Title of Invention

"A PROCESS FOR THE PREPARATION OF VEGETABLE POWDER FROM DRUMSTICK (MORINGA OLEIFERA LAM.)"

Abstract This invention relates to a process for the preparation of vegetable powder from Drumstick (Moringa oleifera Lam.). Drumstick (Moringa oleifera Lam.) is commonly known as horseradish, which is grown abundantly in India. The pods or leaves of Drumstick are used to supplement the staple food and are grown to please the taste and enhance the flavor. The dehydrated powder prepared from drumstick pod or leaves could be used as a flavoring agent for various non - vegetarian dishes to enhances the flavor of chicken or meat and could also be used for drumstick soup preparation by adding spice and other ingredients. There are no prior reports as such on a process for the preparation of vegetable powder from Drumstick (Moringa oleifera Lam.). The fresh raw drumstick pod or leaves are acrid in taste due to the presence of glutamic acid. During scraping and cutting into segments, the drumstick segments turns brown while as leaves gets black due to oxidation of chlorophyll into phaeophytin compound in few minutes exposure at ambient temperature.
Full Text The present invention relates to a process for the preparation of vegetable powder from Drumstick {Moringa oleifera Lam.).
Vegetables are used to supplement the staple food but some are grown to please the taste and enhance the flavor, obviously drumstick {Moringa oleifera Lam.) is one of them which is commonly known as horseradish. Drumstick is a tropical vegetable and it is very popular in Northern and Southern part of Indian continent. It gives a very distinct palatable taste and is one of richest source of glutamic acid among vegetable kingdom. The free glutamate may act synergistically with the nucleotides in chicken meat and may be an important factor in the flavor characteristics of the soup. The dehydrated powder prepared from drumstick pod or leaves could be used as a flavoring agent for various non - vegetarian dishes to enhance the flavor of chicken or meat and could also be used for drumstick soup preparation by adding spice and other ingredients. In addition, it could also be used as a thickening agent for sambar and chutney preparation, instant soup powder and in stuffing of parontha's along with potato as a flavor enhancer. Glutamic acid, which is present in drumstick powder as an non-essential amino acids is a natural component. Virtually, in all protein containing foods, L-glutamic acid is present in free or bound form, which enhances the flavor of the food. The dehydrated drumstick pod powder could also be used as a

coagulating agent for water along with alum to remove the turbidity of water for drinking purposes.
There are no reports as such on the preparation of vegetable powder from Drumstick {Moringa oleifera Lam.) but few prior reports are available on the dehydration of Drumstick leaves.
Reference may be made to S.Subadra, J.Monica and D.Dhabhai, International Journal of Food Sciences and Nutrition, 48 (6) : 373 - 379. Wherein, shade after blanching in 0.2 % potassium metabisulphite solution and were stored in polyethylene bags having double lids for 3 months. The samples were analyzed for total carotene, beta carotene and ascorbic acid in the fresh form, immediately after drying and after 30, 60 and 90 days of storage. Analysis of fresh leaves revealed that they contained good retention of vitamins. Sulphiting in addition to blanching was more effective in the retention of beta - carotene immediately after dehydration of (72 vs. 59 %) and at the end of one month storage (64 vs. 51 %) but not at the end of 90 days of storage (53 vs. 47 %). The shade - dried drumstick leaves when rehydrated and incorporated into recipes suffered further losses of beta - carotene, which were less in recipes that involved steaming and shallow frying (27 & 31%).

