This document provides information about lotus seeds (makhana) including their nutritional composition, health benefits, preparation methods, and applications. Key points:
- Lotus seeds are a source of protein, fat, carbohydrates, minerals, and vitamins. They contain antioxidants and anti-inflammatory compounds.
- Health benefits of lotus seeds include immunomodulatory, hepatoprotective, anti-infective, antiarrhythmic, antifertility, and anti-inflammatory effects.
- Lotus seeds, also known as makhana, can be eaten raw or dried and popped like popcorn. In India they are cultivated mainly in Bihar during the monsoon season.
This document provides information on poultry feed formulation by Dr. C. Seenivasan. It discusses the process of quantifying feed ingredients to meet poultry nutrient requirements. It describes different feed types and classifications of ingredients including protein sources, energy sources, vitamins, and minerals. The document outlines the nutrient requirements for broilers and layers at different growth stages. It also discusses the poultry digestive system and key aspects of least cost feed formulation such as raw material and processing costs. Sample feed formulations are provided for broiler pre-starter, starter, and finisher feeds.
This study investigated partially replacing soybean meal with moringa leaf meal in diets for fancy carp. Three isonitrogenous and isoenergetic diets were formulated containing 0, 20, or 50 g/kg of moringa leaf meal to replace soybean protein. Fancy carp were fed the diets for 6 weeks. The results showed that growth performance and feed utilization were similar between all diet groups, except fish fed the highest moringa leaf diet which exhibited slightly poorer growth. Protease activity and in vitro protein digestibility were not significantly different between diets. This suggests that moringa leaf meal can partially replace up to 20 g/kg of soybean protein in fancy carp diets without negatively
Industrial scale production of amino acid fertilizer from fish waste and unde...LPE Learning Center
1) The document summarizes research on producing an amino acid fertilizer from underutilized fish and fish waste in Iran to increase wheat production and salt tolerance.
2) Testing showed the fish amino acid fertilizer (FAAF) produced higher chlorophyll levels, antioxidant enzyme activity, seedling height and weight in wheat compared to four commercial amino acid fertilizers under salt stress conditions.
3) The FAAF had higher quantities of several amino acids compared to the commercial fertilizers. Continued efforts aim to optimize the FAAF composition and evaluate effects on plant nutrition and disease resistance.
This document discusses the use of microbial metabolites as food additives. It describes how microorganisms can be used to produce proteins, amino acids, vitamins, flavors, colors, stabilizers, and organic acids as additives through fermentation or genetic engineering. These additives can improve the nutritional value, flavor, color and texture of foods. The document provides examples of specific microorganisms used to produce important additives like lysine, vitamin C, diacetyl, monosodium glutamate, and citric acid. It notes that while microbial additives provide benefits, they must be approved as safe before use in foods.
This document provides an overview of various types of fermented foods from around the world. It begins by introducing fermentation and its roles in food processing such as preservation, enrichment, and detoxification. It then classifies fermented foods into 7 main categories: 1) fermented vegetable proteins, 2) high salt/savory sauces and pastes, 3) lactic acid fermentations, 4) alcoholic fermentations, 5) acetic acid/vinegar fermentations, 6) alkaline fermentations, and 7) leavened and unleavened breads. Examples of traditional fermented foods are provided for each category from different global regions.
This document summarizes 7 commonly consumed fermented foods, including their health benefits. Kombucha contains various microorganisms that support gut health. Sauerkraut has been shown to benefit brain health such as depression and anxiety. Pickles are a familiar gateway fermented food that many people enjoy and provide probiotics. Coconut yogurt is a dairy-free source of enzymes and probiotics. Miso is nutrient-dense and full of probiotics. Tempeh is a complete protein containing all essential amino acids. Kimchi can enhance digestion, boost energy, and improve skin health.
This document provides information on poultry feed formulation by Dr. C. Seenivasan. It discusses the process of quantifying feed ingredients to meet poultry nutrient requirements. It describes different feed types and classifications of ingredients including protein sources, energy sources, vitamins, and minerals. The document outlines the nutrient requirements for broilers and layers at different growth stages. It also discusses the poultry digestive system and key aspects of least cost feed formulation such as raw material and processing costs. Sample feed formulations are provided for broiler pre-starter, starter, and finisher feeds.
This study investigated partially replacing soybean meal with moringa leaf meal in diets for fancy carp. Three isonitrogenous and isoenergetic diets were formulated containing 0, 20, or 50 g/kg of moringa leaf meal to replace soybean protein. Fancy carp were fed the diets for 6 weeks. The results showed that growth performance and feed utilization were similar between all diet groups, except fish fed the highest moringa leaf diet which exhibited slightly poorer growth. Protease activity and in vitro protein digestibility were not significantly different between diets. This suggests that moringa leaf meal can partially replace up to 20 g/kg of soybean protein in fancy carp diets without negatively
Industrial scale production of amino acid fertilizer from fish waste and unde...LPE Learning Center
1) The document summarizes research on producing an amino acid fertilizer from underutilized fish and fish waste in Iran to increase wheat production and salt tolerance.
2) Testing showed the fish amino acid fertilizer (FAAF) produced higher chlorophyll levels, antioxidant enzyme activity, seedling height and weight in wheat compared to four commercial amino acid fertilizers under salt stress conditions.
3) The FAAF had higher quantities of several amino acids compared to the commercial fertilizers. Continued efforts aim to optimize the FAAF composition and evaluate effects on plant nutrition and disease resistance.
This document discusses the use of microbial metabolites as food additives. It describes how microorganisms can be used to produce proteins, amino acids, vitamins, flavors, colors, stabilizers, and organic acids as additives through fermentation or genetic engineering. These additives can improve the nutritional value, flavor, color and texture of foods. The document provides examples of specific microorganisms used to produce important additives like lysine, vitamin C, diacetyl, monosodium glutamate, and citric acid. It notes that while microbial additives provide benefits, they must be approved as safe before use in foods.
This document provides an overview of various types of fermented foods from around the world. It begins by introducing fermentation and its roles in food processing such as preservation, enrichment, and detoxification. It then classifies fermented foods into 7 main categories: 1) fermented vegetable proteins, 2) high salt/savory sauces and pastes, 3) lactic acid fermentations, 4) alcoholic fermentations, 5) acetic acid/vinegar fermentations, 6) alkaline fermentations, and 7) leavened and unleavened breads. Examples of traditional fermented foods are provided for each category from different global regions.
This document summarizes 7 commonly consumed fermented foods, including their health benefits. Kombucha contains various microorganisms that support gut health. Sauerkraut has been shown to benefit brain health such as depression and anxiety. Pickles are a familiar gateway fermented food that many people enjoy and provide probiotics. Coconut yogurt is a dairy-free source of enzymes and probiotics. Miso is nutrient-dense and full of probiotics. Tempeh is a complete protein containing all essential amino acids. Kimchi can enhance digestion, boost energy, and improve skin health.
