WO2021014469A1

WO2021014469A1 - Dietary fiber composition

Info

Publication number: WO2021014469A1
Application number: PCT/IN2020/050633
Authority: WO
Inventors: Chitra Vasant Savangikar; Vasant Anantrao Savangikar
Original assignee: Individual
Current assignee: Individual
Priority date: 2019-07-25
Filing date: 2020-07-22
Publication date: 2021-01-28
Anticipated expiration: 2022-01-25

Abstract

A dietary fiber composition for incorporating prior to cooking in digestible 5 carbohydrate containing flour and for use in drink, ice cream, smoothies, sweet and savory preparations is disclosed. The composition has a lowering effect on glycosuria in a diabetic person with no adverse effect on palatability of the cooked food, induces normal bowel movements and reduces the risk of incidence and progression of any one of the disease/disorder selected from the group consisting of 10 type-II diabetes and obesity. The composition comprises soluble dietary fibers as well as insoluble dietary fibers. The dietary fiber composition according to this invention is added to a carbohydrate containing flour prior to milling of source/grains of the carbohydrate containing flour ensuring that the mix of the source/grains. This invention discloses a food composition comprising dietary fiber composition 15 incorporated prior to cooking in digestible carbohydrate containing flour used for cooking the food.

Description

DIETARY FIBER COMPOSITION

FIELD OF INVENTION

This invention in general pertains to a dietary fiber composition. In particular, this invention pertains to a dietary fiber composition for reducing speed of glucose absorption in digestive tract from food containing glucose generating carbohydrates; thereby leading to reduction of the Glycemic Index of the food consumed. Further, this invention pertains to a dietary fiber composition for reducing speed of glucose absorption in digestive tract from food containing glucose generating carbohydrates; the dietary fiber composition being palatable for consumption either as such or when added to food before consumption or while cooking the food or while preparing the carbohydrate containing ingredient of the food.

BACKGROUNDOF THE INVENTION

Deficiency of dietary fiber in modern foods and pre-dominantly urban foods has emerged as a major problem to be solved. In terms of solubility in water, dietary fibers are of two types, insoluble dietary fiber and soluble dietary fiber;. Both are required to be consumed every day by a human being in appropriate quantity and appropriate proportion to keep himself healthy. Whole grain cereals, fruits, nuts, fruits, vegetables of many types including green leafy vegetables are major sources of insoluble as well as soluble fibers. However, with emergence and preponderance of “fast Foods” made from processed fiber removed foods that have become an integral part of fast life, fibers have diminished to a great extent from the food of many people, particularly in urban areas. The term“Dietary fiber” is still a subject matter of discussion for its most accurate definition. But there is a significant scientific agreement to this term as defined by the Codex Alimentarius Commission jointly formed by the Food and Agricultural Organization of the United Nations and the World Health Organization in its“Thirty second Session Rome, Italy, 29 June - 4 July 2009” on page 46 of its report entitled “REPORT OF THE 30th SESSION OF THE CODEX COMMITTEE ON NUTRITION AND FOODS FOR SPECIAL DIETARY USES Cape Town, South Africa 3 - 7 November 2008”, available online at the link: http://www.codexalimentarius.net/download/report/710/al32_26e.pdf; as:

“Dietary fibre means carbohydrate polymers¹ with ten or more monomeric units², which are not hydrolysed by the endogenous enzymes in the small intestine of humans and belong to the following categories:

• Edible carbohydrate polymers naturally occurring in the food as consumed,

• carbohydrate polymers, which have been obtained from food raw material by physical, enzymatic or chemical means and which have been shown to have a physiological effect of benefit to health as demonstrated by generally accepted scientific evidence to competent authorities,

• synthetic carbohydrate polymers which have been shown to have a physiological effect of benefit to health as demonstrated by generally accepted scientific evidence to competent authorities

• Methods of Analysis for Dietary Fibre

. To be agreed. 1 When derived from a plant origin, dietary fibre may include fractions of lignin and/or other compounds when associated with polysaccharides in the plant cell walls and if these compounds are quantified by the AOAC gravimetric analytical method for dietary fibre analysis : Fractions of lignin and the other compounds (proteic fractions, phenolic compounds, waxes, saponins, phytates, cutin, phytosterols, etc.) intimately "associated" with plant polysaccharides are often extracted with the polysaccharides in the AOAC 991.43 method. These substances are included in the definition of fibre in so far as they are actually associated with the poly- or oligo-saccharidic fraction of fibre. However, when extracted or even re-introduced into a food containing non digestible polysaccharides, they cannot be defined as dietary fibre. When combined with polysacchrides, these associated substances may provide additional beneficial effects (pending adoption of Section on Methods of Analysis and Sampling).

