Title of Invention

A NOVEL HERBAL FOOD COMPOSITION FOR OVERCOMING IRON DEFICIENCY IN ANEMIC PATIENTS

Abstract

A process of preparing a Nutraceutical Food to cure the anemic patients consists of two components. 1. A macro-nutrient and 2. A micro-nutrient. Tfie macro-nutrient is the usual routine food items where as the micro-nutrients supplements the deficit components of iron to cure the anemic patients which may be of herbal food or any other medicinal component s incorporated with the macro-nutrients. The present novel nutraceutical food consists of the following ingredients, the grounded Brown Rice Powder 56% by wt, White Sugar 20% by wt, Coconut milk 8% by wt, Egg 4% by wt, Ghee 2% by wt and the Garden Cress Seed powder 10% by weight to give 10% incorporation. The method of blending the Garden Cress Seed powder Sweet mix comprises the steps of Soaing the Brown Rice in water for an hour, Draining the water, allowing it to dry, Grinding the rice in stone rollers. Roasting it in an iron pan till it becomes fully dry, Removing the pan and allowing it to cool down, Grinding the coconut without adding water, extracting the milk, Adding two eggs to the coconut milk, mixing them together. Mixing the coconut-egg mix to the roasted rice flour, once again roasting the above mix till it becomes fully dry, Removing it from the fire. Adding sugar and ghee while it is some what hot and mixed and finally allowing it cool. The Garden Cress Sweet mix powder is now ready for consumption. Similarly the Garden Cress Sprouts recipes may be made by blending with Chopped Cucumber, Tomotoes and addition of salts and pepper to taste. After the experimentation the experimental subjects fed with the Nutraceutical foods showed a remarkable and surprising increase of haemoglobing in their blood.