The document provides information on various B vitamins and other vitamins and minerals, including their functions, food sources, and losses during food preparation. It discusses thiamin, riboflavin, niacin, vitamin B6, folate, vitamin B12, vitamin C, vitamin A, vitamin D, vitamin E, and vitamin K, outlining their roles and giving examples of foods that contain them. It notes ways that vitamins can be lost through various cooking and food processing methods.
This document discusses various food additives produced through microbial sources. It describes how microorganisms like bacteria, yeast, molds and algae can be used to produce proteins, amino acids, vitamins, flavors, colors, exopolysaccharides, organic acids and preservatives as food additives. These additives are used to improve the nutritional value, flavor, color and texture of foods. The document also discusses advances in recombinant DNA technology and metabolic engineering that have enabled the production of some additives in larger quantities.
This document provides an overview of nutraceuticals and functional foods. It discusses how nutraceuticals are differentiated from functional foods and pharmaceuticals. It also lists some common nutraceutical ingredients like whey protein, soy protein, antioxidants, herbs, omega-3 fatty acids, and vitamins and minerals. Finally, it discusses some popular product categories in nutraceuticals like weight management, digestive health, brain health, and joint health supplements.
The document discusses antimetabolites, which are substances that interfere with normal metabolic processes by combining with enzymes. It also discusses antinutritional factors, which are antimetabolites found in feedstuffs that can influence metabolic pathways. Finally, it discusses feed additives, which are non-nutritive ingredients included in animal feed formulations to improve health, nutrition, and stability. Common types of antimetabolites, antinutritional factors, and feed additives are described.
This document discusses harmful natural constituents and common adulterants found in feedstuffs that can impair animal nutrition and health. It classifies these substances based on their chemical structure into groups including alkaloids, glycosides, proteins, amino acids, lipids, metals, resins, and phenolic compounds. Specific examples are provided for each group along with their toxic effects and the mechanisms by which they cause harm. Treatment options are mentioned for some toxicants.
1. Corn is genetically modified to be resistant to the herbicide glyphosate. Tobacco is genetically modified to reduce nicotine levels.
2. Government agencies regulate GM foods to ensure they are safe. In the US, GM foods are required to be labeled if the nutritional value is changed or a new allergen is introduced.
3. 'Super weeds' refer to weeds that have become resistant to herbicides as a result of cross-pollination with herbicide-tolerant genetically modified crops. This can occur if the herbicide-tolerant gene transfers to weeds, making them resistant and harder to control.
This document summarizes soybean and wheat proteins. It discusses the classification, properties, and processing of soybean storage proteins like glycinin and β-conglycinin. It describes their subunit structures, functions of enzymes like lipoxygenase, and potential allergens. The document also covers wheat protein fractions like gliadins and glutenins, their genetic composition and roles in dough strength. It provides details on high and low molecular weight glutenin subunits, encoded genes, and repetitive domain structures.
The document discusses the process of making protein isolates and concentrates from various sources such as soy, whey, peanuts, and fish. Protein isolates have a very high protein content (over 90%) and are refined to remove carbohydrates and fiber. Protein concentrates contain some carbohydrates and have a protein content over 80%. Common methods for extracting and purifying proteins include isoelectric precipitation, alkaline extraction, and ultrafiltration. Specific examples of production processes are provided for whey protein isolates, fish protein isolates, peanut protein isolates, and soy protein isolates and concentrates.
Harmful Natural Constituents Present in Livestock Feed Stuffs
Anti-nutritional factor and their classification-
Definition: Anti-nutritional factor may be defined as those substances in the diet which by themselves or their metabolic products arising in the system interfere with the feed utilization, reduced production or affects the health of the animals.
Classification of Anti-Nutritive substances:-
Toxic substances of natural origin can be classified based on their chemical properties and on the basis of their effect on utilization of nutrients
(A. ) According to their Chemical Properties:-
Group 1 Proteins 1. Protease inhibitor
2. Haemagglutinins(Lectins)
Group п Glycosides 1. Saponins
2. Cyanogens
3.Glucosinolates(Goitrogens) or Thioglucosides
Group ш Phenols 1. Gossypol
2. Tannins
Group IV Miscellaneous 1. Anti-metals
2. Anti-vitamins
( B). Effect on Nutrient utilization
(1.) Substances depressing digestion or metabolic utilization of proteins.
(2). Substances reducing solubility or interfering with the utilization of minerals.
(3). Substances increasing the requirements of certain vitamins.
(4). Substances with a negative effect on the digestion of Carbohydrates
a. Protease inhibitor (Trypsin and Chymotrypsin inhibitor)
b.Haemagglutinins (Lectins)
c. Saponins
d.Polyphenolic compnents
a. Phytic acid
b. Oxalic acid
c.Glucosinolates (Thioglucosides)
d. Gossypol
a. Anti- vitamin A,D,E,K.
b. Anti-vitamin B1, B6, B12 and nicotinic acid
a. Amylase inhibitor
b. Phenolic compounds
c. Flatulance factor
Brief Description of Anti-nutritional or Toxic Factors:-
Group-I. Proteins
1. Protease Inhibitors
Substances that have the ability to inhibit the proteolytic activity of certain digestive enzymes. e. g. Legume seeds: Soybean, kidney bean, mung bean.
Protease inhibitors are concentrated in the outer part of the cotyledon mass.
Protease inhibitors are two types. a. Kunitz inhibitor (inhibits only trypsin) and b. Bowman - birk inhibitor (inhibits trypsin and chymotrypsin).
The inhibitory substances are mostly heat labile and thus proper heat treatment inactivates the protease inhibitors
Young Chicken fed raw soybean developed hypertrophy of pancreas
The trypsin inhibitor activity of solvent extracted SBM was destroyed by exposure to steam for 60 minutes or by autoclaving under the following conditions.
5 psi for 45 min, 10 psi for 30 min and 15 psi for 20 min duration.
2. Haemagglutinins (Lectins):-
Soyabean, Castor bean (ricin) and other legume seeds contain Haemagglutinins.
These are found in both plant and animal tissue.
These substances are able to combine with the glycoprotein components of red blood cells (RBC) causing agglutination of the cells.
Ricin is extremely toxic.
The document discusses the use of enzymes in various industries. It begins with an introduction to enzymes and biotechnology. Enzymes are proteins that act as biological catalysts and are used in pharmaceuticals to produce medicines like insulin through genetic engineering. They are also used in biofuels to break down cellulose into sugars for fermentation. In paper and pulp, enzymes degrade starch and lignin. In brewing, enzymes from barley are released to degrade starch and proteins during beer production. Overall, the document explains how enzymes are vital components in biotechnology and are used across many industries.