2 Decision on whether to include carbohydrates from 3 to 9 monomeric units should be left to national authorities.”

Although final definition is country specific on whether or not to include carbohydrates from 3 to 9 monomeric units in the definition of Dietary Fiber, the term“Dietary Fiber” is used in the field of nutrition in the context of food formulation of mono-gastric animals in general or food formulation of a human being in particular, and excludes feeds of animals who have rumen who can digest the cell wall polysaccharides in the rumen. In other words, fibrous feeds consumed by ruminant animals as their feed sources and never considered as food sources of human beings are excluded from the scope of the term “dietary Fiber” for the purpose of this specification. Deficiency of dietary fiber in human diet in the modern world is considered as a root cause of constipation, obesity and weight gain; and is associated with rise in incidence of “lifestyle diseases” including Type II diabetes, hypercholesterolemia, heart disease and cancer. Deficiency in consumption of insoluble and soluble fiber may arise even where the food is adequate in dietary fiber, based on whole grain cereals and vegetables, when the daily food intake itself is very low, such as in some light weight thin individuals, in some sedentary obese individuals and in recent trends of deliberate low consumption of staple/cereal foods for weight reduction or avoidance of weight gain. Diabetes and obesity are often associated with hypertension, Atherosclerosis, Chronic Kidney Disease, Diabetic Neuropathies (including Diabetic Nephropathy, Diabetic Retinopathy etc.). High blood (total) cholesterol (more than 250 mg/dl), increases risk of coronary artery disease. Some individuals are genetically predisposed to coronary artery disease or Type II diabetes. Presence of two or more of lifestyle disorders simultaneously is termed as “Metabolic syndrome” due to which the risk of coronary artery disease is heightened to include even individuals who may not have reached the threshold of 250 mg/dl of total cholesterol level in blood. Although medicines are available for treating Type II diabetes and hypercholesterolemia, clinical recommendations are that before recommending a medicine, the patient should be advised to adopt“Therapeutic Lifestyle Change Program (TLC)” suggested by US FDA (see www.nhlbi.nih.gov/health/public/heart/chol/chol_tlc.pdf ). It is also pointed out that the efficacy of the medicines in such patients also increases by adoption of TLC. Thus TLC is considered indispensable, whether or not a medicine is prescribed.

TLC envisages that consumption of adequate dietary fiber is a must and should contain insoluble dietary fiber as well as soluble dietary fiber. Adequate consumption of dietary fiber which has a proper balance of insoluble and soluble dietary fiber is a further integral/essential requirement to achieve a healthy lifestyle change. Adequate dietary fiber with appropriate proportion of insoluble and soluble fiber is also considered to improve immunity of the body because it supports in colon a rich microflora of beneficial microorganisms that contributes to improving immune function in the body on one hand and does not allow pathogenic microorganisms to grow in colon on the other hand. This attribute is valuable to combat infections, particularly against the ever increasing threat of newer and newer drug resistant strains of bacterial and pathogenic microbes, so called“superbugs”.

It is becoming clear that the innocuous dietary fiber, which by itself does not have any nutritive value nor any nutritive function, is a very important dietary ingredient that navigates digestion to a healthy path in so many different ways when it is consumed with food every time in optimum quantity and when the proportion of insoluble and soluble fiber is also optimum. All this is possible only if one can plan and control how much fiber he is consuming every day through food sources and if he can ensure that the same is available with all the major meals.

Adequate dietary fiber intake is understood to be 25 to 35 grams of total fiber per day for adults and (age in years + 5) gram for children up to 15 years. Of the total fiber intake, at least 20-25% should be soluble fiber.

Although above dietary recommendations for diet correction looks to be simple on paper, they are difficult to comply in practice as a part of daily routine in the long run. A low calorie, low fat, low in saturated fat, no trans-fat, high in fiber and proper balance of insoluble and soluble fiber is normally possible to be complied only if someone pursues it as a daily dedicated activity wherein the food sources are purchased from market based on detailed knowledge of their composition, the food is made at home and carried in lunch boxes for breakfast and lunch at work place. This is usually not feasible in modern life that is fast and where women also go to work. Availability of ready-to-eat high fiber products in market is practically non existent because addition of substantial quantity of fat is, and removal of insoluble fiber, are integral to their production as that is considered as unavoidable for making them organoleptically acceptable. A high fiber food is usually unpalatable. Hence, there is no availability of commercially available food products that are high in dietary fiber and low in calories, pre-cooked and ready-to-eat designed to provide correction to the dietary fiber deficiency in daily urban diet and are palatable also.

