Barnyard millet based ready-to-eat (RTE) fiber enriched khichdi premix enriched with black cumin seed oil

Abstract

The present invention relates to a barnyard millet based fiber enriched RTE Khichdi premix comprising barnyard millet and organic yellow moong dal; a blend of organic Indian spices selected from a group comprising turmeric powder, natural salt, organic ginger powder, organic asafoetida, organic whole cumin seeds; a blend of oils selected from the group comprising organic soyabean oil, organic rice bran oil and organic black cumin seed oil; organic flax seeds; organic chia seeds; and organic fennel leaves. The present invention further discloses a process for the preparation of the said khichdi premix. The product is gluten-free, sugar free and vegan.

Description

[0001] BARNYARD MILLET BASED READY-TO-EAT (RTE) FIBER ENRICHED KHICHDI PREMIX ENRICHED WITH BLACK CUMIN SEED OIL

[0002] FIELD OF INVENTION

[0003] The present invention relates to Ready-to-Eat (RTE) meals comprising millet, as a healthier alternative to rice. In particular, the present invention relates to a milletbased fiber enriched organic RTE khichdi premix. The present invention also provides a RTE Millet based Khichdi in a biodegradable packaging material to reduce the carbon footprint of the production process and to ensure that the product is sustainable and environment friendly.

[0004] BACKGROUND OF INVENTION

[0005] RTE foods are pre -prepared, pre-packed and require no further cooking or significant preparation. It offers convenience but may vary in nutritional value. It is very important to consider the balance between convenience and health when choosing such options. In India, the RTE food industry has witnessed significant growth due to changing lifestyles and increasing urbanization. It includes variety of traditional and modern options, catering to diverse tastes. Popular choices range from traditional Indian meals to international cuisines, offering convenience to consumers with busy schedules. People choose RTE meals primarily for the convenience they offer. Busy lifestyle, time constraints, and the need for quick and easy meal solution drive this preference. Additionally, RTE meals are a convenient choice for individuals with hectic schedules, limited culinary skills, or those seeking instant gratification. As individuals seek higher quality ingredients, greater variety, quicker delivery, packed meals preferences are continuously evolving. The market size of RTE Meals is increasing rapidly. It is reported that the global ready-to-eat food market is expected to reach USD 195.9 billion in 2024 and USD 391.1 billion by 2034. By 2034, the market is projected to rise at a 9.2% CAGR. [https: / / www.futuremarketinsights.com / reports / ready-to-eat-food- market] Moreover, the trend towards more organic, plant-based / vegan and sustainable packaging with less plastic and waste is changing how packaged food is perceived. In Indian market, there are few companies in RTE field, such as MTR Foods, ITC Aashirvaad, MOM (Meal of the Moment), The Taste Company, Triguni Eze Eats, Organic Roots etc. Different types of RTE products are available such as RTE Dal khichdi, RTE Biriyani, RTE Pongal, RTE Bisi Bele Bath, RTE Idli Sambar, RTE Pasta, RTE Dal Chawal, RTE Rajma Chawal, RTE Dal Makkani. These products are fully prepared and require no further cooking, offering instant consumption unlike those of Ready-to-Cook (RTC) meals. RTC meals provide pre-packaged ingredients that need some level of cooking or assembly before being RTE. RTC options often involve more hands-on preparation compared to the convenience of RTE meals.

[0006] As stated earlier, the RTE market is continuously evolving to provide healthier alternatives and there remains much scope for innovation. The present inventors have developed a healthier RTE alternative.

[0007] Khichdi is the “Conventional Food of India.” It is very nutritious food and easy to digest meal. There has been growing awareness among consumer about the importance of health and nutrition. RTE Dal Khichdi comprising rice or a combination of rice and millets are available in the market.

[0008] Millets, particularly Barnyard Millets are a group of small-seeded grasses commonly used as a staple food in many parts of the world. Barnyard Millets are Gluten-free, rich in Vitamins, Minerals and Fiber. It provides essential nutrients like Magnesium, Phosphorus, Manganese and Vitamin B, making it a healthy grain alternative. The high fiber content in millet promotes digestion and helps regulate blood sugar levels. Barnyard Millet has antioxidant properties that may help protect against oxidative stress and inflammation. Furthermore, millets are considered a low Glycemic Index (GI) food, means it has a smaller impact on blood sugar levels. Barnyard Millet is also known as Samak Rice or Sarno Rice. Barnyard Millets is unique and valuable crop, which is known for its benefits in terms of pricing and nutritional value.

