MUMBAI, India, Sept. 14 -- Intellectual Property India has published a patent application (202611087167 A) filed by Uttaranchal University on July 16, 2026, for Value-Added, Nutrient-Dense, And Completely Gluten-Free Functional Food Composition.
Inventors include Priyanshi Lekhak; Naina Pathak; Mansi Jayant; Mohd. Kamran; and Ajay Singh.
The application for the patent was published on September 11, 2026, under issue no. 37/2026.
Abstract: This invention discloses a value-added, nutrient-dense, and completely gluten-free functional food composition designated as Pulse Fusion Laddu, formulated to mitigate dietary protein deficits, enhance bone mineral density, and provide sustained metabolic energy. The composition utilizes a specialized matrix of pulse flours comprising roasted Bengal gram (Cicer arietinum) and roasted Mung bean (Vigna radiata), which are thermally bound within a vehicle of clarified butter (ghee) and unrefined jaggery (Saccharum officinarum). The composition is further enriched with a functional blend of oilseeds, nuts, dried fruits, and digestive carminative spices. Characterization of the formulation reveals an optimized proximate chemical profile featuring 8% moisture, 4.37% inorganic ash, 12% plant protein, 42% functional lipids, and 50% slow-release carbohydrates. Spectrophotometric analysis demonstrates a total phenolic content characterized by an absorbance value of 1.764 and an outstanding free-radical scavenging capacity, achieving up to 95% DPPH radical inhibition, thereby offering a stable, bioavailable alternative to synthetic supplements.
Disclaimer: Curated by HT Syndication.
