Makhana (Foxnuts)

                                                                    INTRODUCTION

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 colour

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. For its proper growth

and development, the conductive range of air temperature is 200C to 350C, relative humidity

50% to 90% and annual rainfall 100 cm to 250 cm.

 Makhana plant is considered as native of

South-East Asia and China, but distributed to almost every part of the world. Its distribution

is extremely limited to tropical to sub-tropical regions i.e. South-East and East Asia and is

known to exist in Japan, Korea, Russia, North America, Nepal, Bangladesh and India. 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 & Uttar Pradesh but commercially produced in few

states only.

In Bihar major Makhana producing districts including Darbhanga, Madhubani, Sitamarhi,

Saharsa, Supaul, Araria, Purnea, Kishanganj, and Katihar. In West Bengal major Makhana

producing districts limited to Malda & Uttar Dinajpur.

Makhana is considered as an aquatic cash crop in India Bihar in India is the leading state in

its production and processing. It is estimated that Bihar accounts for more than 80 percent of

total Makhana production in the country. The total area under Makhana cultivation in India is

estimated to be 15000 Ha. It yields 1,20,000 MT of Makhana seeds, which after processing

yields 40,000 MT of Makhana Pop. The estimated value of the production at farmers end is

Rs 250 crore and it generates revenue of Rs 550 crore at trader’s level.

In Darbhanga district of Bihar, Research Centre of Makhana under control of ICAR Research

Complex of Eastern Region was established for research on different aspects of Makhana.

Table 1.1 Nutritional Content of Makhana Seed and Popped Makhana

Parameters                               Makhana Seed        Popped Makhana

Carbohydrate(% by wt.)                     57.0                            79.8

Protein (% by wt.)                                  7.2                              8.7

Fat (% by wt.)                                         0.3                              0.5

Moisture (% by wt.)                             34.7                           10.4

Total Ash (% by wt.)                              0.3                              0.4

Crude Fiber (% by wt.)                          0.5                              0.2

Amylose (%)                                         19.0                           18.2

Calorific Value (K.cals/100g)             259                            358

Phosphorus (mg/100 g)                     66.1                          53.2

Potassium (mg/100 g)                       35.6                          42.0

Iron (mg/100 g)                                     0.8                             1.4

Calcium (mg/100 g)                             9.5                           18.5

Magnesium (mg/100 g)                    11.3                           13.9

Sodium (mg/100 g)                            48.2                           71.0

Copper (mg/100 g)                               0.3                             0.5

Manganese (mg/100 g)                       0.9                             1.3

Zinc (mg/100 g)                                     0.9                             1.1

                                                     USES OF MAKHANA 

Makhana is stored in two forms via seeds and Makhana pop. In India it is mainly consumed

in popped form and in China it is consumed medicinally or for food. 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

substitute of Arrow Root. The flour is also used to make delicious dishes like sweet meat,

soups, Makhana kheer and as thickener in different foods preparations.

Makhana is consumed as a non-cereal food by devotees during their fasts. Hence it solves the

religious purpose. In every religion, Makhana is considered as the pious and divine food item.

In Hindu religion, it is used in all the worshiping ceremonies, Hawan, Pooja etc. In addition

to this, due to his heavenly nature, it is considered as the best offering to god and goddesses

in temples. Even the Muslim Communities consume lot of Makhana during their festival of

Eid. Makhana seeds are very rich in carbohydrate content.

 In Manipur, Makhana is produced for

its vegetable purpose where the well developed and almost matured fruits are picked up

before their bursting and sold as prime vegetable in the markets. In some parts of Manipur,

young fruits and leaf petiole is used as salad. Even seeds of matured fruits are used for the

preparation of a number of local delicacies.