Full Text

"A NOVEL HERBAL FOOD COMPOSITION FOR OVERCOMING IRON-DEFICIENCY IN ANEMIC PATIENTS" The present Invention is an innovative step of the inventor to cure anemic children who are found to be deficient in iron content in their blood which is the cuase for poor memory, retention power and concentration among those children. The innovator adopted a novel method to overcome this deficiency among the children by feeding them with an innovative food called" Nutraceutical Food" which is prepared out of Garden Cress Seed powder with the addition of sweetened Brown Rice powder in definite proportions. The inventor being the professsor of Nutrition and Dietics in S.I.E.TCollege, Chennai, thought it fit that if an herbal medicine is invented in the form of edible food it would help in overcoming this problem among the children and at the same time alleviate the sufferings of the students from Iron deficiency apart from improving their memory power. This type of edible food is called "Nutraceutical Food". The term ^Nutraceutical' was coined by Stephen De Felice in 1989. He defined a Nutraceutical as a "Food or part of a food, that provides medical or health benefits, iincluding prevention and treatment of disease". In Canada, nutraceutical is "a product of foods , sold in pills, powders and other medicinal forms, not generally associated with food"(Mazza 1998). Therefore, it is clear from the above explanations that 'Nutraceutical' is a medical food which comprises both nutrient and medicinal parts blended in such a way to cure diseases of the diseased persons . The present invention is one such innovative product invented by the innovator to cure the Iron deficiency among the anemic patients. The herbal part of the product consists of Garden Cress Seed which is cheap and the plants itself can be cultivated iin huge quantities in a larger area all over India. In Modern Allopathy medicine the Iron deficiency patients are treated with a compound made out of Ferrous salts which usually gives stomach irritation and leads to loose motions. The bowel will be black in colour because of the unassimilated iron. BACKGROUND OF THE INVENTION The inventor who is a professor of Nutrition & Dietics in S.I.E.T College, Chennai, while on her pursuit of Doctoral study of Nutritional patterns and habits among the school going children in the age group of 9-11 yrs irrespective of their status and income in Tamilnadu, found from thedatas collected that the memory power is poor in those children whose blood is deficient in Iron content and found that it is their faulty intake of food which lacked in micro-nutrients, resulting in their lack of memory powers. This she attributed to the fact that their food does not contain enough micro nutrients like Iron component which is responsible for oxygen carrying capacity in the blood in the form of Haemoglobin to the brain. She also found out that the macro-nutrients like corbohydrates, fats,proteins, vitamines and minerals are usually supplemented in the bulk food of the school going children by their parents either in the breakfast or in the lunch but they failed to supplement the much needed micro-nutrients like iron and traceelements which are also necessary for synthesis of the food besides metabolic and catobolic actions of the body, which are responsible for the various activities and well being of the human race. Having identified the cause of the malady from the study and also by scanning of the literatures written about the iron deficiency among the school going children all over the world, she finally undertook the task of studying the nutritional patterns among the school going children in Tamilnadu irrespective of their social status. This led her to come to the conclusion that the cause of poor memory is due to the habit of poor intake of iron content foods in one's food. Therefore the inventor thought it fit that if the micro-nutrient iron is supplemented in the form of a food, it would do a lot of good to the school going children and at the same time improve their memory powers. The inventor first decided to find a nutraceutical food, a nutritious food of macro-nutrients combined with the micro nutrient herbal food which would supplement the iron component. She was also very careful that the nutraceutical food should be harmless, devoid of any ill-effects and at the same time easy to consume and must be easily available at an affordable price even for the poorer sections of the society. The inventor is from a traditional medicine practitioner's family. She has some knowledge with one herbal medicine which is given to many ailments of the catties and poultries and at times given to human beings also. The name of this particular herbal Seed is called 'Garden Cress Seed', the Botanical name being *Lepidium Sativum.Linn'. In Tamil it is called 'Aliverai', Telugu it is Adalavitulu, Adeli, Adityalu and in Hindi & Urdu it is *Halim' and in Sanskrit it is called *Chandrashura'. As a part of her research she first tested the Garden cress seed powder mixed in food on Wistarrats for toxicological studies in order to determine whether it is safe for human consumption. Then she subjected the sweet mix powder she blended with Garden Cress Seed to determine the taste and palatability among