Pectinase is a general term for enzymes that break down pectin, a polysaccharide found in plant cell walls. These enzymes are commonly used to speed the extraction of fruit juice from fruits like apples. Pectinase can be extracted from fungi such as Aspergillus niger. Commercially, pectinase is added to livestock feed to help digest nutrients and is also used in wine production and fruit juice extraction to improve clarity and yield.
Pectinase enzyme. Characteristics and productionTatiana Dekun
Pectinase is a complex enzyme composed of three enzymes - pectinesterase, polygalacturonase, and pectinlyase - that breaks down pectin, a polysaccharide found in plant cell walls. Pectinase is produced by fungi and used commercially to increase juice yields from fruits and soften plant tissues. It is active between 64.4-113°F and pH 4.5-5.5 and is used in food processing to clarify juices and reduce viscosity.
This document discusses the various ingredients that are used in fish and crustacean feeds. It outlines 10 main categories of ingredients: 1) grasses, 2) legumes, 3) miscellaneous fodder plants, 4) root crops, 5) cereals, 6) oil-bearing seeds and oil cakes, 7) animal products, 8) milk by-products, 9) eggs, and 10) miscellaneous feed stuffs. Within each category, it provides examples of specific ingredients and highlights their nutritional composition and value as aquaculture feed ingredients.
Streptokinase is obtained from cultures of Streptococcus haemolyticus. It functions by activating plasminogen to form plasmin, which breaks down fibrin clots. Streptokinase is used as a thrombolytic agent to treat myocardial infarction by dissolving coronary thrombi and restoring blood flow. It is also used to treat pulmonary embolisms, deep vein thrombi, and arterial thrombi. Individuals with recent streptococcal infections may have antibodies against streptokinase, requiring a loading dose to neutralize these antibodies before thrombolytic therapy.
"عسى ان تكون علما ينتفع به"
Role of trace minerals in poultry nutrition
Difference between organic and inorganic source of trace minerals
Poultry nutrition
Production of Pectinase by Aspergillus niger Cultured in Solid State Media - IJBInnspub Net
Solid state fermentation was carried out with 7 fungal strains, obtained from different sources. Among 7 isolates Aspergillus niger,IM-6 was found as effective pectinase producer.Maximum enzymatic activity (142.44U/gm) was observed after 7 days incubation at 40˚C temperature in 750 ml conical flask. In this study 1.69% (NH4)2SO4 was used as nitrogen source, although peptone as a nitrogen source showed better result but use of peptone was not cost effective. As a substrate, wheat bran and potato starch showed good result (85.54U/gm) in solid state culture. Addition of 9.68% pectin was found to increase the enzyme production as 116.57U/gm. Pectinase production was optimum in 60% moisture (98.34U/gm). Aeration showed positive effects on pectinase production (136.86U/gm) at 750 ml flask than 1000 ml flask. Thus the wild strain Aspergillus niger IM-6 has outstanding pectinase producing capability at 40◦C in 60% initial moisture content for 7 days of incubation in solid state fermentation. Get the full articles at: http://www.innspub.net/volume-1-number-1-february-2011-3/
The Pectinases are a group of related enzymes capable of degrading pectin.
Also known as pectic enzymes or pectolytic enzymes.
Pectinases are synthesized by microorganisms which used in industrial production.
They are inexpensive and environmentally friendly.
When compared with chemical methods they are
More specific
Less aggressive
Generates low toxicity
The non-conventional feed resources (NCFR) refer to all those feeds that have not been traditionally used in animal feeding and or are not normally used in commercially produced rations for livestock.
NCFR include commonly, a variety of feeds from perennial crops and feeds of animal and industrial origin.
Comparative Effect of Crude and Commercial Enzyme in Shea Fat ExtractionIOSR Journals
1. The document examines the comparative effect of crude and commercial enzymes in shea fat extraction. Crude pectinase was produced from Saccharomyces cerevisiae using solid state fermentation of corn cobs.
2. Experiments were conducted to determine the optimal conditions for shea fat extraction using the crude pectinase compared to two commercial enzymes, Pectinex 5XL and Viscozyme L. The crude pectinase achieved an oil recovery of 44% at an enzyme dosage of 1.2%, while the commercial enzymes achieved 58.6% and 72% recovery at lower dosages.
3. The results indicate that crude pectinase produced locally could potentially improve she
It is estimated that more than 80,000 of total plant species have been identified and used as medicinal plants around the world. Among these plants 600-900 species are considered by various experts to be medicinal plants in Bangladesh.
Among these Abroma augusta is an important medicinal plant belonging to the family stercluaceace, having a lot of pharmacological properties and are extensively used to treat various health ailments.
1) Acetogenins are a class of polyketide compounds found in plants of the Annonaceae family. They have linear carbon chains containing oxygenated functional groups and are often terminated with a lactone or butenolide.
2) Bullatacin and uvaricin are examples of acetogenins that were first isolated from Annonaceae plants. They are bis(tetrahydrofuranoid) fatty acid lactones.
3) Annonacin is a neurotoxic acetogenin found in soursop fruit. Consumption of high amounts of soursop has been associated with atypical forms of Parkinson's disease, due to annonacin blocking mitochondrial complex 1 and
The document provides information on various B vitamins and other vitamins and minerals, including their functions, food sources, and losses during food preparation. It discusses thiamin, riboflavin, niacin, vitamin B6, folate, vitamin B12, vitamin C, vitamin A, vitamin D, vitamin E, and vitamin K, outlining their roles and giving examples of foods that contain them. It notes ways that vitamins can be lost through various cooking and food processing methods.
This document discusses various food additives produced through microbial sources. It describes how microorganisms like bacteria, yeast, molds and algae can be used to produce proteins, amino acids, vitamins, flavors, colors, exopolysaccharides, organic acids and preservatives as food additives. These additives are used to improve the nutritional value, flavor, color and texture of foods. The document also discusses advances in recombinant DNA technology and metabolic engineering that have enabled the production of some additives in larger quantities.
This document provides an overview of nutraceuticals and functional foods. It discusses how nutraceuticals are differentiated from functional foods and pharmaceuticals. It also lists some common nutraceutical ingredients like whey protein, soy protein, antioxidants, herbs, omega-3 fatty acids, and vitamins and minerals. Finally, it discusses some popular product categories in nutraceuticals like weight management, digestive health, brain health, and joint health supplements.
The document discusses antimetabolites, which are substances that interfere with normal metabolic processes by combining with enzymes. It also discusses antinutritional factors, which are antimetabolites found in feedstuffs that can influence metabolic pathways. Finally, it discusses feed additives, which are non-nutritive ingredients included in animal feed formulations to improve health, nutrition, and stability. Common types of antimetabolites, antinutritional factors, and feed additives are described.
