Technical Field of the Invention

The invention relates to chips containing buckwheat, yogurt, salt and dry Moringa Oleifera leaves and its production method.

State of the Art of the Invention (Prior Art)

Today, awareness about the relationship between nutrition and health is increasing. Therefore, it is important to increase the nutritional value of foods. Food products should be diversified and their qualities should be developed and improved in terms of both taste and suitability for human health. Healthy snacks have gained importance and the harmful products consumed in the snack category have been replaced by natural and nutritious snacks in this context.

Buckwheat is one of the wheat varieties with high nutritional value and low fat values that have entered human life in recent years. It is known that buckwheat is ground into flour and added to many product compositions and nutritious products are obtained in the state of the art.

Moringa Oleifera is the most cultivated and known species of Moringa genus. The reason why the Moringa plant, which is also called “miracle tree”, is called with this name is that almost every part has a separate value. All parts of the tree such as leaves, seeds, bark and flowers can be used.

Moringa plant is an agricultural product used in human nutrition, cosmetics, animal nutrition, biofuel production, oil production, and water disinfection for this reason. Its homeland is the North India region at the foot of the Himalayas; it is known to be grown in various countries of the world (Indonesia, Sri Lanka, Malaysia, Philippines, Mexico, South America, Central America, Africa, the Middle East and Spain). This is a species that can grow in semi-arid, tropical and subtropical climates. Moringa Oleifera leaves are rich in macronutrients and micronutrients required for the human body, and there are studies and product developments for their use in the daily diet. It is a natural agricultural product that is especially rich in essential amino acids and protein. It is rich in vitamin A (carotenoids), C (ascorbic acid) and E (tocopherols), known as antioxidant vitamins. Its leaves are also known to contain calcium, potassium, magnesium, iron, manganese, and copper.

The leaves of theM Oleifera plant is used as an alternative source of nutrients to combat poor nutrition, which is called malnutrition, especially among children and infants. Studies have been published showing that the leaves of the M. Oleifera plant are pulverized and the products used show anti-hyperglycemic (anti diabetic) and anti-dyslipidemic activities. These results have also been confirmed in animal studies using extracts and leaf powders. The leaves of M. Oleifera have proven to have a wide range of additional effects on human health, such as antioxidant, tissue preservative (liver, kidneys, heart and lungs), analgesic, anti-ulcer, antihypertensive, radioprotective and immunomodulator in the rapidly increasing number of studies on this plant. The reason for these observed effects is thought to be due to the wide range of polyphenols and phenolic acids contained in it, as well as flavonoids, glucosinolates, and possibly alkaloids. Products suitable for consumption in daily nutrition should be developed and disseminated by establishing certain standards even though the results of published studies onM Oleifera are very promising.

Especially macro and micronutrients in its content are noteworthy in terms of the use of this plant in nutrient enrichment. M. Oleifera is used by adding to the soup, special supplements for babies, biscuits, bread, cake and yogurt.

It has been reported in studies that the inclusion of flowers, seeds or leaf powder of M Oleifera in bread dough prepared with wheat or other flours increases the nutritional value of bread. It was found that the protein and fiber content of wheat flour bread with %5 M Oleifera powder added increased by approximately 54% and 56%, respectively.

Brief Description and Objects of the Invention Present invention relates to buckwheat chips containing Moringa Oleifera leaves and its production method which meets the aforementioned needs, eliminates all the disadvantages and provides some additional advantages.

The primary object of the invention is to produce natural chips with a high nutritional content without using additives or ingredients harmful to health.

The object of the invention is to obtain low-calorie chips that is produced only by baking without the need for frying.

Another object of the invention is to design a special functional nutrient for the population group in which nutrient needs increase and malnutrition is seen and to be suitable for Turkish taste.

Buckwheat chips containing Moringa Oleifera leaves are obtained that will both support the healthy snack consumption of individuals and meet the needs of important nutrients such as protein, iron and calcium with the invention.

Detailed Description of the Invention

Buckwheat chips containing Moringa Oleifera leaves and its production method according to the invention are disclosed only for clarifying the subject matter in a manner such that it creates no limiting effect in this detailed description.

Buckwheat chips according to the invention contain buckwheat in the range of 25-35% by weight, preferably 32.3% by weight; yogurt in the range of 60-65% by weight, preferably 62.5% by weight; salt in the range of 1-3% by weight, preferably 2.1% by weight; Moringa Oleifera leaves in the range of 2-4% by weight, preferably 3.1% by weight.

The production method of buckwheat chips according to the invention comprises the following steps;

Boiling buckwheat in the range of 25-35% by weight in boiling water at 100°C, • Adding 60-65% by weight of yogurt to the boiled buckwheat after its temperature reaches 20-26°C, mixing homogeneously and passing it through the chopping machine, · Adding salt in the range of 1-3% by weight and powder Moringa Oleifera leaves in the range of 2-4% by weight to the yogurt mixture obtained and mixing homogeneously,

Drying by baking not exceeding 50°C.