Nutritional status of recently developed Makhana (Gorgon Nut) variety “Swarna Vaidehi”

Abstract

Makhana is an important aquatic, annual and seed propagated crop with gigantic floating leaves. It is known as Gorgon nut (Euryale ferox Salisb) belongs to family Nympheaceae. Swarna Vaidehi has been released as an ever first variety of makhana originated from selection-6. Nutritional profiling was undertaken for popped seeds of Swarna Vaidehi and local cultivar along with raw seeds of “Swarna Vaidehi”. Standard procedure was applied for nutritional profiling of the Makhana samples. Results reveled that maximum moisture content (34.7%) %) was recorded in case of raw seeds of swarna vaidehi. Maximum ash content (0.4%) was recorded in case popped seeds of both tested samples i.e. swarna vaidehi, lowest value (0.3%). Maximum seed protein (8.7%) was obtained by the swarna vaidehi. Maximum crude fiber (0.5%) was obtained in the raw seeds of swarna vaidehi as compare to popped one. Maximum total carbohydrate (79.8%) was recorded in popped seeds of swarna vaidehi; however the lowest value (57.0%) was also noticed in raw seeds of swarna vaidehi. It worth to notice that maximum calorific value (358) was recorded in popped seeds of swarna vaidehi. Maximum (18.5mg) calcium content was recorded in case of popped seeds of swarna vaidehi. Likewise maximum (1.3) manganese content was recorded in case of popped seeds of swarna vaidehi. It was worth to mention that maximum (1.1) zinc content was recorded in case of popped seeds of swarna vaidehi.

Full text

Journal of AgriSearch 3(4): 199-205
LOKENDRA KUMAR*, ANIL KUMAR SINGH AND BP BHATT
ICAR Research Complex for Eastern Region, Patna, Bihar, India
Peer Reviewed Quarterly
Nutritional status of recently developed Makhana (Gorgon Nut)
variety - Swarna Vaidehi
ABSTRACT
Makhana is an important aquatic, annual and seed propagated crop with gigantic floating leaves. It
is known as Gorgon nut (Euryale ferox Salisb) belongs to family Nympheaceae. Swarna Vaidehi has
been released as an ever first variety of makhana originated from selection-6. Nutritional profiling
was undertaken for popped seeds of Swarna Vaidehi and local cultivar along with raw seeds of
“Swarna Vaidehi”. Standard procedure was applied for nutritional profiling of the Makhana
samples. Results reveled that maximum moisture content (34.7%) %) was recorded in case of raw
seeds of swarna vaidehi. Maximum ash content (0.4%) was recorded in case popped seeds of both
tested samples i.e. swarna vaidehi, lowest value (0.3%). Maximum seed protein (8.7%) was
obtained by the swarna vaidehi. Maximum crude fiber (0.5%) was obtained in the raw seeds of
swarna vaidehi as compare to popped one. Maximum total carbohydrate (79.8%) was recorded in
popped seeds of swarna vaidehi; however the lowest value (57.0%) was also noticed in raw seeds of
swarna vaidehi. It worth to notice that maximum calorific value (358) was recorded in popped
seeds of swarna vaidehi. Maximum (18.5mg) calcium content was recorded in case of popped seeds
of swarna vaidehi. Likewise maximum (1.3) manganese content was recorded in case of popped
seeds of swarna vaidehi. It was worth to mention that maximum (1.1) zinc content was recorded in
case of popped seeds of swarna vaidehi.
