Title of Invention

A NUTRITIOUS SOY BASED COMPOSITION USEFUL AS FOOD SUPPLEMENTARY AND A PROCESS THEREOF

Abstract

The present invention provides a nutritious soy-based composition useful as supplementary food, said composition comprising 41 to 53% by dry wt. Wheat, 5-20% by dry wt. Malted Jowar Flour, 10-20%) by dry wt. Defatted Soya Flour, 5-10% by dry wt. Roasted Bengal Gram Dhal and 25-35% Sweetener and minor quantity of a vitamin premix and a mineral premix. The invention also provides a process for preparing the said nutritious soy-based food supplementary. Novelty of the formulation and process is that composition ensures a minimum of 12-15% protein of high quality and minimum of 360 kcal of energy per 100 gm of product. The formulation contains malted millets like Jowar or pearl millet which thereby increases the bioavailability of the nutrients and reduction in the viscosity of the final product.

Full Text

FIELD OF THE INVENTION The present invention relates to a nutritious soy based composition useful as food supplementary and a process for preparing said nutritious soy based composition. BACKGROUND AND PRIOR ART TO THE INVENTION The problem of malnutrition, with all its implications to Public Health and natural development is probably the greatest challenge taking Planners, Scientists and Administrators of India. Any attempt to meet this challenge must be based on scientific foundations and on a clear appreciation of the practical realities and constraints in the existing situations. The Preschool years are critical for growth and development with more rapid and frequent transitions occurring in dietary patterns than in other age groups. The outstanding nutritional problems in the country that currently account for significant impairment of the country's human resources are Protein-Energy Malnutrition, which leads to physical and mental retardation and under development of children. The solution to the problem of Protein-Energy Malnutrition could be achieved through proper use of inexpensive traditional Cereal-legume-based diets within the economic reach of poor families and within the country's resources. A hurdle in feeding Cereal-legume based diets to very young children starts from the low calorie density of these diets, which could be overcome by the reductin of viscosity of cooked cereal foods, and their calorie density increased by the addition of malted flour, a source of digestive enzymes. At present, the problem of malnutrition and its implication on the public health and national development is the greatest challenge which is bothering the Scientists and Atin ';strators of the Country. Efforts are being made by the World Food Programme (WFP) to alleviate hunger and malnutrition by providing nutritious products at affordable prices by the Government across the World to feed the children and mothers at nutritionally critical Times. naia s rural copulation are subject to three common forms of nutritional deprivation Inadequacy of food intake among the poorer segment leading to calorie deficiency. 2. The lack of extra nutritional need of infants and preschool children and 2. Deficiency of specific micro nutrients such as Vitamin A and iron. Consequently infant and toddler mortality rates for rural India are very high. Many nutritious food supplements such as Indian multipurpose food, Bal-Aahar, Corn-Soya milk has been extensively used in various nutrition intervention programs by various agencies. Although blends would provide the requirement of both proteins and calorie to Preschool and School Children, they posed the number of hurdles, in large scale programmes, which include ingredient being raw materials have to be cooked to be acceptable foods, the distribution centers should be equipped with sanitary kitchen, cooking facility and high process time. Keeping these factors in view, an improved process for preparation of nutritious Soy based formulation useful as supplementary food based on Cereal (Wheat), Bengal