodium bicarbonate, emulsifier procured from Weikfield, refined oil procured from Prestige, crushed oats procured from local market, milk powder procured from Dollar, bakery shortening procured from Bunge India PVT LTD, salt procured from TATA, maltodextrin and maltitol procured from Thailand, fenugreek extract powder (from local market), fructooligosaccharides (TATA FOSSENCE).
In yet another preferred embodiment, the present invention relates to a ready to eat composition which is a snack preferably, cookies or a biscuit which contain fenugreek extract powder and regular consumption of which helps in management of diabetes and lower blood sugar levels over the time.
In yet another preferred embodiment, the present invention relates to a ready to eat composition which is a snack preferably, cookies or biscuit which has cholesterol lowering effects and glucose lowering effects.
In yet another preferred embodiment, the present invention is to provide a ready to eat composition which is a snack preferably, a cookie or a biscuit that reduces inflammation in fatty tissue and indirectly lowers the weight and assists blood sugar control of the diabetic person.
EXAMPLE 1 Composition of biscuits for diabetic person
A tea time snack preferably, a biscuit comprising of 0.73 % wheat bran, 0.19% sodium meta bisulphite, 0.59% emulsifier - Calpro, 20.14% wheat flour- mill, 27.10% maida, 5.86% oats-crushed, 3.66% rice atta, 1.46% soya atta, 0.37% raggi

atta, 0.15% bajra, 3.05% milk powder, 16.11% bakery short., 2.93% refined palm oil, 0.19% sodium bicarbonate, 0.86% bioactive fenugreek, 0.42% salt, 0.59% malto dextrin, 0.59% malt, 7.50% maltitol, 7.50% fructooligosaccharides (FOS) and the rest being flavoring agents, food grade additives and food preservatives.
Table 1 Shows composition of biscuit

Ingredients Quantity Unit Percentage used
Wheat Bran 0.100 kg 0.73%
Sodium Meta Bisulphite 0.026 kg 0.19%
Emulsifier - Calpro 0.080 kg 0.59%
Wheat Flour- Mill 2.750 kg 20.14%
Maida 3.700 kg 27.10%
Oats-Crushed 0.800 kg 5.86%
Rice Atta 0.500 kg 3.66%
Soya Atta 0.200 kg 1.46%
Raggi Atta 0.050 kg 0.37%
Bajra 0.020 kg 0.15%
Milk Powder 0.416 kg 3.05%
Bakery Short 2.200 kg 16.11%
Refined Palm Oil 0.400 kg 2.93%
Sodium Bicarbonate 0.026 kg 0.19%
Bioactive Fennugreek 0.118 kg 0.86%
Salt 0.057 kg 0.42%
Malto Dextrin 0.080 kg 0.59%
Malt 0.080 kg 0.59%
Maltitol. 2.050 kg 7.50%
Fructooligosaccharides (FOS) 7.50%
Water Added
TOTAL 13.655 kg
EXAMPLE 2 Composition of biscuits for diabetic person
A biscuit which helps in management of diabetes comprising 40% - 70% by wt. wheat flour, 0.2% to 0.4% by wt. of bran, 0.3 to 0.7% by wt. of cereal fibers, 15%