This document discusses harmful natural constituents and common adulterants found in feedstuffs that can impair animal nutrition and health. It classifies these substances based on their chemical structure into groups including alkaloids, glycosides, proteins, amino acids, lipids, metals, resins, and phenolic compounds. Specific examples are provided for each group along with their toxic effects and the mechanisms by which they cause harm. Treatment options are mentioned for some toxicants.
1. Corn is genetically modified to be resistant to the herbicide glyphosate. Tobacco is genetically modified to reduce nicotine levels.
2. Government agencies regulate GM foods to ensure they are safe. In the US, GM foods are required to be labeled if the nutritional value is changed or a new allergen is introduced.
3. 'Super weeds' refer to weeds that have become resistant to herbicides as a result of cross-pollination with herbicide-tolerant genetically modified crops. This can occur if the herbicide-tolerant gene transfers to weeds, making them resistant and harder to control.
This document summarizes soybean and wheat proteins. It discusses the classification, properties, and processing of soybean storage proteins like glycinin and β-conglycinin. It describes their subunit structures, functions of enzymes like lipoxygenase, and potential allergens. The document also covers wheat protein fractions like gliadins and glutenins, their genetic composition and roles in dough strength. It provides details on high and low molecular weight glutenin subunits, encoded genes, and repetitive domain structures.
The document discusses the process of making protein isolates and concentrates from various sources such as soy, whey, peanuts, and fish. Protein isolates have a very high protein content (over 90%) and are refined to remove carbohydrates and fiber. Protein concentrates contain some carbohydrates and have a protein content over 80%. Common methods for extracting and purifying proteins include isoelectric precipitation, alkaline extraction, and ultrafiltration. Specific examples of production processes are provided for whey protein isolates, fish protein isolates, peanut protein isolates, and soy protein isolates and concentrates.
Harmful Natural Constituents Present in Livestock Feed Stuffs
Anti-nutritional factor and their classification-
Definition: Anti-nutritional factor may be defined as those substances in the diet which by themselves or their metabolic products arising in the system interfere with the feed utilization, reduced production or affects the health of the animals.
Classification of Anti-Nutritive substances:-
Toxic substances of natural origin can be classified based on their chemical properties and on the basis of their effect on utilization of nutrients
(A. ) According to their Chemical Properties:-
Group 1 Proteins 1. Protease inhibitor
2. Haemagglutinins(Lectins)
Group п Glycosides 1. Saponins
2. Cyanogens
3.Glucosinolates(Goitrogens) or Thioglucosides
Group ш Phenols 1. Gossypol
2. Tannins
Group IV Miscellaneous 1. Anti-metals
2. Anti-vitamins
( B). Effect on Nutrient utilization
(1.) Substances depressing digestion or metabolic utilization of proteins.
(2). Substances reducing solubility or interfering with the utilization of minerals.
(3). Substances increasing the requirements of certain vitamins.
(4). Substances with a negative effect on the digestion of Carbohydrates
a. Protease inhibitor (Trypsin and Chymotrypsin inhibitor)
b.Haemagglutinins (Lectins)
c. Saponins
d.Polyphenolic compnents
a. Phytic acid
b. Oxalic acid
c.Glucosinolates (Thioglucosides)
d. Gossypol
a. Anti- vitamin A,D,E,K.
b. Anti-vitamin B1, B6, B12 and nicotinic acid
a. Amylase inhibitor
b. Phenolic compounds
c. Flatulance factor
Brief Description of Anti-nutritional or Toxic Factors:-
Group-I. Proteins
1. Protease Inhibitors
Substances that have the ability to inhibit the proteolytic activity of certain digestive enzymes. e. g. Legume seeds: Soybean, kidney bean, mung bean.
Protease inhibitors are concentrated in the outer part of the cotyledon mass.
Protease inhibitors are two types. a. Kunitz inhibitor (inhibits only trypsin) and b. Bowman - birk inhibitor (inhibits trypsin and chymotrypsin).
The inhibitory substances are mostly heat labile and thus proper heat treatment inactivates the protease inhibitors
Young Chicken fed raw soybean developed hypertrophy of pancreas
The trypsin inhibitor activity of solvent extracted SBM was destroyed by exposure to steam for 60 minutes or by autoclaving under the following conditions.
5 psi for 45 min, 10 psi for 30 min and 15 psi for 20 min duration.
2. Haemagglutinins (Lectins):-
Soyabean, Castor bean (ricin) and other legume seeds contain Haemagglutinins.
These are found in both plant and animal tissue.
These substances are able to combine with the glycoprotein components of red blood cells (RBC) causing agglutination of the cells.
Ricin is extremely toxic.
The document discusses the use of enzymes in various industries. It begins with an introduction to enzymes and biotechnology. Enzymes are proteins that act as biological catalysts and are used in pharmaceuticals to produce medicines like insulin through genetic engineering. They are also used in biofuels to break down cellulose into sugars for fermentation. In paper and pulp, enzymes degrade starch and lignin. In brewing, enzymes from barley are released to degrade starch and proteins during beer production. Overall, the document explains how enzymes are vital components in biotechnology and are used across many industries.
Pectinase is a general term for enzymes that break down pectin, a polysaccharide found in plant cell walls. These enzymes are commonly used to speed the extraction of fruit juice from fruits like apples. Pectinase can be extracted from fungi such as Aspergillus niger. Commercially, pectinase is added to livestock feed to help digest nutrients and is also used in wine production and fruit juice extraction to improve clarity and yield.
Pectinase enzyme. Characteristics and productionTatiana Dekun
Pectinase is a complex enzyme composed of three enzymes - pectinesterase, polygalacturonase, and pectinlyase - that breaks down pectin, a polysaccharide found in plant cell walls. Pectinase is produced by fungi and used commercially to increase juice yields from fruits and soften plant tissues. It is active between 64.4-113°F and pH 4.5-5.5 and is used in food processing to clarify juices and reduce viscosity.
This document discusses the various ingredients that are used in fish and crustacean feeds. It outlines 10 main categories of ingredients: 1) grasses, 2) legumes, 3) miscellaneous fodder plants, 4) root crops, 5) cereals, 6) oil-bearing seeds and oil cakes, 7) animal products, 8) milk by-products, 9) eggs, and 10) miscellaneous feed stuffs. Within each category, it provides examples of specific ingredients and highlights their nutritional composition and value as aquaculture feed ingredients.
Streptokinase is obtained from cultures of Streptococcus haemolyticus. It functions by activating plasminogen to form plasmin, which breaks down fibrin clots. Streptokinase is used as a thrombolytic agent to treat myocardial infarction by dissolving coronary thrombi and restoring blood flow. It is also used to treat pulmonary embolisms, deep vein thrombi, and arterial thrombi. Individuals with recent streptococcal infections may have antibodies against streptokinase, requiring a loading dose to neutralize these antibodies before thrombolytic therapy.