Keywords: Makhana, Gorgon nut (Euryale ferox Salisb) nutritional quality, phytochemicals,
Swarna Vaidehi
INTRODUCTION
Gorgon nut or Fox nut (Euryale ferox Salisb) is an important
aquatic crop, belonging to family Nympheaceae and
commonly known as Makhana. Makhana plant is considered
as a native of South-East Asia and China, but distributed to
almost every parts of the world. Its distribution is extremely
limited to tropical and sub tropical regions of South-East and
East Asia and known to exist in Japan, Korea, Russia, North
America, Nepal, Bangladesh and some parts of India. In India,
it is distributed in West Bengal, Bihar, Manipur, Tripura,
Assam, Jammu and Kashmir, Eastern Odisha, Madhya
Pradesh, Rajasthan and Uttar Pradesh (
). However, its commercial cultivation is
limited to North Bihar, Manipur, parts of West Bengal and
Madhya Pradesh. In the state of Bihar, major Makhana
produ cing district s i nclude Darbhanga, S itamarhi,
Madhubani, Saharsa, Supaul, Araria, Kishanganj, Purnia and
Katihar.
Approximately, 80% of total production of processed
Makhana comes from Darbhanga, Madhubani, Purnia and
Katihar districts alone. Area under makhana cultivation is
about 13,000 ha. Makhana cultivation provides livelihood to
thousands of resource poor farmers, particularly in Bihar and
Manipur. It is a cash crop (dry fruits) and marketed in the form
of popped makhana commonly known as Makhanalawa,
grown in stagnant perennial water bodies like ponds, land
Kumar et al., 2011 and
Mishra et al., 2003
*Corresponding Author Email:dr.lokendrakumar@yahoo.com
ARTICLE INFO
Received on
Accepted on
Published online
25.10.2016
20.11.2016
14.12.2016
:
:
:
ISSN : 2348-8808 (Print), 2348-8867 (Online)
http://dx.doi.org/10.21921/jas.v3i4.6701
depressions, oxbow lakes, swamps and ditches. Makhana
seeds are also called as Black Diamond ( ).
It is a plant of tropical and subtropical climate. For its proper
growth and development, the conducive range of air
° °
temperature is 20 C-35 C, relative humidity 50-90% and
annual rainfall 100-250cm (
).
The popping process is highly skilled, tedious, time
consuming and pains taking. Most of the experts of this
technology belong to the women population of a specific
community of 'Mallah' of north Bihar. In general, the post-
harvest technology involves sun drying, size grading, pre-
heating & tempering, roasting & popping, polishing, and
grading & packaging ( ). Perhaps this is
the only reason, that the processing of Makhana is restricted to
Bihar only. Popped Makhana are used in the preparation of a
number of delicious and rich sweet dishes like Makhanakheer,
Makhana vermicelli and Makhana halva etc (
). It is used in pudding and milk
based sweets. Dal makhani and vegetable curries become
delicious when Makhana is mixed for taste and thickening
object. Makhanaraita is also tastier and digestive in nature.
The medicinal properties of Makhana are well documented in
Indian and Chinese ancient literature. According to these
literatures, all the plant parts have tonic, astringent and de-
obstruent properties ( ). The seed is
analgesic and aphrodisiac. It is taken internally in the
treatment of chronic diarrhoea, vaginal discharge, impotence,
Jha and Prasad, 2003
Mishra et al., 2003 and Mandal et
al., 2010
Jha and Prasad, 2003
Jha and Prasad,
2003 and Kumar et al., 2011
Dragendorff, 1898

200 [Journal of AgriSearch, Vol.3, No.4]
Nutritional status of Swarna Vaidehi Makhana
premature and involuntary ejaculation, nocturnal emissions
and kidney weakness associated with frequent urination.
( ) demonstrated that Makhana has the cardio-
protective properties and suggested that these properties may
be linked with the ability of Makhana to induce TRB-32 and
Trx-1 proteins and to scavenge ROS. The leaves are effective
against rheumatism which may be attributed to the presence
of an alkaloid “drummine” ( ) and infusion of
leaves was found to be effective against difficult parturition.
Leaf ash cooked with fermented rice was found to have the
capacity to restrain seminal gleets. In every religion,
Makhana is considered as the pious and divine food
item. In Hindu religion, it is used in all the worshiping
ceremonies, Hawan, Pooja etc. In addition to this, due to
its heavenly nature, it is considered as the best offering to
god and goddesses in temples. Being the non-cereal food,
Makhana is a ideal staple food of devotees during
their religious fast (
).
