MUMBAI, India, Sept. 28 -- Intellectual Property India has published a patent application (202631109029 A) filed by Robita Riamei; Dr. Kshetrimayum Vedmani Devi; Dr. Chingriyo Raihing; Dr. Nazia Hussain; Dr. Angam Raleng; Dr. Phuritshabam Vivekanandini Devi; and Vama Pangsatabam on September 11, 2026, for A Nutritionally Enhanced Traditional-Style Bhujia Comprising Pumpkin Powder, Pink Oyster Mushroom Powder And Lemon Basil (meiyangton) And A Process For Preparation Thereof.
Inventors include Robita Riamei; Dr. Kshetrimayum Vedmani Devi; Dr. Chingriyo Raihing; Dr. Nazia Hussain; Dr. Angam Raleng; Dr. Phuritshabam Vivekanandini Devi; and Vama Pangsatabam.
The application for the patent was published on September 25, 2026, under issue no. 39/2026.
Abstract: The present invention relates to a nutritionally enhanced traditional-style bhujia and a process for preparing the same. The bhujia comprises gram flour, pumpkin powder, Pink Oyster Mushroom powder and Lemon Basil powder. The Pink Oyster Mushroom is preferably Pleurotus djamor, and the Lemon Basil is preferably Ocimum × africanum Lour., locally known as Meiyangton. In a preferred embodiment, the formulation comprises approximately 45 g gram flour, 10 g pumpkin powder, 5 g Pink Oyster Mushroom powder and 2 g Lemon Basil powder. Fresh pumpkin is processed into powder and mixed with gram flour and Pink Oyster Mushroom powder. Lemon Basil powder and salt are added, followed by gradual addition of water to form a workable dough. The dough is shaped or extruded into bhujia strands and fried to obtain a crispy snack product. The formulation was developed through experimental trials to achieve a suitable balance between pumpkin and mushroom incorporation while maintaining desirable sensory characteristics. The addition of Meiyangton provides a distinctive aroma and regional flavour. The invention provides a value-added traditional snack using locally available agricultural and food resources. FIG.1
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