WO2016075595A2

WO2016075595A2 - Food products and processes for preparation thereof

Info

Publication number: WO2016075595A2
Application number: PCT/IB2015/058552
Authority: WO
Inventors: Jyoti SHIRODKAR
Original assignee: Individual
Current assignee: Individual
Priority date: 2014-11-12
Filing date: 2015-11-05
Publication date: 2016-05-19
Anticipated expiration: 2017-05-12
Also published as: WO2016075595A3; WO2016075595A4

Abstract

The present disclosure relates to barley based compositions comprising barley, cereals, pulses, spices, dry fruits and natural flavoring agents. The ingredients are present in pre-determined proportion to each other. Various food products can be prepared from the barley based compositions, which can be consumed by healthy individuals as well as individuals suffering from obesity, dyslipidemia, diabetes, pre-diabetes (metabolic syndrome), cardiovascular diseases, and the like. The present disclosure also provides processes for preparing the barley based compositions.

Description

FOOD PRODUCTS AND PROCESSES FOR PREPARATION THEREOF

FIELD

The present disclosure relates to food products containing barley and processes for preparing the same.

BACKGROUND

Barley is a member of the grain group, traditionally called the "gluten grains". Barley is a very good source of dietary fiber, beta glucan (soluble fiber), molybdenum, manganese, and selenium. Beta- glucan is mainly located in the cell wall of barley grain. Barley grain also serves as a good source of copper, vitamin Bl, chromium, phosphorus, magnesium and niacin. However, barley is generally not considered as a staple food as it is difficult to consume due to the presence of its hull and husk content, is difficult to cook and has poor palatability due to the high fibrous structure. Traditionally, whole grain barley is consumed more as an animal feed. Only a fraction of the barley grain is consumed by humans because whole grain barley is not easily palatable. There is, therefore, a need for a method of processing whole grain barley to make it palatable while retaining the nutrients of the grain. There is also a need for processing barley grains along with other whole grains that mitigates the aforesaid drawbacks.

OBJECTS

Some of the objects of the present disclosure, which at least one embodiment herein satisfies, are as follows.

It is an object of the present disclosure to ameliorate one or more problems of the prior art or to at least provide a useful alternative.

An object of the present disclosure is to provide barley containing compositions which are palatable.

Another object of the present disclosure is to provide barley containing food compositions which are preservative free. Still another object of the present disclosure is to provide barley in the form of a ready to cook flour.

Yet another object of the present disclosure is to provide barley in the form of a nutraceutical powder.

Other objects and advantages of the present disclosure will be more apparent from the following description, which is not intended to limit the scope of the present disclosure.

SUMMARY

The present disclosure provides barley based compositions. The barley based compositions comprise whole grain barley, cereals, pulses, spices, dry fruits and flavoring agents in predetermined proportion with each other. The barley based food compositions can be used to prepare different food products, such as, flat bread, roti, chapatti, paratha, khakra, thalipeeth, cutlet, pancake, health drink, and the like. These food products can be consumed routinely by healthy individuals and individuals suffering from obesity, dyslipidemia, diabetes, prediabetes (metabolic syndrome), cardiovascular diseases, and the like.

Routine consumption of food products prepared from the barley based compositions result in lowering of blood sugar levels in diabetic patients, reduction in cholesterol and a reduction in body weight. The food products prepared from the barley based compositions are palatable and provide good satiety.

The present disclosure also provides the processes for preparing the barley based compositions.

DETAILED DESCRIPTION

Barley is a very good source of dietary fiber, beta glucan (soluble fiber), molybdenum, manganese, and selenium, and is recommended for normal individuals as well as for individuals having obesity, dyslipidemia, diabetes, pre-diabetes (metabolic syndrome), cardiovascular diseases, and the like. However, barley consumption is not prevalent, due to its low palatability, unacceptable taste, high fibrous structure and difficulty in cooking to obtain an acceptable form. Accordingly, the present disclosure envisages barley based food compositions that are palatable and acceptable, comprising whole grain barley, cereals, pulses, spices, dry fruits and flavoring agents, in pre-determined proportion with respect to each other.

The present disclosure also envisages processes for preparing the barley based compositions. The process for preparing the barley based composition comprises the following steps: i. cleaning the raw materials;

ii. optionally roasting the cleaned raw materials;

iii. mixing the cleaned and optionally roasted material to obtain a mixture;

iv. grinding the mixture to obtain a fine flour or powder; and

v. packaging the flour or powder.

The food products of the present disclosure can be used to prepare different nutraceutical food items, which can effectively replace conventional dishes in meals, breakfasts and snacks. The barley based compositions of the present disclosure can be routinely consumed by healthy individuals and also by patients having obesity, dyslipidemia, diabetes, prediabetes (metabolic syndrome), and cardiovascular diseases.

In one aspect of the present disclosure, there is provided a barley based composition A. The barley based composition A comprises barley in the range of 45 wt% to 75 wt%; wheat in the range of 20 wt% to 40 wt%; and soybean in the range of 5 wt% to 20 wt%.

The barley used in the barley based composition A is sourced from Alwar district in Rajasthan and Latur district in Maharashtra; wheat is sourced from Sehore district in Madhya Pradesh and soybean is sourced from Latur district in Maharashtra.

In accordance with the embodiments of the present disclosure, the barley is obtained from whole grain barley, the wheat is obtained from whole grain wheat and the soybean is obtained from whole grain soybean. The particle size of the barley based composition is controlled to lie in the range of 200 microns to 300 microns.

The barley based composition A can be used to prepare food products such as chapatti, flat bread, roti, paratha, khakra and muffins. The food products prepared from the barley based composition A can be consumed by healthy individuals as well as individuals having obesity, dyslipidemia, diabetes, pre-diabetes (metabolic syndrome), and cardiovascular diseases. In the second aspect of the present disclosure, there is provided a process for preparing a barley based composition A. The barley based composition A comprises barley, wheat and soybean.

Initially, the raw material, i.e., whole grain barley, whole grain wheat and soybean, are individually cleaned. A separator mesh having a mesh size in the range of 2 mm to 3 mm can be used for the cleaning of barley, wheat and soybean. Unwanted foreign materials such as stone, mud and the like are removed from the raw materials. The unwanted foreign bodies can be separated from the raw materials, using equipment such as vacuum suction and magnetic separator.

The cleaned soybean is roasted in the temperature range of 170 °C to 220 °C for 10 minutes to 15 minutes. The roasting is carried out in a suitable equipment, such as, a convection oven, a rotary roasting machine, and the like. The roasting of the soybean results in the cracking of the outer shell of the soybean. The roasted soybean is crushed in a grinding machine at an rpm ranging from 15000 to 20000 rpm to separate the cracked outer shell from the soybean. The separated cracked outer shell of the soybean is removed by a suitable process, such as, tossing, to obtain de-shelled soybean.

Pre-determined amounts of the cleaned barley, cleaned wheat and de-shelled soybean are mixed together, to obtain a uniform mixture. In accordance with the embodiments of the present disclosure, the pre-determined amounts are: barley in the range of 45 wt% to 75 wt%, wheat in the range of 20 wt% to 40 wt%, and roasted soybean in the range of 5 wt% to 20 wt%. Mixing of the raw materials can be carried out manually or using an equipment, such as, an open mixer.

In an embodiment of the present disclosure, the cleaned barley is optionally de-hulled lightly before mixing with cleaned wheat and de-shelled soybean to obtain the uniform mixture.

The uniform mixture is ground in a grinder, to obtain the barley based composition A, in the form of flour, having particle size in the range of 200 microns to 300 microns.

The barley based composition A is cooled to a temperature in the range of 20 °C to 35 °C. The cooled barley based composition A is then packed in food grade plastic bags and sealed for storage. Shelf life studies carried out for the barley based composition A reveal it to be stable up to 3 months at a temperature of 30 °C. There is no change in the characteristics of the flour and the food products prepared using the stored barley based composition A. The barley based composition A is stable up to 50 days at 38 °C and 90 % Relative Humidity.

In the third aspect of the present disclosure, there is provided a barley based composition B. The barley based composition B comprises barley in the range of 40 wt% to 50 wt%, pulses in the range of 25 wt% to 35 wt% and spices in the range of 20 wt% to 25 wt%.

In accordance with the embodiments of the present disclosure, the pulse is at least one selected from the group consisting of whole green gram, broken green gram, whole Bengal gram, broken Bengal gram, whole lentil and broken lentil. The spice is at least one selected from the group consisting of comprise coriander, cumin, carom, flax seed, fenugreek, red chili, turmeric, asafetida and salt.

The barley used in the preparation of the barley based composition B is sourced from Alwar and Pali districts in Rajasthan, and Latur district in Maharashtra; the pulses are sourced from Latur and Jalgaon districts in Maharashtra; coriander seeds and fenugreek seeds are sourced from More district of Rajasthan; cumin seeds and carom seeds are sourced from Unjha, Gujarat. Commercially available spices can be used in the preparation of the barley based composition B: red chili powder - Praveen Masale, Ambari; turmeric powder - Praveen Masale, Ambari; asafetida Vandevi Bandhani Hing and salt: Tata salt. The amount of barley, pulses and spices in the barley based composition B in accordance with an embodiment of the present disclosure is summarized in Table- 1.

