New Makhana (Euryale ferox Salisb.) Processed Products for Health Benefit

Abstract

Makhana or gorgon nut is an important non-cereal food from aquatic resources. People now a day's preferred to protein-rich food in their eating habit for sound health as compared to carbohydrate-rich products. For our present study conducted at Research Centre on Makhana, Darbhanga, India during 2015-2016, we prepared makhana barfi and kalakand as sweets and makhana chapatti and makhana pakora as evening snack food from makhana flour and mixed flour. Makhana flour was prepared from drying of seed at 30-35 ° C for 42 hours followed by crushing and sieving. The water and oil absorption capacity of makhana flour were 6.39 g gel/g and 2.09 g gel/g, respectively whereas moisture content and bulk density of the flour were 9.15% and 696.74 kg/cm 3 , respectively. As the sugar content of the products were very less and having medium to high calorific value, it might be fitted for normal as well as diabetic and B.P. patient. Makhana-wheat chapatti (1:1) was a very excellent product, which had a calorific value of 317.24 cal/100 g product and might improve the overall status of health of aged people. Makhana kalakand was low free sugar (16.66%) and high protein (11.53%) sweets as compared to makhana barfi (19.33%) sugar and protein 5.40%). From this study, we concluded that kalakand as sweets and makhana chapatti (1:1) as evening snack food were the best for health-conscious people in terms of their calorie intake. Resultant products from makhana flour had the very good expansion, appearance, color and taste and may be exploited as evening snack food potentially.

Full text

Volume 10 • Issue 4 • 1000789
J Food Process Technol, an open access journal
ISSN: 2157-7110
Open Access
Research Article
Journal of Food
Processing & Technology
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ISSN: 2157-7110
Jana et al., J Food Process Technol 2019, 10:4
DOI: 10.4172/2157-7110.1000789
*Corresponding author: Srivastava A, ICAR-RCER, Research Centre Ranchi,
Namkum, Ranchi, Jharkhand, 846005, Bihar, India, Tel: 0651 226 0207; E-mail:
brjana.ars@gmail.com
Received January 16, 2019; Accepted March 12, 2019; Published March 16, 2019
Citation: Jana BR, Srivastava A, Idris M (2019) New Makhana (Euryale ferox
Salisb.) Processed Products for Health Benet. J Food Process Technol 10: 789.
doi: 10.4172/2157-7110.1000789
Copyright: © 2019 Jana BR, et al. This is an open-access article distributed under
the terms of the Creative Commons Attribution License, which permits unrestricted
use, distribution, and reproduction in any medium, provided the original author and
source are credited.
Abstract
Makhana or gorgon nut is an important non-cereal food from aquatic resources. People now a day’s preferred to protein-
rich food in their eating habit for sound health as compared to carbohydrate-rich products. For our present study conducted
at Research Centre on Makhana, Darbhanga, India during 2015-2016, we prepared makhana bar and kalakand as sweets
and makhana chapatti and makhana pakora as evening snack food from makhana our and mixed our. Makhana our was
prepared from drying of seed at 30-35°C for 42 hours followed by crushing and sieving. The water and oil absorption capacity
of makhana our were 6.39 g gel/g and 2.09 g gel/g, respectively whereas moisture content and bulk density of the our were
9.15% and 696.74 kg/cm3, respectively. As the sugar content of the products were very less and having medium to high caloric
value, it might be tted for normal as well as diabetic and B.P. patient. Makhana-wheat chapatti (1:1) was a very excellent
product, which had a caloric value of 317.24 cal/100 g product and might improve the overall status of health of aged people.
Makhana kalakand was low free sugar (16.66%) and high protein (11.53%) sweets as compared to makhana bar (19.33%)
sugar and protein 5.40%). From this study, we concluded that kalakand as sweets and makhana chapatti (1:1) as evening
snack food were the best for health-conscious people in terms of their calorie intake. Resultant products from makhana our
had the very good expansion, appearance, color and taste and may be exploited as evening snack food potentially.