to 20% by wt. of palm oil, 2% to 6% by wt. of cocoa powder, 0.01% to 0.02% by wt. of lecithin, 0.5% to 0.8% by wt. of malt, 0.3% to 0.9% by wt. of maltodextrin, 0.02% to 0.05% by wt. of sucralose, 0.5 to 1% by wt. of hydrocolloid, 0.5 to 1% by wt. of fenugreek extract powder, 0.1% to 0.2% by wt of chocolate flavor and the rest being flavoring agents, food grade additives and food preservatives.
EXAMPLE 3 Cholesterol Lowering Effects
Fecal bile acid and cholesterol excretion are increased by fenugreek administration. This is possibly due to a reaction between the bile acids and fenugreek-derived saponins causing the formation of micelles too large for the digestive tract to absorb. Another hypothesis attributes the cholesterol-lowering activities to the fiber-rich gum portion of the seed that reduces the rate of hepatic synthesis of cholesterol. It is likely that both mechanisms contribute to the overall effect. Serum triglycerides were reduced from baseline in patients with newly-diagnosed, mild; type-2 diabetes mellitus who received a hydro-alcoholic extract of fenugreek seeds 1 g/day. Total cholesterol and proportions of LDL and HDL fractions were not altered by treatment. A systematic review identified 5 other randomized clinical trials (N = 140) investigating the cholesterol-lowering effects of fenugreek seeds. Reductions (15% to 33%) of serum cholesterol from baseline were reported in all the trials identified. One small study using an aqueous extract of fenugreek leaves in healthy volunteers showed cholesterol reductions compared with control subjects after a single dose. Dose-dependent hypocholesterolemic effects of germinated fenugreek seeds also have been demonstrated. Total serum cholesterol and LDL cholesterol were reduced, while HDL cholesterol remained unchanged.
EXAMPLE 4 Glucose Lowering Effects

The galactomannan-rich soluble fiber fraction of fenugreek is possibly responsible for the anti-diabetic activity of the seeds. Insulinotrophic and anti-diabetic properties also have been associated with the amino acid 4-hydroxyisoleucine that occurs in fenugreek at a concentration of about 0.55%. In vitro studies have indicated that this amino acid causes direct pancreatic p-cell stimulation. Delayed gastric emptying and inhibition of glucose transport also have been postulated as possible mechanisms. Glycemic control was improved in a small study of patients with mild type-2-Diabetes mellitus. A reduction in glycosylated hemoglobin (HbAlc) levels and increased insulin sensitivity were observed in Fenugreek recipients. The preparation was well tolerated, with no patients withdrawing from the study because of adverse effects. Patients receiving the fenugreek preparation also were allowed to receive adjuvant anti-diabetic preparations if required; caution is advised in the interpretation of the results. The snack has glycemic index value of 54.0 ± 5.82 while the snack with vanilla as a flavoring agent has glycemic index value of 46.0 ± 4.35 and thus shows glucose lowering effects.
EXAMPLE 5 Lowers the body Weight
Certain foods are known to modify inflammation in fatty tissue. Up to l/3rd of the bulk around the average diabetic person's waistline usually is not fat at all. Instead, a lot of "fat" is actually a subset of the white blood cells known as the macrophages. These large, bulky cells specialize in removing dead or diseased tissue, and they are 'fueled' by cholesterol. Macrophages can get literally stuck in fatty tissue and interfere with blood circulation. This is important in diabetes because the fat cells absorb blood sugar. If blood cannot circulate to reach fat cells, insulin cannot reach them either. Cells in other parts of the body become increasingly insulin-resistant as fat cells are unable to perform their function. Also the appetite control signals the fat cells to message the brain when they are full, but they never enter the circulation either. So the diabetic tends to eat a lot even when full.

A number of food chemicals are known to modify this kind of inflammation, and may have an indirect effect on blood sugar levels. One of these food chemicals is diosgenin, found in fenugreek. Eating these may reduce inflammation and indirectly lower weight and assist blood sugar control. There is no way to exactly equate servings of food and doses of medication but regular consumption of biscuits or cookies helps in the management of diabetes and lower blood sugar levels easily over the time.
In a clinical trial, subjects participated in a 4 day per week resistance training program split into two upper and two lower extremity workouts per week for a total of 8 weeks. The subjects performed an upper body resistance training program consisting of nine exercises (bench press, lat pull, shoulder press, seated rows, shoulder shrugs, chest flies, biceps curl, triceps press down, and abdominal curls) twice per week and a seven exercise lower extremity program (leg press, back extension, step ups, leg curls, leg extension, heel raises, and abdominal crunches) performed twice per week. Subjects performed 3 sets of 10 repetitions with as much weight as they could lift per set. Subjects were divided into two groups according to fat free mass. Subjects were then randomly assigned to ingest in a double blind manner capsules containing 500 mg of a placebo or Galactomannan, once per day for 8 weeks. The assessment schedule was designed to evaluate the effects of Galactomannan on strength, body composition, along with hormonal profiles. Subjects repeated all baseline assessments at weeks 4 and 8 of the study. Additionally, comprehensive analysis of blood samples was also conducted to provide information on clinical safety of the supplement. During the study period of 8 weeks, Galactomannan reduced body fat while maintaining body weight by increasing muscle mass. Body composition was improved by reduction and redistribution of body fat from critical areas (non essential fat).
Figure 1 describes decrease in body fat over 8 week period. ^Galactomannan significantly (p=0.001) decreased body fat (2.3%) over placebo. Reduction in body fat reflects fat burn activity of Galactomannan. It causes 2-3% reduction,