Table-1

Ingredients Quantity (wt%)

Barley 40 to 50

Whole green gram 4 to 7

Broken green gram 4 to 7

Whole Bengal gram 3 to 4

Broken Bengal gram 3 to 4

Whole lentil 4 to 7

Broken lentil 4 to 7 Coriander seeds 5 to 7

Cumin seeds 5 to 7

Flax seeds 1 to 2

Carom seeds 0.5 to 1.5

Fenugreek seeds 0.5 to 1.5

Red chili powder 0.5 to 1.5

Turmeric powder 1 to 2

Asafetida 1 to 2

Salt 3 to 4

The barley based composition B can be used to prepare food products such as thalipeeth, uttapha, dosa, upma, and the like. Conventionally, thalipeeth contains cereals such as rice, wheat, sorghum (jowar) and pearl millet (bajra), which have higher glycemic index as compared to barley. The barley based composition B of the present disclosure, avoids cereals such as rice, wheat, sorghum and pearl millet, and therefore, is suitable for routine consumption by both healthy individuals as well as individuals having obesity, dyslipidemia, pre-diabetes (metabolic syndrome), diabetes and cardiovascular diseases.

In the fourth aspect of the present disclosure, there is provided a process for preparing a barley based composition B comprising barley, pulses and spices.

In an embodiment of the present disclosure, whole grain barley is used to prepare the barley based composition B. In accordance with the embodiments of the present disclosure, the pulse is at least one selected from the group consisting of whole green gram, broken green gram, whole Bengal gram, broken Bengal gram, whole lentil and broken lentil. The spice is at least one selected from the group consisting of coriander, cumin, carom, flax seed, fenugreek, red chili, turmeric, asafetida and salt. In an embodiment of the present disclosure, coriander seeds, cumin seeds, carom seeds, and fenugreek seeds are used for preparing the barley based composition B. In an embodiment of the present disclosure, commercially available red chili powder, turmeric powder, asafetida powder and salt are used for preparing the barley based composition B.

Initially, the raw material, i.e., whole grain barley, pulses and spices are individually cleaned. A separator mesh having a mesh size in the range of 2 mm to 3 mm can be used for the cleaning of the barley, the pulses and the spices. Unwanted foreign materials such as stone, mud and the like are removed from the raw material. The unwanted foreign bodies can be separated from the raw materials, using equipment such as, a vacuum suction and a magnetic separator.

The cleaned barley, cleaned pulses and cleaned spices are individually roasted. The roasting is carried out in a suitable equipment, such as, a convection oven, a rotary roasting machine, and the like. The pulses including whole green gram, broken green gram, whole Bengal gram, broken Bengal gram, whole lentil and broken lentil are individually roasted in the temperature range of 170°C to 220°C for 10 minutes to 30 minutes. The spices, including fenugreek seeds, carom seeds, flax seeds, coriander seeds and cumin seeds are individually roasted, in the temperature range of 150 °C to 170 °C for 2 minutes to 15 minutes.

Roasted barley is ground to obtain ground barley having particle size in the range of 200 microns to 300 microns. Whole green gram, broken green gram, whole Bengal gram, broken Bengal gram, whole lentil and broken lentil are individually ground to obtain ground pulses having particle size in the range of 160 microns to 200 microns. Roasted fenugreek seeds, carom seeds, flax seeds, coriander seeds and cumin seeds are individually ground to obtain ground spices, having particle size in the range of 200 microns to 250 microns.

Initially, the ground barley and the ground pulses are mixed and then the ground spices are added to the mixture of ground barley and ground pulses. In an embodiment of the present disclosure, the ground spices are mixed with the commercially available red chili powder, turmeric powder, asafetida powder and salt, to obtain a uniform mixture of spices. The uniform mixture of spices is then added to the mixture of ground barley and ground pulses, to obtain the barley based composition B. The proportion of the barley, the pulses and the spices in the barley based composition B in accordance with an embodiment of the present disclosure is provided in Table- 1.

The barley based composition B obtained above is then cooled to a temperature in the range of 20 °C to 35 °C. The cooled barley based composition B is then packed in food grade plastic bags and sealed for storage.

Shelf life studies carried out for the barley based composition B reveal it to be stable up to 3 months at a temperature of 30 °C. There is no change in the characteristics of the flour and the food products prepared using the stored barley based composition B. The barley based composition B is stable up to 50 days at 38 °C and 90 % Relative Humidity.

In the fifth aspect of the present disclosure, there is provided a barley based composition C. The barley based composition C comprises barley in the range of 30 wt% to 65 wt%, date in the range of 15 wt% to 35 wt%, skimmed milk powder in the range of 20 wt% to 40 wt% and at least one flavoring agent in the range of 0.2 wt% to 0.5 wt%.

In accordance with the embodiments of the present disclosure, the flavoring agents are natural flavoring agents.

In accordance with the embodiments of the present disclosure, the natural flavoring agent is at least one selected from the group consisting of cardamom, saffron, nutmeg, turmeric and cinnamon.

The barley used in the preparation of the barley based composition C is sourced from Alwar, Pali, Tonk and Jaipur districts in Rajasthan; the dates are sourced from Khairpur and Sukkur districts from Sindh Province in Pakistan. The skimmed milk powder is sourced from Sagar Milk Powder, Amul Dairies, Anand, Gujarat, India.

In an exemplary embodiment of the present disclosure, the flavoring agent is cardamom and is sourced from Hassan, Chikkamagaluru and Kodagu districts in Karnataka.

The barley based composition C can be used to prepare health drinks, by mixing the barley based composition C with water, milk or buttermilk. The barley based composition C does not contain artificial sweeteners, preservatives and refined sugars. The barley based composition C helps in reducing weakness and fatigue, improves energy levels and reduces symptoms related to diabetes and therefore, is suitable for routine consumption by both, healthy individuals as well as individuals having obesity, dyslipidemia, diabetes, pre-diabetes (metabolic syndrome), and cardiovascular diseases.

As the barley based composition C contains skimmed milk powder and dates along with barley, the barley based composition C is highly nutritive and hence, can be used to prepare health drinks, which may replace the breakfast or mid-meal snacks. In the sixth aspect of the present disclosure, there is provided a process for preparing a barley based composition C. The barley based composition C comprises barley, date, skimmed milk powder and at least one flavoring agent.

In an embodiment of the present disclosure, whole grain barley is used to prepare the barley based composition C. The whole grain barley is cleaned to remove unwanted foreign material. The cleaned barley is washed at least once with water and then soaked in water for 15 minutes to 4 hours. The excess water is then drained off from the soaked barley and dried. The dried barley is puffed in suitable equipment, in the temperature range of 250 °C to 350 °C. The puffed barley is crushed to remove the outer hull. The outer hull is then separated from the puffed barley to obtain de-hulled barley.

De-hulling of the barley reduces the total weight of the puffed barley by 15 % to 25 %.

The puffed barley is then ground to obtain ground barley having particle size in the range of 200 microns to 300 microns.

Dates are crushed to remove the seeds and calyces from the dates. The de-seeded dates are then dried to remove the moisture, resulting in 10 % to 20 % reduction in the weight of the dates. The dried dates are then ground to obtain ground dates having particle size in the range of 250 microns to 300 microns. Commercially available skimmed milk powder can be used for preparing the barley based composition C.

Flavoring agents such as cardamom, nutmeg, turmeric, saffron and cinnamon are ground to obtain the flavoring agent powder having particle size in the range of 200 microns to 300 microns.

Initially, the ground barley (30 wt% to 65 wt%) and the ground dates (30 wt% to 50 wt%) are mixed together. The skimmed milk powder (40 wt% to 60 wt%) is then added and finally, the flavoring agent powder (0.2 wt% to 0.5 wt%) is added and mixed thoroughly to obtain the barley based composition C.

The barley based composition C is cooled to a temperature in the range of 20 °C to 35 °C. The cooled barley based composition C is then packed in food grade plastic bags and sealed for storage. Shelf life studies carried out for the barley based composition C reveal it to be stable for 6 months to 10 months at a temperature of 30 °C. The barley based composition C is stable up to 4 months at 38 °C and 90 % Relative Humidity.

The present disclosure is further described in light of the following examples which are set forth for illustration purpose only and not to be construed for limiting the scope of the disclosure. The examples used herein are intended merely to facilitate an understanding of ways in which the embodiments herein may be practiced and to further enable those of skill in the art to practice the embodiments herein. Accordingly, the examples should not be construed as limiting the scope of embodiments herein.

Example 1A: Preparation of barley based composition A

The whole grain barley, whole grain wheat and soybean were cleaned, to remove stones and mud. Cleaned soybean was roasted in an oven (Godrej, Model: GMC 25E 09 MRGX) at 200 °C for 15 minutes, till the outer shell cracks and becomes light brown in color. The roasted soybean was crushed to separate the outer shell from the grain. The separated outer shell was removed from soybeans by tossing process. Cleaned barley (600 g), 300 g of cleaned wheat and 100 g of roasted and de-shelled soybean were mixed together and ground to obtain barley based composition A, having particle size less than 250 microns. The flour was allowed to cool to 20 °C and after cooling; the flour was packed into 400 gauge food grade plastic bags and sealed using an electric plastic sealing machine.

The nutritional analysis of the barley based composition A was carried out at Microchem Laboratories, Mahape, Thane. The nutritional value per 100 g of the barley based composition A is summarized below in Table-2.

Table-2

Serving size 100 g Nutrient Value

Protein (g) 13.5

Fat (g) 4.5

Carbohydrates (g) 74.5

Energy (kcal) 392.2

Dietary fiber (g) 15.34

Crude fiber (g) 7.65 The beta-glucan content in the barley used for preparing the barley based composition was found to be 5.5 %. The moisture content of the barley based composition A was found to be 5.6 %. The gluten content (tested at Envirocare, Baner, Pune) in the barley based composition A was found to be 1 %

Shelf life studies conducted at Microchem Laboratories, Mahape, Thane, found the barley based composition A to be stable for 3 months at 30 °C. There were no changes in the characteristics of the flour and the chapattis made from the flour during this time period. The flour was found to be stable for 40 days, even at accelerated conditions of 38 °C and 90 % Relative Humidity.

