Thumbnail Image
Journal Title
Journal ISSN
Volume Title
AAU, Jorhat
Makhana, an underutilize aquatic crop of Nympheaceae family, has various medicinal properties but has not gain much attention in the field of processed products and marketing. Value added product from makhana can be envisaged; however development of suitable processing technique for the same is still lacking. The objective of the study is to develop nutritious ready –to-reconstitute mix formulation using makhana as the prime ingredient. Makhana seed was ground into flour which was found to contain high amount of carbohydrate (69.06%) and protein (~9.69%). Makhana flour was subjected to two processing techniques i.e. roasting (100o C for 1, 3 and 5min) and steaming (100o C for 10, 15, 30, 45 and 60 min) for improving resistant starch (RS) content. RS was found to be highest in S8 (steaming for 60 min), followed by S2 (roasting for 3min) and S3 (roasting for 5min). Though steaming improved the RS content in makhana flour upto 0.92%, however the off-odour of steamed samples made them organoleptically unacceptable. While roasting eliminated the off-odour of makhana and also improved the RS value (0.58% to 0.84%); wherein S2 (0.84%) had the highest overall acceptability. As such S2 was selected for formulating ready-to-reconstitute mix by adding it with fig and banana flour at different proportion .These formulations were reconstituted in water /milk for assessing rehydration ratio, viscosity and sensory analysis. Rehydration ratio and viscosity were found maximum in T9 (60% makhana, 30% fig,10% banana) followed by T8 (60% makhana, 10% fig, 30% banana).High viscosity and rehydration ratio in these formulations were attributed to the presence of high amount of fig and banana flours having high crude fiber (2.08 % in banana and 4.14 % in fig).All the formulations received high mean score for colour, appearance and texture, taste, flavor and overall acceptability except T1 (contain makhana flour as control). The comments from the panelist revealed that natural sweetness of fig and banana sufficed the need of any extraneous sweetener in the formulations excluding the control (T1), where makhana gave a bland taste. T8 (60% makhana, 10% fig, 30% banana) scored the highest overall acceptability and was thus found to be suitable for making ready-to-reconstitute mix. Hence, suitably makhana flour (roasting) can be blended with other fruits and vegetables for making convenient foods.