The main drawback of this invention is that there is a loss of vitamins mainly carotene and also the shelf life of the product is very less.
Reference may be made to G. Kamalanathan, G. Saraswathi and RP. Devdas. Wherein the drumstick vegetables were cooked with just enough water in an open utensil (C), cooked by steaming (S), or cooked under pressure (P). Raw and cooked samples were analyzed for minerals and vitamin - C.
The main draw back of this process is that there is a loss of minerals and vitamins in all the three methods but loss on cooking was highest with method (C) i.e. with open
utensil.
Reference may be made to Endo Katsumi, Koshimizu Koichi, Dalto Hajime, Murakami Akira and Nishida Tsutomu (1995). Carcinogenesis promotion - inhibiting composition (JP Patent no. JP7304685A). Wherein, they have prepared a composition containing the extract of Moringa oleifera as an active ingredient having a carcinogenesis-promotion-inhibiting action, high in safety, and useful for foods, cosmetics, medicines, etc., which prevent the generation of cancers and tumors. This composition contains the extract of Moringa oleifera as an active ingredients, which is preferably obtained by extracting the leaves of the Moringa oleifera of Thailand with a hydrophilic polar organic solvent such as methanol. The active ingredients in the

extract are 0-ethyl-4-[(4'-0-acetyl-a-L-rhamnosyloxy) benzyl] thiocarbamate of formula I & 0-ethyl-4-[(a-L-rhamnosyloxy) benzyl] thiocarbamate of formula II, etc. The extract is generally, preferably taken in an intake of 15-5000 mg per day for an adult.
The main drawback of this invention is that it does not contain any dehydrated vegetable powder preparation from the pod or leaves of Drumstick (Moringa oleifera Lam.).
Reference may be made to Wakana, Seiko, Tokyo, Japan (Patent no. US5128165; 1991). Powder mixture for healthy foods and method for pre€kjcfng""caRes therefrom. Wherein, they have prepared healthy food in which okra is a by product for producing tofu. The bean curd is used in dried powder state in mixture with baking powder, fluid eggs and other ingredients such as powdered vegetables, fruits and flavors.
The main drawback of this invention is that it does not have any pretreatment and dehydrated Drumstick powder.
There are no prior reports as such on a process for the preparation of vegetable powder from Drumstick (Moringa oleifera Lam.). The fresh raw drumstick pod or leaves are acrid in taste due to the presence of glutamic acid. During scraping and

cutting into segments, the drumstick segments turns brown while as leaves gets black due to oxidation of chlorophyll into phaeophytin compound in few minutes exposure at ambient temperature. In addition, the drumstick pods are fibrous, which can be detrimental in present process for the preparation of vegetable powder from Drumstick powder (Moringa oleifera Lam.).
The main object of the present invention is to provide a process for the preparation of vegetable powder from Drumstick (Moringa oleifera Lam.).
In another object of the present invention is to provide a process for the preparation of dehydrated vegetable powder with better storage stability, retention of vitamins and minerals from pod or leaves of Drumstick (Moringa oleifera Lam.), which obviates the drawbacks as detailed above.
Accordingly a process for the preparation of vegetable powder from Drumstick (Moringa oleifera Lam.), which comprises of:
(i) Cleaning 8-15 Kgs characterized in that tender pods or leaves of
Drumstick by known methods, (ii) steeping of the drumstick segments or leaf pieces in anti-oxidant solution comprising of 0.1 - 0.2 % citric acid or ascorbic acid,

(iii) blanching of the drumstick segments or leaf pieces at the temperature of
90 - 95°C for 3-4 minutes optionally with osmoticum, (iv) cooling the blanched drumstick segments or leaf pieces with sprinkling of
water for 3 - 5 minutes, (v) dipping blanched drumstick segments in 0.2 - 0.4 % potassium
metabisulphite solution for 15-20 minutes at a temperature range of 28-
30°C, " (vi) drying in cabinet dryer at a temperature range of 60 to 70°C for a period of
7 to 9 hrs of the above treated drumstick segments or leaf to a moisture
content of 5 - 8 %, (vii) milling the above obtained dried product to obtain drumstick vegetable
powder
In an embodiment wherein the blanched drumstick segments or leaf pieces may dried in lyophilizer and powdered.
In an another embodiment wherein, the powder may be packed in a suitable flexible materials to provide the requisite physico - chemical properties include biaxially oriented polypropylene (BOPP) which has good moisture barrier and it has also good flavour retention (water vapour transpiration rate = 4 gm/sq.cms/day/98 % RH) at ambient temperature (36 - 38 °C).