Suitability of any crop and their variety is solely depends
upon the purpose for they are developed and should be
equal ly a ccommoda tive wit h the locatio n spe cific
agroclimatic conditions ( ). Ecologically,
Euryale ferox Salisb has been classified as an annual aquatic
herb with gigantic floating leaves, emergent macrophyte of
monotypic genus, growing in the littoral parts of the flood
plain wetlands of stagnated shallow water (4-6 ft) which are of
perennial in nature. Euryale ferox is an absolutely seed
propagated plant and its new plants arise upon the
germination of its fully matured seeds (
).The germination of Makhana seed is of “hypogeal”
type. Upon the germination, the cotyledons and hypocotyls of
seeds remain in the soil. It has the cluster roots. The roots are
thick, long (40-50 cm), fleshy and fibrous in nature and also
having a number of air pockets. Each plant has about 3 – 5
clusters of roots and each of these cluster is consisting of about
10-15 rootlets.
The Makhana plant has rhizomatous stem. The rhizome is
short thick and erect, leaf buds are folded up in involucre.
Leaves are alternate, round, large (1 -2m) and floating in
nature. These are born on a 3-5 feet long petiole. The colour of
upper surface appears to be green while the lower one looks
deep purple. Both surfaces are covered by numerous thorns.
The flowers are complete, big, solitary, bright purple in colour
with long pedicel. The thalamus is fleshy and goblet-shaped.
The number of sepals is four. They are persistent, green and
thorny which gradually merge into the petals. The petals are
of purple colour ( ). They are numerous (> 40).
The inner ones are lobate while the outer ones are obovate.
They gradually merge into the stamens. The stamens are
numerous, free and adnate to the fleshy thalamus that
envelops the carpels. The stigma is sessile and the ovary is
inferior, multicarpellary, syncarpous and multilocular (7-12
loculates). Makhana is an exclusively self polinated plant. The
flowering and fruiting starts from the month of May and it
continued up to the month of October-November. In the
flowers of makhana, fertilization (seed setting) takes place at
an extremely early stage of their development. After 35-40
Das
et al. 2006
Sokolov, 1952
Mishra et al., 2003 Kumar et al.,
2011
Singh et al., 2008
CSIR, 1952 Kumar
et al., 2011
Verma et al., 2003
and
and
days of flowering, the fruits become fully developed
and matured. It is berry, large (5-8 cm diameter), spongy,
spiny and crowned with persistent sepals. Each fruit has
about 20 to 200 seeds. The fresh seeds are lumpy, and
surrounded by a streaked bright red arils. After some
time (3-4 days), the aril of fresh seeds gets decomposed and
they turned into black colour. Seeds are enough bold
and having a hard outer covering. The diameter varies from
0.5 to 1.5 cm. The edible part of seed is its perisperm, which is
white and starchy in nature. Euryale is a monotypic
genus. Hence, there is no other species under this genus.
Makhana is a diploid plant and the chromosome constitution
of this plant is 2n=2x=58 (
).
The flowers of Makhana are large in size, purple in colour and
of bisexual type. Makhana is an exclusively self pollinated
plant and the fertilization in flowers takes place at a very early
(hermetically sealed) stage under the surface water. Makhana
is a monotypic genus and the available genetic variability is
limited ( ). In the absence of genetic diversity,
no improvement could be made in crop plants. Keeping this
fact in view, studies on genetic diversity in Makhana, using 36
germplasm (collected from different places of Bihar and
Manipur) was conducted and the range of different
quantitative traits is depicted as : Days to germination (28-35);
Days to initiation of flowering (112-126); Days to fruit bursting
(146-156); No. of effective fruits per plant (8-15); Fruit
diameter (4-8 inch); No. of seeds per fruit (20-200); Seed
yield per fruit (15-150g); Diameter of seed (0.4-1.5cm); 100-
seed weight (40-130g); Seed yield per plant (150-1600g)
Owing to peculiar characteristics of Makhana buds,
the artificial hybridization is not possible through
conventional means in this crop. Therefore, artificial
selection is the only possible way for genetic improvement in
Makhana. Keeping this fact in view, pure line selection is
being practiced and many promising lines (Sel-1, Sel-5, Sel-6,
Sel-13 and Sel-14) have been developed and identified so as to
increase the productivity (
).
