MUMBAI, India, May 29 -- Intellectual Property India has published a patent application (202641061680 A) filed by Mohan Kandasamy; M. Sowndhararajan; Sri Shanmugha Of Engineering And Technology; A. Harini; J. Dharshini; T. Rasika; E. Subhasri; V. Dharmaraj; S. Sapthagiri; and S. Pramoth Kumar, Velur, Tamil Nadu, on May 15, for 'development and quality evaluation of butterfly pea flower millet biscuit.'
Inventor(s) include Mohan Kandasamy; Sri Shanmugha Engineering And Technology; A. Harini; J. Dharshini; T. Rasika; E. Subhasri; V. Dharmaraj; S. Sapthagiri; S. Pramoth Kumar; and M. Sowndhararajan.
The application for the patent was published on May 29, under issue no. 22/2026.
According to the abstract released by the Intellectual Property India: "The increasing demand for funcional foods has led to the use of natural, nutrient-dense ingredients in everyday products. This study examines the creation and quality assessnient of millet biscuits fortified with butterfly pea flowers. Butterfly pea flower (Clitoria ternatea) is known for its nigh antioxidant levels, particularly anthocyanins, which offer health benefits like reducing inflammation and aiding in diabetes management. Millet are gluten-free and packed with dietary fiber, miners, and proteins, making them a great substitute for refined wheat flour. In this study, we made biscuits by mixing dried butterfly pea lower powder and millet flour in different ratios. We evaluated the products based on their physical properties, including color, texture, and Spread ratio. We also analyzed their chemical composition, looking at moisture, ash, and protein content, along with sensory attributes such as taste, aroma, texture, and overall acceptability. We examined the antioxidant activity of the biscuits to understand their health benefits better. The results showed that adding butterfly pea flower enhanced the biscuits antioxidant properties and gave them an appealing blue to purple color, improving their visual attractiveness. Including millet boosted the biscuits nutritional value by adding fiber and minerals. Sensory tests indicated that biscuits made with the right amounts of butterfly pea flower and miller flour were very well received by consumers. This study shows that butterfly pea flower and millet biscuits can be created as nutritions, functional food products that offer potential health benefits and receive positive feedback from consumers."
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