Alternatively, the cooled drumstick segments and leaf pieces are drained out from the trays and dipped in 0.2 - 0.4 % potassium metabisuiphite (KMS) solution for 10-15 minutes at ambient temperature (28 - 30 °C).
Alternatively, the KMS solution is drained out and the sulphited drumstick segments or leaf pieces are kept for drying in cabinet drier after loading on perforated stainless steel trays at 60 - 65 °C temperature for 6 - 8 hours.
Alternatively, the dried drumstick segments and leaf pieces both containing final products moisture content as 5 - 8 % on dry weight basis are powdered in hammer mill or home grinder at 18000 - 22000 rpm.
Alternatively, the drumstick segments or leaf pieces powder are obtained after sieving through mesh sieve size (0.027 inches). The finest and free flowing drumstick pod segment powder or leaf pieces powder can be utilized as flavour enhancer in various non - vegetarian dishes or in the preparation of chutney, parontha's and as a thickening agent in sambar preparation to provide extra - nutrition to the food dishes.
Alternatively, the fresh drumstick pod segments or leaf pieces are subjected as such without removing the outer skin or peel followed by blanching, sulphiting, drying in

cabinet drier (6-8 hours) and powdering in hammer mill or home grinder at 18000 -22000 rpm.
Alternatively, the fresh drumstick pod segments or leaf pieces are subjected as such after removing the outer skin or peel followed by blanching, without sulphiting, drying in cabinet drier (6-8 hours) and powdering in hammer mill or home grinder at 18000 - 22000 rpm.
Alternatively, the fresh drumstick pod segments or leaf pieces are subjected after removing the outer skin or peel followed by without blanching, sulphiting, drying in cabinet drier (6-8 hours) and powdering in hammer mill or home grinder at 18,000 -22,000 rpm.
Alternatively, the dehydrated powder of dried drumstick segments or leaf pieces may be used with or without alum (0.2 - 0.4 %) to remove the turbidity of water for drinking purposes.
Alternatively, the fresh drumstick pod segments or leaf pieces are subjected as such after removing the outer skin or peel followed by blanching with salt osmoticum such as sodium chloride (1-2 %), without sulphiting, drying in lyophilizer and powdering in home grinder at 18000 - 22000 rpm.

The following examples are given by way of illustration of the present invention and should not be construed to limit the scope of the present invention. Variations and changes may be made by one skilled in the art without departing from the spirit of the invention. All parts and percentages are by weight, unless otherwise indicated.
Example 1
8 kg of fresh tender pods or leaves of drumstick (Moringa oleifera Lam.) are cleaned off extraneous matter and soil with 16 liters of tap water. The water from the pod or leaf surface is removed with air-drying at room temperature on big size filter paper. The drumstick pods are trimmed and scraped with the peeler to remove their outer fibrous skin, cut into uniform size segments or leaf pieces (size 1 inch). 8 Kg of drumstick pod segments or leaf pieces are soaked in 16 liters of water for 15 minutes. The water is drained and the drumstick segments and leaf pieces are soaked in 16 liters of water containing 0.2 % citric acid for 15 minutes. The water was drained out and the soaked drumstick segments or leaf pieces are blanched in an autoclave after loading on stainless steel trays with steatrj pressure for 4 minutes at > 90 °C temperature and cooled with sprinkling of tap water for 3 minutes. The cooled drumstick segments and leaf pieces are drained out from the trays and dipped in 0.2 % potassium metabisulphite (KMS) solution (drumstick segments: water ratio