MATERIALS AND METHODS
Makhana variety –Swarna Vaidehi
Keeping in view its commercial importance of Makhana, a
regional centre was set-up to conduct research on various
aspects of Makhana in Darbhanga district of Bihar under the
administrative control of ICAR Research Complex for Eastern
Region. On the basis of three years multilocation testing, the
Selection-6 strain of Makhana has been released as an ever first
variety of Makhana under the name of Swarna Vaidehi by
institute variety release committee of ICAR-RCER, Patna
( ). The seeds of
Swarna Vaidehi are bold and its average productivity is
28-30 q/ha which is near about 45% higher to the seed yield
of local check. In addition to high yield potential, this
variety is resistant to common insects-pests and disease
of Makhana. The cumulative data of seed yield of Swarna
Vaidehi and local checks are presented in
( ).
Kumar et al., 2011 Singh et al.,
2014b
Verma et al., 2010
Mishra et al., 2003 Kumar et al.,
2011
Singh et al., 2014b Singh et al., 2012b
table1 fig.1
a - d
and
and
and
and

201
[Journal of AgriSearch, Vol.3, No.4] Kumar et al
Year No. of
location
Seed yield (q/ha)
%
increase over
Local check
Swarna
Vaidehi Local check
2010-11 6
30.7
19.9 56.3
2011-12 8
31.1
20.8 47.7
2012-13 19
28.8
21.1 36.9
Average 11 30.2 20.6 46.7
Source: Annual Report (2013-14) ICAR Research Complex for eastern Region Patna
Premium attributes of developed Swarna Vaidehi (Sel-6)
variety of Makhana
Major characteristic feature of recently developed Makhana
variety Swarna Vaidehi (Sel-6) are depicted in table2. Most
important feature are high seedling vigour, large size flowers,
days to 50% flowering 120-125days, colour of petals are Bright
Purple, fruit shape Spheroid, fruit colour is whitish brown,
deep black seed coat colour, Seed shape is spherical, 100-seed
weight is 28-30g,popped seeds (Lawa) shape is oblate and
colour is sparkly white (
).
Makhana Samples
Popped seeds of newly developed makhana variety Swarna
Vaidehi and local cultivar along with raw seeds of Swarna
Vaidehi have been taken as sample to analysis biochemically
to know the presence of some important parameters.Single
plant selection (SPS) are the one of the best way to identify and
purify the desirable traits. Swarna vaidehi i.e. Selection 06 line
was screened and purified adopting the same technique. This
variety was found suitable for Bihar and Assam as well. The
major characteristic features of swarna vaidehi have been
given in and ( ). The developed
variety has been deposited to National Gene Bank, National
Bureau of Plant Genetic Resources (NBPGR) New Delhi and
an IC Numbers has been allocated for this variety (
). Further one set of above mentioned seeds a sample of
swarna vaidehi was supplied to Central Food Technological
Research Institute, Mysore for its biochemical analysis.
Anonymous, 2014; Kumar et al., 2011
Singh et al., 2012a
table 1 2 Anonymous, 2014
Singh et al.,
2012a
and
Accordingly swarna vaidehi seeds samples were analysed
following protocol as mentioned bellow
Sample Preparation
The seeds of recently released variety “swarna vaidehi”
and local cultivar of makhana were first grounded into
powdered flour and stored in a closed container at room
temperature for research purposes (
). 50 g of the makhana flour was then mixed
with 200 ml of methanol. The mixture was incubated for 24h
and then filtered. The solvent was evaporated under vacuum
°
and resulting extracts were stored at 4 C.
Biochemical analysis
Moisture content
The samples were dried at 65°C in a hot-air oven for 72 h until
constant dry weight (DW) was achieved. Moisture content
was determined as 100 x [(FW-DW) / FW)] and expressed in
per cent.
