MUMBAI, India, Nov. 2 -- Intellectual Property India has published a patent application (202641127031 A) filed by . Ms. Geelolu Vinya Tejashvi on October 25, 2026, for A Sustainable Food Composition And Preparation Process Utilizing Defatted Sesame Cake And Dried Okara..
Inventors include . Ms. Geelolu Vinya Tejashvi; Halima Iram; and Dr. V. Durga Nandini.
The application for the patent was published on October 30, 2026, under issue no. 44/2026.
Abstract: The present invention relates to a sustainable, plant-based protein snack bar incorporating defatted sesame seed cake powder and dried okara powder as upcycled agro- industrial by-products. The formulation combines 15% sesame cake powder, 15% dried okara powder, 10% rolled oat flour, 45% date paste, 8% edible lipid phase, 6% moisture-balancing phase, and 1% seasoning by weight. The preparation process involves powder blending, binder incorporation, moisture adjustment, forming, controlled conditioning, cooling, and packaging. The supplied study abstract reports 20.0 g/100 g protein, 5.0 g/100 g crude fiber, 12.0 g/100 g crude fat, and an energy value of 396 kcal/100 g. Reported functional properties include 82% in-vitro protein digestibility and mineral bio accessibility of 24% for iron, 32% for calcium, and 28% for zinc. The innovation proposes valorizing food-processing residues in a convenient snack format. These reported results require independent experimental verification.
Disclaimer: Curated by HT Syndication.