should be 1:2) for 20 minutes at ambient temperature (28 °C). The KMS solution is drained out and the sulphited drumstick segments or leaf pieces are kept for drying in cabinet drier after loading on perforated stainless steel trays at 60 °C temperature for 8 hours. The dried drumstick segments and leaf pieces both containing final products moisture content as 5 % on dry weight basis are powdered in hammer mill with sieve adjustment (mesh pore size 0.027 inches) or home grinder at 18000 rpm. Both the powders followed by sieving through mesh sieve size (150 \xm) to get finest particle size powder with having free flowing characteristic. The powder could be kept at ambient temperature at 28 °C and 65 % relative humidity in a suitable flexible packaging materials to provide the requisite physico - chemical properties include biaxially oriented polypropylene (BOPP) which has good moisture barriers (water vapour transpiration rate = 4 gm/sq.cms./day/98 % RH at 38 °C and gauge size = 150). The yield of the vegetable powder was 15 % on prepared weight basis with 8% moisture content. The finest and free flowing drumstick pod segment powder or leaf pieces powder can be utilized as flavour enhancer in various non - vegetarian dishes or in the preparation of chutney, parontha's and as a thickening agent in sambar preparation to provide extra - nutrition to the food dishes.
Example 2

10 kg of fresh tender pods or leaves of drumstick (Moringa oleifera Lam.) are cleaned off extraneous matter and soil with 20 liters of tap water. The water from the pod or leaf surface is removed with air-drying at room temperature on big size filter paper. The drumstick pods are trimmed and scraped with the peeler to remove their outer fibrous skin, cut into uniform size segments or leaf pieces (size 1 inch). 10 Kg of drumstick pod segments or leaf pieces are soaked in 20 liters of water for 20 minutes. The water is drained and the drumstick segments and leaf pieces are soaked in 20 liters of water containing 0.1 % ascorbic acid for 20 minutes. The water was drained out and the soaked drumstick segments or leaf pieces are blanched in an autoclave after loading on stainless steel trays with steam pressure for 3 minutes at 95 °C temperature and cooled with sprinkling of tap water for 5 minutes. The cooled drumstick segments and leaf pieces are drained out from the trays and dipped in 0.4 % potassium metabisulphite (KMS) solution (drumstick segments: water ratio should be 1:2) for 15 minutes at ambient temperature (30 °C). The KMS solution is drained out and the sulphited drumstick segments or leaf pieces are kept for drying in cabinet drier after loading on perforated stainless steel trays at 65 °C temperature for 8 hours. The dried drumstick segments and leaf pieces both containing final products moisture content as 8 % on dry weight basis are powdered in hammer mill with sieve adjustment (mesh pore size 0.027 inches) or home grinder at 22000 rpm. Both the powders followed by sieving through mesh sieve size (180 (am) to get finest particle size powder with having free flowing characteristic. The powder could be kept at

ambient temperature at 30 °C and 65 % relative humidity in a suitable flexible packaging materials to provide the requisite physico - chemical properties include biaxially oriented polypropylene (BOPP) which has good moisture barriers (water vapour transpiration rate = 4 gm/sq.cms./day/98 % RH at 38 °C and gauge size = 160). The yield of the vegetable powder was 20 % on prepared weight basis with 8% moisture content. The finest and free flowing drumstick pod segment powder or leaf pieces powder can be utilized as flavour enhancer in various non - vegetarian dishes or in the preparation of chutney, parontha's and as a thickening agent in sambar preparation to provide extra - nutrition to the food dishes.
Example 3
13 kg of fresh tender pods or leaves of drumstick (Moringa oleifera Lam.) are cleaned off extraneous matter and soil with 26 liters of tap water. The water from the pod or leaf surface is removed with air-drying at room temperature on big size filter paper. The drumstick pods are trimmed and scraped with the peeler to remove their outer fibrous skin, cut into uniform size segments or leaf pieces (size 1 inch). 13 Kg of drumstick pod segments or leaf pieces are soaked in 26 liters of water for 20 minutes. The water is drained and the drumstick segments and leaf pieces are soaked in 26 liters of water containing 0.1 % ascorbic acid for 20 minutes. The water was drained out and the soaked drumstick segments or leaf pieces are blanched in

