MUMBAI, India, Nov. 13 -- Intellectual Property India has published a patent application (202641128586 A) filed by K. S. Rangasamy College Of Technology on October 28, 2026, for A Valorization Of Multi-Millet-Wheat Flour Through Fermentation For Nutritionally Enhanced Bakery And Culinary Products.
Inventors include Mr. Kalai Rajan P; Mr. Ahamed Ibrahim S; Ms. Sneha R G; Ms. Anubharathi M; Mr. Kamalanarayanan R; Mr. Vijayayugeshwar R; and Dr. Sukantha T A.
The application for the patent was published on November 13, 2026, under issue no. 46/2026.
Abstract: Millets are rich in dietary fibre, minerals, proteins, vitamins and phytochemicals, yet their use in food is limited by factors that affect nutrient absorption and functionality. Wheat flour is widely used in baking because of its good functional properties, but it is low in fibre. This invention relates to a new composite flour made from selected millets and wheat, formulated to improve nutritional and functional quality. The millets are processed, fermented with LAB, dried and milled, then blended with wheat flour in suitable proportions. The flour is analyzed for moisture, minerals, protein, fat, water absorption, functional properties and bioactivity. The best formulation is used to make bread, cookies, flatbreads, pancakes and other products, which are then tested for sensory quality. The aim is a nutritious, versatile flour based on millets and wheat.
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