Makhana or Fox Nut is a kind of hydrophyte used both as drug and food which exhibits much application and development prospect in the fields of medicine, food and economy. Makhana is the seed of a cash aquatic crop, which was popularly used as herb and food in China. Makhana possessed high nutritional value and many medical and health protection effects.
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.
The values relating to essential amino acid index (EAAI) and chemical score (CS) of Makhana are close to that to fish. The EAAI in raw Makhana and popped Makhana are 93 % and 89 % respectively which are higher than the values for rice (83 %), wheat (65 %), Bengal gram (81.5%), cow’s milk (88.8 %), fish (89.2 %) and mutton (87.24 %). Makhana protein (10-14%) is lower when compared to cereals but still it is nutritionally superior to many plant and animal based diets due to high EAAI and CS.