an autoclave after loading on stainless steel trays with steam pressure for 3 minutes at 95 °C temperature and cooled with sprinkling of tap water for 5 minutes. The cooled drumstick segments and leaf pieces are drained out from the trays and dipped in 0.4 % potassium metabisulphite (KMS) solution (drumstick segments: water ratio should be 1:2) for 15 minutes at ambient temperature (30 °C). The KMS solution is drained out and the sulphited drumstick segments or leaf pieces are kept for drying in cabinet drier after loading on perforated stainless steel trays at 65 °C temperature for 8 hours. The dried drumstick segments and leaf pieces both containing final products moisture content as 8 % on dry weight basis are powdered in hammer mill with sieve adjustment (mesh pore size 0.027 inches) or home grinder at 22000 rpm. Both the powders followed by sieving through mesh sieve size (180 jim) to get finest particle size powder with having free flowing characteristic. The powder could be kept at ambient temperature at 30 °C and 65 % relative humidity in a suitable flexible packaging materials to provide the requisite physico - chemical properties include biaxially oriented polypropylene (BOPP) which has good moisture barriers (water vapour transpiration rate = 4 gm/sq.cms./day/98 % RH at 38 °C and gauge size = 160). The yield of the vegetable powder was 20 % on prepared weight basis with 8% moisture content. The finest and free flowing drumstick pod segment powder or leaf pieces powder can be utilized as flavour enhancer in various non - vegetarian dishes or in the preparation of chutney, parontha's and as a thickening agent in sambar preparation to provide extra - nutrition to the food dishes.

Example 4
15 kg of fresh tender pods or leaves of drumstick (Moringa oleifera Lam.) are cleaned off extraneous matter and soil with 30 liters of tap water. The water from the pod or leaf surface is removed with air-drying at room temperature on big size filter paper. The drumstick pods are trimmed and scraped with the peeler to remove their outer fibrous skin, cut into uniform size segments or leaf pieces (size 1 inch). 15 Kg of drumstick pod segments or leaf pieces are soaked in 30 liters of water for 20 minutes. The water is drained and the drumstick segments and leaf pieces are soaked in 30 liters of water containing 0.1 % ascorbic acid for 20 minutes. The water was drained out and the soaked drumstick segments or leaf pieces are blanched in an autoclave after loading on stainless steel trays with steam pressure for 3 minutes at 95 °C temperature and cooled with sprinkling of tap water for 5 minutes. The cooled drumstick segments and leaf pieces are drained out from the trays and dipped in 0.4 % potassium metabisulphite (KMS) solution (drumstick segments: water ratio should be 1:2) for 15 minutes at ambient temperature (30 °C). The KMS solution is drained out and the sulphited drumstick segments or leaf pieces are kept for drying in cabinet drier after loading on perforated stainless steel trays at 65 °C temperature for 8 hours. The dried drumstick segments and leaf pieces both containing final products moisture content as 8 % on dry weight basis are powdered in hammer mill with sieve

adjustment (mesh pore size 0.027 inches) or home grinder at 22000 rpm. Both the powders followed by sieving through mesh sieve size (180 urn) to get finest particle size powder with having free flowing characteristic. The yield of the vegetable powder was 20 % on prepared weight basis with 8% moisture content. The powder could be kept at ambient temperature at 30 °C and 65 % relative humidity in a suitable flexible packaging materials to provide the requisite physico - chemical properties include biaxially oriented polypropylene (BOPP) which has good moisture barriers (water vapour transpiration rate = 4 gm/sq.cms./day/98 % RH at 38 °C and gauge size = 150 - 160). The finest and free flowing drumstick pod segment powder or leaf pieces powder can be utilized as flavour enhancer in various non - vegetarian dishes or in the preparation of chutney, parontha's and as a thickening agent in sambar preparation to provide extra - nutrition to the food dishes.
The main advantages of the present invention are:
1. The dehydrated powder from drumstick pod or leaves is having better storage stability, retention of vitamins and minerals with free flowing characteristics.
2. The powder is appetizing with a mild flavour and which can be used as a food flavour enhancer with health imparting attributes.
3. The powder could be kept at ambient temperature at 28- 30 °C and 65 % relative humidity in a suitable flexible packaging materials to provide the requisite physico - chemical properties include biaxially oriented polypropylene (BOPP) which has good moisture barriers (water vapour transpiration rate = 4 gm/sq.cms./day/98 % RH at 38 °C and gauge size = 150 - 160).
4. The powder could be profitably utilized as a flavour enhancer in various non -vegetarian dishes, soup, chutney and also in parontha's preparation to provide extra - nutritional and health imparting attributes.
5. The powder prepared from drumstick pod could be useful as natural coagulant with or without alum for the purification of turbid water to overcome the drinking water scarcity.
6. The shelf life of the powder correspond in BOPP pouches are 150-180 days under normal environmental conditions of 28 °C temperature and 65 % relative humidity.