Example IB: Scale-up of the barley based composition A

The barley based composition A prepared in Example 1A was scaled up to 500 kg. The whole grain barley, whole grain wheat and soybean were cleaned, to remove stones and mud using a destoner machine and vibrating sieve screen having a capacity of 200 kg, in different batches (Make: Bhalani Industries, Ahmedabad). The cleaned soybean was roasted in a Rotary Drum roaster at 200 °C for 15 minutes, till the outer shell cracks and becomes light brown in color. The roasting was carried out in different batches. The roasted soybean was then crushed in a grinder to separate the outer shell from the grain. The separated outer shell was removed from soybeans by manual tossing process by the workers. Cleaned barley (300 kg), 150 kg of cleaned wheat and 50 kg of roasted and de-shelled soybean were mixed together in rotary drum in different batches, maintaining the desired proportion of each ingredient in every batch and then ground to obtain barley based composition A having particle size less than 250 microns. The grinding was carried out in a Pulvelizer (Make: Nayan Agencies, Pune), having a capacity of 90 kg, in different batches. The flour was allowed to cool to 30 °C and after cooling; the flour was packed into 400 gauge food grade plastic bags and sealed using an electric plastic sealing machine.

Example 2 A: Preparation of barley based composition B

Whole grain barley, whole green gram, green gram, whole Bengal gram, Bengal gram, whole lentil, lentil, coriander seeds, cumin seeds, carom seeds, fenugreek seeds and flax seeds were individually cleaned to remove mud and stones. The amount of barley, pulses and spices used for preparing 1000 g of barley based composition B is illustrated in Table-3. Table-3

The cleaned barley was then roasted at a temperature of 200 °C for 20 minutes. The cleaned pulses were individually roasted in an oven (Godrej, Model: GMC 25E 09 MRGX) at a temperature of 200 °C for 15 minutes. The cleaned spices were individually roasted at a temperature of 160 °C for 5 minutes. Roasted barley was ground to obtain ground barley having a particle size less than 250 microns. Roasted pulses were ground to obtain ground pulses having particle size less than 180 microns. Roasted spices were ground to obtain ground spices having particle size less than 200 microns. Ground barley obtained above, was mixed with ground pulses (in the amount as illustrated in Table-3), to get a uniform mixture. The ground spices was first mixed with red chili powder (Make: Praveen Masale, Ambari), turmeric powder (Make: Praveen Masale, Ambari), asafetida (Vandevi Bandhani Hing) and salt (Tata salt) (in the amount as illustrated in Table-3), to obtain a mixture of spices. The mixture of spices was then added to the uniform mixture of ground barley flour and ground pulses to obtain the barley based composition B. The flour was allowed to cool to 20 °C and after cooling the flour was packed into 400 gauge food grade plastic bags and sealed using an electric plastic sealing machine.

The nutritional analysis of the barley based composition B was carried out at Microchem Laboratories, Mahape, Thane. The nutritional value per 100 g of the barley based composition B is summarized below in Table-4.

Table-4

The moisture content in the barely based composition B was found to be 4.1 % and the ash content was 7 %. The beta-glucan content in the barley used for preparing the barley based composition B was found to be 5.5 %.

Shelf life studies conducted at Microchem Laboratories, Mahape, Thane, found the barley based composition B to be stable for 3 months at 30 °C. There were no changes in the characteristics of the flour and the thalipeeth prepared from the flour during this time period. The flour was found to be stable for 40 days, even at accelerated conditions of 38 °C and 90 % Relative Humidity.

Example 2B: Scale-up of the barley based composition B

The barley based composition B prepared in Example 2A was scaled up to 500 kg. The amount of barley, pulses and spices used for preparing 500 kg of barley based composition B is illustrated in Table-5.

Table-5

Ingredients Quantity by weight (kg)

Barley 250

Whole green gram 30 Broken green gram 25

Whole Bengal gram 17.5

Broken Bengal gram 17.5

Whole lentil 30

Broken lentil 25

Coriander seeds 25

Cumin seeds 25

Flax seeds 7.5

Carom seeds 5

Fenugreek seeds 5

Red chili powder 5

Turmeric powder 7.5

Asafetida 7.5

Salt 17.5

The whole grain barley, pulses and spices were cleaned, to remove stones and mud using a de-stoner machine and a vibrating sieve screen having a capacity of 200 kg, in different batches (Make: Bhalani Industries, Ahmedabad). The cleaned barley and the cleaned pulses were roasted in a Rotary Drum roaster (Capacity 15 kg per batch) at 200 °C for 15 minutes in different batches. Similarly, the cleaned spices were roasted at 160 °C. Similar to Example 2A, the cleaned and roasted barley and the pulses were ground in a Pulvelizer (Make: Nayan Agencies, Pune) to obtain the flour having particle size less than 250 microns. The cleaned and roasted spices were ground in a spice grinder to obtain ground spices having particle size less than 200 microns. The ground barley, ground pulses and ground spices were mixed together using Ribbon Blender (Make: Bhalani Industries, Ahmedabad), similar to Example 2A, in the amount illustrated in Table-5 to obtain the barley based composition B. The flour so obtained was allowed to cool to 30 °C and after cooling the flour was packed and sealed using Form Fill Seal Machine into 400 gauge food grade plastic bags.

Example 3A: Preparation of barley based composition C

Whole grain barley was cleaned to remove mud and stones. The cleaned barley was washed thrice with water and then soaked in water for 3 hours. After three hours the excess water was drained off. The soaked barley was then dried using a dryer. The dried barley was puffed in a furnace at a temperature of 300 °C to obtain puffed barley. The puffed barley was crushed to remove the outer hull. The outer hull was separated from the barley by tossing, to obtain de- hulled barley. The de -hulled barley was then ground to obtain ground barley having particle size less than 250 microns.

Dried dates were crushed to remove the seeds and calyces to obtain de-seeded dates. The deseeded dates were then ground to obtain ground dates having particle size less than 250 microns.

Cardamom was used as the flavoring agent. Dried cardamom fruits were lightly roasted and then crushed to separate the seeds. The seeds were then ground to obtain ground cardamom having particle size less than 250 microns.

Ground barley (400g) and ground dates (260 g) were mixed together to obtain a mixture. Skimmed milk powder (340 g) (Make: Sagar Milk Powder, Amul Dairies, Anand, Gujarat), was added to the mixture and mixed thoroughly and finally 2 g of ground cardamom was added, to obtain the barley based composition C. The barley based composition C was cooled to 20 °C and then packed into 400 gauge food grade plastic bags and sealed using an electric plastic sealing machine.

The nutritional analysis of the barley based composition C was carried out at Microchem Laboratories, Mahape, Thane. The nutritional value per 100 g of the barley based composition C is summarized below in Table-6.

Table-6

The moisture content in the barley based composition C was found to be 4.48 % and ash content was 3.57 %. Shelf life studies conducted at Microchem Laboratories, Mahape, Thane, found the barley based composition C to be chemically stable for 12 months at 30 °C. There were no changes in the characteristics of the barley based composition C and the health drink prepared from the composition C during this time period. The barley based composition C was found to be stable for 4 months, even at accelerated conditions of 38 °C and 75 % Relative Humidity.

Example 3B: Scale-up of the barley based composition C

The barley based composition C prepared in Example 3A was scaled up to 500 kg. The whole grain barley was cleaned, to remove stones and mud using de-stoner machine and vibrating sieve screen of capacity 200 kg, in different batches (Make: Bhalani Industries, Ahmedabad). Cleaned barley was washed thrice in specially made vessels having a capacity of 100 kg,. The vessel had an inlet for water and controllable outlet to drain off water. The washed barley was then soaked in water for 3 hours, and after 3 hours, the water was completely drained off by opening the controlled outlet. Then, the soaked barley was dried in a tray dryer to maintain the desired amount of moisture in the grain. After drying, barley was puffed in a grain puffing machine having a capacity 100 kg per hour. The puffed barley so obtained was then crushed in a grinder for de-hulling. The hull was separated using manual tossing process by the workers. Puffed and de -hulled barley was then ground in a Pulve izer to obtain ground barley having particle size of less than 250 microns.

The dried dates were de-seeded using a Dried Date De-Seeding Machine (Make: Digvijay Industries, Sangli). De-seeded dates were then dried using a tray dryer to remove extra moisture. The dried dates were then ground in a pulvelizer to obtain ground dates having particle size of less than 250 microns. Cardamom fruits were roasted for 5 minutes in an oven to minimize the moisture content. The roasted cardamom fruits were peeled to obtain the cardamom seeds, using cardamom shelling machine (Make: Avity Agrotech, Vadodara, Gujarat). The cardamom seeds thus obtained were ground in a Spice Grinder similar to Example-3A. Ground barley (250 kg) and ground dates (140 kg) were mixed together to obtain a mixture using a Ribbon Blender. Then, the skimmed milk powder (100 kg) was added to the mixture and mixed thoroughly and finally 1 kg of ground cardamom was added, to obtain the barley based composition C. This was carried out in different batches. The flour was allowed to cool to 30 °C and after cooling; the flour was packed into 400 gauge food grade plastic bags and sealed using an electric plastic sealing machine.