New Makhana (
Euryale ferox
Salisb.) Processed Products for Health Benefit
Jana BR1, Srivastava A2* and Md Idris1
1ICAR-RCER, Research Centre for Makhana, Basudeopur, Darbhanga, Bihar, India
2ICAR-RCER, Research Centre Ranchi, Namkum, Ranchi, Jharkhand, Bihar, India
Keywords: Makhana our; Chapatti; Sweets; Calorie; Protein; Fat
Introduction
Makhana (Euryale ferox Salisb.) is one of the most important
aquatic nut crops produced in India. It is known for its higher protein
and carbohydrates content. It generally produces edible nut and it is
superb medicinal plant used in ancient medicine in India and China
3000 years ago. e seeds of fox nut are used in ayurvedic preparations
[1]. It contains 11.16% protein and 75.04% carbohydrates [2]. It
strengthens the heart and is very useful in anemia [3]. Makhana is an
important ingredientwhich is used to strengthen spleen and kidneys. It
contains low sodium and high potassium which reduces Blood Pressure
and since it contains a very low amount of monosaturated fat, which
prevents to increase blood sugar level [2]. Besides, B.P and diabetes
also help to control diseases like neuralgia, incontinence, chronic
diarrhea and arthritis [1]. Euryale ferox seeds are a rich source of
macronutrient like Ca and Mg and also many micro-nutrients [4].
It is nutritious and easily digested [5]. Antioxidant activity of raw
seed was maximum than that of popped ones, which was due to the
outcome of processing at high temperature [6]. Popped makhana is a
well-known product in Mithilanchal of Bihar [7]. Since ancient times,
the people of the Mithila region using makhana for various domestic
consumable products like popped, halwa and kheer. In Kashmir fruits
are edible. e seeds are consumed in raw or roasted forms as well as
our of dried seeds was used as nutritious bread [8]. Makhana contains
unique glycosides combinations which are helpful for the element of
cardiovascular diseases [3]. Among them, Cashew nut bar was most
famous as reported by Rao [9], Parmar [10] and Parmar and Sharma
[11]. Kumble [12] also reported the production of g bur and halwa
in Maharastra, India. But no scientic information and document are
available for a product like a makhana or gorgon nut bur. To make
it scientic representation and use of dierent kinds of sweet like
makhana, bar, and kalakand, the new edibles like chapatti and pakora
have been shown in the present study. e aim of the research paper is
to provide a scientic way of making makhana products for further up
gradation of knowledge and protocols developed for preparing dierent
kinds of makhana based products in our day to day life. Sweets like,
makhana bar, kalakand and makhana chapatti (1:1) contain high
calories and low sugar which are not only nutritious but also healthy
food for health-conscious people.
Materials and Methods
Preparation of makhana our
Fresh makhana seeds were cleaned in fresh water and air dried at
shade. e hot blower was used for drying the seed. Aer drying, seeds
were crushed to remove seed coats and separated the kernels. e musky
smell of makhana seed coats and other inert materials associated with it
were easily removed by this process. Seeds were distempered, generally,
by exposing these at 30-35°C for 42 hours. Low temperature and long
duration drying were very eective for not only removing seed coat with
drying but also kernels which ware minimally processed. en kernels
were easily separated from husks like other nuts i.e. almond and walnut.
Generally, kernel weight: husk weight was 60:40. Aer separation from
the husk, kernels were smashed thoroughly aer that sieving was done
to get seed coat free from ne white our. As the drying and threshing
of seeds was done under shade and at very low temperature, our had
full of antioxidant property which was very benecial for human health.
e water absorption capacity and oil absorption capacity of dierent
ours were measured according to Sosulski et al. [13]. In 10 ml distilled
water 1 gm of our was taken mixed and kept in ambient temperature
(32.0°C) for ½ hr and centrifuged 30 min at 3000 rpm. In the case of
measurement of oil absorption capacity, soybean oil is used (Specic
Gravity 0.9092). e rest procedure was the same as that of earlier. e
volume of 100g of the our with air space was measured in a measuring

Citation: Jana BR, Srivastava A, Idris M (2019) New Makhana (Euryale ferox Salisb.) Processed Products for Health Benet. J Food Process Technol
10: 789. doi: 10.4172/2157-7110.1000789
Page 2 of 4
Volume 10 • Issue 4 • 1000789
J Food Process Technol, an open access journal
ISSN: 2157-7110
cylinder (250 mL). Aer tapping the cylinder on a wooden plank until
no visible decrease in volume was noticed, the apparent (bulk) density
was calculated [14] based on the weight and volume. Bulk density is the
dry weight of the our (g) divided by the volume of natural our (cm3)
and nally expressed as Kg/cm3.
