MUMBAI, India, July 24 -- Intellectual Property India has published a patent application (202611064587 A) filed by Chandigarh University on May 22, 2026, for Gluten-Free Protein-Rich Pasta Composition Based On Legume Composite Flour And Method Thereof.
Inventors include Dr. Palak Mahajan; Dr. Mohit Singla; Ananya Das; Shifa Khan; and Sudha Kushwaha.
The application for the patent was published on July 17, 2026, under issue no. 29/2026.
Abstract: The present invention relates to a gluten-free, protein-rich pasta composition and a method for its preparation using legume-based ingredients. The composition comprises a composite flour derived from chickpea (Cicer arietinum) and kidney bean (Phaseolus vulgaris), optionally in combination with one or more food-grade additives. The method includes steps of cleaning, soaking, drying, milling to obtain flour, preparing a composite flour mixture, forming a dough, extruding into desired shapes, and drying under controlled conditions. The resulting pasta is substantially free from gluten and exhibits enhanced protein and dietary fiber content, improved structural integrity, and desirable cooking and sensory properties. The invention provides a nutritionally superior and clean- label alternative to conventional wheat-based and existing gluten-free pasta products, suitable for individuals with gluten intolerance and for health-conscious consumers.
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