MUMBAI, India, Aug. 24 -- Intellectual Property India has published a patent application (202641099283 A) filed by National Institute Of Food Technology, Entrepreneurship And on August 17, 2026, for A Microwave-Assisted Process For Preparing Foxtail Millet–seaweed Composite Porridge Powder.
Inventors include Dr. K. Suresh Kumar; and Guru Raj P. N.
The application for the patent was published on August 21, 2026, under issue no. 34/2026.
Abstract: The present disclosure relates to a microwave-assisted process for preparing foxtail millet–seaweed composite porridge powder (400). Foxtail millet flour (200) obtained from Setaria italica and brown seaweed powder (202) obtained from Sargassum wightii are blended in a weight ratio of 70:30. The composite flour blend is mixed with water in a quantity ratio of 1:2 to obtain a hydrated composite flour blend (300). The hydrated composite flour blend (300) is subjected to microwave treatment at 640 W for 10 min with intermittent stirring to gelatinize foxtail millet starch and hydrate seaweed-derived polysaccharides. The microwave-treated composite material is dried at 45 °C for 8 hr, ground, and passed through a 355 µm sieve to obtain the foxtail millet–seaweed composite porridge powder (400). The process is performed without the addition of an externally added stabilizer and produces a dried powder comprising microwave-treated foxtail millet starch and Sargassum wightii-derived constituents.
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