The present disclosure will now be explained with the following anecdotal examples:

I. Barley based composition A (flour containing barley, wheat and soybean) a. Diabetic patients:

1. A 59 years old female diagnosed with hypertension (HT) for 5 years and Diabetes Mellitus (DM) for 2 months, was on Gliclazide MR 60, twice a day and Metformin SR 500 once a day. The pre-trial Blood Sugar Levels (BSL) was F 107/ PP 226. The patient was started on a diet consisting of chapattis made from the barley based composition A. The patient consumed 3 chapattis of 20 g each, twice a day, for 7 days. On the seventh day, her BSLs were F 113/ PP 188. No untoward symptoms were reported.

2. A 45 years old male diagnosed with DM for 15 years, was on the following medication: Mixtard 30/70: 10 units twice a day and Reclimet (Gliclazide + Metformin 40 mg + 500 mg) thrice a day. The patient had undergone Percutaneous Transluminal Coronary Angioplasty (PTCA) 3 ½ years ago.

The pre-trial BSL of the patient was determined using his own glucometer for three consecutive days, were as follows:

F 157/ PP 260

F 156/ PP 255

F 153/ PP 238

The same glucometer was used to determine the post-trail BSLs.

The patient was prescribed a diet consisting of chapattis made from the barley based composition A (3 chapattis of 20 g each), twice a day, for one week, in addition to the ongoing medication.

The patient's BSLs on the seventh day were F 123/ PP 155.

The patient experienced satisfactory bowel movements after the consumption of the chapattis made from the barley based composition A.

3. A 55 years old female was diagnosed with Impaired Glucose Tolerance (IGT) and had a history of Gestational Diabetes Mellitus (GDM) during the first pregnancy. The patient was not on any anti-diabetic medication. The patient's Home Monitoring of Blood Glucose (HMBG) reading was F 105/ PP 165. The patient was started on a diet consisting of chapattis made from barley based composition A (3 chapattis of 20 g each), twice a day, for 3 consecutive days. On the third day, a lowering in the patient's BSL was observed - PP 107. The patient did not check her fasting BSL.

A 57 years old female diagnosed with Diabetes Mellitus (DM) for 4 years was on Ayurvedic medicine. The pre-trial Blood Sugar Levels (BSLs) were F 171/ PP 165. The patient was prescribed a diet consisting of chapattis made from the barley based composition A (3 chapattis of 20 g each), consumed twice a day. On the seventh day the BSLs were F 148/ PP 138. The patient reported good satiety and satisfactory bowel movements.

A 55 years old female was diagnosed with DM for the past 25 years. The patient was on the following medication: Gluformin G2 (Glimepiride 2 mg + metformin 500 mg) twice a day, and metformin XL 500 after lunch. The patient's pre-trial BSLs were F 146/ PP 175. The patient was started on a diet consisting of chapattis made from the barley based composition A (3 chapattis of 20 g each), twice a day, for one week.

On the seventh day, a lowering of the patient's BSLs was observed: F 124/ PP 144. The patient did not report any untoward symptoms, such as, acidity and flatulence. b. Non-diabetic individual: 39 years old female weighing 85 kg was on physical exercise along with an on/off conventional weight reducing diet for several years. A marginal reduction in her body weight was observed. However, even a small variation in the diet and/or exercise resulted in an immediate weight gain. In addition to her exercise and the conventional weight reducing diet, the patient was prescribed a diet consisting of 3 chapattis of 20 g each, twice a day, and made from the barley based composition A. The patient reported a reduction in the body fat and 3 kg body weight loss, within 30 days of starting the barley based composition A.

The diet consisting of chapattis made from the barley based composition A was continued for 3 months. No weight gain was observed, even when the exercise and the conventional weight reducing diet were varied or reduced. The patient experienced satisfactory bowel movement, and reduced acidity and flatulence.

A 40 years old healthy female, without any clinical problem, was started on a diet consisting of chapattis made from the barley based composition A, for one month. The individual's pre-trial biochemistry was as follows:

BSL: F 95/ PP 131

Lipids: Cholesterol: 210; LDL: 136; HDL: 55, Very-low-density lipoprotein (VLDL): 19; TG: 95

Post-trial biochemistry reports, done in the same laboratory on the 30^th day after starting the diet consisting of chapattis made from the barley based composition A, were as follows:

BSL: F 100/ PP 110

Lipids: Cholesterol: 182, LDL: 109, HDL: 51, VLDL: 22, TG: 112.

No untoward symptoms were reported, the individual reported good satiety, and satisfactory bowel movements. No report of acidity or flatulence was reported by the individual.

Anecdotal examples 8 to 20 for barley based composition A are summarized below in Table- 7. The patients were prescribed a diet consisting of 3 chapattis of 20 g each, once a day for 5 days. The post- trial BSL was determined on the 5^th day after starting a diet consisting of the barley based composition A.

Table-7 s. PrePost- Comments

Patient Clinical

Medication trial trial

No. details symptoms

BSL BSL

8. F, 32 DM for 3 Glycomet GP1 F F 83.3/ Improved satiety years months, (Glimepiride 1 78.5/ PP of 3 hours, old, polycystic mg + Metformin PP 84.1 satisfactory

106.8 kg ovarian disease 500 mg), once a 81.9 bowel

(PCOD) day before movements breakfast, Orlistat

120 mg, once in a

day

9. M, 49 DM for 5 years Glimser 1 F 69/ F 75.8/ Slight increase years (Glimepride 1 mg PP 59 PP in the blood old, 99 + Metformin 500 63.2 sugar levels. kg mg) half a tablet

twice a day, antidepressant tablets

10. F, 65 DM for 1 year, Glynase MF F 80/ F 137/ The post-trial years HT for 20 years (Glipizide 5 mg + PP PP 140 increase in the PrePost- Comments

Patient Clinical

Medication trial trial

details symptoms

BSL BSL

old, 70 Metformin 500 245 Fasting BSL can kg mg) half a tablet be attributed to twice a day, the drug dose taken the previous day.

M, 46 DM for last 3 Glycomet GP 1 F 230/ F 200/ The patient is years years, epilepsy (Glimepride 1 mg PP PP 240 still on old, 56.5 (no episode of + Metformin 500 291 medication and kg epilepsy in the mg) half a tablet the diet

last 3 years) twice a day, containing

Eptoin once a day barley based for last 3 years, composition A Ayurvedic and further medicine for 6 improvements months are awaited.

F, 38 DM for 2 years Glycomet F 137/ F 148/ A decrease in the years old and 6 months, (Metformin 500 PP PP 164 PP BSL was

HT, skin mg) one tablet 198 observed on the problems, twice a day 5^th day after headache, sleep starting a diet disturbances containing the barley based composition A.

F, 60 DM for last 5 Glimisave M2 F 119/ F 94/ The patient years years (Glimepride 2 mg PP PP 103 reported old, 55 + Metformin 500 131 satisfactory kg mg) one tablet bowel

twice a day movements and improved satiety.

F, 50 DM since last 2 Not on any F 168/ F 159/ Improved years months medication PP PP 121 satiety, old, 67.5 177 satisfactory kg bowel

movements.

M, 61 DM for last 7 Riomet F 122/ 103/ Significant years years, Ischemic (Glimepiride 1 PP PP 149 reduction in the old, 52 Heart Disease, mg + Metformin 173 discharge from kg non-healing 500 mg) one the ulcer

ulcer on left tablet twice a day reported. PrePost- Comments

Patient Clinical

Medication trial trial

details symptoms

BSL BSL

thigh and leg

with profuse

discharge for

the last 18

months

F, 60 DM for last 3 Glynase MF F 160 F 156/ Improved years years, (Glipizide 5 mg + / PP PP 141 satiety, complete old, 65 persistent Metformin 500 179 elimination of kg itching on the mg) one tablet itching in the legs twice a day legs.

F, 59 DM for last 20 Glycomet SR 850 F 114 F 101/ Improved years years, HT, (Metformin 850 / PP PP 106 satiety, old, 71 osteoarthritis mg) one tablet 225 satisfactory kg and angina twice a day bowel

movements.

F, 45 DM for last 2 GlimisaveMl F 131/ F 96/ Improved years years, HT, Forte PP PP 123 satiety, old, 64 osteoarthritis of (Glimepiride 1 166 satisfactory kg knees mg + Metformin bowel

1000 mg) one movements. tablet once a day

F, 55 DM for last 15 Glimstar MF F 156/ F 104/ Improved years years, Ischemic Forte PP PP 189 satiety, old, 60 Heart Disease, (Glimepiride 1 253 satisfactory kg HT mg + Metformin bowel

1000 mg) one movements, tablet once a day, improved energy the patient was levels.

also taking

medication for

IHD

M, 58 DM for last 4 Glyciphage PG1 F 140/ F 106/ Experienced years years (Glimepiride 1 PP PP 141 loose motion on old, 64 mg +Metformin 162 the first day, kg 500 mg + which subsided

Pioglitazone 15 by the 3^rd day, mg) half tablet thereafter the once a day patient reported improved satiety PrePost- Comments

Patient Clinical

Medication trial trial

details symptoms

BSL BSL

and satisfactory bowel movements.

Abbreviations:

DM= Diabetes Mellitus, HT= Hypertension, F= Female, M= Male

IHD= Ischemic Heart Disease

Inference:

a. The barley based composition A contains high fiber and has a low glycemic index, and hence is useful for reducing blood glucose and lipid levels;

b. The barley based composition A is useful for obese, diabetic patients (especially Type II DM) with or without complications). It can also be consumed by patients with Ischemic Heart Disease;

c. The barley based composition A is capable of lowering post prandial blood glucose level in diabetic patients. However, there is not a significant lowering of the BSLs when it is within the normal range (< 140): indicating that the barley based composition A does not cause hypoglycemia and associated problem, which are caused by anti- hyperglycemic medications;

d. The barley based composition A provides more satiety for around 3 hours to 4 hours as compared to normal isocaloric breakfast (upma, poha, idli) or chapattis made from usual wheat flour. No untoward symptoms were reported;

e. Patients diagnosed with acidity or indigestion like symptoms or irritable bowel syndrome should be treated, before consuming the barley based composition A. No improvement in blood sugar in 5 days was reported for patients having these complaints.

