Makhana (Euryale Ferox) as a Functional Food

Cultivation, Chemistry, Processing, and Commercialization
Erscheinungsjahr 2026
ISBN: 978-0-443-44421-0
Verlag: Elsevier Science

Buch, Englisch, 500 Seiten, Format (B × H): 152 mm x 229 mm

Makhana (Euryale ferox) as a Functional Food: Cultivation, Chemistry, Processing, and Commercialization is the first comprehensive book dedicated to exploring the scientific, technological, and nutritional dimensions of this traditional aquatic crop. As Makhana gains global recognition as a nutrient-dense, gluten-free, and low-calorie superfood, there is an urgent need for consolidated knowledge on its cultivation, processing, and commercialization. Currently, scattered information limits innovation, product development, and market expansion. This volume aims to fill that gap by providing a detailed, multidisciplinary resource for researchers, industry professionals, and entrepreneurs. The book covers a wide array of topics, including botanical classification, cultivation practices, genetic improvement, post-harvest handling, traditional and modern processing techniques, nutritional and phytochemical analysis, and value-added product development. It also discusses packaging, quality standards, safety, regulatory aspects, and market trends, offering a holistic understanding of Makhana from farm to consumer. Waste valorization and industry opportunities are also explored to promote sustainability and economic growth.

Makhana (Euryale ferox) as a Functional Food serves as an essential reference for advancing scientific research, fostering innovation, and supporting sustainable utilization of this underexploited crop. It provides the knowledge and tools needed for developing health-promoting products and expanding Makhana’s global market presence, benefiting farmers, industry stakeholders, and consumers alike.

Autoren/Hrsg.

Sarkar, Tanmay

Kumar, Manoj

Fachgebiete

• Medizin | Veterinärmedizin Medizin | Public Health | Pharmazie | Zahnmedizin Medizin, Gesundheitswesen Ernährungsmedizin, Diätetik
• Medizin | Veterinärmedizin Medizin | Public Health | Pharmazie | Zahnmedizin Medizin, Gesundheitswesen Medizin, Gesundheit: Sachbuch, Ratgeber
• Naturwissenschaften Biowissenschaften Mikrobiologie
• Technische Wissenschaften Verfahrenstechnik | Chemieingenieurwesen | Biotechnologie Lebensmitteltechnologie und Getränketechnologie

Inhaltsverzeichnis

1. Introduction to Makhana: Botanical, Historical, and Cultural Significance
2. Taxonomy, Morphology, and Growth Ecology of Euryale ferox
3. Agro-Climatic Requirements and Cultivation Practices of Makhana
4. Genetic Diversity, Breeding, and Crop Improvement Strategies
5. Post-Harvest Handling, Drying, and Storage of Makhana Seeds
6. Traditional and Modern Processing Techniques for Makhana Popping
7. Physicochemical Properties of Makhana Seeds and Popped Kernels
8. Nutritional Composition and Health Benefits of Makhana
9. Phytochemicals and Bioactive Compounds in Euryale ferox: Extraction, characterisation, application
10. Starch Chemistry and Functional Properties of Makhana Flour; Protein Quality and Functional Attributes of Makhana, Fatty Acid Profile and Lipid Stability in Makhana Products
11. Makhana plant protection measures and nutrient requirements for successful crop production
12. Makhana processing Waste valorization
13. Shelf-Life Studies, storage and Preservation Strategies for Makhana
14. Value-Added Product Development Using Makhana (Snacks, Flour, Bars, etc.)
15. Packaging Technologies and Smart Packaging for Makhana-Based Products
16. Safety, Quality Standards, Regulatory Aspects, and Value Chain Opportunities in Makhana Processing and Export
17. Makhana Industry Landscape: Market Trends, Sustainability, Innovation, and Future Prospects

Über Autor(innen)

Kumar, Manoj
Dr. Manoj Kumar is a highly accomplished scholar in the field of Soil Science and Agricultural Chemistry (SSAC), with a strong academic foundation and a proven record of excellence, including a Gold Medal for outstanding performance during Ph.D. at Indian Agricultural Research Institute (IARI), New Delhi, from where he had also earned his Master’s degree (SSAC). He holds a Bachelor’s degree in Agricultural Science from UBKV, West Bengal. He has worked extensively in the area of Soil Science, plant nutrient management, acid soil management, climate change, and aquatic crops management over the course of his 16-year-long scientific career.

Sarkar, Tanmay
Dr. Tanmay Sarkar is currently working as a Lecturer in the Government of West Bengal. With 9 years of experience in both teaching and research, his areas of interest include bioactive components from natural sources, ethnic foods, mathematical modeling, and phytochemicals. He is an editor for several SCI, SCIE, and Scopus- indexed journals and has edited numerous books with Elsevier and Springer.