[0009] Some commercially available products (Amazon) are as follows -

[0010] 1. Vaishnav Farali World’s Farali (Aloo) Sarno Khichdi (Moraiya / Bamyard millet khichdi) is the typical Farali / Vrat / Upvas dish, said composition comprising boiled potato, samo (barnyard millet, bhagar, Moraiya), coriander leaves, masala, rock salt, aamchur powder, sunflower oil, and roasted peanuts.

[0011] 2. Bhaatin Mumbai Dal Khichdi Tadka, ready to eat foods, Tur dal khichdi with tadka of mild spices, comprising Rice, Tur Dal, Pure Desi Ghee, RO Purified Water, Onion, Ginger, Garlic, Tomato, Salt, Turmeric, Mustard Oil, Chilly, Curry Leaves, In-house spices.

[0012] 3. Bhaat.in Bajra Millet Khichdi |Ready to Eat containing Pearl Millet / Bajra, Chana Dal, Green Moong Dal, RO Purified Water, Rice (5%), Desi Ghee, Salt, sugar (1%).

[0013] 4. Instabites Ready to Eat Millet Khichdi Cup 65g, No Added Preservatives and Ready to Eat in Minutes comprising Foxtail Millet, Tomatoes, Bengal and Green Gram Dal, Carrot, Onions, Cauliflower, Broccoli, Green Peas, Potatoes, Red Gram Dal, Coriander Powder, Cashew, Red chilies, Curry Leaves, Cinnamon and Cloves powder and Turmeric Powder.

[0014] Most of the millet based RTE options available is a combination of millet with other grains or pulses.

[0015] In addition to the above, reference is made to some prior art teaching RTE Millet khichdi composition as follows. Study and Development of Barnyard Millet Based Ready to Eat Product - G. Sudha Devi and V. Palanimuthu

[0016] This article demonstrates preparation of extruded products using combination 50:50 (product of formulation Bci) of barnyard millet (BM) and maize (M) grits (180 micron) under a good hygienic environment having improved product acceptability as compared to commercially available products (control). The best quality as per the lower water absorption index value and highest expansion ratio, water solubility index, bulk density and true density was observed in the product developed under the extruder barrel temperature of 120°C and screw speeds of 400 and 450 rpm.

[0017] Development of Potato and Barnyard Millet Based Ready to Eat (RTE) Fasting Food - CV Dhumal, IL Pardeshi, PP Sutar and RV Jayabhaye

[0018] This NPL revolves around development of microwave puffed barnyard millet based ready-to-eat (RTE) fasting foods. The experiment was conducted to develop cold extrudate (as shown in Table 1 at page 12), followed by microwave puffing, oven toasting to prepare RTE fasting foods. The micro wave puffed product was well comparable with products available in market as per the sensory evaluation. The fat and ash content were least affected due to processing while protein content was found to be decreased due to oven toasting. The oil content in microwave puffed product was considerably less as compared to that in oil fried product.

[0019] Optimization of instant foxtail millet-based khichdi by using response surface methodology and evaluation of its shelf stability - Neha Negi • S. Pandit Srihari • D. D. Wadikar • G. K. Sharma • A. D. Semwal

[0020] This article talks about optimization of ingredient composition of quick cooking (Jiffy) Khichdi Mix based on instantized foxtail millet and green gram dal. The product was found stable for 6 months at ambient condition when packed in metallized polyester pouches. The millet-based product provides about 525 Kcal / 100 g and can be reconstituted within 4 min by mere addition of hot (about 90°C) water. This product holds commercial potential and quite useful during travels or in busy schedules. In addition, such value-added products based on millets can support Indian Millet growers.