Gram Dhal, Soy Dhal, defatted protein rich oilseed meals. The product formulated as found to be useful as ready to use weaning/nutrition food for children and pregnant women. Reference may be made to US Patent # US 3911142 by Heulskamp et al. (1975), wherein claim is made for a process for a ready-to-eat products which is high in protein content. The product contains Soya n, Whey and Potato Flakes. The product results form a critical sequence of processing steps. The drawback is that the product has potato flakes which involves an additional unit operation of flaking and drying. The process has a high protein content of 70% and fat of 1% which would compromise the taste of the product. Reference may be made to US Patent # US 5922186 by Reed et al (1999) Proctor and Gamble Company, Cincinnati, Ohio, wherein a process is described for the preparation of reduced fat shaped snack product having a light crispy, crunchy texture using a starch based flour, fat and water. The snack pieces are fried to provide a snack having 20 to 28% fat. The process involves frying as a unit operation, which could lead to short shelf life due to exposed fat becoming rancid. Reference may be made to US Patent # US 5171600 by Young et al. (1992), Proctor and Gamble Company, Cincinnati, Ohio, wherein a process is described for the preparation of reduced fat shaped snack product having a light crispy, crunchy texture using Potato Flour (52-80%) and water. Snack Pieces are cut, extruded and fried. The excess fat is removed by stripping with superheated steam. This process has a disadvantage of frying and then stripping of the excess fat as it is both energy intensive and expensive. Since the major ingredient is potato, the product is starch based without much protein. Reference may be made to US Patent # US 4421770 by Wiker et al. (1983) Kansas State University Research Founation, Manhattan, KS, wherein a process for a high protein snack food prepared from egg protein by a process involving heat coagulation of a molded body of the egg protein composition, slicing, coating the slices with a liquid batter-mix containing mainly starch. The batter coagulum slices was breaded and deep fat fried to seal their outer surfaces. The disadvantage of the process is that it involves the deep fat frying and the exposed fat becomes rancid if proper packaging and storage conditions are not provided. Reference may be made to US Patent # US 5554405 by Fazzolare et. Al (1996) Parsippany, NJ, wherein a baked corn based snack product composed of the blend of masa corn flour and corn flour which is claimed with crisp chip like texture and blistered opearance. The ingredients in rocess are different those used in the present invention. Reference may be made to US Patent # US 6139884 by Shifferauu et al. (2000) Sanpablo, CA, wherein a high energy snack food consisting of a primary admixture of barley, flax and tate. The ingredients used in the process are different from those used in the present invention. Reference may be made to US Patent # US 6291009 by Cohen (2001) Butler. MD for a method of producing a soya based dough. The dough has a soy component, a oregelatnized starch component, and optionally other ingredients. The soy component is 60-90% of the dry ingredients. The ingredients and formulation used in the present invention was different from the above. Reference may be made to US Patent # US 6333063 Ariga et al., (2001) Kikkoman Corporation, Japan, wherein a high protein food of a plate form with a protein content of 40% by weight of more is described. The product is obtained by puffing-molding. In the present invention, the protein content is 15-17% and the product is made by baking. The ingredients of the present invention also differ. Reference may be made to US Patent # US 5498438 by Strong et al.. (1996) Nabisco Inch., Parsippany, NJ, describing a process for the preparation of nut based snack products. The invention is for a high protein, low fat, nut based snack product