Overcoming challenges, Makhana stands out as a powerful medicinal superfood: A review

Abstract:

Makhana (Euryale ferox Salisb.), or gorgon nut, has evolved from a traditional Asian aquatic food into a globally recognized medicinal superfood due to its high nutritional profile (Protein, Mg, K) and antioxidant properties. Rich in ayurvedic, kidney-strengthening, and anti-aging compounds, this low-fat snack has transitioned from local consumption into a $43 million industry focused on healthy eating. Ancient Usage as a key medicinal ingredient in India and China for over 3, 000 years to strengthen the spleen and kidneys, treat chronic diarrhea, and manage diabetes and cardiovascular complications. Recognized as a potent antioxidant, high-protein (9.0-11.5%), and high-mineral (Ca, Micronutrients like Zn Cu and Fe) food that combats aging, obesity, and cardiovascular diseases. Traditionally hand-processed by the Mallah community, makhana production has modernized to include automated roasting and popping, creating varied "black to white" seed preparations. The "black diamond" is now popular globally as a healthy, gluten-free, low-calorie alternative to junk food, driven by varied flavoring trends. Low Glycemic Index of makhana is ideal for managing diabetes. Ongoing research into Makhana flour and processed items like Barfi, Kalakand, and flour mixtures offer healthier snack alternatives. Agricultural advancement like, use of gamma rays for creating genetic variation in makhana gene pool and better techniques to improve yields and overcome the limitations of its low productivity.