There are, nevertheless some products labeled as “high fiber’ available in the market, but they are far short of the quality requirement of a healthy product since they are associated with one or more un-healthy ingredients, for example, saturated fat or are unbalanced with respect to proportion of insoluble and soluble fibers. For example, there are products where 6 gram soluble fiber is offered as one single serving as a beverage, but it contains only soluble fiber; whereas the requirement is of soluble as well as insoluble fiber. A further shortcoming of such a product is that it shall serve as a supplement for only one meal, whereas the healthy action of dietary fiber is available only when the same is consumed with each food and not with only one mean or without food. Hence, each of the three major foods/meals should have adequate supplementation with 20-25% being soluble fiber. Hence, 6 gram supplementation done once a day should actually be distributed pro-rata as 2 grams per meal for three major meals with 20-25% of total fiber in each meal being soluble fiber. This is not possible in the above example of the product which is packaged as a single 6 gram serving of soluble fiber.

Similarly, there are some products recently made available as flavored beverages with coffee flavor and contain Fructooligosaccharides. Thus, in effect, this drink is a soluble fiber and caffeine; no insoluble fiber. Further high fiber beverage supplements are associated also with more than 100 calories per 3 gram fiber forcing one to consume large quantity of calories if one wants to consume the least quantity of fiber’s supplement per day i.e. at least 6 grams per day, defeating the cause of consuming the fiber. Further caffeine is better avoided in a healthy diet for every day consumption. There are also“High Fiber” labeled biscuits in market, most of whom do not satisfy the requirement of 6 g fiber/100 gram composition, and if exceptional ones satisfy this requirement, almost all of them have total fat usually about 20%, saturated fat usually around about 9 to 10% and are associated with calories more than 100 per 3 gram fiber and are not palatable. As soon as fiber is associated with high quantity of total fat and something like 9% saturated fat, although content of fiber may be labeled as“High”, its health benefits are nullified, rather counteracted, for the purpose of reducing the risk of Type II diabetes, hypercholesterolemia, coronary artery disease and cancers.

When fiber gets mixed with the food during course of digestion; it slows down the rate of digestion as well as rate of absorption of the glucose generated from digested carbohydrates in the food, also binds the cholesterol secreted in bile juice which gets irreversibly bound to the fiber if lignin is present in that fiber in exposed state, provides bulk to stools when it enters in colon and normalizes consistency of the stools. This bulk providing action is better if the insoluble dietary fiber is capable to provide the much needed nitrogen for luxuriant growth of bacteria so that 80% of the bulk of stools is provided by the bacterial mass wherein the sheer bulk induces Normal Bowel Movement without the need of artificial stimulation of laxation.

Soluble fiber, after reaching colon, can be used as a food by beneficial/friendly bacteria in colon. The beneficial colon bacteria are believed to stimulate immune system of the body and also produce short chain fatty acids useful for down regulating new cholesterol formation in the body. Thus, dietary fiber by itself, independent of food, does not have any nutritive value but when it is component of the food that is consumed in proper quantity and proportion, it gives several health benefits.

The health effect of fiber consumed with one meal cannot be passed on to another meal with which it is not physically associated. Hence, every meal is needed to have, independent of the other meal, proper quantity and quality of dietary fiber in it.

It is indeed recommended in TLC that insoluble as well as soluble fiber be sourced by wise selection of food sources from market that includes fruits, fruity vegetables and fresh Green Leafy Vegetables. However, this is a very difficult task for at least two reasons: first is availability of time for a consumer to purchase them every day from market and for cooking the same. Second reason is that fiber is usually in a very dilute quantity in the source raw material and a lot of volume/bulk of the source of fiber is required to be eaten to ensure consumption of adequate quantity of the fiber; still further, all these food sources add to calories that may have to be consumed with fiber provided by them. Ensuring proper balance of insoluble and soluble fiber through normal food sources every day is a very difficult task. That is precisely why TLC programs have been seen to be a non-starter in most of the cases or are not complied with as a routine part of life.