using defatted roasted nut meal (40% of the total weight of the dough), a starch component and water. The present invention uses whole nuts like groundnuts and not defatted nut meal. The ingredients and formulation are also different. OBJECTS OF THE INVENTION The main object of the present invention is to provide a new soy-based nutritious food supplementary that obviates the aforesaid disadvantages. Another object of the present investigation is to provide an improved process for preparation of nutritious soy based formulation useful as supplementary food. (et another object is to provide a ready to eat food with at least 12-15% good quality protein. Still another object is to use protein rich edible soy flour as one of the ingredients incorporating bengal gram as the flavoring and a nutrient supplement for essential ammo acid, lysine. One more object is to provide a process for ready to eat nutritious food with good taste. One another object is to obtain a product which is microbiologically safe. A further object of the present invention is to have new formulation with protein rich edible defatted soy flour. Another object of the present invention is to incorporate sugarcane juice concentrate/ sucrose in the formulation as calorie provider and taste maker. Still another object of the present invention is to incorporate an efficient solid- solid mixing operation in order to obtain near homogeneity in the new formulation. Yet another object of the present invention is to incorporate nutrient mix in the formulation to meet desired nutrient requirements. One more object of the present invention is to incorporate an efficient and cost effective roasting operation without the drawback of sand contamination of the conventional roasting process. One another object is to provide a process with minimum processing involved. Another object is to obtain a product which can be easily served. Yet 'ether object is to obtain a product with a shelf life of at least 6 months. A further object is to provide a process which can be used for Community Feeding Programme. SUMMARY OF THE INVENTION Accordingly, the present invention provides a nutritious soy-based composition useful as supplementary food, said composition comprising 41 to 53% by dry wt. Wheat, 5-20% by dry wt. Malted Jowar Flour, 10-20% by dry wt. Defatted Soya Flour, 5-10% by dry wt. Roasted Bengal Gram Dhal and 25-35% Sweetener and minor quantity of a vitamin premix. DETAILED DESCRIPTION OF THE INVENTION The present invention provides a nutritious soy-based composition useful as supplementary food, said composition comprising 41 to 53% by dry wt. Wheat, 5-20% by dry wt. Malted Jowar Flour, 10-20% by dry wt. Defatted Soya Flour, 5-10% by dry wt. Roasted Bengal Gram Dhal and 25-35% Sweetener. In an embodiment of the present invention, the composition further comprised minor quantity of a vitamin premix and a mineral premix. In another embodiment of the present invention, the Sweetener is selected from concentrated cane juice, white sugar, jaggery or their equivalents. In yet another embodiment of the present invention, the vitamin premix comprises: Vitamin A (max.) 0.3 - 0.35 mg Vitamin D (max.) 200-250I.U. Vitamin E (tocopherols) (min.) 30-35 mg Vitamin C (ascorbic acid) (min.) 30 - 40 mg Vitamin B1 (thiamine as hydrochloride) (min.) 0.6 - 0.8 mg Vitamin B2 (riboflavin) (min.) 0.7 - 0.9 mg Nicotinic acid (min.) 8-10 mg Folic acid (min.) 50 - 60 µg Vitamin B6 (pyridoxine) (min.) 1.0 - 1.2 mg Biotin(min.) 0.15-0.20 mg Vitamin B12 (min.) 0.0005 - 0.0008 mg Dantothenic acid (min.) 0.0025 - 0.0030 mg in still another embodiment of the present invention, the mineral mix comprises: Calcium (mm.) 400 - 450 mg iron (min.) 12-15mg Phosphorus (min.) 500 - 530 mg iodine (min.) 0.075 - 0.080 mg Magnesium (min.) 200 - 220 mg Zinc (min.) 7.5 - 8.0 mg Copper (min.) 1.0-1.2mg In one more embodiment of the present invention, the composition provides 350 - 400 kcal per 100gms. In one another embodiment of the