FORMULATION OF MORINGA (Moringa oleifera) AND TURMERIC (Curcuma longa) CRACKERS

Abstract

This utility model discloses the formulation of moringa (Moringa oleifera) and turmeric (Curcuma longa) crackers. It is composed of 36.20% cassava flour, 13.59%oat flour, 1.81% powdered moringa, 0.75% turmeric powder, 0.45% garlic powder, 0.75% sea salt, 0.30% black pepper, 2.71% sesame seeds, 16.29% olive oil, and 27.15% water. The utility model addresses the challenge of strong flavor and rough texture of moringa (Moringa oleifera) by using its powdered form and combining it with turmeric (Curcuma longa) to enhance flavor, nutrition,and visual appeal. Baking instead of frying reduces oil content and increases shelf stability.Crackers are cooled and stored in airtight containers or vacuum-sealed for longer shelf life. This process produces a nutritious, tasty, and shelf-stable cracker ideal for health-consciousconsumers and local livelihood opportunities using widely available

Description

SPECIFICATIONFORMULATION OF MORINGA (Moringa oleifera) AND TURMERIC (Curcuma longa)CRACKERSTECHNICAL FIELD:The present utility model relates in general to snacks but more particularly to aformulation of making moringa (Moringa oleifera) and turmeric (Curcuma longa) crackers.BACKGROUND OF THE UTILITY MODEL:Disclosed in patent publication number PH22017000567U1 (Lozano, et.al) is to presentapplication generally relates to snack food production but more particularly to a process ofproducing crackers from moringa (Moringa olie fora) leaves. Said process comprises:measuring the necessary ingredients and materials, washing, blanching the malunggay leaves,blending blanched leaves with the other ingredients, cutting the mixture and deep frying.However, using moringa (Moringa oleifera) as a base ingredient in crackers is not particularlynovel, as it is widely used in health foods and snack products.Crackers are made by blending flour—usually wheat or rice flour—with water, oil, salt,and often leavening agents such as baking soda. The dough is rolled thin, cut into uniformshapes, and baked until crisp. Some varieties may include seeds, herbs, cheese, or vegetablepowders for added flavor and texture. Once baked, crackers become a crunchy, shelf-stablesnack that’s both versatile and convenient, with nutritional qualities that can affect your healthin several ways.Although the nutritional content of crackers varies widely depending on the ingredientsused and how they're made, they are generally a source of quick energy. A standard serving ofcrackers—around five pieces—typically provides about 70 to 120 kilo-calories, most of whichcome from carbohydrates. Crackers often contain about 10 to 20 grams of carbs per serving,along with a small amount of fat and protein. Whole grain or seed-based crackers may also offerfiber, making them a more filling and balanced snack.Crackers can also be a source of essential nutrients when made with fortified flours ornatural ingredients. Many varieties contain small amounts of iron and B vitamins, which areimportant for energy metabolism and red blood cell formation. Some artisan or health-consciousversions include flax seeds, chia, or moringa (Moringa oleifera), boosting their content of1omega-3 fatty acids, antioxidants, and minerals like magnesium and calcium. Though crackersshouldn’t be relied on as a major source of nutrition, they can contribute to a balanced diet whenchosen wisely.Crackers can also be high in sodium and refined carbohydrates. Many commercialbrands add salt and sugar to enhance flavor and shelf life. High sodium intake is associated withincreased blood pressure, which raises the risk of heart disease and stroke. Refined carbs canspike blood sugar levels and leave you feeling hungry sooner. To avoid these drawbacks, opt forwhole-grain, low-sodium crackers with minimal added sugar, and enjoy them with healthytoppings like hummus, avocado, or low-fat cheese.Moringa (Moringa oleifera) is a nutrient-rich tree that widely cultivated in tropicalregions. Its leaves, seeds, and pods are edible and have been used in traditional medicine forcenturies. Moringa (Moringa oleifera) is packed with essential nutrients, including vitamins A,C, and E, calcium, potassium, and protein. It offers various health benefits, such as antioxidantand anti-inflammatory properties, blood sugar regulation, cholesterol reduction, and protectionagainst arsenic toxicity. These benefits are attributed to its rich content of antioxidants likequercetin and chlorogenic acid, as well as its ability to lower blood sugar and cholesterol levels.Turmeric (Curcuma longa) are commonly used in cuisine and traditional medicine. Itsprimary active compound, curcumin, is renowned for its potent anti-inflammatory andantioxidant properties. Curcumin has been studied for its potential health benefits, which includereducing inflammation, combating oxidative stress, and possibly lowering the risk of chronicdiseases such as heart disease, Alzheimer's, and certain cancers. However, curcumin's naturalabsorption in the body is limited; consuming it with black pepper, which contains piperine, canenhance its bioavailability by up to 2,000%.The technical problem addressed by the utility model is the difficulty of using moringa(Moringa oleifera) leaves in making tasty and easy-to-eat snacks like crackers, as it has a strongtaste and rough texture, and its nutrients can be lost during cooking, making it hard to turn into asnack that people will enjoy. The technical solution is a process that includes washing andblanching the moringa (Moringa oleifera) leaves