Biochemical composition
For determining mineral content, seed kernel (whole) were washed
initially by tap water followed by dilute hydrochloric acid (0.05 N) and
nally with double distilled water. e kernel samples were then dried
in air oven at a temperature of 65 ± 5°C for 24 hours ground and passed
through an 80-mesh sieve (180 μm). Protein was measured by the
Lowry method and carbohydrates were determined by the Anthrone
method [15]. Dried samples (1 g) were digested with diacid mixture
(HNO3: HClO4: 9:4). Aer digestion and extraction of samples, total
P was determined with the vanodo-molybdophosphoric acid yellow-
color method and total K and Na were determined with the ame
photometric method. Water-soluble Ca and Mg were determined
by the Versanate method. Water-soluble Fe and S were measured
with an atomic absorption spectrophotometer (Analyst 100, Perkin
Elmer, and Norwalk, CT, USA). Total dietary ber was measured by
Prosky method and calculated from ‘residue weight-the weight of
(protein+ash)’ and expressed by percent [16] and fats were determined
by Modied butyrometric method Ali and Khan [17].
Preparation of dierent products
Makhana our, arrowroot our wheat our, besan raw and
chopped cabbage were used to prepare dierent products like makhana
bar, makhana kalakand, and makhana pakora. Dierent procedures
are given below:
Makhana Bar was prepared from raw makhana powder (300 g),
sugar (200 g) milk (1.5 liters) pure ghee (5 g), elaichi powder (2 g),
arrowroot powder (2 g) and then mixed them properly for ready to
boil. e boiling temperature was 130-140°C for 30 minutes to thick
consistency then cut into small pieces aer cooling.
Makhana Kalakand was prepared from raw makhana powder (300
g), sugar (100 g), channa (600 g), milk (1.0 lit), pure ghee (5 g) and
elaichi powder (2 gm). e boiling temperature was 130-140°C for
30 minutes to a thick consistency and then cut into small pieces aer
cooling of the resultant mass.
Makhna Chapatti e recipe of the makhana chapatti was raw
makhana powder (250 g) bread wheat (Atta: 250 g) and pure ghee or
oil (10 ml). e dough was made with the help of water. Chapatti was
then fried in a nonstick pan at about 150°C (for roasting).
Makhna Pokora was made from makhana raw powder (250 g),
pure besan (150 g) and soybean oil (250 g). Pakora was fried and scan
on a spoon at about 150°C.
Determination of qualities of the prepared products
Aer preparation of dierent products, protein content was
determined by the Lowry method [18] and carbohydrates were
determined by the Anthrone method Ranganna [15]. Fats and free
sugars were calculated from raw materials used in the preparation of
sweets, chapatti, and pakora. e overall calorie was determined by
raw material used and from their composition. TSS of the products was
determined by the handheld refractor-meter. Consistency or solidity
was determined by the penitro-meter readings.
Results and Discussion
Functional properties of the dierent ours
At rst, we studied the functional properties of dierent ours viz;
makhana, wheat, besan, and arrowroot, which were used in dierent
products directly. A close perusal of the Tabe-1 revealed that makhana
our had the lowest moisture (9.15%) followed by besan our (9.6%).
However, wheat and arrowroot powder showed higher moisture % in
the ours viz (13.04%) and (12.15%), respectively. e higher water
absorption capacity was observed in makhana (6.39 g gel/g dry sample)
followed by arrowroot (6.01 g gel/g dry sample). e results were in
corroborated with the ndings of Aprianita [19]. e makhana our
had the highest oil absorption capacity (2.09 g gel/g dry sample). e
lowest oil absorption capacity was found in arrowroot (0.93 g gel/g dry
sample) similar results were obtained by Mohammad et al. [20]. Among
the four ours used in making a dierent product, the makhana our
had the highest bulk density (696.74 kg/cm3). is might be due to a
compact kernel and ne texture of particle than other ours. is is
mainly because of less granulation/aggregation. As aggregation and
ner particle content decrease, bulkdensity increases. Since the bulk
density is related to the combined volume of solids and pore spaces,
hence the our with lower pore space will have higher bulk densities,
Hence, makhana powder has a very high bulk density as compared to
other our. Moreover, due to high gluten content in ner particles that
form small clumps and together it had higher volume aer moisture/
water soaking. Regarding biochemical composition. makhana kernel
powder had moisture, carbohydrates, protein, fat and ber content of
10.5%, 74.9%, 11.2%, 0.5% and 0.5% respectively (Figure 1). e similar
results were also obtained by Shankar et al. [4], Jana and Idris [2]. e
makhana kernel was a rich source of K (260 mg/100 g), S (70 mg/100
g), Mg (60 mg/100 g), and Ca (50 mg/100 g) but Sodium (Na=15
mg/100 g) (Figure 2). e results were in accordance with the ndings
of Shankar et al. [4] and Jana and Idris [2].