present invention, the composition provides proteins in excess of 15%. In a further embodiment of the present invention, the source of protein are as follows: Wheat protein - 4.32-4.8% Soya protein - 7.2 -7.5% Bengal Gram protein - 2.4 - 2.8% Jowar/Pearl millet protein - 0.64-0.96% In an embodiment of the present invention, the composition is in the form of powder. In another embodiment of the present invention. , owders pass through 60 mesh sieve. The present invention also provides a process for preparing a synergistic soy based composition useful as supplementary food, said process comprising the step of mixing the below mentioned ingredients in the respective quantum using an Entoleter to have the uniform mixing of solids: Major Ingredients (% dry wt. basis) Wheat 41-53% Malted Jowar Flour 5-20% Defatted Soya Flour 10-20% Roasted Bengal Gram Dhal 5-10% Sweetener (Concentrated Cane Juice 25-35% Could be either White Sugar, Jaggery or any equivalent of that) Minor ingredients Vitamin Premix* to meet the requirements: Vitamin A (max.) 0.3 mg Vitamin D (max.) 200 I.U. Vitamin E (tocopherols) (min.) 30 mg Vitamin C (ascorbic acid) (min.) 30 mg Vitamin 61 (thiamine as hydrochloride) (min.) 0.6 mg Vitamin B2 (riboflavin) (min.) 0.7 mg Nicotinic acid (min.) 8 mg Folic acid (min.) 50 jig Vitamin Be (pyridoxine) (min.) 1 .0 mg Biotin (min.) 0.15mg Vitamin 612 (min.) 0.0005 mg Pantothenic acid (min.) 0.0025 mg Premjx* Uaicium (min.) ' 400 mg Iron (min.) 15mg Phosphorus (min.) 500 mg Iodine (min.) 0.075 mg Magnesium (min.) 200 mg Zinc (mm.) 7.5 mg Copper (min.) 1.0 mg * quantities per manufacturers' daily prescribed consumption. In an embodiment of the present invention an improved process for preparation of nutritious soy based formulation useful as supplementary food with 12-15% protein and 350-400 kcal per 100 gm serving and comprising the stages of: (a) mixing roasted wheat flour having at least 11% protein, malted jowar flour, defatted soya flour, bengal gram dhal flour, sweetener, vitamin premix. In order to optimize the raw material inputs viz. (i) Roasted wheat flour (xi), defatted and toasted soy flour (x2), malted jowar flour (x3), roasted Bengal gram flour (X4), Cane sugar (x5) and vitamin and mineral premix (xe); (ii) xi,X2,X3, X4, x5andxe the function, 0.5xi + 0.067 x2 + 0.067 x3 -1-0.045x4 + 0.31 2x5 + 0.009xe was optimized using linear programming techniques. The following constraints were taken into account: 0.012xi + 0.048X2 + 0.08 x3 + 0.24 x* 15.0 (protein) 3.46x1 + 3.26 x2 + 4.32 x3 + 3.60x4 + 3.83x5 360 (kcal) xi + x2 + x3 +x4 + x5 + x6 = 101 (total parts) The optimum blend has the following composition: Protein 1 5 Calories 360 (b) Malting of Millets like jowar may be carried out to increase the bioavailability of nutrients. The malted flour is amylase-rich whose indigenous action increases bioavailability of nutrients. (c) Roasting of wheat is done separately using a fluidized bread roaster in the range of 200-260°C till a light brown colour was developed. This is crucial for the flavour development and taste of the product. id) Roasting of Bengal Gram and powdering it to pass through 80 mesh sieve. Soya flour which has been toasted so that the trypsin inhibitor content comes to 1/3rd of its original value. (e) Powdering the sweetener to pass through 60 mesh sieve. in another embodiment of the process, the respective quantities of wheat, malted Jowar. defatted soya flour or by weight of ingredients: Wheat Protein 4.32 - 4.8 % Soya Protein 7.2 - 7.5 % Bengal Gram Protein 2.4 - 2.8 % Jowar or Pearl Millet Protein 0.64 - 0.96 % In yet another embodiment of the process, the final formulation has a moisture content of 4-6%. In yet another embodiment of the formulation, the final product has a protein content of 12-15% and will provide a minimum of 360 kcal energy per 100 gm. In yet another embodiment of the process, the product has a minimum of 2% fat and 55% carbohydrate in the product. In yet another embodiment of the final