MUMBAI, India, Sept. 14 -- Intellectual Property India has published a patent application (202531072443 A) filed by Dr. Tarali Kalita; Sweta; Kumar Aditya Narayan Deb; Dr. Devajit Basumatari; Priyanku Sarma; Babli; and Mrigakshi Phookan on July 30, 2025, for Silkworm Pupa Candy With Hypertension Reduction Function And Preparation Method Thereof.
Inventors include Dr. Tarali Kalita; Sweta; Kumar Aditya Narayan Deb; Dr. Devajit Basumatari; Priyanku Sarma; Babli Das; and Mrigakshi Phookan.
The application for the patent was published on September 11, 2026, under issue no. 37/2026.
Abstract: The 64.44% protein with amino acid score 100 and protein digestibility 86% without exoskeleton makes pre-pupa of Greenish blue Zebra strain of Samia ricini an ideal candidate for preparing protein concentrate isolates with enhanced protein quality. The protein is also a source of important peptides like hydrolysates having antioxidant and antihypertensive properties. Silkworm is an important commercial insect providing livelihood in the form of sericulture. Assam contributes about 650/o of the total Eri silk production in India. Samia ricini, the producer of Eri silk is also a popular edible insect (Pre pupa and pupa) among the tribes of this region. Being the 3'd largest producer of Eri silk, the state produces around more than three crores cocoons every year, each containing a pre-pupa/ pupa inside it. The tribal community constitute only 12.4%6of the total population of Assam and therefore, a large amount of Eri pupa are thrown as sericulture waste leading to environmentalhazards because of the social stigma of having insect as food. 'l'hus, research indicates its management in tackling the problem of food security in future. Further, we have isolated the protein following ultrasonic homogenizer. The protein yield after extraction was recorde d 57.57 gll}}gand amino acid analysis also did not show any significant loss after extraction of protein from lyophilized samples. Then we performed shelf life analysis of the isolated protein after 3, 6,9 and l2 month and recorded that the loss of protein was after 3 month 0.9%o, after 6 month 1.8 yo, after 9 month 2.6%o and after l2 month 4.6%. To prevent the loss such a nutritional goldmine we have come up with the idea to prepare a protein rich candy from Eri pre-pupa, so that people can have it without any hesitation. The proposed candy contains 30g of extracted protein powder, 65 g palm jaggery of low glycemic index instead of sugar, 5 g of ginger leaves powder (Moran Ada which is endemic to Assam) to add flavour which is also having antioxidant activity and 5 g of Gorcinia assamica soaked 50 ml of water which can increase serotonin level. The proposed prepared candy after sensory evaluation resulted average acceptability 8.4, negative allergenicity test against pea protein and showed no pathological changes in mice model. The candy is also a rich source of antioxidants, work against hypertension and for mood enhancement making it a healthy confectionary that are not reported for others.
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