Proximate composition of dierent makhana based products
As we used makhana raw powder and boiled the product at 140-
150°C for 30 minutes, all the nutrient elements were well preserved
in these products. e glutamic acid content of the foods was very
high about 17 mg/100 g powder which gave the voluminous resultant
product for makhana bar and kalakand. We obtained 1.5 kg of cooled
product from 2.0 kg of raw materials, which accounted for 30 pieces of
each product. Makhana chapatti was an excellent product when it was
mixed with wheat our at a ratio of 1:1. In the case of chapatti, from 500
g mixed our, we got 680 gm products. Both the ours were mixed with
sucient water to make dough for making chapatti by frying with a
little amount of oil and ghee. Data pertaining to Tables 1 and 2, showed
0.00 20.00 40.00 60.00 80.00
Water
Carbohydrates
Protein
Fat
Fibre
Minerals
Composion of Makhana Kernel (%)
Composion
of Makhana
Seed (%)
Figure 1: Compositions of makhana kernel (Bio-molecules).

Citation: Jana BR, Srivastava A, Idris M (2019) New Makhana (Euryale ferox Salisb.) Processed Products for Health Benet. J Food Process Technol
10: 789. doi: 10.4172/2157-7110.1000789
Page 3 of 4
Volume 10 • Issue 4 • 1000789
J Food Process Technol, an open access journal
ISSN: 2157-7110
that the makhana chapatti was calorie-rich products. 100 g chapatti
provided 317.24 calorie energy followed by makhana kalakand which
had 232.83 cal energy from the same product. However, in respect
of protein content of the product, makhana kalakand was the best
(11.53%) followed by makhana chapatti which exhibited the protein
content of 10.57%. Among the sweets, makhana kalakand showed the
minimum sugar percent (16.66%). But in case of evening snack food
makhana chapatti recorded the minimum sugar content of 0.24%.
With regard to carbohydrates, makhana chapatti had the highest value
(64.04%) but fat content was found to be highest in makhana pakora
(12.71%) (Figures 3-6).
Sensatory analysis of makhana products
e organoleptic evaluation was performed based on Hedonic (10
points) scale. It has been found that according to color and texture
the makhana chapatti had the maximum (<9.0) value followed by
Makhana kalakand (Table 3). e taste and appearance score of
makhana kalakand was the best 8.4 and 8.1 respectably. e results
were corroborated with the ndings of Parmar [10] and Parmar and
Sharma [11]. When we calculated total points regarding the best
product, the makhana kalakand scored the highest number (8.32).
e term texture is related to the feeling of food within the mouth and
as such, it includes a wide range of attributes that can be measured
with instrumental methods or with sensory tests. Texture properties
arise from structural elements and the way they respond to forces or
0.00 0.10 0.20 0.30
Fe
Mg
Na
P
Mineral Composion of Makhana Kernel
(%)
Composion of
Makhana Seed (%)
Figure 2: Compositions of makhana kernel (Minerals and vitamins).
Figure 3: Makhana Bar.
Figure 4: Makhana pakora.
Figure 5: Makhana kalakand.
Flours Moisture
(%)
Water absorption
capacity (g gel/g
dry sample)
Oil absorption
capacity (g gel/g
dry sample)
Bulk density
(kg/cm3)
Makhana 9.15b6.39a2.09a696.74a
Wheat 13.04a1.39c1.45b477.25c
Besan 9.6b1.34c1.22b480.63c
Arrowroot 12.15a6.01b0.93c612.78b
(CRD)CD at 5% 1.46 0.33 0.28 43.92
Table 1: Functional properties of different ours used in makhana products.