the human beings. Having found its acceptability, willing participation and general welcome to the prepared recipe, she then finally introduced this to the iron deficiency students whose haemoglobin values are below normal in their blood. The final outcome of the experiment and the introduction of her nutraceutical food, which is Garden Cress Seed powder incorporated with sweetened red rice and blended , showed a remarkable improvement in the haemoglobin of the iron deficiency students to a large extent with surprising result. The inventor adopted a systematic and scientific approach while carrying out experiments by adopting international norms in proving the outcome of the product by incorporating the controls and experimental subjects of equal numbers and also evaluated the Haemotological parameters in a renowned and standard diagnostic laboratory to find out the veracity. The laboratory investigations are carried out on both control and experimental subjects who were deficient in the iron content of their blood before and after experimentation.The experimental subjects were fed with Nutraceutical experimental food while the controls were fed with normal diets and also with sweet mix deviod of Garden Cress Seed powder. Accordingly the present invention provides for a Garden Cress Seed Sweet mix composition comprising of the follov;ing ingredients Grounded Brown Rice Powder 56% by weight, White sugar 20% by weight, Coconut milk 8% by weight, Egg 4% by weight , Ghee 2% by weight, and finally Garden Cress Seed powder atleast in the range of 10-20% by weight to give a10-20% incoporationof the seed respectively. Accordingly the invention also provides for a process of blending Garden Cress seed sweet mix preparation comprising the steps of: Soaking Brown Rice in water for an hour. Draining the water and allowing it dry. Grinding the rice in stone rollers. Roasting the coarsely grounded rice in an iron pan till it becomes fully dry. Removing the pan from the stove and allowing the roasted rice flour to cool down. Grinding the coconut without additing water and extracting thick coconut milk. Adding two raw eggs contents to the coconut milk and stirring it. Mixing the coconut-egg mix to the roasted rice flour, Taking care to avoid lump formation. Once again roasting the above mix till it becomes completely dry. Finally removing the fully dried semi-prepared recipe from the fire. Adding sugar and ghee while it is some what hot and mixing the contents well in an uniform way and allowing it to cool. Garden Cress Seed Sweet mix recipe is now readay for consumption. Besides the Garden Cress Seed Sweet Mix recipe, an attempt was also made to prepare recipes using Garden Cress Sprouts comprising of the following ingredients ; Bread Cucumber Tomatoes Salted Butter Salt & Pepper 20 gms (2 Slices ) 40% by weight 10 gms (20% by weight) 10 gms (20% by weight) 5 gms (10% by weight) to taste 2.5 gms (5%) by weight of the sprouts are to be added to the above menu to get 5% incorporation. Accordingly the invention also provides a process of blending Garden Cress Sprouts comprising the following step of; Chopping the cucumber and tomatoes into small pieces Spreading the butter on the inner side of the bread slices Arranging the chopped vegetables along with Garden Cress Sprouts in between the buttered side Bread Slices Pressing lightly together the edges ?nd serving. PRIOR ART AND STANDARD LITERATURES AVAILABLE FOR GARDEN CRESS SEED AND RED RICE Garden cress is a fast -growing, edible plant botanaically related to water cress and mustard and sharing their peppery, tangy flavor and aroma. Garden cress is a perennial plant and an important green vegetable consumed by human beings, most typically as a garnish or as leaf vegetable. Garden cress is found to contain significant amounts of lron,calcium and folic acid,in addition to vitamins AandC. SCIENTIFIC CLASSIFICATION OF GARDEN CRESS Kingdom Division Class Order Family Genus Species Plantae Magnoliophyta Magnoliopsida Brassicales Brassicaceae Lepldium Sativum BINOMIAL NAME LEPIDIUM SATIVUM. BENEFITS OF CONSUMING CRESSES Many benefits of eating garden cress are claimed. Garden cress is claimed to be a mild stimulant, a source of phytochemicals and antioxidants, a diuretic, an expeC' torant and a digestive. LEPIDIUM SATIVUM.LINN (SEED) Common Names : Bengali: Aleveri, halim, English : Garden Cress Seed, Hindi: halim, hurt Sanskrit: Candrasura, Chandrashura, Tamil: alivera Telugu: adalavitulu, adeli, adityalu and in Urdu : halim The seeds are galactagogue, emmenagage, laxative, aphrodiasiac and diuretic, they are used in poultries to treat sprains of the birds. A mucilage obtained from the seeds sooths irritation of the intestines in cases of dysentry and diarrhoea. In Ayurveda the plant is considered galactagogue and aphrodisiac and useful for treating dysentry, abdominal pain, blood and skin diseases and tumours; In Unani, the seeds are used to treat inflammation and ailments of the spleen, bronchities, rheumatism and musclular power and brighten the intellect. In Siddha system of medicine also the Garden cress seeds have the following curative effects, 1. Alterative 2. Aperient 3. Aphrodisiac 4. Carminative 5. Demulcent 6. Diuretic 7. Emmenagogue 8. Galactagague. REFERENCES 1. Chopra