[0021] Development of instant multi millet fortified Khichdi mix - Rajeswari R and Ramchandra Naik K

[0022] This NPL is focused on development of Instant multi millet khichdi which is enriched with iron and calcium. The study undertook batch process trials for process standardization viz., Tl: Control (Mixed Millet Khichdi), T2: All Millets + dried fenugreek leaves, T3: All Millets+ wheat + Toor dal + green gram + Bengal gram, T4: All Millets + wheat + Toor dal +green gram + Bengal gram + dried fenugreek leaves. Among the trails, T4 was found to be good with respect to nutrients particularly protein (14.79%), Iron (108.32mg / kg) and Calcium (47.66mg / kg) as compared to other treatments. Also, storage study for 3 months packed in laminated pouches showed acceptable under microbial study (0.3x104). Overall acceptability was found to be good with respect to T4 stored in laminated pouches which showed average score of 8.41 as compared to khichdi stored in aluminum foil (8.20) and polyethylene bags (7.93).

[0023] However, none of the prior art reported a complete Millet based RTE Khichdi premix, which is substantially free of rice.

[0024] OBJECTIVE OF THE INVENTION

[0025] Accordingly, it is an objective of the present invention to overcome the drawbacks of the prior or existing inventions.

[0026] It is an object of the present invention to provide a healthier alternative to currently available RTE meals.

[0027] It is an objective of the present invention to provide a Millet based Fiber Enriched Organic Ready-to-Eat (RTE) Khichdi Premix. It is yet another objective of the present invention to provide a Barnyard Millet based Fiber Enriched Organic RTE Khichdi Premix, wherein Khichdi Premix is packaged in a Biodegradable Packaging Material is used to reduce the carbon footprint of the production and to ensure that the product is sustainable with environment friendly note.

[0028] It is another objective of the present invention to provide a nutrient-rich composition of Barnyard Millet based Fiber Enriched Organic RTE Khichdi Premix comprising of essential nutrients like Fiber, Vitamin, and Minerals, and lentil that contributes to overall health and well-being.

[0029] It is yet another objective of the present invention to provide an RTE khichdi mix composition further comprising a combination of Oils like Soyabean oil, Rice bran Oil, and Black Cumin Seed Oil.

[0030] It is another objective of the present invention to provide a nutrient-rich composition of Barnyard Millet based Fiber Enriched Organic RTE Khichdi Premix which is Gluten-free, Vegan, NON-GMO, having low GI, and contains no added preservative.

[0031] SUMMARY OF THE INVENTION

[0032] In an aspect there is provided a fiber enriched ready to eat (RTE) barnyard millet khichdi premix comprising barnyard millets, lentils, at least one organic seed, at least one organic vegetable, an organic leaves, blend of oils, and blend of Indian spices.

[0033] In another aspect there is provided a method for preparation of ready to eat barnyard millet khichdi premix comprising steps of: i. drying at least one organic vegetables, at least one seed and at least one organic leaf; ii. washing Barnyard Millet and Moong Dal separately for 2-3 times to remove all the dirt; iii. soaking the millet in water at a ratio of 1:2 for 1 hour at room temperature; iv. soaking the moong dal in water at a ratio of 1:2 for 1 hour at room temperature; v. boiling the moong dal separately followed by boiling a mixture of dal with the millet; vi. adding water to the mixture of dal and millet in boiling condition, followed by adding water again to the mixture, when the mixture is being transferred to the pot; vii. adding blend of oils, and blend of spices to the above mixture of step (vi) and cooking the mixture for some time to obtain a cooked Barnyard Millet khichdi, viii. drying the cooked Khichdi in a Dryer to obtain a dehydrated khichdi, adding the at least one organic vegetable, the at least one seeds, and the organic leaves to the dehydrated khichdi.

[0034] In another aspect there is also provided a method for preparing RTE barnyard millet khichdi comprising steps of: i. boiling 160 ml water, ii. adding the boiling water to the RTE barnyard millet khichdi premix and leaving for at least 4 mins.

[0035] BRIEF DESCRIPTION OF THE ACCOMPANYING DRAWINGS

[0036] The present invention may be better understood by considering the following descriptions of the embodiments and linking them with the accompanying figures. The figures are intended to be illustrative and shall not be considered limiting to the present inventions' scope. Although the present invention shall be considered to be within the spirit of the present invention. FIGURE 1 shows a Flow Diagram of Pilot-scale Ready-to-Eat (RTE) Khichdi according to the present invention.

[0037] FIGURE 2 shows a Graphical representation of the process of preparation and packaging of the RTE Millet Khichdi.