Inventive high fiber instant soups that are free from added fat, free from saturated and trans-fat and providing less than 100 calories per 3 gram fiber have also been prepared by these inventors in the past. They have been found effective for lowering cholesterol from 251 mg/dl per day in one person to 230 mg/dl in 30 days by consuming 24 gram solids of the soups powder per meal for three meals per day accounting to supplementation of a total of 14 gram fiber per day, half of which is insoluble and rest half soluble. However, in regular use, for an office going person and the one who encounters frequent travelling outstation, compliance shall be difficult because preparing the soup by boiling in office or at out-station place is not practical.

To overcome these limitations, pre-cooked, ready-to-eat or ready-to-drink, high fiber food supplement products that have reasonably long shelf life, are organoleptically acceptable in general, have adequate insoluble as well as soluble dietary fiber without exception but associated with least possible calories were made so that their introduction in daily diet does not require major curtailment in consumption of other calorie containing food sources for achieving supplementation of 6 gram per day or more and can be consumed ready-to-eat as such or, when they are concentrates of a beverage, after diluting with a suitable drinking fluid; and also containing nitrogen bound to fiber that would not be digested in upper digestive tract and shall be released only in colon for supporting luxuriant growth of beneficial bacteria in colon. The drinking fluid for dilution of the concentrate may be, without limitation, any one or more of water, buttermilk, curd, diluted and spiced curd (Lassi), fruit juice etc.

Savangikar & Savangikar (2014) have disclosed in WO 2014/102835 a pre-cooked high fiber drink concentrate compositions which was a moist paste for dilution by adding water and for consuming with food; and Savangikar & Savangikar (2019) WO2019092738 disclosed a composition which was a dry powder having very good palatability; which could be consumed as such also. Both are compositions intended to be consumed as a supplement with cooked food and not as a product incorporated/integrated in the food while cooking. It was desired to provide a dietary fiber supplement composition which did not need to be carried/maintained separately and consumed as a supplement with food, but as a product incorporated/integrated inside cooked food items so that it is consumed with food itself in desired proportion; and at the same time consuming separately with food also remains as an option, if desired by the consumer. This is most suitable for children who do not want to take supplements.

SUMMARY OF THE INVENTION

The invention comprises a dietary fiber composition for incorporating prior to cooking in digestible carbohydrate containing flour.

In one embodiment the dietary fiber composition is characterized in that it has a lowering effect on glycosuria in a diabetic person without resulting in adverse effect on palatability of the cooked food.

In another embodiment, the dietary fiber composition is characterized in that the dietary fiber composition induces normal bowel movements.

In one embodiment of this invention, the dietary fiber composition comprises soluble dietary fibers as well as insoluble dietary fibers. In an embodiment of carbohydrate containing flour supplemented with insoluble and soluble fiber ia useful for reducing the risk of incidence and progression of any one of the disease/disorder selected from the group consisting of type-11 diabetes and obesity.

The dietary fiber composition according to this invention comprises insoluble dietary fiber ingredients comprise any one or more insoluble dietary fiber ingredients comprising, without limitation, any one or more of green leafy vegetables, fiber removed from pulp of the green leafy vegetation/vegetable, oat fiber, wheat fiber/bran, rice fiber/bran and such other insoluble dietary fiber ingredients of food source. The dietary fiber composition according to this invention comprises any one or more soluble dietary fiber ingredients comprising, without limitation, Gum Acacia, Gum Arabic, Xanthan Gum, Carboxy Methyl Cellulose, Fructooligosaccharide, agar-agar, Psyllium husk, sodium alginate, guar gum, Inulin, locust bean gum, Galactomannan, other edible gums and any water soluble polysaccharide that is indigestible by enzymes in upper digesting tract of monogastric animals.

The dietary fiber composition according to this invention may contain insoluble and soluble dietary fiber components in claim 1 wherein proportion ranging from 0.1 to 99.9% or from 99.9% to 0.1 % of the dietary fiber composition.

In one embodiment the dietary fiber composition according to this invention is characterized in that the dietary fiber composition comprises dietary fiber made from a green leafy vegetable, by making a pulp of the vegetable, pressing out juice from the pulp to get fibrous mass, drying the fibrous mass and grinding the fibrous mass into a fine powder.

In one embodiment, the dietary fiber composition according to this invention is added to a carbohydrate containing flour prior to milling of source/grains of the carbohydrate containing flour ensuring that the mix of the source/grains and the dietary fiber composition mix entering the mill has pro-rata proportion of the source/grains and the supplemental dietary fiber ingredients as per desired proportion of supplemental dietary fiber in the final supplemented flour taken for cooking.

