1.
* LOTUS SEED(MAKHANA) IN FOOD

2.
INTRODUCTION
NUTRITIONAL COMPOSITION
HEALTH BENEFITS AND THERAPUETIC
USES
MAKHANA PREPARATION
APPLICATION
CONCLUSION
REFERENCES
*

3.
*
INTRODUCTION:-

4.
*
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.

5.
Lotus seeds Lotus soup
Lotus seed flour

6.
*
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

7.
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

8.
 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 .
*

9.
*
Part Effects Extracts
Seed Anti-oxidative ,
Immunomodulatory,
anti-proliferative,
hepatoprotective, anti-
inflamantory, anti-
fertility, anti-fiborosis,
Antiviral
Flavonoids,
Saponins and several
carbohydrates.

10.
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.

11.
*

12.
*APPLICATION IN FOODS

13.
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

14.
*REFERENCES:-

15.
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