* LOTUS SEED(MAKHANA) IN FOOD

INTRODUCTION

NUTRITIONAL COMPOSITION

HEALTH BENEFITS AND THERAPUETIC USES

MAKHANA PREPARATION

APPLICATION

CONCLUSION

REFERENCES

*

*INTRODUCTION:-

*These seeds originate from the lotus flower and comprise a dry, hard shell

They are accessible in died and shelled form.

They feature a cashew-nut like flavour with a soft texture.

Culinary Uses of Lotus Seeds

The dried form of this food source is accessible in two kinds, brown and

white peel.

The brown peel signifies that it was fully ripe when harvested. The white

peel indicates that it was fully green when harvested.

Regardless of the colour, these seeds need soaking in water overnight

prior to cooking.

They can be cooked in syrup and cooled in order to acquire crystallized

seeds.

Lotus seeds Lotus soup

Lotus seed flour

*

content SEED

IMMATURE,RAW MATURE

Water(%) 67.7 13.0

Energy,(kcal) 121.0 335.0

Energy,(kj) 506.0 1402.0

Protein,(g) 8.1 17.1

Fat,(g) 0.2 1.9

Sugar,(g) 21.1 62.0

Dietary fibre,(g) 1.4 1.9

Calcium(mg) 95.0 190.0

Phosphorus,(mg) 220.0 650.0

content SEED

IMMATURE,RAW MATURE

Iron, (mg) 1.8 3.1

Sodium,(mg) 2.0 250.0

Kalium,(mg) 420.0 1100.0

Vitamin B1,(mg) 0.19 0.26

Vitamin B2,(mg) 0.08 0.10

Niacin,(mg) 1.16 2.1

Vitamin C,(mg) 0.0 0.0

Lotus seeds contain L-isoaspartyl methyltransferase, an

enzyme with anti-ageing properties. It is known to help in

repairing damaged proteins.

The seeds contain kaempferol, a flavonoid known for its

anti-inflammatory properties. It is known to help in repairing

aging gum tissue.

Seeds stop vomiting or soothe irritation of the digestive tract.

Ripe Lotus seeds also provide a spleen tonic and are used for

their astringent action in the treatment of chronic diarrhoea .

*

*

Part Effects Extracts

Seed Anti-oxidative ,

Immunomodulatory,

anti-proliferative,

hepatoprotective, anti-

inflamantory, anti-

fertility, anti-fiborosis,

Antiviral

Flavonoids,

Saponins and several

carbohydrates.

Lotus seed also known as “Makhana” in India

The lotus seed or fruits are quite versatile and can be either raw or

dried and popped like popcorn also called as “Phool makhana”

It is cultivated in several districts in north Bihar , where it is a main

support for livelihood of the poor people .

Cultivation is done during the peak monsoon period and continued till

the end of October.

It prefers tropical and sub-tropical climate .

Temperature range =20ºC-35ºC,humidity =50%-90%,rainfall between

100cm-250cm.

*

*APPLICATION IN FOODS

Makhana is an important aquatic crop .

It is still neglected , probably because of lack of awareness.

In India there are a lot of fallow wetlands, which remain unutilized

round the year .In such case , makhana cultivation may fetch more

revenue to the poor masses.

If sincere efforts are taken to cultivate makhana – a unique food

resource, it may help to upgrade the financial status of many poor

families in India.

*CONCLUSION

*REFERENCES:-

4.Carlo F. Moro , Masami Yonekura *, Yoshiaki Kouzuma , Ganesh K.

Agrawal ,and Randeep Rakwal, Lotus – A Source of Food and Medicine.

International Journal of Life Sciences ISSN No. 2091-0525

5. Chouaibi, M., Mahfoudhi, N., Donsì, F., Ferrari, G., Hamdi, S.

Nutritional composition of Zizyphus lotus L. seeds, JOURNAL OF THE

SCIENCE OF FOOD AND AGRICULTURE, Year 2012 ,Volume 92.

6. Sasikumar Dhanarasu*1 and Awdah Al-Hazimi*2, PHYTOCHEMISTRY,

PHARMACOLOGICAL AND THERAPEUTIC

APPLICATIONS OF NELUMBO NUCIFERA, Asian Journal of Phytomedicine

and Clinical Research. 1(2), 2013, 123 - 136.

7.RN Mandal*1.GS saha *2&N Sarangi*2.Harvest and processing of

makhana.Indian journal of Traditional knowledge .vol 9 (4),october

2010