formulation, the product is highly acceptable with respect to color, appearance, taste and overall energy. In yet another embodiment of the process, the final product has 60 mesh particle size. In another embodiment of the present invert.. roasting of oil seed flour may ce carried out at 200°C for flavor development, reduction of trypsin inhibitor content and reduction in moisture content. In yet another embodiment of the present invention unrefined sugar/refined sugar in the range of 25 to 35% is powdered and added. In still another embodiment of the process, mixing together of all dry ingredients through an entoletor ensures uniform mixing and sterility and the said process comprises the following steps: 1. Roasting of Wheat, bengal gram is done separately using a Fluidized Bed Roaster at a temperature of 180-220°C till a light brown color was developed. This is crucial for the flavor development and taste of the product. This step also helps in bringing down the moisture to the required levels and to prevent rancidity and softness of the product during storage. 2. Malting of jowar is to improve the bioavailability of nutrients by the action of indigenous enzymes. This brings down the viscosity of the gruel. Sieving of dehydration and powdering of the millet removes the hull which is rich in antinutritional factors. 3. Mixing together of the following ingredients. Major ingredients Wheat 41-53% Malted Jowar Flour 5-20% Defatted Soya Flour 10-20% Soya Dhal 5-10% Roasted Bengal Gram Dhal 5-10% Sweetener (Concentrated Cane Juice 25-35% Could be white sugar, jaggery or any equivalent of that) Minor ingredients Vitamin Premix* to meet the requirements: Vitamin A (max.) 0.3 mg Vitamin D (max.) 200 I.U. Vitamin E (tocopherols) (min.) 30 mg Vitamin C (ascorbic acid) (min.) 30 mg Vitamin 81 (thiamine as hydrochloride) (min.) 0.6 mg Vitamin B2 (riboflavin) (min.) 0.7 mg Nicotinic acid (min.) 8 mg Folic acid (min.) 50 ug Vitamin Be (pyridoxine) (min.) 1.0 mg Biotin (min.) 0.15mg Vitamin B12 (min.) 0.0005 mg Pantothenic acid (min.) 0.0025 mg Minerals Premix* Calcium (min.) 400 mg Iron (min.) 15mg Phosphorus (min.) 500 mg Iodine (min.) 0.075 mg Magnesium (min.) 200 mg Zinc (min.) 7.5 mg Copper (min.) 1.0 mg quantities per manufacturers' daily prescribed consumption. The initial stage of mixing process comprises of dry blending of ingredients through an entoleter. The entoleter allows the complete destruction of insects of all stages thus resulting in sterilization of the flour by impact. These impacts are also useful for solid to solid mixing and excellent for on line homogenization of flour with micronutrients. Novelty: Novelty and inventive steps of this invention lies in the fact to provide an improved process for preparation of nutritious soy based formulation useful as supplementary food. 1. Novelty of the formulation and process is that composition ensures a minimum of 12-15% protein of high quality. 2. The final product will provide a minimum of 360 Real of energy per 100 gm. 3. The formulation contains malted millets like Jowar or pearl millet which thereby increases the bioavailability of the nutrients and reduction in the viscosity of the final product. 4 The roasting of wheat and Bengal gram in a fiuidized bed drier ensures development of pleasing flavor and appealing color thereby increasing palatability. 5. Passing the formulation through an entoleter ensures microbial safety of the product and also helps to homogenize and mix major and minor ingredients through impact. 