"عسى ان تكون علما ينتفع به"
Role of trace minerals in poultry nutrition
Difference between organic and inorganic source of trace minerals
Poultry nutrition
Production of Pectinase by Aspergillus niger Cultured in Solid State Media - IJBInnspub Net
Solid state fermentation was carried out with 7 fungal strains, obtained from different sources. Among 7 isolates Aspergillus niger,IM-6 was found as effective pectinase producer.Maximum enzymatic activity (142.44U/gm) was observed after 7 days incubation at 40˚C temperature in 750 ml conical flask. In this study 1.69% (NH4)2SO4 was used as nitrogen source, although peptone as a nitrogen source showed better result but use of peptone was not cost effective. As a substrate, wheat bran and potato starch showed good result (85.54U/gm) in solid state culture. Addition of 9.68% pectin was found to increase the enzyme production as 116.57U/gm. Pectinase production was optimum in 60% moisture (98.34U/gm). Aeration showed positive effects on pectinase production (136.86U/gm) at 750 ml flask than 1000 ml flask. Thus the wild strain Aspergillus niger IM-6 has outstanding pectinase producing capability at 40◦C in 60% initial moisture content for 7 days of incubation in solid state fermentation. Get the full articles at: http://www.innspub.net/volume-1-number-1-february-2011-3/
The Pectinases are a group of related enzymes capable of degrading pectin.
Also known as pectic enzymes or pectolytic enzymes.
Pectinases are synthesized by microorganisms which used in industrial production.
They are inexpensive and environmentally friendly.
When compared with chemical methods they are
More specific
Less aggressive
Generates low toxicity
The non-conventional feed resources (NCFR) refer to all those feeds that have not been traditionally used in animal feeding and or are not normally used in commercially produced rations for livestock.
NCFR include commonly, a variety of feeds from perennial crops and feeds of animal and industrial origin.
Comparative Effect of Crude and Commercial Enzyme in Shea Fat ExtractionIOSR Journals
1. The document examines the comparative effect of crude and commercial enzymes in shea fat extraction. Crude pectinase was produced from Saccharomyces cerevisiae using solid state fermentation of corn cobs.
2. Experiments were conducted to determine the optimal conditions for shea fat extraction using the crude pectinase compared to two commercial enzymes, Pectinex 5XL and Viscozyme L. The crude pectinase achieved an oil recovery of 44% at an enzyme dosage of 1.2%, while the commercial enzymes achieved 58.6% and 72% recovery at lower dosages.
3. The results indicate that crude pectinase produced locally could potentially improve she
It is estimated that more than 80,000 of total plant species have been identified and used as medicinal plants around the world. Among these plants 600-900 species are considered by various experts to be medicinal plants in Bangladesh.
Among these Abroma augusta is an important medicinal plant belonging to the family stercluaceace, having a lot of pharmacological properties and are extensively used to treat various health ailments.
1) Acetogenins are a class of polyketide compounds found in plants of the Annonaceae family. They have linear carbon chains containing oxygenated functional groups and are often terminated with a lactone or butenolide.
2) Bullatacin and uvaricin are examples of acetogenins that were first isolated from Annonaceae plants. They are bis(tetrahydrofuranoid) fatty acid lactones.
3) Annonacin is a neurotoxic acetogenin found in soursop fruit. Consumption of high amounts of soursop has been associated with atypical forms of Parkinson's disease, due to annonacin blocking mitochondrial complex 1 and
Herbal Hills Wheat-O-Power contains organic wheatgrass and provides various health benefits. It contains chlorophyll, flavonoids, amino acids, enzymes, fatty acids, minerals, vitamins, and saponins. Chlorophyll in particular supports blood circulation, increases hemoglobin, and has antioxidant properties that can help prevent cancer and aid wound healing. Due to these various nutrients, wheatgrass has strong antioxidant effects and can benefit cardiovascular, immune, and nervous system health.
Morinda Citrifolia, also known as noni, has been used for over 2000 years in Polynesian folk medicine. It contains over 160 phytochemicals and compounds that have potential health benefits. Some key compounds include damnacanthal, quercetin, and scopoletin. Noni has shown promising results in studies related to cancer, cardiovascular health, cognitive function, wound healing and more. It possesses antioxidant and antimicrobial properties. Noni is commonly consumed as a juice but is also made into products like squash, syrup and incorporated into recipes. Further research is still needed but noni shows potential as a functional food and supplement.
This document provides an overview of nutraceutical foods and their relation to diseases. It discusses the history and definitions of nutraceuticals, how they are classified based on their natural source or added ingredients. Specific nutraceuticals like probiotics, polyphenols, and spices are described. The document also explores how nutraceuticals can be used as therapeutic agents to treat cardiovascular disease, obesity, diabetes, cancer, and other conditions by providing health benefits and reducing disease risk.
Inhibitory effects of euterpe oleracea mart. on nitric oxide production and i...Carlos Iglesias
This document summarizes a study that evaluated the effects of fractions obtained from different parts of Euterpe oleracea (acai palm) on nitric oxide (NO) production and inducible nitric oxide synthase (iNOS) expression. The study found that fractions from the fruits were most potent at inhibiting NO production in macrophages, followed by fractions from flowers and spikes. Some fractions reduced NO production by inhibiting iNOS expression without reducing cell viability. Fractions with higher concentrations of cyanidin-3-O-glucoside and cyanidin-3-O-rhamnoside showed more pronounced inhibitory effects. In summary, fractions from E. oleracea inhibit NO production by reducing iNOS expression levels.
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conducted to understand, the better action against human diseases. The purified inhibitor is separated by SDS PAGE and
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Lotus seed in food script
1. SCRIPT
LOTUS SEED (MAKHANA) IN FOOD
NAME:-PANKAJ R PATIL
FTL:-52/11
GUIDED BY- PROF. KAPILE P P
SEMINAR DATE:25/02/2014
MIT COLLEGE OF FOOD TECHNOLOGY, PUNE
2. INDEX
* INTRODUCTION
* NUTRITIONAL COMPOSITION
* HEALTH BENEFITS AND
THERAPUETIC USES
* MAKHANA PREPARATION
* APPLICATION
* CONCLUSION
* REFERENCES
3. Lotus seed (MAKHANA) in food
Introduction:-
The lotus is very much a part of Indian cultural
traditions. Its importance has long been recognized
and it has been grown for use as food, medicine and
also for cultural and religious activities.
Significantly, the longevity of the lotus seed is
phenomenal, with viable seeds dated as being 1300
years old. Protein-energy deficiency has been
recognized as the most common form of
malnutrition in regions where people mainly rely on
starch-based diets and cereal porridges (FAO, 1994;
Michaelsen and Henrik, 1998). Scarcity of
protein rich food and food supplements has been
responsible for the recurring problems associated
with malnutrition in children and lactating women
in developing countries.