Ash determination
For the determination of ash content, 5g of dried ground
°
sample taken in silica crucible and initially charred at 250 C for
o
1 h and then temperature was raised gradually to 550 C and
maintained for 4 hr. Ash content was expressed as g per 100
fresh weights.
Estimation of crude fat
10 g of dried and homogenized sample was extracted with
Singh et al., 2012a and
Singh et al., 2014a
Fig.1a: Leave
Fig.1d: Mature Seeds
Fig.1b: Flowers Fig.1c: Flowers
Fig.1 : Leave; flowers, fruit and mature seeds of newly released Makhana variety Swarna Vaidehi
Table 1: Comparative performance of Swarna Vaidehi (Sel-6) along with local checks

202 [Journal of AgriSearch, Vol.3, No.4]
Nutritional status of Swarna Vaidehi Makhana
°
petroleum ether 40-60 C AR grade as solvent as per AOAC
official method 920.39. Samples were extracted for 24 hours
and dried overnight before and after extraction.
Estimation of total protein
Total protein was estimated as per AOAC official method
976.05 with some modifications in digestion of samples. One
hundred mg of dried and homogenized sample was digested
with sulphuric acid – selenium– anhydrous sodium sulphate
– hydrogen peroxide digestion mixture in glass digestion
°
tubes at 350 C for 45 min as per the standard method Nitrogen
percentage in digest was estimated by Kjeltech (FOSS tecator)
nitrogen autoanalyser.
Estimation of total crude fibre
Total dietary fiber was estimated by enzymatic-gravimetric
method as per AOAC Official Method 985.29. Total dietary
fiber assay kit (K-TDFR) and total dietary fiber control kit (K-
TDFC) was obtained from Megazyme, Ireland were used in
analysis.
Estimation of total carbohydrates
Total carbohydrates were calculated using formulae:
Available carbohydrates (% fresh weight) = 100 - moisture (%)
- protein content (% fresh weight) - crude fat (% fresh weight) -
ash (% fresh weight) and reported as total carbohydrates in %.
Extraction of Amylose
100 mg sample was extracted with 5.0 ml of 80% ethanol in
0
ultrasonic bath at 70 C for 60 min. Contents were centrifuged
at 5000 g for 20 min and supernatants were collected. Residue
was re-extracted in 5 ml of 80% ethanol thrice, supernatants
were pooled and volume was made up to 25 ml. This
°
supernatant was stored in -20 C in the dark until analysis.
Residue left from centrifugation after extraction used for
starch estimation.
Estimation of caloric value
The caloric value was calculated according to the system of
Atwater, namely: kcal = (3.36 × % protein fresh weight) + (3.60 ×
% total carbohydrate fresh weight) + (8.37 × % fat).
RESULTS AND DISCUSSION
1. Moisture content
Moisture content was determined and expressed in per cent
(% by wt). Perusal of data presented in table 3, revealed that
maximum moisture content (34.7%) was recorded in case of
raw seeds of swarna vaidehi, corresponding lowest value
(10.4%) was noticed in case of popped seeds of swarna
vaidehi. It was worth to mention here that all the popped
seeds of newly developed variety i.e. swrna vaidehi has
retained less moisture as compared to local cultivar used as
check ( ).
