Instant makhana kheer mix comprises makhana up to 40 % and milk powder about 30-35 % with other liked flavouring agents/ingredients and sugar to taste. Its shelf life is 3 – 6 months and one year by packing and storing in specified manner. The product does not require cooking. It can either be eaten directly or by putting it in hot or cold water and stirring for a while to prepare kheer just in 30 s to one min. The ICAR has got patent granted as Ready-to-Constitute-makhana kheer mix (patent No 287541).
Why it can help fighting chronic disease and COVID-19 ?
Popped gorgon nut (Euryale ferox), popularly known as Makhana, is a product of an aquatic plant cultivated in wet land ecosystem, mostly in Bihar and North eastern states of India. Its cultivation in Chhattisgarh and Odisha has also picked-up. Makhana is highly nutritious and thus was being used as an ingredient in various Ayurveda formulations. According to our study it contains carbohydrate (84.87%), protein (11.03%), fat (0.46%), total minerals (0.38%), dietary fibre (3.26%), starch (78.25%), amylose (25.49%) and amylopectin (52.74%) with appreciable amount of important minerals and amino acids (Tables 1 & 2). Popped makhana is a good source of minerals and contains appreciable amount of trace element such as (mg/100g dry basis): Calcium 20.94, Sodium 4.04, Potassium 48.39, Magnesium 12.71, Phosphorus 124.01, iron 2.67, Manganese 1.24, Molybdenum 0.04, Zinc 1.04 and Copper 0.76. Amino acid profile of makhana shows 17 types of amino acids as (mg/g of protein) Lysine 6.77, Histidine 204.14, Arginine 1.93, Isoleucine 2.91, Leucine 8.71, Methionine 3.87, Phenylalanine 4.84, Threonine 29.02, Aspartic acid 11.61, Serine 24.18, Glutamic acid 17.41, Proline 15.48, Glycine 51.28, Alanine 3.87, Valine 3.87, Cysteine 1.93, Tyrosine 2.91 (Table 3)
How It can help in curing chronic and COVID-19 diseases?
Literature indicate that the biological value of makhana protein is about 95 and is comparable with that of fish and has also cardio protective properties that can reduce myocardial ischemic reperfusion injury through at least two diverse mechanisms. It may directly scavenge the ROS generated during the reperfusion of ischemic myocardium. Makhana may also function by modulating the redox state of the heart through the up-regulation of thioredoxin and thioredoxin related protein-32. Its extracts have high levels of DPPH radical scavenging activity, inhibit lipid peroxidation, promote cell viability, protect H2O2-induced apoptosis and enhance the effects of various antioxidant enzymes (Superoxide dismutase (SOD), Catalase (CAT), Glutathione peroxidase (GPX) activity). The antioxidant activity of makhana is also associated with proteinuria inhibitor of diabetic nephropathy. 2β-hydroxybetulinic acid 3β-caprylate (HBAC) in makhana are effective anti-diabetic agent with multiple restorative effects arbitrated by preventing the β-cell destruction, restoring histological architecture of pancreas and liver and refurbishing the endogenous antioxidant enzymes in the liver. HBAC has improvised the glycemic control in streptozotocin induced diabetic rats. These properties may make makhana useful not only for manufacturing tonics but may also aid in curing chronic diseases, including cancers and diabetes.
Popped makhana is a good source of minerals and contain appreciable amount of trace elements that protects the body against infections (common cold, cold sores and influenza). Absence of phytates and less quantity of flavonoids in the popped makhana further increase the absorption of the minerals in digestive system.
The popped makhana contains 11.03% easily body absorbable protein with a unique assemblage of different amino acids, which act as medicinal ingredients for anti-aging properties in human cell. It contains appreciable amount of immune-modulator amino acid. The arginine and methionine are essential for beautiful skin, nails and hairs. Taurine synthesized from cysteine reduces diabetic effect in cell. Arginine, which produces nitric oxide within the cell increases elasticity of arteries and veins thereby increases blood flow. Other amino acids like iso-leucine and proline help in growth and development of the body. These immune-stimulating amino acids and high quality protein (plus milk protein and other solids) may improve immune system rapidly and may help in fighting chronic and recent novel COVID-19 diseases.
