Makhana (Euryale ferox) as a Functional Food: Cultivation, Chemistry, Processing, and Commercialization is the first comprehensive book dedicated to exploring the scientific, technological, and nutritional dimensions of this traditional aquatic crop. As Makhana gains global recognition as a nutrient-dense, gluten-free, and low-calorie superfood, there is an urgent need for consolidated knowledge on its cultivation, processing, and commercialization. Currently, scattered information limits innovation, product development, and market expansion. This volume aims to fill that gap by providing a detailed, multidisciplinary resource for researchers, industry professionals, and entrepreneurs. The book covers a wide array of topics, including botanical classification, cultivation practices, genetic improvement, post-harvest handling, traditional and modern processing techniques, nutritional and phytochemical analysis, and value-added product development. It also discusses packaging, quality standards, safety, regulatory aspects, and market trends, offering a holistic understanding of Makhana from farm to consumer. Waste valorization and industry opportunities are also explored to promote sustainability and economic growth.
Makhana (Euryale ferox) as a Functional Food serves as an essential reference for advancing scientific research, fostering innovation, and supporting sustainable utilization of this underexploited crop. It provides the knowledge and tools needed for developing health-promoting products and expanding Makhana’s global market presence, benefiting farmers, industry stakeholders, and consumers alike.
1. Chapter 1. Introduction to Makhana (Euryale ferox Salisb.): Botanical, historical and cultural significance - p. 1 2. Chapter 2. Taxonomy, morphology, and growth ecology of Euryale ferox - p. 29 3. Chapter 3. Agro-climatic requirements and cultivation practices of makhana (Euryale ferox Salisb.) - p. 65 4. Chapter 4. Genetic diversity, breeding, and crop improvement strategies in makhana (Euryale ferox Salisb.) - p. 99 5. Chapter 5. Postharvest handling, drying, and storage of makhana seeds - p. 127 6. Chapter 6. Traditional and modern processing techniques for Makhana popping - p. 157 7. 6.1 Introduction - p. 157 8. 6.2 Raw material characteristics - p. 159 9. 6.3 Traditional makhana processing & popping techniques - p. 162 10. 6.4 Modern mechanical makhana popping - p. 165 11. 6.5 Advanced processing technologies - p. 169 12. 6.6 Pre- and post-popping operations - p. 178 13. 6.7 Quality evaluation and standardization - p. 182 14. 6.8 Energy use & environmental impact - p. 186 15. 6.9 Conclusion - p. 190 16. Chapter 7. Physicochemical properties of Makhana seeds and popped kernels - p. 195 17. Chapter 8. Nutritional composition and health benefits of makhana - p. 223 18. Chapter 9. Phytochemicals and bioactive compounds in Euryale ferox: extraction, characterization, and application - p. 275 19. Chapter 10. Starch chemistry and functional properties of makhana flour; protein quality and functional attributes of makhana, fatty acid profile and lipid stability in makhana products - p. 299 20. Chapter 11. Makhana plant protection measures and nutrient requirements for successful crop production - p. 331 21. Chapter 12. Makhana processing waste valorization - p. 353 22. Chapter 13. Decoding makhana bioactives: Proteomic discovery, physiological relevance, and storage stability - p. 389 23. Chapter 14. Value added product development using makhana (snacks, flour, bars, etc.) - p. 423 24. Chapter 15. Packaging technologies and smart packaging for makhana-based products - p. 455 25. Chapter 16. Safety, quality standards, regulatory aspects, and value chain opportunities in makhana processing and export - p. 477 26. Chapter 17. Makhana industry landscape: Market trends, sustainability, innovation, and future prospects - p. 503 27. Index - p. 535
Makhana (Euryale ferox) as a Functional Food: Cultivation, Chemistry, Processing, and Commercialization is the first comprehensive book dedicated to exploring the scientific, technological, and nutritional dimensions of this traditional aquatic crop. As Makhana gains global recognition as a nutrient-dense, gluten-free, and low-calorie superfood, there is an urgent need for consolidated knowledge on its cultivation, processing, and commercialization. Currently, scattered information limits innovation, product development, and market expansion. This volume aims to fill that gap by providing a detailed, multidisciplinary resource for researchers, industry professionals, and entrepreneurs. The book covers a wide array of topics, including botanical classification, cultivation practices, genetic improvement, post-harvest handling, traditional and modern processing techniques, nutritional and phytochemical analysis, and value-added product development. It also discusses packaging, quality standards, safety, regulatory aspects, and market trends, offering a holistic understanding of Makhana from farm to consumer. Waste valorization and industry opportunities are also explored to promote sustainability and economic growth.
Makhana (Euryale ferox) as a Functional Food serves as an essential reference for advancing scientific research, fostering innovation, and supporting sustainable utilization of this underexploited crop. It provides the knowledge and tools needed for developing health-promoting products and expanding Makhana’s global market presence, benefiting farmers, industry stakeholders, and consumers alike.
1. Chapter 1. Introduction to Makhana (Euryale ferox Salisb.): Botanical, historical and cultural significance - p. 1 2. Chapter 2. Taxonomy, morphology, and growth ecology of Euryale ferox - p. 29 3. Chapter 3. Agro-climatic requirements and cultivation practices of makhana (Euryale ferox Salisb.) - p. 65 4. Chapter 4. Genetic diversity, breeding, and crop improvement strategies in makhana (Euryale ferox Salisb.) - p. 99 5. Chapter 5. Postharvest handling, drying, and storage of makhana seeds - p. 127 6. Chapter 6. Traditional and modern processing techniques for Makhana popping - p. 157 7. 6.1 Introduction - p. 157 8. 6.2 Raw material characteristics - p. 159 9. 6.3 Traditional makhana processing & popping techniques - p. 162 10. 6.4 Modern mechanical makhana popping - p. 165 11. 6.5 Advanced processing technologies - p. 169 12. 6.6 Pre- and post-popping operations - p. 178 13. 6.7 Quality evaluation and standardization - p. 182 14. 6.8 Energy use & environmental impact - p. 186 15. 6.9 Conclusion - p. 190 16. Chapter 7. Physicochemical properties of Makhana seeds and popped kernels - p. 195 17. Chapter 8. Nutritional composition and health benefits of makhana - p. 223 18. Chapter 9. Phytochemicals and bioactive compounds in Euryale ferox: extraction, characterization, and application - p. 275 19. Chapter 10. Starch chemistry and functional properties of makhana flour; protein quality and functional attributes of makhana, fatty acid profile and lipid stability in makhana products - p. 299 20. Chapter 11. Makhana plant protection measures and nutrient requirements for successful crop production - p. 331 21. Chapter 12. Makhana processing waste valorization - p. 353 22. Chapter 13. Decoding makhana bioactives: Proteomic discovery, physiological relevance, and storage stability - p. 389 23. Chapter 14. Value added product development using makhana (snacks, flour, bars, etc.) - p. 423 24. Chapter 15. Packaging technologies and smart packaging for makhana-based products - p. 455 25. Chapter 16. Safety, quality standards, regulatory aspects, and value chain opportunities in makhana processing and export - p. 477 26. Chapter 17. Makhana industry landscape: Market trends, sustainability, innovation, and future prospects - p. 503 27. Index - p. 535
