Makhana
Foxnut is commonly known as Makhana is an important aquatic crop. The scientific name of Makhana is Euryale ferox Salisb. The Makhana seed of an aquatic herb is a monotypic genus of the family Nymphaeaceae and is characterized by its hard seed coat (shell), black in color, and round shape with a diameter ranging from about 5 mm to 15 mm . Its seed is also called as Black Diamond. It is commonly known as Gorgon nut, Fox nut and Makhana in India. It is grown in stagnant perennial water bodies like ponds, land depressions, oxbow lakes, swamps and ditches. It is a plant of tropical and subtropical climate. India and China are the only countries where Makhana is cultivated as crop. In India it is mainly distributed in the states of Bihar, West Bengal, Manipur, Tripura, Assam, Jammu & Kashmir, Odisha, Rajasthan, Madhya Pradesh, and Uttar Pradesh but commercially produced in few states only. Popped Makhana is one of the most common dry fruits utilized by the people due to low fat content, high contents of carbohydrates, protein and minerals. It is considered to be nutritious and healthy food with a protein content of 10 -12%. Makhana is found superior to dry fruits such as almond, walnut, cashew nut and coconut in contents of sugar, proteins, ascorbic acid and phenol. Sixteen types of amino acid are present in the kernel. Both raw and fried Makhana are fairly rich in essential amino acids. Makhana is the popped expanded kernel of the foxnut or gorgon nut. The nuts are collected from water and popped to remove the edible starchy kernel. The expanded kernel of the nut obtained through this process is called popped kernel and is known as Makhana in India. Makhana pop has several uses. It is a highly relished food consumed as namkeen, kheer, curry, and so forth. Makhana pop is traditionally consumed as a snack, high-protein, low-fat food, sweet component and it has been used in traditional medicine. Popped Makhana is used in the preparation of a number of delicious and rich sweet dishes like Makhana kheer, vermicelli, halwa, flour, puddings, and various other sweet dishes. The Flour produced from Makhana is used as a substitute for Arrow roots. The flour is also used to make delicious dishes like sweet meat, soups, Makhana kheer, and as a thickener in different foods preparations.
This video has been prepared as part of the capacity building component under the PRADHAN MANTRI FORMALISATION OF MICRO FOOD PROCESSING ENTERPRISES (PMFME)- NATIONAL INSTITUTE OF FOOD TECHNOLOGY ENTREPRENEURSHIP AND MANAGEMENT (NIFTEM).
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