[0038] FIGURE 3 shows the Thymoquinone level in RTE Barnyard Millet Khichdi premix with respect to pure thymoquinone standard.

[0039] DETAIEED DESCRIPTION OF THE INVENTION

[0040] The present invention may be embodied in several forms, and the details of embodiments of the present invention will be described in the following content with figures. The embodiments described below with reference to the drawings are merely illustrative of the technical solutions of the present disclosure but are not to be constructed as limited to the technical solutions of the present disclosure.

[0041] The present invention is directed towards the development of a well-balanced and highly nutritious gluten free RTE Khichdi mix.

[0042] In an embodiment of the present invention, there is provided a fiber enriched organic RTE khichdi premix.

[0043] The present invention provides a RTE khichdi premix comprising Barnyard Millets, where the premix is substantially free of rice.

[0044] In an embodiment the present RTE khichdi premix comprises barnyard millets, lentils, at least one organic seed, at least one organic vegetable, organic leaves, blend of oils, and blend of Indian spices.

[0045] The barnyard millet present in the RTE khichdi premix is an organic barnyard millet and is present in an amount of 30 gms of the weight of the premix. Barnyard Millets hold a lot of unique qualities that make it a valuable crop. They are a good option for weight loss and can help those who suffer from malnutrition. It is gentle on the stomach and can be suitable for people recovering from illness or those with digestive sensitivities. Barnyard Millets are often more affordable than other grains, making it a budget friendly option.

[0046] The lentil present in the RTE khichdi premix is an organic yellow Moong Dal, and which is present in an amount of 30 gms of the weight of the premix.

[0047] Barnyard Millets provide essential nutrients like Fiber, Vitamin, and Minerals, while lentil offers a good source of protein and other nutrients. This nutrient-rich combination contributes to overall health and well-being.

[0048] The organic seed present in the RTE khichdi premix is selected from flax seeds, chia seeds, and a combination thereof.

[0049] In a preferred embodiment, the organic seeds present in the RTE khichdi premix comprises 0.4 gm of organic flax Seeds, 0.4 gm of organic Chia Seeds.

[0050] The organic vegetables present in the RTE khichdi premix is selected from organic carrot, organic green peas, organic green beans, and a combination thereof.

[0051] In a preferred embodiment, the organic vegetables present in the RTE khichdi premix comprises 1 gm of organic carrot, 2 gm of organic green peas, and 1 gm of organic green beans.

[0052] The organic leaves present in the RTE khichdi premix is fennel leaf.

[0053] Organic Fennel Leaves refer to the foliage of the fennel plant that has been grown with synthetic pesticides or fertilizer. Organic Fennel Leaves are rich in nutrients, including Vitamin A and C, as well as minerals like Potassium and Calcium. It also contains Fiber, Antioxidants, and phytonutrients contributing to digestive health and potentially offering anti-inflammatory properties. Additionally, the antioxidants in these leaves may contribute to protecting cells from damage. Incorporating Organic Fennel Leaves supports overall well-being and provides essential vitamins and minerals.

[0054] In a preferred embodiment, the organic leaf present in the RTE khichdi premix comprises 0.2 gm of organic fennel leaves.

[0055] The blend of oils present in the RTE khichdi premix consists of organic Soyabean Oil, organic Rice Bran oil and organic black cumin seed oil.

[0056] Each oil has their own benefits and including enhancement of the ultimate taste of the product also to increase the nutritional benefits which can help in our body.

[0057] Organic Soyabean Oil is an edible oil derived from soybeans that are grown using organic farming practices. Organic Soybean Oil shares nutritional qualities with conventional soybean oil. It is a good source of polyunsaturated fats, including omega-3 and omega-6 fatty acids. Additionally, it contains a decent amount of Vitamin E, an antioxidant that helps protect cells from damage caused by free radicals. Also, it contains a balance of saturated, monosaturated and polyunsaturated fats. Polyunsaturated fats include essential fatty acid like omega- 3 and omega-6, which are important for overall health. Soybean Oil is cholesterol free, making it a heart-healthy choice. Lastly, Soybean Oil has a high smoke point, making it suitable for cooking.

