MUMBAI, India, Sept. 14 -- Intellectual Property India has published a patent application (202611086615 A) filed by Uttaranchal University on July 15, 2026, for A Value-Added Gluten-Free Herbal Protein Composition.
Inventors include Priyanshi Lekhak; Naina Pathak; Mansi Jayant; Sakshi Kumari; Neha Pujari; Mohd. Kamran; and Ajay Singh.
The application for the patent was published on September 11, 2026, under issue no. 37/2026.
Abstract: The present invention discloses a value-added gluten-free herbal protein composition developed by incorporating chickpea flour, peanuts, grated coconut, amaranth flour, dates, sesame seeds, cocoa powder, raisins, dry ginger powder, fennel seeds, flax seeds, and clarified butter in defined ratios. The formulation is designed to provide a concentrated source of plant-based protein, healthy fats, dietary fiber, essential minerals, and natural antioxidants. Analytical evaluation confirmed high nutritional quality, with protein content of 11%, carbohydrate content of 50%, ash value of 7% indicating rich mineral presence, and strong antioxidant activity with approximately 95% DPPH radical scavenging. Moisture content of 8% ensures good shelf stability and extended storage life. Sensory evaluation demonstrated excellent acceptability in taste, texture, and aroma, validating consumer appeal. The composition avoids refined sugar by using natural sweeteners such as dates and raisins, making it suitable for diabetic-friendly diets and sustained energy release. Functional benefits include improved satiety, digestive wellness, cardiovascular support, bone strength, and immune modulation. The invention thus provides a nutraceutical product that bridges traditional preparation methods with modern nutrition science, offering a safe, convenient, and sustainable protein-enriched food for diverse age groups and lifestyle needs.
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