Barley based composition B (flour containing barley, pulses and spices)

A 64 years old female suffering from Hypothyroidism and DM for 5 years, was on Metformin 1000 mg/day, Glycomet SR 500 ½-l- ½, and Eltroxin 50 mg once a day. The patient occasionally had symptoms of hypoglycemia with delayed meals. The patient's pre-trial BSLs were F 123/ PP 93. The patient was started on a diet consisting of thalipeeth, once a day, prepared from 60 g of the barley based composition B. The patient's BSL determined on the 5^th day were F 113/ PP 117. The patient experienced good satiety and did not have any symptoms related to hypoglycemia. Consumption of the thalipeeth prepared from the barley based composition B prevents the lowering of her postprandial glucose, and thereby avoids a hypoglycemic condition. On the contrary, there was a slight increase (within normal range) in the patient's post prandial BSL, which avoided hypoglycemic episodes and hunger pangs.

57 years old female, diagnosed with DM for 4 years was on Ayurvedic medicines for DM. The patient had stopped taking the medicines for DM. Two months after stopping the Ayurvedic medicines, the patient was started on a diet consisting of thalipeeth, once a day, prepared from 60 g of the barley based composition B. The patient's pre-trial BSLs were F 192/ PP 208. A significant lowering in the patient's fasting and post prandial blood glucose levels were reported on the 5^th day: F 177/ PP 165. No untoward symptoms were reported.

51 years old obese female, diagnosed with DM for 3 years along with hypertension (HT), was on Gluconorm SR 500 1 tab (after lunch). The patient was also on Ayurvedic medicines for diabetes for 1 month. Her pre-trial BSLs were F 172/ PP 240. The patient was started on a diet consisting of thalipeeth, once a day, prepared from 60 g of the barley based composition B. The BSLs determined on the 5^th day showed lowering of the post prandial blood glucose level. However, there was a slight increase in her fasting BSL: F 179/ PP 181.

A 61 years old female, diagnosed with DM for 3 years, was on oral hypoglycemic agent (Drug name: not available). Her pre-trial BSLs were F 105/ PP 147. The patient was started on a diet consisting of thalipeeth, consumed once a day, prepared from 60 g of the barley based composition B. On the 5^th day, a lowering in the post prandial blood glucose level was observed: F 108/ PP 99.

A 52 years old female, diagnosed with DM for 6 months, was on Tribet 1 (Glimepride 1 mg + Metformin 500 mg + Pioglitazone 15 mg) twice a day. Her pre-trial BSLs were F 114/ PP 180. The patient was started on a diet consisting of thalipeeth, once a day, prepared from 60 g of the barley based composition B along with the above prescribed medication. The patient's BSLs on the 5^th day were F 110/ PP 101. The patient reported good satiety and satisfactory bowel movements. 6. A 61 years old male diagnosed with DM for 22 years, was on oral hypoglycemic agents (Drug name: not available). His pre-trial BSLs were F 88/ PP 170. The patient was started on a diet consisting of thalipeeth, once a day, prepared from 60 g of barley based composition B. The patient's BSLs on the 5^th day were F 86/ PP 132.

Anecdotal examples 7 to 23 for barley based composition B are summarized below in Table- 8. The patients were prescribed a diet consisting of thalipeeth prepared from 60 g of barley based composition B, once a day for 5 days. The post-trial BSL was determined on the 5^th day after starting a diet consisting of the barley based composition B.

Table-8

s. PrePost-

Patient Clinical

Medication trial trial Comments

No. details symptoms

BSL BSL

7. F, 60 DM for 2 years Glyciphage 500 F 110/ F 110/ Improved

years old, (Metformin 500 PP 100 PP 100 satiety.

62 kg mg) once a day,

Ecosprin AV 75

(Aspirin 75 mg +

Atorvastatin 10

mg, Ayurvedic

medicine

8. F, 35 DM for 5 years, Jalra M 108/ F 102/ Improved

years old, back ache (Vildagliptin 50 PP 93 PP 94 satiety and

67 kg mg + Metformin satisfactory

1000 mg) once a bowel day, Zoryl M2 movements. Forte

(Glimepiride 2

mg + Metformin

1000 mg) once a

day, Aztor ASP

75 (Aspirin 75

mg +

Atorvastatin 10

mg), Ayurvedic

medicine for

back ache for 3 PrePost-

Patient Clinical

Medication trial trial Comments details symptoms

BSL BSL months

F, 51 DM for 10 years, Tribet 2 F 106/ F 113/ Improved years old, frozen shoulder (Glimepiride 2 PP 129 PP 117 satiety along

97 kg mg + with the

Pioglitazone 15 decrease in the mg + metformin blood sugar

500 mg) twice a levels.

day, Volix 0.3

(Voglibose 0.3

mg) twice a day

after, Tonact

ASP 75 (Aspirin

75 mg +

Atorvastatin 10

mg) once a day,

Ayurvedic

medicine for

frozen shoulder

for 4 months

F, 50 DM and HT Glimet DS F 100/ 108/ Improved years old, since last 1 year (Glipizide 5 mg PP 117 PP 105 satiety.

57 kg + Metformin 500

mg), twice a day,

Enam 2.5

(Enalipril 2.5

mg) once a day

M, 50 DM and HT Galvus Met F 122/ F 114/ Satisfactory years old, since last 13 (Setagliptin 50 PP 168 PP 125 bowel

81 kg years mg + Metformin movements,

500 mg) once a reported day, Gluconorm flatulence for

PG2 initial two days

(Glimepiride 2 of the trial, mg + which subsided PrePost-

Patient Clinical

Medication trial trial Comments details symptoms

BSL BSL pioglitazone 15 on its own and mg + Metformin the patient 500 mg) once a regained his day, Gluconorm appetite. G3 Forte

(Glimepiride 3

mg + Metformin

1000 mg) once a

day

M, 66 DM for 7 years, Glycomet GP1 F 103/ F 111/ Improvement years old, HT, IHD (Glimepiride 1 PP 153 PP 136 in appetite 66 kg mg + Metformin

500 mg) one t

and ½ tablet

daily, Zomet 50

mg once a day,

Amlopress AT

(Amlodipine 5

mg + Atenolol 50

mg), Tonact 10

(Atorvastatin 10

mg), Ayurvedic

medicine

F, 62 High blood Diet control since F 91/ F 83/ Improved years old, sugar levels, last one year PP 110 PP 84 satiety, 56 kg dyslipidaemia reduction in the and diet quantity, hypothyroidism satisfactory bowel movements

F, 65 DM for 10 years Ziglim Ml F 112/ F 122/ Improved years old, (Glimepiride 1 PP 139 PP 126 satiety, relief 48 kg mg + Metformin from

500 mg) twice a constipation day PrePost-

Patient Clinical

Medication trial trial Comments details symptoms

BSL BSL

F, 51 DM for 20 years Injection F 91/ F 77/ Improvement years old, Huminsulin PP 123 PP 73 in bowel

47 kg 30/70 movements.

(combination of The patient fast acting insulin experienced

30 % and hypoglycaemia intermediate on the third day acting insulin 70 and therefore

%), 18 units reduced the before breakfast insulin intake. and 14 units

before dinner;

Gluconorm Gl

(Glimepiride 1

mg + Metformin

500mg) twice a

day

F, 58 DM for 4 years, Glycomet 500 F 97/ F 88/ Marginal years old, HT, (Metformin 500 PP 91 PP 84 reduction in the

70 kg hypothyroidism mg) twice a day, BSL, no

Eltroxin 100 meg incidence of once a day; hypoglycaemia,

Macpril 5 mg improved once a day, satiety

Ayurvedic

medication for

diabetes since 2

years

F, 47 DM for 2 Glyciphage SR F 74/ F 76/ Improved years old, months 500 (Metformin PP 92 PP 93 satiety

62 kg 500 mg) once a

day, Ecosprin

AV 75 (Aspirin

75 mg +

Atorvastatin 10

mg) PrePost-

Patient Clinical

Medication trial trial Comments details symptoms

BSL BSL

F, 59 DM for 10 Zetoglide M F 84/ F 80/ Improved years old, months (Gliclazide 80 PP 75 PP 78 satiety,

63 kg mg + Metformin satisfactory

500 mg) half bowel tablet once a day, movements

M, 57 DM for 8 years Glucored Forte F 172/ F 162/ Loose motion years old, (Glibenclamide 5 PP 246 PP 194 was reported

70 kg mg + Metformin initially, which

500 mg) twice a subsided on its day own.

F, 53 DM for 13 years Injection Mixtard F 151/ F 111/ Improved years old, 30/70 PP 309 PP 210 satiety,

43 kg (combination of increased thirst fast acting insulin reduced

30 % and considerably intermediate

acting insulin 70

%) 15 units

before lunch and

17 units before

dinner, Glycomet

500 (Metformin

500 mg) once a

day

M, 42 DM for 5 Glimda 1 F 100/ F 97/ Improved years old, months (Glimepiride 1 PP 149 PP 80 appetite,

75 kg mg) thrice a day satisfactory bowel movements, improved satiety

F, 43 DM for 1 year GLEAM 1 F 105/ F 100/ Mild years old, (Glimepiride 1 PP 108 PP 85 flatulence,

63 kg mg) once a day, which subsided

Glycomet 500 by the 5^th day

(Metformin 500

mg), Ayurvedic

medicine PrePost-

Patient Clinical

Medication trial trial Comments details symptoms

BSL BSL

F, 60 DM for 6 years, Galpride 2 F 168/ F 118/ The reduction years old, HT (Glimepiride 2 PP 140 PP 141 in the Fasting

52 kg mg) once a day, BSL can be

Glycomet 1000 attributed to

(Metformin 1000 late effect of mg) twice a day, the barley

Tenolol 50 based

(Atenolol 50 mg) composition B once a day reducing PP

BSL.