etal (1956,1969) 2.CSIR (1948-1992) 3.Kirtikaretal(1935) 4.Yoganarasimhan (1996) 5. Siddha Materia Medica by Dept of Indian Medicine & Homeopathy. Further among the 592 food listed in the ICMR book (2002), Garden cress seed is rich in iron, protein, fat, calories, calcium and niacin (Gopalan 2002). The oil possesses antioxidant properties (Wealth of India 1998). BROWN RICE common name for about 19 species of annual herbs constituting the genus Oryza, of the grass family. Common rice, O.Sativa, is the only species of importance to humans. Rice grains are extensively used as human food; rice grains contains protein and vitamins B.complex, E and K. White rice, which is rice from which the nutritious bran has been removed, is an inferior food. A diet of white rice causes such deficiency diseases as beriberi. Recognition of the nutritional value of the rice bran has led to some increase in the consumption of brown rice, which is the rice grain from which the bran has not been removed. The Brown Rice as per siddha text is found to cure many skin diseases and found to enhance the appetite. SUMMARY OF THE INVENTION This invention relates to the novel method of blending of Garden Cress Seed Powder with brown rice powder, sweetened and made into a sweet mix or ball recipe so that the school going children will be eagar to eat it instead of showing any dislike towards it. The Garden Cress Seed is usually recommended for the treatment of Catties and Poultries for Diarrhoea, Dysentry, Abdominal pain, Rheumatism and Muscluar pain and also as a galactagogue for the cows but its efficacy for the treatment of iron deficiency among the human beings has not been documented, when the Nutraceutical food containing Garden Cress Seed powder incorporation tested on anemic patients it surprisingly increased the heamoglobin content in a remarkable and demonstrable way. These results led her to come the conclusion that the Garden Cress Seed power with sweetened red rice powder combination of sweet mix or Biscuit given to the anemic patients, improved their heamoglobin to a large extent. She first undertook the study of effect of Garden Cress Seed powder on Wistar Rats for toxicological effects after they were fed with Garden Cress Seed powder incorporated in their food. From the study of histopathological examination conducted after feed with Garden Cress Seed powder, she found that no abnormal changes were seen in the liver and kidney cells of the experimental rats. This enabled her to further test the same edibility and taste among the human beings. Having found that there was no ill effect and it was safe for consumption by human beings deficient in iron content. The next task of her is to blend the Garden Cress Seed powder in such a way that the Iron deficiency student will show a willing participation, for which she took the Brown rice powder as Macro nutrient and Garden Cress Seed powder as Micro nutrient and blended with addition of Eggs, Ghee and Sugar to make it as Garden Cress Seed Sweet mix or Biscuit. After having found out the right type of Nutraceutical Food in the form of Garden Cress Seed powder mixed with brown rice powder and blended with sugar, egg and ghee, she then proceeded to select the Iron deficiency students for experimentation as well as for the controls. The feeding was carried out for a month on iron deficient students who were provided with Garden Cress Seed Sweet mix or Biscuits, where as the controls were fed with normal diet or sweet mix devoid of Garden Cress Seed powder. he result was amazing and surprising and proved her hypothesis that the larden Cress Seed has ability to increase the iron content in the blood of uman being if fed with Gardent Cress Seed or Sprouts preparations. paration of Garden Cress Seed Sweet mix or sweet ball. The innovative process includes the following steps wherein the following ingredients are incorporated and blended. Ingredients: Brown Rice Coconut Sugar Egg Ghee 1400 gms (56%by weight) 200 gms (3nos) ( 8%) 500 gms (20%) 100 gms (2 nos) ( 4%) 50 gms ( 2%) For making 10% incorporation of Garden Cress Seed 250 gms of Garden Crees Seed powder to be added to the above ingredients. The process of preparation involves the following steps:- Soaking the rice in water for an hour, Draining the water and allowing it dry, grinding the rice, Roasting the coarsely ground rice in an iron pan till it becomes fully dry. Removing the pan from the stove and allowing the roasted rice flour to cool down. Grinding the coconut without adding water, extract ing thick coconut milk; adding two eggs to the coconut milk. Mixing the coconut milk and the egg mix to the roasted rice flour. Care taken to avoid lump formation. Once again roasting it till it becomes fully dry. Removing it from the fire and adding sugar and ghee. Now the Garden Cress Seed is ready in the sweet mix powder form or can be made in a ball like form and moulded in such a way to make it in a Biscuit form also. Garden cress sprouts products Besides the Garden Cress seeds sweet mix recipe, an attempt was also made to prepare recipes using Garden cress sprouts: The process for the method of Sprouting consists the following steps :- Laying a baby blanket, felt pad or turkey towel on a tray and wetting it thoroughly. Spreading