more specifically 2.3% (p < 0.001) as compared to a 0-1% and more specifically 0.4% reduction by placebo.
Figure 2 describes increase in strength measured by number of pounds lifted by bench press wherein Galactomannan showed significant increase in strength witnessed by increase in pounds lifted (p=0.01) over 8 weeks.
Figure 3 describes the strength measured by number of pounds lifted by leg press; wherein Galactomannan showed significant increase in strength witnessed by increase in pounds lifted (p=0.001) over 8 weeks. Further, increase in lean muscle mass was observed by testing the effect of Galactomannan on muscle strength of the volunteers by conducting isotonic repetitions of bench and leg press exercises. There was a significant increase in strength indicated by an increase in ability to lift weights on the bench (9.1%) and leg press (25.3%) as compared with baseline values; this increase was more when compared with the placebo. These results are reflective of the efficacy of the Galactomannan in strength enhancement by increase in lean muscle mass. This increase in lean muscle mass is seen without increase in weight and with a significant reduction in body fat.
Many modifications and other embodiments of the invention set forth herein will readily occur to one skilled in the art to which the invention pertain having the benefit of the teachings presented in the foregoing descriptions and the associated drawings. Therefore, it is to be understood that the invention is not to be limited to the specific embodiments disclosed and that modifications and other embodiments are intended to be included within the scope of the appended claims. Although specific terms are employed herein, they are used in a generic and descriptive sense only and not for purposes of limitation.

We claim:

1. A ready to eat composition for management of diabetes comprising of:
20% to 70% by wt. of wheat flour;
0.7% to 2 % by wt. of wheat Bran;
0.3% to 0.7% by wt. of cereal fibers;
10 % to 21% white flour-mill;
0.1% to 3% sodium meta bisulphite;
0% to 0.6% emulsifier;
2% to 22% by wt. of refined oil;
4% to 6% crushed oats;
2% to 4% milk powder;
16% to 17% bakery shortening;
0.1% to 0.2% sodium bicarbonate;
0.01% to 0.45% salt;
0.5% to 0.8% by wt. of malt;
0.3% to 0.9% by wt. of maltodextrin;
0.8 to 1% by wt. of fenugreek extracts powder;
7% to 8% fructooligosaccharides;
7% to 8% maltitol; and
optional contents;
wherein,
the composition lowers the cholesterol level by 15% to 33%;
the composition optionally comprises a flavoring agent;
the composition has glycemic index value of 54.0±5.82 that shows glucose lowering effects; and

the composition shows 2-3% reduction in body fat.
2. The composition as claimed in claim 1, wherein the composition is a snack preferably, cookies and biscuits.
3. The composition as claimed in claim 1, wherein the composition with vanilla as a flavoring agent has glycemic index value of 46.0 ± 4.35 which shows glucose lowering effects.
4. The composition as claimed in claim 1, wherein the cereal fibers comprising 0.5 % to 6% by wt. Avena sativa, 1% to 4% by wt. Oryza sativa (rice) flour, 1% to 2% by wt. Glycine max (soya) flour, 0.3 % to 1% Eleusine coracana (Ragi) flour, 0% to 0.2% Pennisetumglaucum (Bajra).
5. The composition as claimed in claim 1, wherein the bakery shortening is preferably a refined palm oil.
6. The composition as claimed in claim 1, wherein the optional contents comprises of hydrocolloid, lecithin, cocoa powder, flavoring agents, food grade additives and food preservatives.