This invention discloses a food composition comprising dietary fiber composition incorporated prior to cooking in a digestible carbohydrate containing flour used for cooking the food. DETAILED DESCRIPTION OF THE INVENTION

Integrating a dietary fiber supplement inside the food while cooking may be achieved by supplementing its starch containing major bulk providing raw ingredient with the dietary fiber composition. For this purpose, dietary fiber compositions were prepared as shown in Table 1.

When chapattis made from wheat flour supplemented with dietary fiber composition F1 (Wh+F1) were consumed, next day sugar content of urine in a diabetic person dropped sharply from previous day 14.05g to 8.7 g on the day of consuming F1 which amounts to 61.9% of the previous day urine sugar. With some daily fluctuation, in 7 days for which F1 supplemented chapattis were consumed, lowest urine sugar level reached to 2.54 g with an average of 5.51 g for 7 days, which are 18% and 39.2% respectively of the urine sugar content of the day prior to start of consumption of chapattis supplemented with F1.

Detailed results for fiber compositions provided in Table 2 are particularly interesting. The results show that the total urine sugar excreted in a diabetic person, known commonly and defined herein as “glycosuria”, is a very accurate and immediate reflection of rate of glucose absorption from digestive tract into blood from the diet of each day, individually. Thus, evaluation of even a single day is enough for judging quality/performance of dietary fiber supplement/supplementation each day when diet of a person earlier day without the high fiber supplement and next day with high fiber supplement is iso-caloric and iso-proteinous; and can be a very useful screening method for evaluating performance of effect of supplemental dietary fiber or product containing the supplemental dietary fiber in the context of glycosuria (total urine sugar in 24 hours). Any composition that is associated with or is a cause of reduction in diabetic glycosuria is a healthy diet also for a non-diabetic person because that shall reduce the burden of metabolizing high peaks of blood sugar after the meals and to that extent reduce the risk of type-ll diabetes, obesity and all consequences relating to lifestyle diseases that follow.

The result of 12^th July, 2019 (Table 2) is particularly interesting. On that day, breakfast, which is about 30% of the day’s routine consumption of food/calories, was skipped. The result is drop in glycosuria of 15.42g on earlier day to 6.57g on the day of 12^th July, 2019. This is 42.6% of the earlier day’s glycosuria; and average glycosuria on diet with Chapattis supplemented with F1 dietary fiber composition for 7 days after 12^th July, 2019 was 5.51 , 6.05g for two days on chapattis supplemented with F4 dietary fiber composition and 4.15g two days on chapattis supplemented with F5. Thus, the fiber supplemented diets have given effect more than what skipping breakfast will gave per day; and that too without actually skipping the breakfast. This is extremely valuable result for type-ll diabetics and for those who are at risk of type-ll diabetes as well as obesity. Thus, the fiber compositions F1 , F4 and F5 are useful for reducing the risk of getting and progressing type-ll diabetes and obesity. To that extent, those having risk of type-ll diabetes would extend the time when they would turn either pre-diabetic and become actual diagnosed diabetic; and to that extent they will start consuming medicines much later in their life. For those who are already type-ll diabetic, their dose of medicine can get substantially reduced, and to that extent the risk of progression of type-ll diabetes may also get reduced.

The dietary fiber supplements of this invention, thus reduce the burden of the person to assimilate sudden surge of sugar in the blood, and to that extent, may also be useful for type-1 diabetic person. It was however, experienced that on F1 supplemented wheat flour chapattis, although there was no constipation as such, normal bowel movement was not induced in the morning and more number of defecations per day were necessary to achieve satisfactory evacuation of stools.

Hence, an improvement was made (F4) in which Gum Acacia and Guar Gum were withdrawn to about 50% each and replaced with wheat fiber and Oat fiber. This composition did help in immediately restoring normal bowel movement next day; but glycosuria showed tendency to increase. Since a level of 3.43g of urine sugar was reached on one of the days on F1 supplemented chapattis, F1 was again restored next day. This did immediately lead to decreased glycosuria of 2.54g; however, this again led to weaker bowel movement next day. Hence, F4 was restored again for second day on that composition. However, the glycosuria increased to 7.1 1 g. Thus it was clear that further improvement was needed. Hence, a further improvement was contemplated wherein the quantum of per-day intake of soluble fibers was intended to be kept same although the total fiber supplement administration per day shall increase, wherein, quantity of insoluble fiber was added over and above F1 composition dose per day resulting in a composition F5. Administration of F5 in chapattis next day resulted in restoration of decrease in glycosuria to 4.36g; and normal bowel movement was also restored. It was remarkable that effects of the differences in dietary fiber compositions and quantity of administration reflected in same 24 hours in terms of differences in glycosuria. The palatability of chapatti supplemented with F5, was very much acceptable as compared to dietary fiber un supplemented chapattis although F5 was required to be supplemented at double the quantity of supplement i.e. 22.5g per day in the diet to maintain same quantity of soluble fiber as F1. In view of substantial control on glycosuria by modifying the dietary fiber composition, and different dietary fiber compositions showing substantially different results on glycosuria, the work shall be carried further to explore full potential and various aspects of dietary fiber supplementation.