the seeds on top without crowding, as they require room to breathe. Keeping the cloth moist by pouring water under the towel daily. The sprout will be ready on the fifth day. To prepare Garden Cress Sprouts products of Sandwiches and Salads the following ingredients are required. Ingredients for Sandwiches Bread - 20 gms (2 slices) 40% by weight Cucumber - 10 gms 20% by weight Tomatoes - 10 gms 20% by weight Salted Butter - 5 gms 10% by weight Salt & pepper - to taste 2.5 gms (10%) of the sprouts are to be added to the above menu to get 5% incorporation. The process of preparation of the recipe: Chopping the cucumber and tomatoes. Spreading the butter on the bread slices. Arranging the chopped vegetables on the bread slices, press ing lightly together, trimming the edges and serving. To prepare the sandwiches with Garden cress sprouts, mixing the sprouts with the chopped vegetables and spreading in oetween the slices. EVALUATION OF THE RECIPE The Garden cress seed sweet mix recipe was given to the identified, anaemic school children whose Hb% values were less than 10gms/100ccof blood .They were kept as subjects for the experiment. Similarly known anemic children whose Hb% were less than 10gms/100ccof blood were grouped as that of the experimental subjects and they were fed with mere sweetened brown rice powder without garden cress seed powder kept as controls. Feeding was continued for a month, then both experimental and control subjects were subjected to haemotological parameters such as hemoglobin estimations and peripheral blood picutre studies. The haemotological parameters'results of both experimen tal subjects and controls were compared with the before and after experimentation. The results showed there was a perceptable and definite increase in the haemoglobing value in the iron deficient patients and their blood picture also showed an hyperchromic picture in place of hypochromic before experimentation. The controlled subject showed no such increase of Hb% in their blood as well as their peripheral blood study remained one that of hypochromic. Thus it is proved that the Garden Cress Seed sweet mix recipe in the form of a"Nutraceutical Food" has proved its worthiness in the treatment of Anemic patients. This particular blending of Garden cress seed sweet mix or biscuit is a novel product and also possesses the innovative steps involved in its preparation. BRIEF DESCRIPTION OF THE DIAGRAMS: Diagram 1 : represents the Garden Cress Plant (Lepidium Sativum) Diagram 2 : represents the Garden Cress Seed Diagram 3 : represents the Garden Cress Sprouts Diagram 4 : represents Test food -Sweet mix supplemented with 10% Garden Cress Seed powder. Diagram 5 :(a) shows the improvement in the memory power of the children after they were fed with sweet ball mix after experimentation. Diagram 6 (b) shows the improvements in Height, Weight and increase in Hemoglobin after the experiental children were fed with Garden Cress Seed powder sweet mix recipe. a) shows the peripheral blood picture study of experimental anaemic students whose blood picture before supplementa tion with Garden Cress Seeds is one that of hypochromic and with target cells usually seen in anemic patients. b) the second below after the experimentation by feeding with Garden Seed Sweet mix recipe shows hyperchromic and absence of target cells in the blood picture of the experimental students. Detailed description of the invention of the product and the process The inventor who is a professor of Nutrition & Dietics in S.I.E.T College, Chennai, while on her pursuit of Doctoral study of Nutritional patterns and habits among the school going children in the age group of 9-11 yrs irrespective of their status and income in Tamilnadu, found from the datas collected that the memory power is poor in those those children whose blood is deficient in Iron content and found that it is their faulty intake of food which lacked in micro-nutrients, resulting in their lack of memory powers. This she attributed to the fact that their food does not contain enough micro-nutrients like Iron component which is responsible for oxygen carrying capacity in the blood in the form of Haemoglobin to the brain. She also found out that the macro-nutrients like corbohydrates, fats, proteins, vitamines and minerals are usually supplemented in the bulk food of the school going children by their parents either in the break fast or in the lunch but they failed to supplement the much needed micro-nutrients like iron and trace elements which are also necessary for synthesis of the food besides motabolic and catobolic actions of the body, which are responsible for the various activities and well being of the human race. Having identified the cause of the malady from the study and also by scanning of the literatures written about the iron deficiency among the school going children all over the world, she finally under took the task of studying the nutritional patterns among the school going children in Tamilnadu irrespective of their social status. This led her to come to the conclusion that the cause of poor memory is due to the habit of poor intake of iron content foods in one's food. Therefore the inventor thought it fit that if the micro-nutri ent iron is supplemented in the form of a