[0058] Organic Rice Bran Oil is an edible oil extracted from the outer layer (bran) of rice grains. It is produced by extracting oil from the germ and inner husk of rice grains, which are nutrient rice parts that surround the actual rice kernel. It is known for its balanced fatty acid composition. Rice Bran Oil is known for its balanced fatty acid composition. It contains monounsaturated, polyunsaturated, and saturated fats. It is also a source of antioxidants, such as tocopherols and tocotrienols, along with other bioactive compounds. This oil is particularly rich in vitamin E and has cholesterol-lowering effects. It is also suitable for cooking purpose.

[0059] Organic Black Cumin Seed oil is an edible oil extracted from the seeds of Nigella sativa plant, commonly known as black cumin or black seed. Black Cumin Seed Oil is rich in various bioactive compounds, including Thymoquinone, which is believed to have antioxidant, anti-inflammatory, and potential medicinal properties. Also, this oil is rich in various nutrients, including essential fatty acids like omega-3 and omega-6. It has been traditionally used in different cultures for its potential health benefits. It has been studied for its potential effects on various health conditions. It is commonly used as a dietary supplement and in topical applications. The oil has a distinctive, strong flavor and it is often used in culinary applications for its unique taste. These three Oils are added while cooking the Khichdi.

[0060] In a preferred embodiment, the blend of oils present in the RTE khichdi premix consists 3gm organic Soyabean Oil, 3 gm of organic Rice Bran oil and 0.5 gm of organic black cumin seed oil.

[0061] The present premix is found to provide a remarkable level of Thymoquinone.

[0062] The blend of Indian spices present in the RTE khichdi premix consists of organic Turmeric Powder, natural Salt, organic Ginger Powder, organic Asafoetida, and organic whole Cumin Seeds.

[0063] In a preferred embodiment, the blend of oils present in the RTE khichdi premix consists 0.162 gm of organic Turmeric Powder, 1.296 gm of natural Salt, 0.325 gm of organic Ginger Powder, 0.324 gm of organic Asafoetida, 0.2 gm of organic fennel leaves, and 0.59 gm of organic whole Cumin Seed.

[0064] Thus, in an embodiment there is provided a RTE khichdi premix comprising organic barnyard millet, organic yellow moong dal, organic Turmeric Powder, natural Salt, organic Ginger Powder, organic Asafoetida, organic whole Cumin Seed, organic Soyabean Oil, organic Rice Bran oil, organic black cumin seed oil, organic flax Seeds, organic Chia Seeds, organic fennel leaves, organic carrot, organic green peas, and organic green beans.

[0065] In a preferred embodiment, the RTE khichdi premix comprises about 30 gms of organic barnyard millet, about 30 gms of organic yellow Moong dal, about 0.162 gm of organic Turmeric Powder, 1.296 gm of natural Salt, about 0.325 gm of organic Ginger Powder, about 0.324 gm of organic Asafoetida, 0.59 gm of organic whole Cumin Seed), about 3 gm of organic Soyabean Oil, about 3 gm of organic Rice Bran oil, about 0.5 gm of organic black cumin seed oil, about 0.4 gm of organic flax Seeds, about 0.4 gm of organic Chia Seeds, about 0.2 gm of organic fennel leaves, 1 gm of organic carrot, about 2 gm of organic green peas, and about 1 gm of organic green beans.

[0066] The present RTE Barnyard Millet Khichdi is an alternative of Rice Khichdi, and is a great option for people who follow a vegetarian or gluten-free diet and are looking for a protein-rich meal.

[0067] The present RTE Barnyard Millet Khichdi is rich in dietary fiber, with a content of 12.50 g per 100 g, which is well above the threshold of 6 g per 100 g required to make a "rich in dietary fiber" food.

[0068] Additionally, the glycemic index (GI) of the present RTE Barnyard Millet Khichdi has been measured as 38.10, classifying it as a low-GI product as it falls below the benchmark of 55. In a further embodiment, there is provided a method for preparation of RTE Barnyard Millet Khichdi.

