MUMBAI, India, Sept. 28 -- Intellectual Property India has published a patent application (202541024371 A) filed by Bharani V V; Haris Nachiyappan S; Manojkumar S; Kisore S; and Arunasree Tna on March 19, 2025, for Development And Characterization Of Fiber-Rich Extruded Products From Food Waste.
Inventors include Bharani V V; Haris Nachiyappan S; Manojkumar S; Kisore S; and Arunasree Tna.
The application for the patent was published on September 25, 2026, under issue no. 39/2026.
Abstract: The present invention relates to the development and characterization of fiber-rich extruded noodles formulated using proso millet, Kodo millet, and dietal)' fiber extracted from com cobs. This invention addresses the growing demand for nutrient-dense, gluten-free, and functional food products while promoting sustainability. By integrating millets, known for their high protein, micronutrient, and antioxidant content, with dicta!)' fiber extracted from com cobs, the formulation enhances the nutritional profile of the noodles, offering improved gut health benefits, slow digestion, and sustained energy release. A scientifically optimized fiber extraction process is employed, utilizing different methods and processing parameters to maximize fiber yield, functionality, and bioavailability. The extracted fiber is then incorporated into the noodle fonnulation alongside carefully selected combinations of millet flours to achieve an optimal balance of structural integrity, elasticity, and cooking performance. This results in noodles with enhanced water absorption capacity, reduced starch loss during cooking, and desirable texture and mouthfeel. Furthermore, the processing conditions, including. hydration levels, extrusion parameters, and dl)'ing techniques, are fine-tuned to preserve the essential nutrients while ensuring product stability, extended shelf life, and consistent quality. The novel approach of utilizing food waste-derived fiber not only contributes to a circular economy but also provides an innovative solution to increasing dietal)' fiber intake in staple foods. By offering a high-fiber, gluten-free alternative to conventional wheat-based noodles, this invention provides a sustainable and health-focused food option that meets the detail)' needs of health-conscious consumers. The development of these functional noodles aligns with current consumer trends toward cleaner labels, natural ingredients, and sustainable food production, making them a valuable addition to the functional food sector .
Disclaimer: Curated by HT Syndication.