food, do a lot of good to the school going children and at the same time improve their memory powers. The inventor first decided to find a nutraceutical food, a nutritious food of macro-nutrients combined with the micro nutrient herbal food which would supplement the iron component. She was also very careful that t he nutraceutical food should be harmless, devoid of any ill-effect and at the same time easy to consume and must be easily available at an affordable price even to the poorer sections of the society. The inventor is from a traditional medicine practitioner's family. She has some knowledge with one herbal medicine which is given to many ailments of the catties and poultries and at times given to human beings also. The name of this particular herbal Seed is called ^Garden Cress Seed', the Botanical name being *Lepidium Sativum.Linn', In Tamil it is called *Aliverai', Telugu it is Adalavitulu, Adeli, Adityalu and in Hindi & Urdu it is 'Halim' and in Sanskrit it is called *ChandrashuraAs a part of her research she first tested her recipe made up of Garden cress seed sweet mix on Wistar rats for toxicological studies in order to determine whether it is safe for human consumption. Then she subjected the sweet mix powder blended with Garden Cress Seed to determine the taste and palatability among the human beings. Having found its acceptability, willing participation and general welcome to the prepared recipe by the people, she then finally introduced this to the iron deficiency students whose haemoglobin values were below normal in their blood. The final outcome of the experiment and the novel introduction of a nutraceutical food , which was Garden Cress Seed powder with sweetened red rice recipe showed a remarkable improvement in the haemoglobin of the iron deficiency experimental students to large extent with surprising results. The results proved that there was an increase of Hemoglobin in anaemic patients if fed with the Garden Cress Seeds and Sprouts preparations. The inventor adopted a systematic and scientific approach while carrying out experiments by adopting International norms in proving the outcome of the product by incorporating the controls and experimental subjects of equal numbers and also evaluated the Haemotological analysis in a renowned and standard diagnostic laboratory to find out the veracity before and after the experimentation. The experiment students were fed with Garden Cress Seed Sweet mix while the controls were devoid of it. MATERIALS AND METHODS ADOPTED FOR THE EXPERIMENT AIM To study the nutraceutical impact of Garden Cress Seed and the role of breakfast on memory and concentration of elementary school children. Step I: To elicit information on the dietrary pattern and the prevalence of anemia among the elementary school children. This preliminary investigation formed basis for the studies in Step II and Step III. Step il : To study the nutraceutical impact of Garden Cress Seed on memory and concentration of elementary school children. Step III : To study the role of breakfast on the memory and concentration of elementary school children. Sample Selection : 200 school children were selected and their dietary pattern were studied.Outof which 30 children from working women group and 30 children from non-working women group were selected who were studying in elementary school and were found to be anemic. The students were mixed and equal number students were taken as experimental and controlled subjects. All the students were subjected to Anthropometrics Measurements in the first place, then their dietary habits during the day were analysed and their heamoglobin values were estimated to see to what extent they were anemic by estimation of their Hb% values and their correlative corresponding peripheral blood pictures. HYPOTHESES a. Subjecting Garden Cress Seed forToxicological effect in the systems of Wistar Rats,by the feeding the experimental rats for a month after which they were sacrified and their organs like liver, kidney specimen were subjected by the analysis of the Histopathological and Bio-chemical studies of Liver Function Tests, Proteins, Blood Sugar, Urea, Creatinine etc.. The results showed non-toxicity in all these parameters of experimentation carried on the specimen of wistar rats. b. After confirmation of Garden cress seed for non-toxicity, the Nutraceutical Food of Garden cress seed sweet mix were sub jected to the feeding of Gareden Cress Seed Sweet mix food among the experimental group of students who were found to be anaemic and the control groups were supplied with sweet mix devoid of garden cress seed. c. Finally correlating the outcome of the results before and after feeding the experimental school going anemic children with Garden Cress Seed Sweet mix . d. Confirmation of the findings that the novel Nutraceutical Food incorporated with Garden Cress Seed and to prove the hypoth eses that it has a beneficial effect of increasing the hemoglobin contents in the blood of anaemic subjects. f. Confirmation of increasing of memory power among anemic children by the introduction of Nutraceutical Food in their food habits. VERIFICATION OF THE RECIPES PREPARED ( PRODUCTS ) AMONG THE SCHOOL GOING CHILDREN TO EVALUATE THE OUT COMEOFTHE PRODUCT To feed the control