[0069] The method for preparation of Barnyard Millet Khichdi comprises steps of: i. drying at least one organic vegetables, at least one seed and at least one organic leaf; ii. washing Barnyard Millet and Moong Dal separately for 2-3 times to remove all the dirt; iii. soaking the millet in water at a ratio of 1:2 for 1 hour at room temperature; iv. soaking the moong dal in water at a ratio of 1:2 for 1 hour at room temperature; v. boiling the moong dal separately followed by boiling a mixture of dal with the millet; vi. adding water to the mixture of dal and millet in boiling condition, followed by adding water again to the mixture, when the mixture is being transferred to the pot; vii. adding blend of oils, and blend of spices to the above mixture of step (vi) and cooking the mixture for some time to obtain a cooked Barnyard Millet khichdi; viii. drying the cooked Khichdi in a Dryer to obtain a dehydrated khichdi, ix. adding the at least one organic vegetable, the at least one seeds, and the organic leaves to the dehydrated khichdi.

[0070] The present Read-to-Eat (RTE) Fiber enriched Organic Millet Khichdi preparation starts with drying all the organic ingredients, viz., at least one organic vegetable, at least one organic seed, and the organic leaf. Barnyard Millet and Moong Dal are taken separately and washed 2-3 times to remove all the dirt. Both the ingredients are soaked in water at a ratio of 1:2 for 1 hour separately.

[0071] After 1 hour, the moong dal is boiled for 7 minutes and then the millet is added in the same pot having boiled dal for 3 minutes to obtain a boiled mixture. The step of boiling is performed for 9-11 min. and at a temperature of 85-90X2.

[0072] Boiling beyond the temperature of 90°C causes the mixture to melt, while below the temperature of 85°C, the mixture is under cooked and texture becomes unacceptable.

[0073] After boiling the mixture, strain the excess water, followed by adding blend of oils and blend of spices and cooking the entire mixture for 55-60 seconds at a temperature of 60-75°C.

[0074] It was observed that cooking beyond the temperature of 60-75°C and time retention 55-60 seconds, the sensory profile of the khichdi premix is not good and there occurs development of unaccepted color due to heat degradation of bioactives present in the products.

[0075] The entire cooked mixture is dried n a horizontal Tray Dryer for 90-105 Minutes at 45 °c - 65 °c, to obtain dehydrated mixture.

[0076] Drying time and drying temperature is critical for achieving final quality. Above 65 X2 temperature of drying, changes the color of the premix drastically from yellow to light orange due to unwanted oxidation of spices added during precooking as a seasoning mix. Only at the temperature range of 45 °c - 65°c, drying conditions the RTE Khichdi Premix shows stability of its structure / matrix. The dehydrated mixture is mixed with dried organic vegetables, organic seeds and organic leaves to obtain the final Barnyard Millet khichdi premix.

[0077] The Barnyard Millet khichdi premix so obtained is stored and packed in biodegradable packing d to reduce the Carbon Footprint of the production and ensure the product is sustainable with environment friendly note.

[0078] The present Barnyard Millet khichdi premix so obtained remains stable for 6 months.

[0079] The Barnyard millet khichdi promotes the consumption of a diverse range of millet and encourages the revival of traditional and regional food practices.

[0080] In another embodiment there is provided a method for preparation of RTE Barnyard millet khichdi by using the Barnyard millet khichdi premix.

[0081] The method for preparation of Barnyard millet khichdi comprises steps of boiling 160 ml of water and adding the same with 60g of the Barnyard millet khichdi premix for at least 4 min.

[0082] The amount of water and the time for mixing Barnyard millet khichdi premix with water is critical for achieving the desired consistency in the khichdi. Mixing boiling water with premix for more than 5 minutes, and water amount more or less than 160 ml may not give the desired consistency and taste in the Khichdi.

[0083] In an alternative embodiment, the present Barnyard Millet khichdi promotes millet cultivation.

[0084] Millets are known for their resilience to adverse environmental conditions, including poor soil quality. Growing millets further contribute to climate adaptation. Millet cultivation is economically beneficial for small scale farmers and provides them with income and livelihood opportunities.

[0085] The present millet khichdi premix is wholly based on millet, with no involvement of any other cereal and grains.

[0086] The present invention is further illustrated in view of examples.