1. Total Ash content
Data presented in table 3, revealed that maximum ash content
(0.4%) was recorded in case of popped seeds of both tested
samples i.e. swarna vaidehi and local cultivar however
corresponding lowest value (0.3%) was noticed in case of raw
Jha et al ., 1991 Singh et al., 2014aand
Source: Annual Report (2013-14) ICAR Research Complex
for eastern Region Patna
Deep black
Spherical
92-98
9.5-10.2
750-980
28-30
Oblate
2.0 - 2.5 cm
Sparkly white
Name of attributes Magnitude
High
Sinuate followed by sagittate
Orbicular 110-
140 cm
Deep green
Deep purple
Horizontally floating on water
Reticulate type
Thick and prominent
Yellowish
Hooked
Periphery facing
Large
Outer side green and inner light purple
Bright Purple
Dense
1.2-2.0 cm
120-125 days
Spheroid
Whitish brown
Protuberant
Dense
1.2-2.0 cm
7.0 - 8.6 cm
65 - 110
12-16
62-106
Flower attributes
Colour of sepals
Colour of petals
Status of prickles
Size of prickles
Days to 50% flowering
Fruit attributes
Shape
Colour
Appearance
Status of prickles
Size of prickles
Fruit diameter
Seeds/fruit
Fruits/plant
Seeds weight (g /fruit)
Size
Table 2: Premium attributes of developed Swarna Vaidehi
(Sel-6) variety of Makhana
Seed attributes
Seed coat colour
Seed shape
100-seed weight(g)
Seed diameter (mm)
Yield attributes
Seed yield /plant(g)
Seed yield /ha (q)
Quality attributes of popped seeds (lawa)
Shape
Size
Colour
Seedling attributes
Seedlingvigor
Shape of juvenile leaves
Leaf attributes (Fully developed)
Shape
Diameter
Dorsal surface colour
Ventral surface colour
Orientation
Venation
Ventral rib appearance
Ventral rib colour
Shape of dorsal prickles
Orientation of dorsal
prickles

seeds of swarna vaidehi. Makhana raw seeds contain less ash
as compare to popped one. Most of popped seeds contain
higher ash as compare to raw seeds ( ). This might be
due to more moisture retaining capacity in raw seeds as
compared to the popped seeds(
).
2. Fat content
Makhana contains least fat and is good for the health point of
view. Seed were also analysed for fat estimation purposes (%
by wt.). Results summarized in clearly indicate that no
seed samples contains fat > 0.5%. Maximum (0.5%) fat was
reported in the popped seeds samples of swarna vaidehi a
newly developed makhana variety, corresponding lowest
(0.2%) was noticed in Local check cultivar. Raw seeds of
swarna vaidehi contain more fat (0.3%) than local cultivar
( ).
1. Protein content
Makhana contains high quality easily digestible protein. The
crude protein content of the seeds varies widely depending on
many factors, for example variety, fertilizer application, and
location of growth. The seed coat contains less protein and
more carbohydrate in comparison to cotyledons and whole
seeds. Perusal of data presented in table 3 revealed that among
the samples maximum seed protein (8.7%) was obtained by
the swarna vaidehi a newly developed makhana variety,
similarly minimum seed protein (7.2 %) was obtained by the
raw seeds of swarna vaidehi. Among the tested local check
cultivar recorded maximum seed protein (8.6%) (
).
2. Crude Fiber
Makhana is not avery good source of dietary fiber and its
lowers the blood cholesterol levels ( ). It is a
good source of both soluble and insoluble crude fiber. Results
presented in table 3 confirm that raw seeds contain more
crude fiber as compare to popped seeds. Maximum crude
Table 3
Jha et al., 1991 Mishra
al., 2003
table 3
Singh et al., 2014a Mishra et al., 2003
Mishra et
al., 2003
Singh et al., 2014a
and
and
et
fiber (0.5%) was obtained in the raw seeds of swarna vaidehi.
Corresponding minimum crude fiber (0.2%) was found in
popped seeds of swarna vaidehi.
Carbohydrate
Makhana is excellent source of quality carbohydrate.
Phytochemical analysis was also done with respect to total
carbohydrate (% by wt). Maximum total carbohydrate (79.8%)
was recorded in popped seeds of swarna vaidehi, however the
lowest value (57.0%) was also noticed in raw seeds of swarna
vaidehi ( ).
3. Amylose
Similarly in case of Amylose (%) Maximum and minimum
(19.-% and 18.2) was recorded in raw seeds of swarna vaidehi
and popped seeds of swarna vaidehi. It is worth to mention
that the popped seeds of local check also recorded 18.5%
Amylose( ).