Products Calorie/100
g Product Protein (%) Carbohydrate
(%)
*Fat (%)
*Free
Sugars
(%)
Makhna bar 160.33d5.40d25.47c04.37c19.33a
Makhana
kalakand 232.83b11.53a21.53d08.73b16.66b
Makhana
chappatti (1:1) 317.24a10.57b64.04a02.49d0.24d
Makhana
pakora 211.46c8.85c30.19b12.71a2.82c
CD at 5% 19.74 1 .01 3.28 1.42 0.22
*Fats and free sugars were calculated from raw material used
Table 2: Different components of makhana products.

Citation: Jana BR, Srivastava A, Idris M (2019) New Makhana (Euryale ferox Salisb.) Processed Products for Health Benet. J Food Process Technol
10: 789. doi: 10.4172/2157-7110.1000789
Page 4 of 4
Volume 10 • Issue 4 • 1000789
J Food Process Technol, an open access journal
ISSN: 2157-7110
deformations (in the mouth), eventually resulting in the breakdown of
the structure and the ow of the material. e texture of the product
makhana bar was excellent as compared to other products. Shete et
al. [21] also reported that cashew nut bar or kajukatli had a very ne
texture and mouth feel.
Quality and shelf life of the products
Aer making the product, we placed in a safe place for overnight to
cool down and the product can get a thick consistency. Post prepared
qualities regarding moisture (%) and rmness (kg/cm2) were recorded
in the next days and shelf life was studied at ambient room temperature
for a week long. Table 4 showed that the maximum moisture content
was found in makhana pakora (12.78%) followed by makhana kalakand
(11.23%) and lowest moisture (9.15%) was found in makhana bar.
Similar results were also obtained in respect of kajukatli by Parmar and
Sharma [11] where the moisture content of the product was 8.4%. As
long as makhana chapatti was hot rmness was low but during storage
rmness increases. Aer 24 hours the rmness of makhana chapatti
was the highest (1.65 kg/cm2). Parmar and Sharma [11] also prepared
kajukatli from cashew nut and also obtained similar results in respect
of rmness of the product. With regard to the shelf life of the product,
makhana bar had the maximum shelf life of 8.5 days followed by
makhana kalakand (5.5 days) aer that these products showed pale in
appearance as compared to fresh. e minimum shelf life was found in
makhana pakora (1.2 days).
Conclusion
From the present study, we concluded that aer preparation of
makhana our, dierent sweets viz; makhana bar and makhana
kalakand and snacks viz; makhana wheat chapatti (1:1) and makhana
cabbage pakora can be prepared by the mixing makhana our to other
edible ours in dierent proportion successfully. Makhana based
products are low in sugar content but had moderate caloric value
moreover resultant products had a very good expansion, a color which
may attract health-conscious people appreciably.
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Figure 6: Makhana-Wheat chapati (1:1).
Name of the
products
Colour (10
points)
Texture
(10 points)
Taste (10
points)
Appear-
ance (10
points)
Total score
average (10
points)
Makhana bur 7.2c8.0b7.7c7.0c7.47c
Makhana
kalakand 8.6b8.2b8.4a8.1a8.32a
Makhana chapatti
(1:1) 9.0a9.3a8.0b7.8b8.22b
Makhana pakora 7.0c7.5c7.2d7.3c7.32d
Signicance
(p<0.05)
*0.35 *0.42 *0.28 *0.45 *0.12
*Mean ± standard deviation of ten panelists. Means in the same column with
different letters are signicantly different (p<0.05)
Table 3: Organoleptic taste scores for different makhana products.
Products Moisture (%) after
01 day
Consistency or
rmness (Kg/cm2)
Shelf life
(days)
Makhana bur 9.72c0.95 8.5a
Makhana kalakand 11.23b0.72 5.5b
Makhana chapatti
(1:1) 6.92d1.65 1.5c
Makhana pakora 12.78a1.13 1.2c
(CRD) CD at 5% 1.29 NS 1.7
Table 4: Characteristics and shelf life of different makhana products.