[0087] Example 1: Preparation of RTE Barnyard Millet Khichdi premix

[0088] To develop the present RTE Fiber enriched Organic Millet Khichdi, Organic ingredients are taken. After that, 30 gm of Barnyard Millet and 30 gm of yellow Moong Dal are taken separately and washed 2-3 times to remove all the dirt. After that, both the ingredients are soaked in water for 1 hour separately. After 1 hour, the moong dal has been boiled for 7 minutes and then the millet has been added in the dal for 3 minutes. The total Boiling Time is 10 minutes. After boiling, strain the excess water. Then add Blend of three oils that is about 3 gm of organic Soyabean Oil, about 3 gm of organic Rice-Bran Oil and about 0.5 gm of organic Black Cumin Seed Oil and add the spices like about 0.324 gm of organic Asafoetida, about 0.59 gm of organic whole cumin Seeds and add the boiled Millet and Dal. After that add all the remaining spices like about 0.162 gm of organic Turmeric Powder, about 0.325 gm of organic Ginger Powder, about 1.296 gm of natural Salt, about 0.4 gm of each of organic chia seeds and organic flax seeds, about 1 gm each of organic carrot and organic green beans, and about 2 gm of organic green peas. Cook the entire product for 60 seconds. After that, place the entire cooked Khichdi in a Horizontal Tray Dryer for 2 hr. 45 min - 1 hr. 30 min at 45-60 °c . After Dehydration, measure the entire product and add the blanched and dried vegetables like Carrot, Green Peas and Beans. Along with that, some seeds like Chia Seeds and Flax Seeds are added with the Dried Eeaves such as Fennel Leaf. After that, the product is ready to be packed. Figures 1-2 illustrate RTE Khichdi prepared according to the present invention. Example 2: Characteristics of the RTE Barnyard Millet premix

[0089] Nutrition Content

[0090] The khichdi premix is evaluated for nutrition content present in it by a NABL accredited test. Table 1 shows the laboratory report showing the nutritional content.

[0091] Table 1: Nutritional Composition of RTE Barnyard Millet khichdi premix

[0092] The premix is found to show a content of 12.50 g per 100 g dietary fiber, which is well above the threshold of 6 g per 100 g required to make a "rich in dietary fiber".

[0093] Antioxidant effect

[0094] The present khichdi premix is enriched with Back cumin seed oil, which is a source of Thymoquinone. The final khichdi premix is evaluated for the presence of Thymoquinone level, by AGILENT-7000 MS & 7890 A-GC, Column: DB 5MS-30 m X 0.25pm X 0.25pm, and the result is shown in Figure 3. The Thymoquinone level present in the khichdi premix is found to be 4.06% (w / w) which shows strong antioxidant potential of the said product.

[0095] Glycemic Index and Gluten Content

[0096] The khichdi premix is evaluated for the glycemic index and gluten content present in it. Table 2 shows the laboratory report showing the glycemic content and gluten content. Table 2: Evaluation of glycemix index and gluten content present in RTE

[0097] Barnyard Millet khichdi premix The glycemic index (GI) of the premix was 38.10, which is even lower than the threshold value of 55.

[0098] Scan Electron Microscopy (SEM) analysis

[0099] The khichdi premix is evaluated for the stability in its matrix by SME studies. Table 3 shows SME study analysis at four magnifications 56X, 100X, 499X and 1000X.

[0100] Table 3: SME analysis of RTE Barnyard Millet khichdi premix at different magnifications

[0101]

[0102] Scan electron microscopy (SEM) data emphasizes the morphological stability of the RTE khichdi matrix. The khichdi premix at various magnifications is found to show surface stability.

[0103] Antimicrobial Studies

[0104] The khichdi premix is evaluated for the presence of microbial colonies formed over the khichdi premix. Table 4 shows the result for the same. Table 4: Microbiological evaluation of RTE Barnyard Millet khichdi premix Total Bacterial Count (TBC) and Yeast and Mold Count (Y&M) were measured by IS:5402:2002 and IS:5403: 1999 in a laboratory. The results were found to show Total Bacterial Count by 195 cfu / gm and Yeast and Mold Count 30 cfu / gm, which is below the limit allowed by FSSAI.

[0105] ADVANTAGE OF THE INVENTION

[0106] Millet based Fiber enriched RTE according to the present invePntion represents an innovation in the society of convenience foods with several key points:

[0107] • Nutrient-Rich ingredient: Many RTE Millet Khichdi products incorporate a variety of vegetables, legumes, and spices providing a balanced and nutritious meal.