One embodiment of this invention comprises a dietary fiber composition used as a base for supplementing diet.

In further embodiment, the dietary fiber composition of this invention upon administration to a digestible carbohydrate containing diet results in lowering rate of glucose absorption from digestive tract. It is well known that lowering glycosuria in a diabetic person on same diet due to a causal factor, when there is no change is made in the medicines he is taking, is indicative of slower absorption of glucose from digestive tract caused by the causal factor; and is also an indicator that glycemic index of whole diet is reduced by the causal factor.

In still further embodiment of this invention, the dietary fiber composition of this invention upon administration to a digestible carbohydrate containing diet results in lowering rate of glucose absorption from digestive tract and also induces normal bowel movements.

In still further embodiment of this invention, the dietary fiber composition of this invention upon administration to a digestible dietary fiber composition of this invention upon administration to a digestible carbohydrate containing diet results in lowering rate of glucose absorption from digestive tract and induces normal bowel movements and does not adversely affect palatability.

In still further embodiment of this invention, the dietary fiber composition of this invention upon administration to a digestible carbohydrate containing diet results in lowering glycosuria in a type-11 diabetic patient. In still further embodiment of this invention, the dietary fiber composition of this invention upon administration to a digestible carbohydrate containing diet results in lowering glycosuria in a type-ll diabetic patient, induces normal bowel movements and the diet is palatable. However, this is not to suggest that use of the dietary fiber compositions of this invention are limited in application for Type-ll diabetic people; they are useful equally for healthy people also since lowering glycosuria in diabetic patients with the dietary fiber compositions of this invention is due to slower absorption of the glucose in the blood from digestive tract and this effect is beneficial for non-diabetic healthy persons too for better management of sugar metabolism and for reducing risk of type-ll diabetes and obesity.

In one aspect this invention discloses a dietary fiber composition for incorporation into a digestible carbohydrate containing diet for lowering glycosuria in a type-ll diabetic patient and inducing normal bowel movements.

In still another aspect, the dietary fiber composition of this invention comprises dietary fiber made from a green leafy vegetable, in the illustrated example made from Fenugreek green leafy vegetable, by making a pulp of the vegetable, pressing out juice from the pulp to get fibrous mass, drying the fibrous mass and grinding it fine.

For the purpose of this specification, the term“glycosuria” is defined as, and is to be interpreted as excretion of glucose sugar by a diabetic person through urine. A person who has kidney disease may also show glycosuria, but this is not considered to be included within the scope of this invention if the cause is not Type-ll diabetes.

A still further embodiment of this invention comprises foods supplemented with dietary fiber compositions mentioned above. In one embodiment, the foods supplemented with dietary fiber mentioned above includes, without limitation, wheat flour, flours containing digestible carbohydrates and used for making cooked food.

The dietary fiber compositions according to this invention may contain soluble dietary fibers as well as insoluble dietary fibers in various proportions. The proportion of an individual dietary fiber component may range from 0.1 to 99.9% of the dietary fiber composition.

The soluble dietary fiber ingredients may comprise, without limitation, Gum Acacia, Gum Arabic, Xanthan Gum, Carboxy Methyl Cellulose, Fructooligosaccharide, agar- agar, Psyllium husk, sodium alginate, guar gum, Inulin, locust bean gum, Galactomannan, other edible gums and any water soluble polysaccharide that is indigestible by enzymes in upper digesting tract of monogastric animals and the like.

The insoluble dietary fiber ingredients may comprise, without limitation, insoluble fiber made from green leafy vegetables, fiber removed from pulp of the green leafy vegetation/vegetable, oat fiber, wheat fiber/bran, rice fiber/bran, and the like.