Table 1: Nutritional status of popped makhana
| Nutritional parameters | Contents (dry matter basis) |
| Protein (%) | 11.03 |
| Fat (%) | 0.46 |
| Total minerals (%) | 0.38 |
| Total dietary fibre (TDF) (%) | 3.26 |
| Soluble dietary fibre (SDF) (%) | 2.83 |
| Insoluble dietary fibre (IDF) (%) | 0.43 |
| Carbohydrates (%) | 84.87 |
| Starch (%) | 78.23 |
| Total phenolic content (mg GAE/100 g) | 1.12 |
| Total flavonoid content (mg rutin equivalent/100 g) | 1.26 |
| Phytic acid (mg/g) | – |
| Tannins (mg catechin equivalent/g) | – |
| Antioxidant activity (% inhibition of DPPH) | 17.48 |
Table 2: Mineral content of popped makhana
Minerals, mg/100g | Content, dry matter basis, mg/100g |
| Calcium | 20.94 |
| Sodium | 4.06 |
| Potassium | 48.39 |
| Magnesium | 12.71 |
| Phosphorus | 124.01 |
| Iron | 2.67 |
| Manganese | 1.24 |
| Molybdenum | 0.04 |
| Zinc | 1.04 |
| Copper | 0.76 |
| Cobalt | – |
Table 3: Amino acid composition of makhana
| S. No. | Amino acid (mg/g of protein) | Popped makhana kernel |
| 1 | Lysine | 6.77 |
| 2 | Histidine | 204.14 |
| 3 | Arginine | 1.93 |
| 4 | Isoleucine | 2.91 |
| 5 | Leucine | 8.71 |
| 6 | Methionine | 3.87 |
| 7 | Phenylalanine | 4.84 |
| 8 | Threonine | 29.02 |
| 9 | Aspartic acid | 11.61 |
| 10 | Serine | 24.18 |
| 11 | Glutamic acid | 17.41 |
| 12 | Proline | 15.48 |
| 13 | Glycine | 51.28 |
| 14 | Alanine | 3.87 |
| 15 | Valine | 3.87 |
| 16 | Cysteine | 1.93 |
| 17 | Tyrosine | 2.91 |
Some Related References
Kim, Y. H., Lee, M. J., Lee, H. S., Kim, J. G., & Park, W. H. (2011). Suppressive effect of Euryale ferox salisbury extracts on inflammatory response in LPS-stimulated RAW 264.7 cells through the antioxidative mechanism. Journal of Physiology & Pathology in Korean Medicine, 25(2), 202-211.
Lee, S. E., Ju, E. M., & Kim, J. H. (2002). Antioxidant activity of extracts from Euryale ferox seed. Experimental & molecular medicine, 34(2), 100-106
Longvah, T., An̲antan̲, I., Bhaskarachary, K., & Venkaiah, K. (2017). Indian food composition tables. Hyderabad: National Institute of Nutrition, Indian Council of Medical Research.
Nam, G. H., Jo, K. J., Park, Y. S., Kawk, H. W., Kim, S. Y., & Kim, Y. M. (2019). In vitro and in vivo Induction of p53-Dependent Apoptosis by Extract of Euryale ferox Salisb in A549 Human Caucasian Lung Carcinoma Cancer Cells Is Mediated Through Akt Signaling Pathway. Frontiers in oncology, 9.
Puri, A., Sahai, R., Singh, K. L., Saxena, R. P., Tandon, J. S., & Saxena, K. C. (2000). Immunostimulant activity of dry fruits and plant materials used in Indian traditional medical system for mothers after child birth and invalids. Journal of ethnopharmacology, 71(1-2), 89-92.
Schlemmer U., Frolich W., Prieto R.M., and Grases F. (2009). Phytate in foods and significance for humans:Food sources, intake, processing, bioavailability, protective role and analysis. Molecular Nutrition and Food Research, 53, S330 –S375. DOI 10.1002/mnfr.200900099.
Selway JWT (1986) Antiviral activity of flavones and flavans. In: Cody V, Middleton E, Harborne JB (eds) Plant flavonoids in biology and medicine: biochemical, pharmacological, and structure–activity relationships. Liss, A.R, New York, NY
Song, C. W., Wang, S. M., Zhou, L. L., Hou, F. F., Wang, K. J., Han, Q. B., … & Cheng, Y. X. (2011). Isolation and identification of compounds responsible for antioxidant capacity of Euryale ferox seeds. Journal of agricultural and food chemistry, 59(4), 1199-1204.
Contributors: Dr. SN Jha, Dr. R. K. Vishwakarma and his team