[0108] • Healthier Grain Choice: Millets like Barnyard Millets, Pearl Millets are often used instead of traditional rice in khichdi. Millets are Gluten-Free, have a Lower GI and are rich in nutrients, making the khichdi a healthier option.

[0109] • Quick Preparation: These products are designed for minimal preparation or no preparation, often requiring just a few minutes in the microwave or just add boiling water and wait for 4-5 minutes, making them a time saving choice for busy individuals.

[0110] • Long Shelf Life: They typically have a longer shelf life compared to fresh meals, contains modem packaging thereof making them suitable for storage and consumption over time.

[0111] • Convenience And Nutrition: They combine the convenience of fast food with the nutritional benefits of home-cooked meals, appealing to health-conscious consumers.

Claims

CLAIMS:

1. A fiber enriched ready to eat (RTE) barnyard millet khichdi premix comprising barnyard millets, lentils, at least one organic seed, at least one organic vegetable, an organic leaves, blend of oils, and blend of Indian spices.

2. The ready to eat barnyard millet khichdi premix as claimed in claim 1, wherein the lentil is organic yellow Moong Dal.

3. The ready to eat barnyard millet khichdi premix as claimed in claim 1, wherein the at least one organic seed is selected from organic flax seeds and organic chia seeds.

4. The ready to eat barnyard millet khichdi premix as claimed in claim 1, wherein the organic vegetables are selected from carrot, green peas and green beans.

5. The ready to eat barnyard millet khichdi premix as claimed in claim 1, wherein the organic leaf is organic fennel leaf.

6. The ready to eat barnyard millet khichdi premix as claimed in claim 1, wherein the blend of oils consist of Soyabean oil, Rice bran oil and Black cumin seed oil.

7. The ready to eat barnyard millet khichdi premix as claimed in claim 1, wherein the blend of spices consist of Turmeric powder, ginger powder, asafoetida, whole cumin seeds, and natural salt.

8. The ready to eat barnyard millet khichdi premix as claimed in claim 1, comprises about 30 gms of organic barnyard millet, about 30 gms of organic yellow Moong dal, about 0.162 gm of organic Turmeric Powder, about 1.296 gm of natural Salt, about 0.325 gm of organic Ginger Powder,about 0.324 gm of organic Asafoetida, about 0.59 gm of organic whole Cumin Seed), about 3 gm of organic Soyabean Oil, about 3 gm of organic Rice Bran oil, about 0.5 gm of organic black cumin seed oil, 0.4 gm of organic flax Seeds, about 0.4 gm of organic Chia Seeds, about 0.2 gm of organic fennel leaves, about 1 gm of organic carrot, about 2 gm of organic green peas, and about 1 gm of organic green beans.

9. A method for preparation of ready to eat barnyard millet khichdi premix comprising steps of: i. drying at least one organic vegetables, at least one seed and at least one organic leaf; ii. washing Barnyard Millet and Moong Dal separately for 2-3 times to remove all the dirt; iii. soaking the millet in water at a ratio of 1:2 for 1 hour at room temperature; iv. soaking the moong dal in water at a ratio of 1:2 for 1 hour at room temperature; v. boiling the moong dal separately followed by boiling a mixture of dal with the millet; vi. adding water to the mixture of dal and millet in boiling condition, followed by adding water again to the mixture, when the mixture is being transferred to the pot; vii. adding blend of oils, and blend of spices to the above mixture of step (vi) and cooking the mixture for some time to obtain a cooked Barnyard Millet khichdi, viii. drying the cooked Khichdi in a Dryer to obtain a dehydrated khichdi, ix. adding the at least one organic vegetable, the at least one seeds, and the organic leaves to the dehydrated khichdi.

10. The method as claimed in claim 9, wherein the boiling at step (v) is performed at a temperature of 85-90°C for 9-11 mins.

11. The method as claimed in claim 9, wherein the cooking step is performed at a temperature of 60-75oC for 55-60 seconds.

12. The method as claimed in claim 9, wherein the drying step is performed at temperature of 55-65X2 for 90-105 mins.

13. A method for preparing RTE barnyard millet khichdi comprising steps of: i. boiling 160 ml water, ii. adding the boiling water to the RTE barnyard millet khichdi premix as claimed in claim 1, and leaving for at least 4 mins.

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