Rotating orifice feeding system for continuous and uniform discharge of makhana seeds (Euryale ferox)

Change in popping, structural, functional, and crystalline properties of roasted makhana seeds in prolong storage: an FTIR, GC-MS, SEM, XRD study

“…Moisture content of raw and roasted makhana seeds, and popped makhana was determined by the standard hot air oven method (AOAC, 2016). Primary roasting of the seeds was done in accordance with Sharma et al (2021). In brief, about 100 kg of washed raw makhana seed was dried under Sun to reduce the moisture content to 30±1%.…”

“…Makhana (Euryale ferox) is a valuable cash crop grown in stagnant water sources, such as ponds and lakes in northern Bihar, India. Makhana seeds are misinterpreted as lotus seed, however, it is entirely different from lotus seed (Sharma et al, 2021). The seeds are taken out from the ponds during August-November and popping is done within 15 days of taking out the seeds from the ponds.…”

“…The seeds are typically spherical, black, and consumed after being popped, due to their lightness, low-fat content, nutrition, health bene ts, and crisp texture (Devi et al, 2020). To prepare makhana for popping, a series of sequential unit operations must be carried out including washing the seeds, drying to bring the moisture content of seeds near 30%, grading in 7-12 sizes, primary roasting, conditioning for 24-48 h to 15% moisture content (dry basis, db), nal roasting, and braking the shell of hot seeds for popping (Sharma et al, 2021). The demand for popped makhana is increasing worldwide, and it has emerged as a popular snack food for use as dry fruit, an ingredient in puddings, kheer, vegetable curry, and even as a sacred item in religious rituals.…”