6. The formulation gives a ready to eat product with at least 6 months shelf life. The process is further illustrated by the example given below, which should not however be construed to limit the scope of the invention. Example 1 Roasted wheat flour 4.0 Malted jowar flour I 0.8 Defatted and toasted soy flour Roasted Bengal gram flour Cane sugar Calcium carbonate (CaCOa), Ferrous sulfate (FeSO4) Vitamin premix 1.5 1.0 2.7 0.086 0.009 0.0086 Energy food of 10.1 kg is obtained from mixing the above ingredients. Vitamin Premix* to meet the requirements: Vitamin A (max.) 0.3 mg Vitamin D (max.) 200 I.U. -itamin E (tocopherols) (min.) 30 mg Vitamin C (ascorbic acid) (min.) 30 mg Vitamin 61 (thiamine as hydrochloride) (min.) 0.6 mg Vitamin 62 (riboflavin) (min.) 0.7 mg Nicotinic acid (min.) 8 mg Foiic acid (min.) 50 p.g Vitamin Be (pyridoxine) (min.) 1.0 mg Biotin (min.) 0.15mg Vitamin 612 (min.) 0.0005 mg Pantothenic acid (min.) 0.0025 mg Minerals Premix* Calcium (min.) 400 mg Iron (min.) 15mg Phosphorus (min.) 500 mg Iodine (min.) 0.075 mg Magnesium (min.) 200 mg Zinc (min.) 7.5 mg Copper (min.) 1.0 mg * quantities per manufacturers' daily prescribed consumption. Roasting of Wheat, bengal gram is done separately using a Fluidized Bed Roaster at a temperature of 180-220°C till a light brown color was developed. This is crucial for the flavor development and taste of the product. Roasting of Bengal Gram and powdering it to pass through 60 mesh sieve. Soy flour which has been toasted so that the trypsin inhibitor content comes to 1/3rd of its original value. The mixing together of all dry ingredients through an entoleter ensures uniform mixing and sterility. The final formulation has a moisture content of 4-6%, a protein content of 12-15%, a minimum of 2% fat and 55% carbohydrate in the product. It will provide a minimum of 360 kcal energy per 100 gm serving. The product has a shelf life of at least 6 months. EXAMPLE 2 150 kg of base material from soy was mixed with 120 kg of malted jowar flour, 100 kg of Bengal gram flour and 360 kg i wheat flour, prepared by the unit operations of cleaning, destoning, roastinb. ^rinding, cooling etc., 270 kg of me powdered cane sugar prepared by the unit operations of cleaning and milling, to the above mixture, along with 0.86 kg vitamin premix, 8.6 kg calcium carbonate, 0.9 kg ferrous sulphate, was added to the above mixture by mixing in an efficient impact mill entoleter to give 1010 kg of the energy food. EXAMPLE 3 15 kg of base material from soy was mixed with 10 kg of Bengal gram flour, 10 kg of malted jowar flour and 38 kg of the wheat flour, prepared by the unit operations of cleaning, destoning, roasting, grinding, cooling etc., 27 kg of the powdered cane sugar prepared by the unit operations of cleaning and milling, to the above mixture, along with 0.086 kg vitamin premix, 0.86 kg calcium carbonate, 0.09 kg ferrous sulphate, was added to the above mixture by mixing in an efficient impact mill entoleter to give 101 kg of the energy food. The main advantages of this invention are: 1. The soy based supplementary food has high energy saving and product uniformity. 2. The addition of amylase- rich flour ensures increase in the bioavailability of nutrients in the formulation. * 3. Toasted defatted soy flour addition is economical and provides calories with reduced amounts of antinutritional factors like trypsin inhibitors. 4. The vitamin and mineral premix incorporated improves the nutritional value of the formulation significantly without increasing the calories. The formulation is enriched with vitamins, calcium, iron, phosphorus, copper, zinc, magnesium and iodine. 5. The roasting of wheat and soy using fluidized bed dryer improves the flavor and color of the formulation improving its payability. 6. step of entoieter treatment ensures rr.iUGDial safety of the formication as well as uniform mixing and homogenization of major and minor ingredients. 7 A simple process in the form of ready-to-use by making with water or milk to porridge/ball for consumption. 8. The supplementary food based on cereals, legumes and oilseed flour and a Sweetener (Jaggery/ Cane sugar/Khandsari Sugar). 9. The food enriched with protein, calories, vitamins and minerals can be used for Community Feeding of Children, Pregnant Women and lactating Mothers to overcome the malnutrition. 10.The process involved in the preparation destroys the infestation and antinutritional factors/improves the flavour and digestibility. 