MUMBAI, India, Sept. 22 -- Intellectual Property India has published a patent application (202541023428 A) filed by Kalaiarasi S; and Nithiyapriya B T on March 17, 2025, for Optimization Of Antinutrient Removal Techniques In soy Chunks For Stabilised Nutritional Quality.
Inventors include Kalaiarasi S; and Nithiyapriya B T.
The application for the patent was published on September 18, 2026, under issue no. 38/2026.
Abstract: a comprehensive approach to optimizing anti nutrient removal techniques in soy chunks, integrating advanced processing strategies to enhance nutritional quality, digestibility, and functional properties. The system focuses on the effective reduction of antinutritional factors such as phytates and trypsin inhibitors hile preserving essential proteins, fiber, and micronutrients to 'ensure improved bioavailability and overall product integrity. Innovative processing techniques, including fermentation, soaking, and hydrothermal treatments, ensure nutrient retention while minimizing undesirable compounds that hinder absorption. Real-time monitoring tools assess key physicochemical characteristics such as moisture content, protein digestibility, texture, and structural stability, providing valuable insights for process optimization and quality control. Sensory evaluation techniques further analyze taste, texture, chewiness, and consumer acceptance to refine the product's appeal. ~ he modular design of this processing system allows flexibility, scalability, and potential integration with emerging food processing technologies, ensuring adaptability to evolving industry demands. The optimized soy chunks offer a sustainable and nutritionally enhanced plant-based protein alternative, romoting improved dietary intake while maintaining their functional properties. utritional assessments indicate that the reduction of anti nutritional factors significantly enhances protein digestibility and micronutrient availability without compromising texture or taste. Structural analysis evaluates parameters such as firmness and rehydration properties, while sensory evaluations assess mouthfeel, flavor, and overall consumer satisfaction. The findings suggest that optimized soy chunks are veil-received, offering a high-quality, health-conscious alternative for consumers seeking enhanced plant- based protein options.
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