4. Calorific value (K. cals /100g)
Makhana is also an excellent source of energy. Analysis was
also done with respect to total calorific value (K. cals /100g).
Maximum calorific value (358) was recorded in popped seeds
of swarna vaidehi; however the lowest value (259) was also
noticed in raw seeds of swarna vaidehi. It is worth to mention
that the popped seeds of local check also recorded 354 K. cals
/100g ( ).
Mineral composition
To know the nutritive value of the developed faba bean
lines seed samples were also analysed for its mineral
constituents.
Phosphorus (mg/100g)
Data presented in revealed that maximum
(79.1mg) phosphorus was recorded in case of popped
seeds of local check cultivar, corresponding minimum
(53.2mg) was noticed in case of popped seeds of swarna
Mishra al., 2003
Mishra et al., 2003 Singh et al., 2014a
Mishra et al., 2003 Jha et al., 1991
table 4
et
and
and
Table 3: Comparative study of nutritional profile of Swarna Vaidehi variety of and local cultivar of Makhana
203
[Journal of AgriSearch, Vol.3, No.4] Kumar et al
Parameters Popped seeds of
Swarna Vaidehi
Popped seeds of
Local check
Raw Seeds of
Swarna Vaidehi
Moisture (% by wt.)
10.4 11.1 34.7
Total ash (% by wt.)
0.4 0.4 0.3
Fat (% by wt.)
0.5 0.2 0.3
Protein (% by wt.)
( N x 6.25)
8.7 8.6 7.2
Crude fiber (% by wt.)
0.2 0.3 0.5
Carbohydrate
(% by wt.)
79.8 79.4 57.0
Amylose % 18.2 18.5 19.0
Calorific
(K. cals /100g)
value
358 354 259

vaidehi. Raw/whole seeds contain more phosphorus as it
was recorded with swarna vaidehi (66.1mg) (
).
Potassium (mg/100g)
Perusal of data presented in that maximum (56.0 mg)
potassium was recorded in case of popped seeds of local check
cultivar, corresponding minimum (35.6 mg) was noticed in
case of raw seeds of swarna vaidehi. Raw/whole seeds contain
less potassium it was recorded with swarna vaidehi (35.6 mg).
Popped seeds of swarna vaidehi contain (42.0 mg) (
).
Iron (mg/100g)
Iron helps in respiration at the cellular level by synthesizing
haemoglobin that helps to carry oxygen to cells. Results
obtained for the iron contents in the seed samples were
depicted in table 4. Maximum (1.9 mg) iron content was
recorded in case of popped seeds of local cultivar used as
check; whereas corresponding minimum (0.8 mg) was noticed
in case of raw seeds of swarna vaidehi. Popped seeds of
swarna vaidehi contain (1.4mg) iron (
).
Calcium (mg/100g)
Calcium content was estimate and the results obtained for raw
and popped seed samples were depicted in table 4. Maximum
(18.5mg) calcium content was recorded in case of popped
seeds of swarna vaidehi; whereas corresponding minimum
(9.5 mg) was noticed in case of raw seeds of swarna vaidehi.
Popped seeds of local cultivar used as check contain (13.0 mg)
( ).
Magnesium (mg/100g)
Magnesium content was estimate and the results obtained for
Mishra al.,
2003
table 4
Mishra et
al., 2003 Jha et al., 1991
Mishra et al., 2003
Jha et al., 1991
Mishra et al., 2003 Singh et al., 2014a
et
and
and
and
raw and popped seed samples were depicted in .
Perusal of data presented in revealed that maximum
(13.9 mg) magnesium content was recorded in case of popped
seeds of swarna vaidehi; whereas corresponding minimum
(11.3 mg) was noticed in case of raw seeds of swarna vaidehi.
Popped seeds of local cultivar used as check contain (11.9 mg)
( ).
Sodium (mg/100g)
Makhana is one of the good sources of sodium. Results
revealed that there that maximum (71.0 mg) sodium content
was recorded in case of popped seeds of swarna vaidehi;
whereas corresponding minimum (48.2 mg) was noticed in
case of raw seeds of swarna vaidehi. Sodium contents of
popped seeds of local cultivar used as check contain (65.2 mg)
( ).