Antibiotics are one of our most important
weapons fighting bacterial and fungal infections
and have
greatly benefited the health-related quality of
human life since their introduction. However, over
he past few decades, these health benefits are
under threat as many commonly used antibiotics
have become less and less effective against certain
illnesses, not only because many of them produce
toxic reactions, but also due to emergence of drug
resistant bacteria.
It is essential to find newer drugs
4. with lesser resistance. Drugs derived from natural
sources play a significant role in the prevention and
treatment of human diseases. Plants are rich in a
wide variety of secondary metabolites such as,
terpenoids, flavonoids, glycosides, etc., which have
been found in vitro to have antimicrobial properties.
Herbal medicines have been known to man for
centuries. Therapeutic efficacy of many indigenous
plants for several disorders has been described by
practitioners of traditional medicine lotus L. is a tree
native to Middle East and southAsia especially from
China and Japan . The literature on lotus is far from
abundant. In traditional medicine, lotus fruit was
used as a sedative, antitussive, antiseptic, antidiabetic,
antitumor, astringent, laxative, nutritive and as a
febrifuge , in addition, lotus fruits are used to treat
diarrhea, dry coughs and hypertension . lotus fruit
extract has antioxidant activity that protects against
haemolytic damage in both glucose-6
phosphatedehydrogenase- deficient human and rat
erythrocytes . Previous phytochemical studies of
N.nulotus revealed the presence of some fatty acids
and non volatile acids , terpenes and
naphthoquinones in the fruits. Gallic acid,
methyl gallate, ellagic acid, kaempferol, quercetin,
myricetin, myricetin 3-O-β-glucuronide, and
myricetin-3-O-α-rhamnoside were isolated from
N.nucifera lotus fruit extract. . N.nucifera fruits extract and
compounds demonstrated the highest inhibitory
activity against COR-L23 tumor cells . Ellagic
5. acid demonstrated high anti-proliferative activit against
both C32 and A375 tumor cells, and gallic acid exerted the
most potent cytotoxicity against CaCo-2 tumor cells . The
antioxidant, antihemolyticand nephroprotective activities of
N.nucifera lotus seed extract have been demonstrated in vitro
as well as in vivo . Since gastric phytobezoars are difficult to
treat although rare, N.nucifera lotus consumption is
discouraged for patients with a history of gastrointestinal
surgery or poor dental and oral health . Genetic variation
among .
Lotus genotypes in Turkey has been reported by Yildirim
et al. In view of the fact that no information concerning . lotus
stem is available, we undertook the present study to isolate
phytochemicals from . N.nucifera lotus stem. As a part of our
screening program to investigate antifungal,lectin and trypsin
inhibitory activities from plants,another objective of the
present investigation was to assay antifungal lectin and trypsin
inhibitory activities from non-polar extracts of N.nucifera
lotus stem
WORLD LOTUS PRODUCTION AREAS
Lotus is cultivated in many countries in the world,
especially in India, China, Japan,
Korea, South East Asia, Russia and some countries in
Africa. Lotus grown in Europe and
America are mainly used for ornamental purposes but rarely
for food.
Seeds
Seed production at this stage may not be advantageous
as production costs and unknown returns of an untried
product, which has ready competition available from
cheaply-produced imports, may be too high. Also, seed
as a vehicle of propagation will not necessarily breed
6. true-to-type. Unless growers can capture an identified
market for seed, it is not recommended at this stage.
However, as an indication of production potential, the
680 flower average produced at UWSH generated
approximately 3.6 kg. of seed.
Nutritional composition of Lotus seeds:-
seeds are an unutilized source of vegetable oil and
protein and nothing has been reported on their
physicochemical characteristics which would indicate the
potential uses of these seeds.
The percentage composition of the N.nucifera lotus
seeds is (on a dry-weight basis): ash 1.05%, oil 32.92%,
protein 19.11%, total carbohydrate 40.87% and moisture
6.05%.Calcium, potassium and magnesium constitute the
major minerals of N.nucifera seeds. The seed proteins are rich
in threonine, glutamic acid, leucine, arginine and aspartic acid
(26.73%, 17.28%, 13.11%, 9.47% and 7.76%, respectively).
The main fatty acids of the oil are oleic (61.93%), linoleic
(18.31%) and palmitic (9.14%) acids. Glycerol trioleate was
the most abundant triacylglycerol, representing 26.48% of the
total triacyglycerols. beta-Tocopherolwas themajor tocopherol
(130.47 mg100 g(-1)). This oilwas rich in Delta 7- campestrol
and beta-sitosterol (147.82 and 82.10 mg 100 g(-1) oil.
7. Nutrient value of 100 g seeds
content SEED
IMMATURE,RAW MATURE
Water 67.7 13.0
Energy,kcal 121.0 335.0
Energy,kj 506.0 1402.0
Protein,g 8.1 17.1
Fat,g 0.2 1.9
Sugar,g 21.1 62.0
Dietary fibre,g 1.4 1.9
Calcium,mg 95.0 190.0
Phosphorus,mg 220.0 650.0
Iron,mg 1.8 3.1
Sodium,mg 2.0 250.0
Kalium,mg 420.0 1100.0
Vitamin B1,mg 0.19 0.26
Vitamin B2,mg 0.08 0.10
Niacin,mg 1.16 2.1
Vitamin C,mg 0.0 0.0
MEDICINAL AND NUTRITIONAL VALUES
It is interesting to note that all parts of the Lotus are
used in oriental medicine. Seeds stop vomiting or
soothe irritation of the digestive tract. Ripe Lotus seeds
also provide a spleen tonic and are used for their
astringent action in the treatment of chronic
diarrhoea,seminal emission and leucorrhoea, as well as
having a sedative action, making them useful for
insomnia and heart palpitations. The lotus plumule or
embryo removed from the ripe seed and sun-dried, is
8. primarily used for nervous disorders, insomnia, high
fevers with restlessness and hypertension. Flower pods
or flower receptacles contain proteins,carbohydrates
and a small amount of alkaloid Nelumbine, used to stop
bleeding and eliminate stagnated blood. Stamens assist
consolidation of kidney function and are particularly
useful in the treatment of male sexual disorders and
female leucorrhoea.
Lotus contains a large number of odour substances
in the leaves and flowers. In the leaves, 40% of odour
substances are cis-3-hexenol and in the flowers, 75% of
aroma substances are hydrocarbons, mainly 1,4-
dimethoxybenzene - 1,8—cineole, terpinen-4-ol and
linalool
Table 2. Biological effects and extracts obtained from the
Lotus seed.