to remove the strong taste and keep thenutrients, then mixing them with other ingredients, shaping the mixture, and deep frying it tomake crunchy crackers. The advantage of this method is that it turns healthy moringa (Moringaoleifera) leaves into a delicious and crispy snack, while keeping their nutrients and making theflavor better. Thus, people can enjoy a healthy, tasty cracker, and it also helps promote the useof moringa (Moringa oleifera) in food products.SUMMARY OF THE UTILITY MODEL:A need therefore exists to introduce a healthy and nutritious snack using locally availableingredients such as moringa (Moringa oleifera) and turmeric (Curcuma longa), which are rich invitamins and antioxidants but are underutilized in convenient food products like crackers.It is the primary objective of the present utility model is to develop a nutritious crackermade with powdered moringa (Moringa oleifera) and turmeric (Curcuma longa) that supportswellness and clean eating.Another objective of the utility model is to improve the taste, color, and overall appeal ofthe crackers by using natural ingredients.Still objective of the utility model is to use ingredients that are safe, non-toxic, andwidely available in the community.Yet an objective of the utility model is to support local agriculture and provide apotential source of livelihood by using widely grown plants like moringa (Moringa oleifera) andturmeric (Curcuma longa).The utility model discloses a novel method for producing moringa (Moringa oleifera)and turmeric (Curcuma longa) crackers. The process involves mixing dry ingredients (cassavaflour, oat flour, powdered moringa (Moringa oleifera) leaves, turmeric (Curcuma longa) powder,and seasonings), incorporating oil to form a crumbly texture, gradually adding water to create apliable dough, rolling it thin, cutting into shapes, and baking the crackers until golden and crisp.The technical problem addressed is the challenge of incorporating strong-flavored and fibrousmoringa (Moringa oleifera) into a tasty, shelf-stable snack that maintains its health benefits,while also offering a pleasing texture and appearance. The technical solution is to use powderedmoringa (Moringa oleifera) leaves for easier blending and even distribution, and to bake (not fry)the dough to create a crunchy texture with reduced oil content. The use of turmeric (Curcumalonga) powder adds natural color, flavor, and added nutritional value.The utility model differs from the background art by including a healthier baking method,better integration of nutritious plant powders, and improved taste and shelf-life. Unliketraditional snacks that are fried and made with refined flours, this cracker uses cassava and oatflour, baking instead of frying, and natural plant-based powders—making it gluten-free (ifneeded), low in oil, and rich in antioxidants and fiber.DETAILED DESCRIPTION:A formulation of making moringa (Moringa oleifera) and turmeric (Curcuma longa)crackers comprising the following steps: Prepare the ingredients, namely 36.20% cassava flour,13.59% oat flour, 1.81% powdered moringa (Moringa oleifera) leaves, 0.75% turmeric(Curcuma longa) powder, 0.45% garlic powder, 0.75% sea salt, 0.30% black pepper, 2.71%sesame seeds, 16.29% olive oil, and 27.15% water. Preheat the oven to 175°C (350°F). Line abaking sheet with parchment paper. Combine cassava flour, oat flour, moringa (Moringaoleifera) powder, turmeric (Curcuma longa) powder, garlic powder, sea salt, black pepper,sesame seeds in a mixing bowl. Pour in the olive oil and mix until crumbly. Add water graduallystarting with 4 tbsp water, and mix until the dough comes together. Add more water 1 tbsp at atime, until the dough is firm yet soft. Place the dough between 2 sheets of parchment paper androll it out to about ’% inch thickness. Use a knife or a cookie cutter to cut the dough into desiredshapes (squares, circles, triangles, etc.). Arrange it on the baking sheet and bake for 18 to 22minutes or until crisp and slightly golden around the edges. Flip it halfway through for evenbaking if desired. Let it cool on a wire rack. Store it in an airtight container for up to 7—10 days.Vacuum-seal them for extended shelf life.Moreover, both children and adults will be encouraged to consume these crackers,enjoying their flavor and gaining the nutritional benefits of moringa (Moringa oleifera) andturmeric (Curcuma longa).Thus, it is recommended to utilize this product for health-conscious consumers and locallivelihood opportunities.The materials of the utility model are as follows: oven, mixing bowl, parchment paper,rolling pin, cookie cutter or knife, wire rack, measuring cups, measuring spoons, spatula, andstorage containers.The utility model improves upon traditional cracker-making methods by incorporatingnutrient-dense powdered moringa (Moringa oleifera) and turmeric (Curcuma longa) into aplant-based dough that is baked, not fried—offering a healthier, shelf-stable snack alternative.This process solves the problem of poor flavor integration and nutrient loss found inconventional snacks. By using powdered forms and a controlled baking technique, the crackersachieve a crisp texture, natural flavor, and appealing color, setting them apart from standardflour-based crackers in both nutrition and consumer appeal.

Claims

Claim:

1. A formulation of moringa (Moringa oleifera) and turmeric (Curcuma longa) crackerscomprising of:Componentscassava flouroat flourpowdered moringa leavesturmeric powdergarlic powdersea saltblack peppersesame seedsolive oilwater% by weight36.20%13.59%1.81%0.75%0.45%0.75%0.30%2.71%16.29%27.15%