We claim:
1. A process for the preparation of vegetable powder from Drumstick {Moringa
oleifera Lam.), which comprises of:
(viii) Cleaning 8-15 Kgs characterized in that tender pods or leaves of
Drumstick by known methods, (ix) steeping of the drumstick segments or leaf pieces in anti-oxidant solution
comprising of 0.1 - 0.2 % citric acid or ascorbic acid, (x) blanching of the drumstick segments or leaf pieces at the temperature of
90 - 95°C for 3-4 minutes optionally with osmoticum, (xi) cooling the blanched drumstick segments or leaf pieces with sprinkling of
water for 3 - 5 minutes, (xii) dipping blanched drumstick segments in 0.2 - 0.4 % potassium
metabisulphite solution for 15-20 minutes at a temperature range of 28-
30°C, (xiii) drying in cabinet dryer at a temperature range of 60 to 70°C for a period of
7 to 9 hrs of the above treated drumstick segments or leaf to a moisture
content of 5 - 8 %, (xiv) milling the above obtained dried product to obtain drumstick vegetable
powder
2. A process as claimed in claim 1, wherein the blanched drumstick segments or leaf
pieces are dried in lyophilizer and powdered.

3. A process for the preparation of vegetable powder from Drumstick (Moringa oleifera Lam.), substantially as described herein with reference to the examples.




Documents:

415-DEL-2003-Abstract-(20-07-2009).pdf

415-DEL-2003-Claims-(20-07-2009).pdf

415-del-2003-claims.pdf

415-DEL-2003-Correspondence-Others-(20-07-2009).pdf

415-del-2003-correspondence-others.pdf

415-del-2003-correspondence-po.pdf

415-DEL-2003-Description (Complete)-(20-07-2009).pdf

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

415-DEL-2003-Form-1-(20-07-2009).pdf

415-del-2003-form-1.pdf

415-del-2003-form-18.pdf

415-DEL-2003-Form-2-(20-07-2009).pdf

415-del-2003-form-2.pdf

415-DEL-2003-Form-3-(20-07-2009).pdf

415-del-2003-form-3.pdf


Patent Number 237758
Indian Patent Application Number 415/DEL/2003
PG Journal Number 3/2010
Publication Date 15-Jan-2010
Grant Date 06-Jan-2010
Date of Filing 26-Mar-2003
Name of Patentee COUNCIL OF SCIENTIFIC AND INDUSTRIAL RESEARCH
Applicant Address RAFI MARG, NEW DELHI -110001, INDIA.
Inventors:
# Inventor's Name Inventor's Address
1 RAMESH SHYAM RAMTEKE CENTRAL FOOD TECHNOLOGICAL RESEARCH INSTIUTE, MYSORE-570 013, INDIA.
2 WALIAVEETIL EIPE EIPESON CENTRAL FOOD TECHNOLOGICAL RESEARCH INSTIUTE, MYSORE-570 013, INDIA.
3 ATTAR SINGH CHAUHAN CENTRAL FOOD TECHNOLOGICAL RESEARCH INSTIUTE, MYSORE-570 013, INDIA.
4 MYSORE NARAYAN REKHA CENTRAL FOOD TECHNOLOGICAL RESEARCH INSTIUTE, MYSORE-570 013, INDIA.
PCT International Classification Number A23L 1/212
PCT International Application Number N/A
PCT International Filing date
PCT Conventions:
# PCT Application Number Date of Convention Priority Country
1 NA