students with normal breakfast and experimental subjects with the recipies made out of Garden Crees Seed Sweet Mix or Sprouts for a month. Both the controls and the experimental subjects are subjected to Heamotological and Bio-Chemical analysis of various parameters like Hb% content and Peripheral Blood Smear pictures, before and after experimentation to prove the hypothesis. Confirmation from the above results that the Garden Cress Seed Sweet Mix & Sprout s *Nutraceutical Foods' have proved their efficacy not only in improving the hemoglobin content of iron deficient students to a large extent above the normal limits in a short span of time but also proved with increase in hemoglobin content in their blood, a relative improvement in their memory, retention and concentration powers also recoreded among the experimental subjects in comparison with controlled sujbects who were fed with normal diet. Proved that the novel innovative Nutraceutical Food of Garden Cress Seed Sweet Mix incorporated in brown rice recipe and its blending and sprouts fedding among the experimental school going anemic children have given a surprising results. This type of study on Garden Cress Seeds and sprouts have not been carried out so far on the anemic school children. It is proved that the 'Nutraceutical Food' of Garden Cress Seed with brown rice powder recipe has achieved its desired results and also proved that it is quite safe to be used as a nutraceutical food item for the iron deficiency patient to improve their hemoglobin content and at the same time it increases their memory and retention powers. It is also proved that the Garden Cress Seed powder is safe as an edible item to be consumed by the human beings. I CLAIM : 1. The Garden Cress Seed Sweet Mix, a Nutraceutical food comprising of grounded Brown Rice Powder 56% by weight, White sugar 20% by weight, Coconut milk 8% by weight, Egg 4% by weight , Ghee 2% by weight, and finally Garden Cress Seed powder atleast in the range of 10-20% by weight to give a10-20%incoporationof the seed respectively. 2. The process of blending of nutraceutical food of Garden Cress Seed Sweet mix wherein comprises the following steps of> Soaking Brown Rice in water for an hour. Draining the water and allowing it dry. Grinding the rice in stone rollers. Roast ing the coarsely grounded rice in an iron pan till it becomes fully dry. Removing the pan from the stove and allowing the roasted rice flour to cool down. Grinding the coconut without adding water and extracting thick coconut milk. Adding two raw eggs contents to the coconut milk and stirring it. Mixing the coconut-egg mix to the roasted rice flour. Care is taken to avoid lump formation. Once again roasting the above mix till it becomes completely dry. Finally removing the fully dried semi-prepared recipe from the fire. Adding sugar and ghee while it is some what hot and mixing the contents well in an uniform way and allowing it to cool. Garden Cress Seed Sweet mix recipe is now for ready consumption. A process according to claim 1 where in the Garden Cress Seed Sweet mix is also used to make the Garden Cress Seed Sweet mix Biscuits . A process according to in claim 1& 2 wherein the blending of Garden Cress Seed powder with roasted Brown rice powder by incorporation of coconut milk, eggs & Ghee as described herein in claim 2. A process according to the claims 1 and 2 wherein instead of Brown rice powder if Bengal Gram dhall powder is incroporated with Garden Cress Seed powder, a Garden Cress Sweet Mix Ball made out of Bengal Gram Dhall is prepraed. A process of preparing the Garden Cress Sprouts Sandwich product comprieses the ingredients of - Bread (2 slices) 40% by weight, Cucumber 20% by weight, Tomotoes 20% by weight, salted Butter 10% by weight, salts and pepper added to taste and Garden Cress Sprouts 10% by weights -to give 10% incorporation. A process of preparing Garden Cress Sprouts Sandwich comprises the steps of taking of two slices of Bread and applying salted butter on the inner side of the each bread. Next comes chopping the cucumber and tomotoes to very small pieces and mixed with Garden Cress Sprouts. Finally sandwiching the cucumber and tomatoes pieces and Garden Cress Sprouts in between the buttered slices and pressing them gently 7. A process a ccording to the Claim s 6 and 7 where in the same ingredients as that of Garden Cress Sprouts for Sandwiches , if the Garden Cress Sprouts and chopped vegetables are simply mixed and put in a plain plate. 8. Processes for preparaing Nutraceutical Foods containing Garden Cress Seed and Garden Cress Sprouts substantially herein described and examplified. 9. Process for preparing the Garden Cress Seed Sweet mix comprising of of ingredients substantially herein described and examplified.

Documents:

713-CHE-2004 AMANDED CLAIMS 12-03-2010.pdf

713-CHE-2004 AMANDED PAGE OF SPECIFICATION 12-03-2010.pdf

713-CHE-2004 DRAWINGS 12-03-2010.pdf

713-CHE-2004 EXAMINATION REPORT REPLY RECEIVED 29-12-2009.pdf

713-che-2004-abstract.pdf

713-che-2004-claims.pdf

713-che-2004-correspondnece-others.pdf

713-che-2004-correspondnece-po.pdf

713-che-2004-description(complete).pdf

713-che-2004-description(provisional).pdf

713-che-2004-drawings.pdf

713-che-2004-form 1.pdf

713-che-2004-form 26.pdf