Nutritional status of recently developed Makhana (Gorgon Nut) variety “Swarna Vaidehi”

Abstract

Makhana is an important aquatic, annual and seed propagated crop with gigantic floating leaves. It is known as Gorgon nut (Euryale ferox Salisb) belongs to family Nympheaceae. Swarna Vaidehi has been released as an ever first variety of makhana originated from selection-6. Nutritional profiling was undertaken for popped seeds of Swarna Vaidehi and local cultivar along with raw seeds of “Swarna Vaidehi”. Standard procedure was applied for nutritional profiling of the Makhana samples. Results reveled that maximum moisture content (34.7%) %) was recorded in case of raw seeds of swarna vaidehi. Maximum ash content (0.4%) was recorded in case popped seeds of both tested samples i.e. swarna vaidehi, lowest value (0.3%). Maximum seed protein (8.7%) was obtained by the swarna vaidehi. Maximum crude fiber (0.5%) was obtained in the raw seeds of swarna vaidehi as compare to popped one. Maximum total carbohydrate (79.8%) was recorded in popped seeds of swarna vaidehi; however the lowest value (57.0%) was also noticed in raw seeds of swarna vaidehi. It worth to notice that maximum calorific value (358) was recorded in popped seeds of swarna vaidehi. Maximum (18.5mg) calcium content was recorded in case of popped seeds of swarna vaidehi. Likewise maximum (1.3) manganese content was recorded in case of popped seeds of swarna vaidehi. It was worth to mention that maximum (1.1) zinc content was recorded in case of popped seeds of swarna vaidehi.