Part
Effects Extracts
Seed Anti-ischaemice,
Antioxidative,
Immunomodulatory,anti-
prohferative,hepatoprotective,anti-
inflamatory,anti-fertility,anti-
anhthemic ,anti-fiborosis,antiviral
Flavonoids :
dauricine,lotusine,
Nuciferine,
Saponins and
several
carbohydrates .
9. Immunomodulatory effect:-
A lotus seed ethanol extract inhibited cell-cycle
progression, cytokine gene expression, and cell proliferation
in human peripheral blood mononuclear cells (PBMCs)68. (S)
armepavine from sacred lotus immunomodulatory activity
includes: inhibition of concanavalin A–induced splenocyte
proliferation; suppression of cytokine mRNA expression in
splenocytes; improved kidney function with reduction of
immune complex deposition and glomerular hypercellularity;
and reduced autoantibody and T cell-mediated cytokine
production in sera. (S)-armepavine also inhibits interleukin-2
and interferon-gamma transcripts in human PBMCs without
direct cytotoxicity69,70. Hydroalcoholic rhizome and seed
extracts changed total and differential white blood cell counts,
improved phagocytosis, and potentiated immune
inflammatory.
Hepatoprotective effects:-
Ethanol seed extracts exhibited hepatoprotective
effects against production of serum enzymes and cytotoxicity
caused by carbon tetrachloride. The extract also protected
against the genotoxic and cytotoxic effects of aflatoxin B172.
Armepavine, an active compound in sacred lotus, has
antifibrotic effects in rats by activating the anti–NF-kappaB
pathway.
Armepavine yielded better results compared with
silymarin (ie, milk thistle) in reducing certain metabolic
parameters in hepatic fibrosis73. A dose of 300 and 500
mg/kg of lotus leaf extract in rats was comparable to 100
mg/kg of silymarin against liver-induced injury by carbon
tetrachloride74. Hepatitis B has been treated with a
combination Chinese herbal product containing sacred lotus
leaf75.
10. Anti-infective effects:-
Ethanol seed extracts inhibited herpes simplex virus type
1 (HSV-1) multiplication in HeLa cells without cytotoxicity
by inhibiting gene expression of HSV- 186. Alkaloids and
flavonoids from a 95% ethanol leaf extract had anti-HIV
activity87.
Antifungal activity against Candida albicans and
antimalarial activity was found for various leaf constituents
with no observed cytotoxicity. Antibacterial activity is
documented for rhizome extracts against Staphylococcus
aureus, Escherichia coli, Bacillus subtilis, Bacillus pumilis,
and Pseudomonus aeruginosa.
A rhizome extract had antifungal and anti-yeast activity
comparable with griseofulvin against 5 different strains of
fungi and yeast, including C.albicaus, Aspergillus niger,
Aspergillus fumigatus, and Trichophytum mentagopyhtes89.
Kashiwada et al90 have reported that the liensinine, negferine,
and isoliensinine were isolated from the leaves to embryo
showing potent anti-HIV activities and the flavonoids; the
primary constituents of the petals showed antioxidant
properties and antibacterial bioactivities.
The leaf methanol, aqueous extracts of N.nucifera and
green synthesis of silver nanoparticles have the potential to be
used as an ideal eco-friendly approach for the control of the
Anopheles subpictus Grassi.
Psychopharmacologic activity
Antiarrhythmic effects
Neferine antagonized arrhythmias induced byaconitine in rats,
calcium chloride in mice, and coronary occlusion-reperfusion
in dogs.
11. Antifertility activity
A petroleum ether extract of seed has been reported to possess
anti-fertility activity in female albino mice at the dose of 3
mg/kg. it is blocked the oestrus cycle at the metoestrus stage
compared with ethyl oleate (0.1ml/20g).the extract
significantly reduced uterine weight and affected the oestrus
cycle by blocking biogenesis of ovarian steroids at an
intermediate
Anti-inflammatory activity
A methanol rhizome extract at dosages of 200 and 400 mg/kg
inhibited induced inflammation in rats. The anti-inflammatory
activity was comparable with that of phenylbutazone and
dexamethasone. Kaempferol, isolated from sacred lotus,
reduced the influx of cytokines and reactive oxygen species in
aged rat gingival tissues. Isoliensinine isolated from the seeds
reduced bleomycin-induced pulmonary fibrosis in mice. The
protective effect was associated with antioxidant activity and
reduced expression of inflammatory mediators. Bo Huang et
al revealed that the In vitro and in vivo evaluation of
inhibition activity of lotus leaves against ultraviolet B-induced
phototoxicity. The photoprotective capacity of lotus leaf
extracts (LLE) may be attributed to their phenolic compounds,
suchas hyperin, isoquercetin, and catechin rhamnoside.
MAKHANA PREPARATION:-
Lotus seed also known as “Makhana” in India
The lotus seed or fruits are quite versatile and can be either
raw or dried and popped like popcorn also called as “Phool
makhana”
12. It is cultivated in several districts in north Bihar , where it is a
main support for livelihood of the poor people .
Cultivation is done during the peak monsoon period and
continued till the end of October.
It prefers tropical and sub-tropical climate .
Temperature range =20ºC-35ºC,humidity =50%-90%,rainfall
between 100cm-250cm.
Cultivation and Harvesting of Makhana
Makhana plants germinate from the left over seeds of the
previous season. When makhana is grown for the first time in a new
pond, the rate of sowing is 80 kg/ha. However when sowing is done
annually, 35 kg3 of seed is required for 1 ha of water spread.
Sprouting takes place by December-January and the early leaves
appear on the pond surface during January- February. During April-
may, the entire water surface gets covered with huge, sprawling and
thorny leaves, which float on the surface of water. Flowering begins
in the month of April when the temperature is around 30 degree
Celsius and maximum flowering occurs in the month of May.
Makhana flowers stay afloat for two days and then submerge
inside water. Fruiting begins by mid of May and each plant bears
around 10-20 4 fruits. Each fruit contains 40-70 seeds and roughly
100 seeds weigh around 80-100 gm. On an average, a plant of
makhana yields around 450-700 gm of seeds.
Makhana fruits burst inside water during May-July and the seeds
float in water for a day or two and then settle at the bottom of the
pond. In local parlance, makhana seeds are called guri. After fruiting,
the gigantic leaves are cut and thrown out or left to decay, which
enriches the soil health through addition of organic nutrient. The
scattered seeds at the bottom of the pond are collected manually
during August - September.
Harvesting of makhana seeds is done by diving deep inside the
water. The process of collection is strenuous involving a thorough
sweeping of the entire bottom floor of the water area.
Sweeping of the floor, making heaps and their retrieval requires
several dives inside the water that makes the job really painstaking.
13. Yield of makhana varies normally from 1200 to 1500 kg per hectare.
However in low depth water bodies yield varies from 1800-2200 kg
per hectare.