The instant invention also discloses a process for making a cereal flour composition of dietary fiber supplementation, comprising steps of adding one or more of a powder or powders of dietary fiber from various sources. The dietary fibers comprise fiber extracted from edible Green Leafy Vegetation, other sources of insoluble and soluble dietary fiber. The desired dietary fiber sources are added to the cereals prior to milling ensuring that the mix entering the mill has pro-rata proportion of the cereals and the supplemental dietary fiber ingredients as per desired proportion of supplemental dietary fiber in the final supplemented cereal flour.

In the following are given non-limiting illustrative examples of working of this invention and any variation obvious to a person skilled in the art is construed to be included within the scope of this disclosure. Although the illustration is given on supplementation of chapatti, Paratha, Puri, Idli, Upama and Khichadi, and dietary fiber supplement for drink, ice cream, smoothies, sweet, savory preparations with the dietary fiber composition of this invention, persons skilled in the art can readily understand all variations obvious to them such as incorporation in any other digestible starch containing conventional foods such as, without limitation, Pakode, Cereal grain flours, pulse flours like Besan, soybean flours, bread, Pasta, Pizza, bread-spread, and the like; and all of them are construed to be included within the scope of this disclosure. Also included within the scope of this invention are inclusion in the dietary fiber compositions of this invention of additional ingredients that would further add to reduction in glycosuria, such as starch blockers. White kidney bean extract, for example is one such starch blocker, which can be considered to be added to dietary fiber compositions of this invention. EXAMPLE 1

Illustrative dietary fiber compositions

Five compositions of dietary fiber were prepared as provided in table 1

Example 2

Glycosuria, urine sugar pooled for 24 hours, was recorded for a type-ll diabetes subject for 8 days. Thereafter the subject was administered a daily dose of 13.5 gram of F1 or F4 and 22.5 gram of F5 per day added to his routine diet comprising wheat flour of 225gram and made into 7 full and one half chapattis for the day. Of these, 2.5 were consumed each at breakfast at about 9 - 9.30 hrs and at 13.30 - 14 hrs respectively, one at 18.30 - 19 hrs and 1.5 at about 21 - 21.30 hrs respectively. Other items consumed as a matter of routine included about 150ml milk and one egg at breakfast, dahl and vegetables and one egg at lunch and evening snack and dinner with one egg. Except the fiber composition, rest of the diet was a“routine” that was common for all the days. The person consumed five tablets of 40mg Adipomimetin (WO 2017168453) one each immediately after getting up in the morning, with breakfast, with lunch, evening snack and with dinner. Adipomimetin has shown Adiponectin mimetic effect. Adipomimetin is a heat stable protein made from juice of green leafy vegetable Fenugreek and is administered on all days at the same dose. It reduces blood glucose level by its effect mimetic to Adiponectin hormone. Hence, the fiber compositions of this invention have shown blood glucose reducing effect over and above the effect of blood sugar controlling product. Hence, such an effect is most valuable because it reduces the burden of blood glucose level management for a Type-ll diabetic patient.

On 12^th July 2019 day, there was a deviation from this routine by skipping the breakfast, and this has been noted in the table below and is omitted from the average glycosuria recorded prior to the start of fiber supplemented diet from 14^th July, 2019. The estimated caloric content of this routine diet is 1460 Kilo Calories. Urine samples were collected in parts to cover entire period of 24 hours a day, titrated against quantitative Benedict’s Reagent to know glucose content and results pooled up to get sugar coming in urine, Glycosuria, in 24 hours each day. The pooled up results are provided below

Example 3

Dietary fiber supplement for drink, ice cream, smoothies, sweet, savory preparations

The Green fiber in above composition comprises a dietary fiber made from a green leafy vegetable, by making a pulp of the vegetable, pressing out juice from the pulp to get fibrous mass, drying the fibrous mass and grinding the fibrous mass into a fine powder

Example 4: Paratha

A scaled up batch was prepared of the fiber mix F4 shown in Table 1 ; and used for the following Examples 5-9.

Example 5: High fiber paratha

6 g of fiber of F4 was added to 94g of mix of wheat flour, sorghum flour and besan (Gram flour) (3:0.5:0.5) and to it added salt, chilli powder, coriander fresh for taste, ajwain seeds (Trachysp&mtmt coptiGum) and 10g of groundnut oil. Dough was made by adding water to the above mix of flour. The dough was rolled and roasted with application of oil on fry pan / griddle like a pan cake and roasted using groundnut oil. The taste did not get modified and matched with Paratha made without adding the above fiber mix.