Abbreviations:

DM= Diabetes Mellitus, HT= Hypertension, F= Female, M= Male

IHD= Ischemic Heart Disease

Inference:

a. The barley based composition B is rich in fibers, contains omega 3 fatty acids along with proteins and carbohydrates;

b. The barley based composition B is useful for obese, pre-diabetic, diabetic patients (both Type I and Type II DM) with or without complications). It can also be used in the patients with Ischemic Heart Disease; c. The barley based composition B helps in improving digestion in the gastrointestinal tract, as well as improving tissue metabolism; d. The barley based composition B is capable of lowering post prandial blood glucose level in diabetic patients. However, there is not a significant lowering of the BSLs when it is less than lOOmg/dl indicating that the barley based composition B does not cause hypoglycemia and associated problem, which are caused by anti-hyperglycemic medications; e. The barley based composition B provides satiety as well as a feeling of lightness in the body. It reduces craving for eating and hunger pangs. It clears stomach and reduces constipation resulting in good bowel movements;

f. The barley based composition B is also useful in normal healthy individuals, who want to maintain their weight; and g. Patients diagnosed with acidity or indigestion like symptoms or irritable bowel syndrome should be treated, before consuming the barley based composition B. No improvement in BSL in 5 days was reported for patients having these complaints.

III. Barley based composition C (powder containing barley, dates, skimmed milk powder and flavoring agent) a. Diabetic patients:

1. A 54 years old female was diagnosed with Type-II Diabetes since 4 years. The patient had a history of hyperthyroidism (received radio iodine therapy, 6 to 7 years back), followed by hypothyroidism, which was treated using Eltroxin 100 mg, 6 days a week. The patient also suffered from multiple episodes of urinary calculus, and had 3 cesarean sections. During the second pregnancy, she had pregnancy induced hypertension and still birth. The patient has a strong family history of diabetes. She was on the following medication:

Blisto MF4 (Glimepiride 4 mg + Metformin 500 mg), twice a day; Volix 0.3 (Voglibose 0.3 mg) once a day; Eltroxin 100 once a day; Telma H;

Atorvastatin 10 mg (she had recently stopped this drug, due to the stomach problems). The patient had the following complaints:

recurring stomach problems due to the medication, reduced energy levels, fatigue, fluctuating blood sugar levels, mostly on the higher side, for which her Diabetologist had suggested her to take insulin.

On examination following were observed:

Height: 152.5 cm, Weight: 55 kg (small built)

BSL: F 124/ PP 174

HbAlC: 7.2 %

Cholesterol: 173, LDL: 109, HDL: 46, TG: 88

Liver Function Tests (LFT): Within Normal Limits (WNL)

Renal Function Tests (RFT): Within Normal Limits

In addition to the above mentioned medication, the patient was started on Ayurvedic medicine for the stomach problems, and the barley based composition C. Twenty grams of the barley based composition C was added to 150 ml milk and mixed thoroughly to prepare a health drink; the health drink was consumed once a day. The patient's BSLs started improving and remained steady; also there was a marked improvement in her energy levels.

Gradually, the dose of the anti-diabetic medication was reduced to half and the

Ayurvedic medicine was also tapered down and then finally stopped. The patient used only the barley based composition C, once a day (20 g added to 150 ml of milk).

The patient continued taking the barley based composition C for one year; after one year, her biochemistry reports were as follows:

BSL: F 103

HbAlC: 6.7 %

Lipids: Cholesterol: 166, LDL: 100, HDL: 48, TG: 90 (the patient was not taking any lipid lowering drugs)

LFT: WNL

RFT: WNL.

Acidity and flatulence were not reported; the patient also experienced good bowel movements. Gradually, the dose of the anti-diabetic medication was reduced to half due to the BSL control and improved energy levels.

A 53 years old female was diagnosed with DM more than 18 years ago, and was on rapid acting Insulin 75 units a day, Basal insulin 40 units a day and Oral Hypoglycemic Agents (OH A). The patient complained of stomach problems, reduced energy levels and fluctuating BSLs F 150 - 300/ PP 275 - 400, for which her Diabetologist had suggested using an insulin pump).

The patient was started on Ayurvedic medicines for the stomach problems, and the barley based composition C (20 g of barley based composition C added to 150 ml milk, once a day).

A lowering of the BSLs was observed after starting the Ayurvedic medicines and the barley based composition C, and thereby resulting in the reduction of the insulin doses. Gradually, she was able to stop using insulin completely.

At present, she is only on allopathic OHAs and a single dose of basal insulin (long acting insulin) with good BSL control and improved symptoms.

A 48 years old female, diagnosed with diabetes was complaining of weight loss, reduced sleep, hair fall, weakness and fatigue. The patient had not started any medication for diabetes.

The patient's pre-trial biochemistry was as follows:

BSL: F 119/ PP 221 HbAlC: 8.4 %

Lipids: Cholesterol: 122, LDL: 59, HDL: 21, TG: 210

The patient was started on Ayurvedic medicines and started showing gradual improvement in the symptoms. Her fasting BSL was maintained around 120 and PP BSL was around 150-175.

After 3 months of Ayurvedic medicines, she was also started on a diet consisting of barley based composition C (25 g of barley based composition C added to 125 ml water, once a day). There was a marked reduction in her fasting BSL (114, 105, and 103); also a reduction in her PP BSL between 120 and 150 was observed. Her HbAlC came down to 6.5 %. The patient also experienced improvement in energy levels and other symptoms. b. Non-diabetic individual:

4. A 63 years old female was suffering from sensory motor neuropathy in both legs: tingling and numbness in the feet, difficulty while walking, clawed toes.

The patient was started on Ayurvedic medicines, which resulted in improvements in tingling and numbness. However, there was no improvement in her clawed toes symptoms.

The patient was started on a diet consisting of barley based composition C (20 g of barley based composition C added to 150 ml milk, once a day), in addition to the Ayurvedic medicines. After one month, an improvement (about 60 to 70 %) in the clawed toes was observed. After two months, there was still further improvement of about 80 to 85 %, in the clawed toes symptoms. The patient is still on the Ayurvedic medicines and the diet consisting of barley based composition C, with further improvement awaited.

Anecdotal examples 5 to 13 for barley based composition C are summarized below in Table- 9. The patients were prescribed a diet consisting of barley based composition C: 20 g of the barley based composition C in 150 ml of milk/water as breakfast for 30 days. The post-trial biochemistry was determined on the 30^th day after starting the diet consisting of the barley based composition C. Table-9

PrePost-

Patient Clinical trial trial

Medication trial trial Comments details Symptoms Lipid Lipid

BSL BSL

Profile Profile

F, 67 DM for 20 Glizid MR 60 F F Choi: Choi: Improved years years, (gliclazide 99/ 123/ 128 135 energy old, 51 weakness, monitored release PP PP LDL: LDL: levels, kg pain in 60 mg) thrice a day, 272 260 88 76 improved legs, Pioglit MF HDL: HDL: appetite, fluctuating (Pioglitazone 15 24 28 satisfactory

BSLs mg + Metformin VLDL: VLDL: bowel

500 mg) once a 27 31 movements, day, Glyciphage SR TG: TG: free from 500 (Metformin 139 157 pain in legs sustained release

500 mg) once a

day, Atorvastatin

10 mg once a day

F, 50 DM for 5 Metformin 500 mg F F Choi: Choi: None of the years years, 3 tablets a day 124/ 131/ 192 163 clinical old, 69 hunger PP PP LDL: LDL: symptoms kg pangs, hot 183 138 119 108 were

flushes, HDL: HDL: reported by increased 42 38 the patient. urine VLDL: VLDL:

volume 31 17

and TG: TG: 84

frequency. 154

M, 57 DM for 3 Glyciphage SR 500 F F Choi: Choi: Reduction in years months, (Metformin 500 113 111/ 160 151 backache, old, 66 HT, mg) twice a day, / PP PP LDL: LDL: improvement kg lethargy Eritel 40 195 139 112 101 in energy

(Telmisartan 40 HDL: HDL: levels mg) once a day 35 34

VLDL: VLDL:

16 19

TG: 80 TG: 96

M, 67 DM for 7 Glimepiride 1 mg, F F Choi: Choi: Improved years years, HT half tab twice a 102/ 106/ 130 129 satiety and old, 62 day, Glycomet 500 PP PP LDL: LDL: improved kg (Metformin 500 212 171 77 78 energy

mg) one tab twice a HDL: HDL: levels.

day, Losar H 40 41

(Losartan 25 mg + VLDL: VLDL:

hydrochlorothiazide 20 15

12.5 mg); Amlo 5 TG: TG: 73

(Amlodipine 5 mg) 100

once a day,

Clopidogrel 75

once a day

F, 54 DM for 4 Blisto MF4 F F Choi: Choi: Reduction in years years, HT (Glimepiride 4 mg 134/ 137/ 173 135 BSLs, old, 55 + Metformin 1000 PP PP LDL: LDL: cholesterol kg mg), one tab twice 213 158 109 74 and

a day, Volix 0.3 HDL: HDL: triglycerides.

