Eco-Friendly Functional Food Based on Acorn Flour, Moringa, Barley, and Psyllium Husk: A Patented Method for Nutrient-Rich Bakery Products. [Patent No. 5135]

Background Traditional acorn-based foods have historically been utilized in regions with limited wheat availability, particularly in the Akkar Plain, where roasted acorns were processed into bread as a survival food. Despite their nutritional potential, these traditional formulations suffered from poor dough cohesion, limited shelf life, and low industrial applicability. Concurrently, increasing global concerns regarding refined wheat consumption—linked to obesity, metabolic disorders, and digestive diseases—have intensified the demand for functional, plant-based alternatives. Recent advances in functional nutrition emphasize the role of dietary fibers, antioxidants, and bioactive phytochemicals in preventing chronic diseases. Ingredients such as Moringa oleifera, Plantago ovata (psyllium husk), and Hordeum vulgare (barley) have demonstrated significant health-promoting properties, including antioxidant, prebiotic, and metabolic regulatory effects. Objective This study aimed to develop an eco-friendly, functional food formulation based on acorn flour (Quercus calliprinos), enhanced with moringa, psyllium husk, and barley bran. The objectives included: Improving dough cohesion and processing characteristics Enhancing nutritional and functional properties Evaluating antioxidant activity of the herbal mixture Developing a scalable, health-oriented food system This work ultimately led to the development and registration of a patented formulation and preparation method. Methods A green preparation method was designed to produce bread, savory cakes, and biscuits using a composite flour system: Acorn flour obtained by roasting and milling acorns Barley bran (~15%) and psyllium husk (~5%) to improve texture and binding Moringa leaf powder (~10%) incorporated post-fermentation to enhance antioxidant stability Controlled addition of yeast or baking agents depending on product type Dough preparation involved hydration, kneading (≥10 minutes), fermentation (1–2 hours), shaping, and baking under standardized conditions. Functional evaluation: Antioxidant activity assessed using DPPH free radical scavenging assay Nutritional profiling based on fiber, protein, and phytochemical content Results The developed formulation demonstrated significant technological, nutritional, and functional improvements: Enhanced dough cohesion and elasticity due to psyllium hydrocolloid properties Improved shelf life and oxidative stability attributed to moringa antioxidants High dietary fiber and protein content, supporting digestive and metabolic health Significant antioxidant activity, confirming free radical scavenging capacity Functional benefits including: Improved digestion and bowel regularity Prebiotic effects supporting gut microbiota Contribution to blood glucose regulation Potential role in reducing inflammation and metabolic risk The products (bread, cakes, biscuits) showed good structural integrity, stability, and acceptability, demonstrating feasibility for industrial production. Discussion This study successfully transforms a traditional acorn-based food into a modern functional food platform. The observed benefits are attributed to: Psyllium husk: enhances dough structure and acts as a prebiotic fiber Barley: contributes β-glucans for metabolic regulation Moringa: provides antioxidant and anti-inflammatory phytochemicals Acorn flour: offers a nutrient-dense, gluten-free alternative The synergistic interaction between these components results in a product that not only improves technological performance but also delivers clinically relevant health benefits, including potential roles in managing obesity, type 2 diabetes, and digestive disorders. Furthermore, the eco-friendly and locally sourced nature of the ingredients enhances sustainability and economic feasibility, making the formulation suitable for large-scale application in functional food industries. Importantly, this research culminated in the successful development and patenting of the formulation and preparation method, confirming its novelty, innovation, and industrial applicability.