Copper (Cu) (mg/kg)
Like other minerals makhana is one of the good sources of
copper. It reduces the risk of inflammatory diseases like
rheumatoid arthritis, and enhances the activity of enzymes
that are needed to maintain the elasticity of blood vessels,
ligaments and joints. Results revealed that there was not much
difference in the copper among the tested makhana developed
variety as well as local check varieties under the test. Copper
contents varied from 0.3 to 0.5(
).
Manganese (mg/100g)
Makhana is one of the good sources of manganese. It functions
as a cofactor in various metabolic reactions involved in the
efficient production of energy and enhancing the activity of
antioxidant enzymes. Data presented in table 4 revealed
that maximum (1.3) manganese content was recorded in
case of popped seeds of swarna vaidehi and local check
table 4
table 4
Singh et al., 2014a
Mishra et al., 2003 and Jha et al., 1991
Mishra et al., 2003 Singh et
al., 2014a
and
204 [Journal of AgriSearch, Vol.3, No.4]
Nutritional status of Swarna Vaidehi Makhana
Table 4: Comparative study of mineral composition of Swarna Vaidehi variety of and local cultivar of Makhana
Parameters Popped seeds of
Swarna Vaidehi
Popped seeds of
Local check
Raw Seeds of
Swarna Vaidehi
Phosphorus ( mg/100g) 53.2 79.1 66.1
Potassium ( mg/100g) 42.0 56.0 35.6
Iron ( mg/100g) 1.4 1.9 0.8
Calcium ( mg/100g) 18.5 13.0 9.5
Magnesium ( mg/100g) 13.9 11.9 11.3
Sodium ( mg/100g) 71.0 65.2 48.2
Copper ( mg/100g) 0.5 0.4 0.3
Manganese ( mg/100g) 1.3 1.3 0.9
Zinc ( mg/100g) 1.1 0.7 0.9

205
[Journal of AgriSearch, Vol.3, No.4] Kumar et al
however corresponding minimum (0.9) was noticed in case of
raw seeds of swarna vaidehi(
).
Zinc (mg/100g)
Makhana is the good sources of zinc. Data presented in table 4
revealed that maximum (1.1) zinc content was recorded in
case of popped seeds of swarna vaidehi, however
corresponding minimum (0.7) was noticed in case of local
check variety. Raw seeds of swarna vaidehi contain (0.9
mg/100g) zinc. It was noticed that popped seed contains more
zinc as compare raw one (
).
CONCLUSION
Popped and raw seeds of newly developed “swarna vaidehi”
variety of Makhana has been evaluated for its nutritional
Mishra et al., 2003 Jha et al.,
1991
Mishra et al., 2003 Singh et al.,
2014a
and
and
quality along with local check. Maximum ash content (0.4%)
was recorded in case popped seeds of both tested samples i.e.
swarna vaidehi, lowest value (0.3%) was noticed in case of raw
seeds of swarna vaidehi. Maximum crude fiber (0.5%) was
obtained in the raw seeds of swarna vaidehias compare to
popped one. Maximum calorific value (358) was recorded in
popped seeds of swarna vaidehi. In case of mineral
composition, maximum (79.1mg) phosphorus was recorded
in case of popped seeds of local check cultivar, similarly in case
of potassium maximum (56.0 mg) was recorded with popped
seeds of local check cultivar. Maximum (1.9 mg) iron content
was recorded in case of popped seeds of local cultivar.
Maximum (18.5mg) calcium content was recorded in case of
popped seeds of swarna vaidehi. It was worth to mention that
maximum (1.1) zinc content was recorded in case of popped
seeds of swarna vaidehi.
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Citation:
Kumar L, Singh AK and Bhatt BP.2016.Nutritional status of recently developed Makhana (Gorgon Nut) variety - Swarna Vaidehi.
Journal of AgriSearch 3(4): 199-205