Lotus Seed Decorticator :-
Lotus (Nelumbo nucifera) is a large glaucous perennial aquatic,
herbaceous plant and cultivated for religious, ornamental and
medicinal purposes besides food. It is a symbol of purity,
enlightenment and almost whole plant is edible. Besides its sanctity
and aesthetic value, lotus is used as a food and medicine. Lotus seeds
are used as rosaries makhanas and in medicines. The seeds are used to
treat diarrhea, piles, skin disorders, etc.
The sweet tasting seeds contain Protein - 17.2%, Starch - 66.6%,
Sucrose - 4.1%, Iron - 2.3%, traces of fat, fiber and calcium. After
decortication, lotus seeds are eaten in raw, roasted, boiled, candied or
in powdered form. Lotus seeds are currently manually processed.
High labour requirement and low efficiency has restricted the
expansion of lotus seed industry. Due to non availability of this
technology, the production catchment processing is not possible
which deprives the farmer’s benefit of farm level processing. Hence,
the need was felt to develop machinery for removing shell without
damaging film and kernel.
The decorticator has been designed at CIPHET based on the
principle that lotus seeds are allowed to rotate in the presence of air
and strike the inner walls of the outer cover laid with marble chips.
The impact force generated is in the range of 70 - 80 kg such that
shell is broken without damaging the kernel. The decortication unit
consists of two circular discs. The two discs are joined with four
propellers and ends of propellers are provided with rubber lining so as
14. to prevent breakage of seeds at the time of impact. The discs are
covered with outer cover having inner lining of marble and granite.
Material is fed through a hopper and enters in between the discs.
The impellers make the seeds to strike the outer cover, by which the
shell gets removed. After decortication, the kernel gets separated in
the cleaning and grading assembly. The decorticator is operated with
2 hp electric motor at a desired rpm. One person is required to operate
the machine. The machine has been designed such that it requires
minimum lubrication and quick attachments.
To optimize the performance, machine was tested at different rpm
(500 -1400) and with different levels of moisture content of lotus
seeds (5 - 20%, wet basis). Best performance was noted at 960 rpm.
Maximum decortication efficiency of 65.4 % was found at a moisture
content of 5.21% (wet basis). Maximum operational capacity was
found as 105 kg per hour. Capacity of the machine declined at higher
moisture contents.
15.
16. Processing of Makhana The cleaned nuts are sun dried to an
extent of around 31% moisture content for ease of transportation and
temporary storage. Storage of gorgon nuts poses problems to the
growers, as it cannot be stored for longer period at ambient
conditions. It is necessary to sprinkle water at regular intervals during
storage of nuts to keep them fresh. The sun-dried nuts are then
categorized into 5 to 7 grades according to their sizes by means of a
set of sieves. Grading of gorgon nut facilitates uniform heating of
each nut during roasting. The sun-dried nuts are generally heated in
earthen pitcher or cast iron pan by placing them over fire and stirring
them continuously. After pre heating of nut, moisture content reduces
to approximately 20%. The pre-heated seeds are kept for tempering in
basket/pots for 45-72 hours. Tempering of seeds facilitates the
loosening of Roasting and popping are the most painstaking
operations of makhana processing. Makhana seeds are heated in
iron pans over the fire at 2905 degree Celsius to 340 degree Celsius
surface temperature with continuous stirring. When crackling sound is
heard, 5-7 roasted seeds are scooped quickly by hand and kept on
hard surface and sudden impact force is applied on them by means of
a wooden hammer. As the hard shell breaks, the kernel pops out in
expanded form, which is called makhana. Polishing of makhana is
done immediately after popping since popped makhana may absorb
moisture and render polishing difficult. It is done by rubbing action of
makhana pops among themselves in bamboo baskets. Polishing
facilitates more whiteness and luster to the makhana. After polishing,
makhana is graded into 2-3 grades namely Rasgulla, Samundha and
Thurri. The graded makhana is then packed in gunny bags. A gunny
bag with a capacity of 1 quintal of sugar may contain 8-9 kg of good
quality makhana.
17. APPLICATION IN FOODS:-
1) Lotus seed flour is used as food thickener in
soup formulation
2) The seeds of makhana are highly used in
Ayurvedic preparations.
3) Dessert Preparation
4) Lotus seed paste with sugar is used as a
part of pastries, rice flour pudding.
5) Lotus seed paste –Mono cakes
6) In preparation of phool makhana curry
7) Lotus seed syrup
* CONCLUSION:-
Makhana is an important aquatic crop .
It is still neglected , probably because of lack of awareness.
In India there are a lot of fallow wetlands, which remain
unutilized round the year .In such case , makhana cultivation
may fetch more revenue to the poor masses.
If sincere efforts are taken to cultivate makhana – a unique
food resource, it may help to upgrade the financial status of
many poor families in India.
18. REFERENCES:-
1.Sowmya L ,Roshini RP,Usha Ravi and Lakshami Menon,Utilisation of lotus
seed flour as food thickener in soup formulation.IFCON 2013,A-049
2. Dr.Q.V.Nguyen, A report for the Rural Industries Research
and Development Corporation, NSW Agriculture, Horticultural Research &
Advisory Station, Gosford, NSW and D Hicks, University of Western Sydney,
Hawkesbury August 2001RIRDC Publication No 01/032 ,RIRDC Project No
DAN 125A.
3. R N Mandal and R Bar, GENERAL ç ARTICLE The Sacred Lotus,
Department of Botany Bangabasi Morning College University of Calcutta.
August 2013,Page no.737.
4.Carlo F. Moro , Masami Yonekura *, Yoshiaki Kouzuma , Ganesh K.
Agrawal ,and Randeep Rakwal, Lotus – A Source of Food and Medicine.
International Journal of Life Sciences ISSN No. 2091-0525
5. Chouaibi, M., Mahfoudhi, N., Donsì, F., Ferrari, G., Hamdi, S. Nutritional
composition of Zizyphus lotus L. seeds, JOURNAL OF THE SCIENCE OF
FOOD AND AGRICULTURE, Year 2012 ,Volume 92.
6. Sasikumar Dhanarasu*1 and Awdah Al-Hazimi*2, PHYTOCHEMISTRY,
PHARMACOLOGICAL AND THERAPEUTIC
APPLICATIONS OF NELUMBO NUCIFERA, Asian Journal of
Phytomedicine and Clinical Research. 1(2), 2013, 123 - 136.
7.RN Mandal*1.GS saha *2&N Sarangi*2.Harvest and processing of
makhana.Indian journal of Traditional knowledge .vol 9 (4),october 2010
8.CIPHETE-Newsletter for june 2009 vol.4 No.6
9.Mamta Shankar*1,Neha Chaudhary*2,Dheer Singh*3,International jouranal
of Pharmaceutical & Biological Archives 2010;1(2):101-107
10.Business Plan for Makhana clusters in Bihar.