Intellectual Property India Publishes Patent Application for A System And Method For Comparative Nutritional And Enzymatic Characterization Of Fermented Traditional Food Products.

MUMBAI, India, Oct. 5 -- Intellectual Property India has published a patent application (202611101724 A) filed by Career Point University Hamirpur, Himachal Pradesh on August 23, 2026, for A System And Method For Comparative Nutritional And Enzymatic Characterization Of Fermented Traditional Food Products..

Inventors include Mr. Aman Dhiman; Mr. Ullas Sharma; Mr. Yuvraj Singh; Mr. Vivek Thakur; and Dr. Kuldeep Kumar.

The application for the patent was published on October 02, 2026, under issue no. 40/2026.

Abstract: The present invention relates to an integrated analytical system and method for the comparative nutritional, functional, and enzymatic characterization of fermented traditional food products. More particularly, the invention provides a standardized analytical platform for evaluating the nutritional composition, functional properties, and enzyme-producing microorganisms associated with cereal-based fermented foods, including Siddu, Babru, and Bhatura. The invention employs complementary analytical techniques comprising UV–Visible spectroscopy for protein estimation, Benedict's test for qualitative carbohydrate analysis, Water Absorption Capacity (WAC) and Oil Absorption Capacity (OAC) determination for functional property evaluation, and microbiological and biochemical methods for the isolation and characterization of enzyme-producing microorganisms. The invention further includes the detection of hydrolytic enzymes, including amylase and protease, to assess microbial enzymatic activity associated with the fermentation process. Comparative evaluation of the analytical data enables comprehensive nutritional profiling, functional assessment, and enzymatic characterization of fermented traditional food products. The proposed integrated analytical methodology provides a standardized, reproducible, and scalable platform applicable to food quality assessment, nutritional research, food standardization, quality control, and the development of value- added functional and fermented food products.

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