(Voglibose 0.3 )one 46 44 tab twice a day, VLDL: VLDL:

Telma H 18 17

(Telmisartan 40 mg TG: 88 TG: 87 hydrochlorothiazide

12.5 mg); Asomex

5 (Amlodipine 5

mg) once a day,

Zivast 10

(Atorvastatin 10

mg); Eltroxin 100

once a day; Surbex

Gold (a

multivitamin

preparation) once at

night

M, 39 DM for 2 Ecosprin 150 F F Choi: Choi: Improved years years, (Aspirin 150) once 142/ 124/ 186 165 energy old, 80 history of a day; Telma H40 PP PP LDL: LDL: levels.

kg post (Telmisartan 40 mg 211 142 107 101

prandial + HDL: HDL:

angina hydrochlorothiazide 21 23

12.5 mg); Concor 5 VLDL: VLDL:

(Bisoprolol 5 mg) 80 41 once a day TG: TG:

401 206

F, 54 DM for 6 Not taking any F F Choi: Choi: Reported years months, medication 138/ 121/ 223 199 reduction in old pain in PP PP LDL: LDL: F and PP knees and 204 140 138 120 BSL levels in legs HDL: HDL: and lipids

51 50

VLDL: VLDL:

33 28

TG: TG:

167 142

M, 67 DM for 10 Blisto MF1 F F Choi: Choi: Improved years years (Glimepiride 1 mg 176/ 130/ 159 155 satiety and old, 52 + Metformin 500 PP PP LDL: LDL: satisfactory kg mg) twice a day, 202 133 86 78 bowel

Cobadex HDL: HDL: movements.

(Multivitamin 51 58

Preparation) once a VLDL: VLDL:

day, Ayurvedic 22 19

medicine for 3 TG: TG: 96

years 111

M, 47 No clinical Not taking any F F Choi: Choi: Improved years symptoms medication 113/ 106/ 149 136 satiety and old, 69 PP PP LDL: LDL: satisfactory kg 114 96 96 83 bowel

HDL: HDL: movements.

32 31

VLDL: VLDL:

25 23

TG: TG:

162 144

Abbreviations:

Choi: cholesterol, LDL: low density lipids, HDL: high density lipids, VLDL: very low density lipids, TG: triglycerides Inference:

a. The barley based composition C is a powder made from cereals, dry fruits and milk solids and is a good source of calcium, iron and fibers;

b. The barley based composition C is capable of improving the BSLs in Type II DM patients; it can also be tried in Type I patients;

c. The barley based composition C reduces total cholesterol, improves total cholesterol to HDL ratio and can also be consumed by patients diagnosed with Ischemic Heart Disease; and

d. Reduces waist circumference and improves energy levels in diabetic patients as well as for healthy individuals.

IV. Combination of barley based compositions:

1. A 36 years old male IT professional was complaining of weight gain, itching all over the body, excessive sweating - especially while having food, acidity, flatulence, recurrent cold and reduced energy levels. On examination following were observed: Height 175 cm, Weight 94 kg

BSL: F 106/ PP 112

Glycated hemoglobin (HbAlc): 6.0 %

Lipids: Cholesterol: 180, Low-density lipoprotein (LDL): 115, High-density lipoprotein (HDL): 33, Triglycerides (TG): 162

The patient was started on Ayurvedic medicines and a diet consisting of barley based composition A and barley based composition B (3 chapattis (each chapatti was prepared from 20 g of the barley based composition A) for breakfast and lunch, and one thalipeeth prepared from 60 g of barley based composition B for dinner), along with moderate exercise (40 minutes walking and Surya Namaskar).

Examination of the patient carried out on the 92^nd day revealed the following:

Weight: 88.5 kg

BSL: F 106/ PP 112

HbAlC: 5.8 %

Lipids: Cholesterol: 163, LDL: 105, HDL: 35, TG: 113

There were no changes in the BSLs, which were within limit from the beginning. The patient did not feel any symptoms of hypoglycemia, even after the consumption of the barley based composition A and the barley based composition B. The patient also reported that he was free from all the complaints, had improved energy levels and moderate weight loss. A lowering in the lipid values was also observed. There were no reports of acidity and flatulence. All the Ayurvedic medicines were stopped after 6 months and the patient continued with only a diet consisting of the barley based composition A and barley based composition B. A further reduction in his weight was observed. A lowering of the BSLs was also observed - F 95 and PP 110.

A 43 years old male diagnosed with DM Type II for 12 years was on Insulin. The patient had a classic case of diabetic foot; the second toe of the left foot has been amputated. The patient has ulcer on the left leg and cellulitis in the area surrounding the ulcer. The patient was prescribed Ayurvedic medicines; the ulcer and the cellulitis on the left foot were completely cured. However, the patient did not complete the medication course.

After one year, the patient had an ulcer on the right foot. The patient was started on Ayurvedic medicines, though the ulcer started healing, complete healing of the ulcer was not observed. The patient was then started on a diet consisting of barley based food composition A and barley based composition C (3 chapattis (each chapatti was prepared from 20 g of the barley based composition A), consumed twice a day (lunch and dinner) and 20 g of barley based composition added to 150 ml buttermilk (breakfast)), along with the Ayurvedic medicines.

By the 10^th day, the ulcer had stopped oozing secretions and had become dry; and granulation tissue (sign of healing) appeared on the ulcer. The patient continued with the Ayurvedic medicines along with the diet consisting of barley based composition A and the barley based composition C, even though he was completely free of the ulcer. A 54 years female, having lipomas (swelling due to fat accumulation beneath the skin), was started on a diet consisting of barley based composition A and barley based composition B (3 chapattis (each chapatti was prepared from 20 g of the barley based composition A), consumed twice a day (lunch and dinner), and one thalipeeth prepared from 60 g of barley based composition consumed for breakfast). The patient was not prescribed any medication (Ayurvedic or allopathic). A gradual reduction in the size of the lipomas was observed within 30 days of starting the diet consisting of barley based composition A and barley based composition B.

The patient continued with the diet consisting of barley based composition A and barley based composition B for 60 days and reported further improvement in her symptoms. A 34 years old male, weighing 117 kg, complained of varicose veins and swelling in both legs. The patient was started on Ayurvedic medicines, and daily 40 minutes walking. A reduction of 6.5 kg in the body weight was observed on the 90^th day; improvements in the varicose veins and swelling in the legs were also reported.

On the 90^th day, the patient was started on a diet consisting of barley based composition A and barley based composition C (3 chapattis (each chapatti was prepared from 20 g of the barley based composition A), consumed twice a day (lunch and dinner) and 20 g of barley based composition C added to 150 ml milk (breakfast)), along with the Ayurvedic medicines and the exercise. Sixty days after starting on the diet consisting of barley based composition A and barley based composition C, a further reduction of 6 kg in the body weight was observed, also reduced waist circumference, reduced swelling in legs and improved energy levels were observed. The patient is still under treatment and further improvement is awaited.

A 37 years old male newly diagnosed with DM Type - II, complained of weight loss, fatigue, increased urine frequency, warm soles, and occasional boils on the body and acanthosis on the neck, axilla and elbows. On examination following were observed: Weight: 85 kg

BSL: F 146/ PP 208

HbAlC: 6.8 %

Lipids: Cholesterol: 141, HDL: 36, TG: 64

The patient was started on Ayurvedic medicines, a diet consisting of barley based composition B and barley based composition C (one thalipeeth prepared from 60 g of barley based composition B for dinner and 20 g of barley based composition C added to 100 ml water (breakfast)), and moderate exercise (walking and Surya Namaskar). No oral hypoglycemic agents or any other allopathic medication was prescribed to the patient.

After 3 months of the above treatment, the patient reported improvement in his symptoms and increased energy levels:

Weight: 80 kg

BSL: F 90/ PP 125

HbAlC: 5.6 %

The patient continued with the treatment for further 3 months. After 4 months of treatment: Weight: 79 kg

BSL: F 96/ PP 96

The patient has reported improved BSLs even after consuming high sugar food (mangoes) and disturbed exercise routine. The Ayurvedic medicines were completely stopped and the patient was on a diet consisting of barley based composition B and barley based composition C. The patient's BSLs were under control, with the fasting BSLs between 80 to 85 and the PP BSLs between 100 and 120. His HbAlC was reported to be 5.3 %.

Conclusion: A diet consisting of barley based composition A/ barley based composition B/ barley based composition C alone or in combinations, are capable of lowering the post prandial blood glucose level in diabetic patients. Although reduction in fasting BSLs is seen in some cases, the barley based compositions mainly reduce the postprandial BSLs.

Further, a diet consisting of barley based composition A/ barley based composition B/ barley based composition C does not have any significant BSL lowering effect on individuals having BSLs (both fasting and postprandial) less than 100. This indicates that the barley based compositions do not cause hypoglycemia and can be used by non-diabetic individuals.

Few obese patients show a rise in the BSLs, when they are given barley based compositions. Such patients need to be treated with medicines and then they should be started on a diet consisting of barley based compositions. For patients having lower body weight, a diet consisting of barley based composition C is more suitable.

Ayurvedic medicines and physical exercise, along with barley based compositions are effective in maintaining a normal BSL in diabetic patients as well in normal healthy individuals. The barley based compositions alone or in combination with Ayurvedic/allopathic medication are capable of reducing lipid levels. The food items prepared from the barley based compositions A, B and C can be routinely consumed by healthy individuals as well as individuals having obesity, dyslipidemia, diabetes, pre-diabetes (metabolic syndrome), cardiovascular diseases. No untoward symptoms were reported, when patients are prescribed a diet consisting of combinations of the barley based compositions.