Example 6: High fiber Puri 6 g of fiber of F4 was added to 94g of mix of wheat flour and besan flour (Gram flour) ( 3:1) and to it added salt, chilli powder, coriander fresh for taste, ajwain seeds (Trachyspermum copticum) and 10g of groundnut oil. The flour was made to dough using water. The dough was rolled to make small circles like a chapatti and fried in groundnut oil. The taste did not get modified and matched with Puri made without adding the above fiber mix.

Example 7: High fiber Idli

6 g of fiber of F4 was added to 94g of mix of idli dough (3 parts of rice which was soaked for 2 days + 1 part of urad dahl ( Vigna mungo) soaked for 24 hours. Both were ground to make paste and allow to stand 24 hours before use with addition of small amount of salt and baking soda. The idlis were cooked in idli stand. The taste did not get modified and matched with Idli made without adding the above fiber mix.

Example 8: High fiber Upama

6 g of fiber of F4 was added to 94g of roasted suji (coarse grand wheat). The mixed was cooked after roasting in pan along with oil and muster seeds I. Green chilli, onion, garlic paste, salt were added during roasting and 200g of boiled water is added to the hot mix and allow to steam. The taste did not get modified and matched with Upama made without adding the above fiber mix.

Example 9: High fiber Khichadi 6 g of fiber of F4 was added to washed 94g of mix of rice and mung dahl ( 3: 1). The mixe was cooked after roasting in pan along with oil and musterd seeds. Green chilli, onion, spice mix as per taste and salt were added during roasting and 200g of boiled water is added to the hot mix and allow to steam. The taste did not get modified and matched with Khichadi made without adding the above fiber mix.

Claims

Claims :

1. A dietary fiber composition for incorporating prior to cooking in digestible carbohydrate containing flour.

2. The dietary fiber composition according to claim 1 characterized in that has a lowering effect on glycosuria in a diabetic person without resulting in adverse effect on palatability of the cooked food.

3. The dietary fiber composition according to the claim 1 characterized in that the dietary fiber composition induces normal bowel movements.

4. The dietary fiber composition according to claim 1 wherein the dietary fiber composition comprises soluble dietary fibers as well as insoluble dietary fibers.

5. The dietary fiber composition according to claim 4 for use in reducing the risk of incidence and progression of any one of the disease/disorder selected from the group consisting of type-ll diabetes, constipation and obesity.

6. The dietary fiber composition according to claim 1 wherein the insoluble dietary fiber ingredients comprises, one or more insoluble dietary fiber ingredients selected from the group consisting of powder of green leafy vegetables, fiber removed from pulp of the green leafy vegetation/vegetable, oat fiber, wheat fiber/bran, rice fiber/bran.

7. The dietary fiber composition according to claim 1 wherein the soluble dietary fiber ingredients comprises, one or more soluble dietary fiber ingredients selected from the group consisting of Gum Acacia, Gum Arabic, Xanthan Gum, Carboxy Methyl Cellulose, Fructooligosaccharide, agar-agar, Psyllium husk, sodium alginate, guar gum, Inulin, locust bean gum, Galactomannan, other edible gums and any water soluble polysaccharide that is indigestible by enzymes in upper digesting tract of monogastric animals.

8. The dietary fiber composition according to claim 1 wherein the proportion of insoluble and soluble dietary fiber components ranges from 0.1 to 99.9% or from 99.9% to 0.1 % of the dietary fiber composition.

9. The dietary fiber composition according to the claim 2 characterized in that the dietary fiber composition comprises dietary fiber made from a green leafy vegetable, by making a pulp of the vegetable, pressing out juice from the pulp to get fibrous mass, drying the fibrous mass and grinding the fibrous mass into a fine powder.

10. The dietary fiber composition according to the claim 1 wherein the same is added to a carbohydrate containing flour prior to milling of source/grains of the carbohydrate containing flour ensuring that the mix of the source/grains and the dietary fiber composition mix entering the mill has pro-rata proportion of the source/grains and the supplemental dietary fiber ingredients as per desired proportion of supplemental dietary fiber in the final supplemented flour taken for cooking.

1 1. A food composition comprising dietary fiber composition incorporated prior to cooking in a digestible carbohydrate containing flour used for cooking the food.

12. A dietary fiber composition for use in drink, ice cream, smoothies, sweet and savory preparations comprising use of at least Green fiber, Wheat Fiber, Acacia gum, Guar gum, Oat fiber and fructooligosaccharide and excipients; wherein Green fiber comprises dietary fiber made from a green leafy vegetable, by making a pulp of the vegetable, pressing out juice from the pulp to get fibrous mass, drying the fibrous mass and grinding the fibrous mass into a fine powder.