MUMBAI, India, Aug. 12 -- Intellectual Property India has published a patent application (202611071803 A) filed by Sher-E-Kashmir University Of Agricultural Sciences on June 10, 2026, for Synergistic Processing Method For Improving Functional, Nutritional And Storage Stability Of Whole Maize Flour.
Inventors include Dr. Abida Jabeen; Dr. Syed Zameer Hussain; Dr. Zahoor A. Dar; Dr. Tawheed Amin; and Ms. Mutayiba Akhtar.
The application for the patent was published on August 07, 2026, under issue no. 32/2026.
Abstract: SYNERGISTIC PROCESSING METHOD FOR IMPROVING FUNCTIONAL, NUTRITIONAL AND STORAGE STABILITY OF WHOLE MAIZE FLOUR ABSTRACT The present invention discloses a synergistic processing method (100) for improving functional, nutritional and storage stability of whole maize flour, the method (100) comprising steps of: selecting and cleaning maize grains, at step (102); soaking the maize grains in acidified water, at step (104); subjecting the soaked maize grains to ultrasonication treatment under controlled processing conditions, at step (106); subsequently subjecting the ultrasonicated maize grains to infrared (IR) treatment under controlled temperature and exposure conditions, at step (108); drying the treated maize grains to a predetermined moisture content, at step (110); milling the treated maize grains to obtain whole maize flour, at step (112); and packaging the obtained flour in moisture- and oxygen-resistant packaging materials, at step (114), wherein the synergistic integration of ultrasonication and infrared treatment results in reduced lipoxygenase and peroxidase activities, enhanced dough- making ability, improved rheological properties and extended shelf-life stability of the whole maize flour. FIG. 1
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