11. The process steps are easy to scale up. 12.The formulation can be used for mass feed in rural areas. We Claim: 1. A nutritious soy-based composition useful as supplementary food and process thereof, said composition comprising 41 to 53% dry wt. wheat, 5-20% dry wt. malted jowar flour, 10-20% dry wt. defatted soya flour, 5-10% dry wt. roasted bengal gram dhal and 25-35%) Sweetener and minor quantity of a vitamin premix and a mineral premix. 2. A nutritious soy-based composition as claimed in claim 1, wherein the Sweetener is selected from concentrated cane juice, white sugar, jaggery or their equivalents. 3. A nutritious soy-based composition as claimed in claim 1, wherein the vitamin premix comprises: Vitamin A (max.) 0.3 - 0.35 mg Vitamin D (max.) 200 - 250 I.U. Vitamin E (tocopherols) (min.) 30 - 35 mg Vitamin C (ascorbic acid) (min.) 30-40 mg Vitamin B1 (thiamine as hydrochloride) (min.) 0.6 - 0.8 mg Vitamin B2 (riboflavin) (min.) 0.7 - 0.9 mg Nicotinic acid (min.) 8-10 mg Folic acid (min.) 50 - 60 \xg Vitamin B6 (pyridoxine) (min.) 1.0- 1.2 mg Biotin(min.) 0.15-0.20 mg Vitamin B12 (min.) 0.0005 - 0.0008 mg Pantothenic acid (min.) 0.0025 - 0.0030 mg 4. A nutritious soy-based composition as claimed in claim 1, wherein the mineral mix comprises: Calcium (min.) 400 - 450 mg Iron (min.) 12 - 15 mg Phosphorus (min.) 500 - 530 mg Iodine (min.) 0.075 - 0.080 mg Magnesium (min.) 200 - 220 mg Zinc (min.) 7.5 - 8.0mg Copper (min.) 1.0 -1.2 mg 5. A nutritious soy-based composition as claimed in claim 1, wherein the composition provides 350 - 400 kcal per 100 gms. 6. A nutritious soy-based composition as claimed in claim 1, wherein the composition contains 12-15% proteins. 7. A nutritious soy based composition as claimed in claim 1, wherein the composition is in the form of powder. 8. A nutritious soy based composition as claimed in claim 7, wherein the powders pass through 60 mesh sieve. 9. A process for preparing nutritious soy based composition useful as food supplementary, said process comprising the steps of: (a) roasting wheat flour and Bengal gram flour; (b) toasting soy flour to reduce trypsin inhibitor content and malting pearl millet to increase bioavailability, and (c) mixing 41-53% by dry wt. Roasted wheat flour, 10-20% by dry wt. defatted soy flour, 5-20% by dry wt. Malted pearl millet, and 5-10% by dry wt. Roasted Bengal gram flour and 25-35% by dry wt., a sweetener and minor quantity of a vitamin premix and a mineral premix to obtain the synergistic nutritious soy based composition useful as food supplementary. 10. A process as claimed in claim 9 wherein in step (a), the wheat flour and Bengal gram flour are roasted at temperature ranging between 200 -260° C. 11. A process as claimed in claim 10, wherein the wheat flour and Bengal gram flour are roasted in a fluidized bed roaster. 12. A process as claimed in claim 9 wherein in step (b), the soy flour is toasted at temperature ranging between 180 - 220°C. 13. A process as claimed in claim 9, wherein in step (c), the ingredients are mixed using an entoleter. 14. A nutritious soy-based composition useful as supplementary food and process thereof, substantially as herein described with reference to the examples accompanying the specification.

Documents:

525-DEL-2003-Abstract-(04-09-2008).pdf

525-del-2003-abstract.pdf

525-DEL-2003-Claims-(04-09-2008).pdf

525-DEL-2003-Claims-(17-10-2008).pdf

525-del-2003-claims.pdf

525-DEL-2003-Correspondence-Others-(04-09-2008).pdf

525-DEL-2003-Correspondence-Others-(17-10-2008).pdf

525-DEL-2003-Correspondence-Others-(19-09-2008).pdf

525-del-2003-correspondence-others.pdf

525-del-2003-correspondence-po.pdf

525-del-2003-description (complete)-04-09-2008.pdf

525-del-2003-description (complete).pdf

525-del-2003-form-1.pdf

525-del-2003-form-18.pdf

525-DEL-2003-Form-2-(04-09-2008).pdf

525-del-2003-form-2.pdf

525-DEL-2003-Form-3-(04-09-2008).pdf

525-del-2003-form-3.pdf

525-DEL-2003-Petition-137-(19-09-2008).pdf