One of the parameters for diabetes evaluation is determination of blood sugar levels. However, fat metabolism is also disturbed in diabetes, which is reflected as dyslipidemia (high total cholesterol, high LDL cholesterol, high triglycerides, low HDL cholesterol). Diabetes is a metabolic disease having many symptoms including frequent urination, increased thirst, increased hunger, weakness, and fatigue and delayed healing of wound. Diabetes affects peripheral nerves and blood vessels, leading to complications related to the cardiovascular system, cerebrovascular system, nervous system, kidneys, retina of the eyes, and legs, especially the feet. Assessment of BSL is just one of the criteria for the assessment of diabetes control. The barley based compositions of the present disclosure, work on the disturbed fat metabolism and the changed body environment of diabetic patients. The barley based compositions improve the symptoms related to diabetes, facilitates wound healing, decreases hunger pangs (provides satiety for a longer time). It can be said that, barley based compositions act synergistically with insulin and lowers the insulin requirement. The dosage of insulin or oral hypoglycemic agents is significantly reduced, when the individuals were supplemented with a diet consisting of barley based composition A/ barley based composition B/ barley composition C.

The barley based compositions create value added products, in which the raw material used, such as barley, wheat, soybean, pulses, spices, flavoring agent and the like are in a homogenized powder/flour form and the individual portions of the barley, wheat, soybean, pulses, spices and flavoring agent are in an unrecognizable and physically inseparable form.

TECHNICAL ADVANCES AND ECONOMICAL SIGNIFICANCE

The barley based compositions of the present disclosure described herein above has several technical advantages including, but not limited to, the realization of:

- lowering of blood sugar levels in diabetic patients;

- reduction of body weight

- reduction of cholesterol;

- improved palatability and improved nutrition; and - improvement in energy levels, and satiety.

The barley based compositions avoid the use of artificial sweeteners and preservatives. The barley based compositions can be used by healthy individuals as well as patients having obesity, dyslipidemia, diabetes, pre-diabetes (metabolic syndrome), cardiovascular diseases.

The foregoing description of the specific embodiments fully reveal the general nature of the embodiments herein that others can, by applying current knowledge, readily modify and/or adapt for various applications such specific embodiments without departing from the generic concept, and, therefore, such adaptations and modifications should and are intended to be comprehended within the meaning and range of equivalents of the disclosed embodiments. It is to be understood that the phraseology or terminology employed herein is for the purpose of description and not of limitation. Therefore, while the embodiments herein have been described in terms of preferred embodiments, those skilled in the art will recognize that the embodiments herein can be practiced with modification within the spirit and scope of the embodiments as described herein.

Throughout this specification the word "comprise", or variations such as "comprises" or "comprising", will be understood to imply the inclusion of a stated element, integer or step, or group of elements, integers or steps, but not the exclusion of any other element, integer or step, or group of elements, integers or steps.

The use of the expression "at least" or "at least one" suggests the use of one or more elements or ingredients or quantities, as the use may be in the embodiment of the disclosure to achieve one or more of the desired objects or results.

Any discussion of documents, acts, materials, devices, articles or the like that has been included in this specification is solely for the purpose of providing a context for the disclosure. It is not to be taken as an admission that any or all of these matters form a part of the prior art base or were common general knowledge in the field relevant to the disclosure as it existed anywhere before the priority date of this application.

The numerical values mentioned for the various physical parameters, dimensions or quantities are only approximations and it is envisaged that the values ten percent higher/lower than the numerical values assigned to the parameters, dimensions or quantities fall within the scope of the disclosure, unless there is a statement in the specification specific to the contrary.

While considerable emphasis has been placed herein on the components and component parts of the preferred embodiments, it will be appreciated that many embodiments can be made and that many changes can be made in the preferred embodiments without departing from the principles of the disclosure. These and other changes in the preferred embodiment as well as other embodiments of the disclosure will be apparent to those skilled in the art from the disclosure herein, whereby it is to be distinctly understood that the foregoing descriptive matter is to be interpreted merely as illustrative of the disclosure and not as a limitation.

Claims

CLAIMS:

1. A barley based composition A, said composition comprising:

a. barley in the range of 45 wt% to 75 wt%;

b. wheat in the range of 20 wt% to 40 wt%; and

c. soybean in the range of 5 wt% to 20 wt%.

2. The barley based composition A as claimed in claim 1, wherein the barley is obtained from whole grain barley, the wheat is obtained from whole grain wheat and the soybean is obtained from whole grain soybean.

3. A process for preparing a barley based composition A, said process comprising the following steps: a. cleaning whole grain barley, whole grain wheat and whole grain soybean to obtain cleaned barley, cleaned wheat and cleaned soybean;

b. roasting the cleaned soybean in the temperature range of 170 °C to 220 °C for 10 minutes to 15 minutes to obtain roasted soybean; c. crushing the roasted soybean to crack/loosen the outer shell of the roasted soybean and then separating the outer shell of the roasted soybean to obtain de-shelled soybean;

d. mixing 45 wt% to 75 wt% of cleaned barley, 20 wt% to 40 wt% of cleaned wheat and 5 wt% to 20 wt% of de-shelled soybean to obtain a uniform mixture; and

e. grinding the uniform mixture to obtain the barley based composition A having particle size in the range of 200 microns to 300 microns; wherein the cleaned barely is optionally de -hulled lightly and the de-hulled barley is mixed with cleaned wheat and de-shelled soybean.

4. A barley based composition B, said composition comprising: a. barley in the range of 40 wt% to 50 wt%;

b. pulses in the range of 25 wt% to 35 wt%; and

c. spices in the range of 20 wt% to 25 wt%; wherein the pulse is at least one selected from the group consisting of whole green gram, broken green gram, whole Bengal gram, broken Bengal gram, whole lentil and broken lentil; and the spice is at least one selected from the f=group consisting of coriander, cumin, carom, flax seed, fenugreek, red chili, turmeric, asafetida and salt.

5. A process for preparing a barley based composition B, said process comprising the following steps: a. cleaning whole grain barley, pulses and spices to obtain cleaned barley, cleaned pulses and cleaned spices;

b. roasting the cleaned barley and the cleaned pulses, in the temperature range of 170 °C to 220 °C for 15 minutes to 25 minutes to obtain roasted barley and roasted pulses;

c. roasting the cleaned spices in the temperature range of 150 °C to 170 °C for 3 minutes to 12 minutes to obtain roasted spices;

d. grinding roasted barley to obtain ground barley having particle size in the range of 240 microns to 260 microns;

e. grinding roasted pulses to obtain ground pulses having particle size in the range of 160 microns to 200 microns;

f. grinding roasted spices to obtain ground spices having particle size in the range of 150 microns to 250 microns;

g. mixing 40 wt% to 50 wt% of ground barley with 25 wt% to 35 wt% of ground pulses to obtain a mixture; and

h. mixing 20 wt% to 25 wt% of ground spices and salt to the mixture to obtain a uniform mixture of the barley based composition B ; wherein the pulse is at least one selected from the group consisting of comprise whole green gram, broken green gram, whole Bengal gram, broken Bengal gram, whole lentil and broken lentil; and the spice is at least one selected from the group consisting of comprise coriander, cumin, carom, flax seed, fenugreek, red chili, turmeric, asafetida and salt.

6. A barley based composition C, said composition comprising: a. barley in the range of 30 wt% to 65 wt%,

b. date in the range of 15 wt% to 35 wt%,

c. skimmed milk powder in the range of 20 wt% to 40 wt%; and d. at least one flavoring agent in the range of 0.2 wt% to 0.5 wt%.

7. The barley based composition C as claimed in claim 6, wherein the flavoring agent is at least one selected from the group consisting of cardamom, saffron, nutmeg, turmeric and cinnamon.

8. The barley based composition C as claimed in claim 6, wherein the flavoring agent is cardamom.

9. A process for preparing a barley based composition C, said process comprising the following steps:

a. cleaning whole grain barley to obtain cleaned barley and washing the cleaned barley with water;

b. soaking the washed barley in water for 15 minutes to 4 hours to obtain soaked barley;

c. draining excess water from the soaked barley and drying the barley to obtain dried barley;

d. puffing the dried barley in the temperature range of 250 °C to 350 °C, to obtain puffed barley;

e. crushing the puffed barley to remove the outer hull and separating the hull from the barley to obtain de-hulled barley; f. grinding the de-hulled barley to obtain ground barley having particle size in the range of 200 microns to 300 microns;

g. coarsely crushing dates to remove the seeds and calyces from the dates, to obtain de-seeded dates;

h. drying the de-seeded dates in the temperature range of 5 °C to 45 °C to obtain dried dates;

i. grinding the dried dated to obtain ground dates having particle size in the range of 250 microns to 300 microns; j. grinding the flavoring agent to obtain flavoring agent powder having particle size in the range of 200 microns to 300 microns; k. mixing 30 wt% to 65 wt% of ground barley and 15 wt% to 35 wt% of ground dates to obtain a first mixture;

1. adding 20 wt% to 40 wt% of skimmed milk powder to the first mixture to obtain a second mixture; and

m. adding 0.2 wt% to 0.5 wt% of the flavoring agent powder to the second mixture and mixing thoroughly to obtain the barley based composition C; wherein the flavoring agent is at least one selected from the group consisting of cardamom, saffron, nutmeg, turmeric and cinnamon.

The process as claimed in claim 9, wherein the step of grinding the flavoring agent optionally includes a pre-step of roasting and crushing the flavoring agent and removing the outer shell.