Makhana
(Foxnuts)
Mithila Makhana
Mithila Makhana (botanical name: Euryale ferox Salisb.) is a special variety of aquatic fox nut cultivated in Mithila region of Bihar and Nepal. In Mithila, Makhana is also termed as Makhan. It is the one of the three prestigious cultural identity of Mithila: Pond, Fish and Makhan "पग-पग पोखर, माछ, मखान ". It is also very famous in Kojagara festival of Maithil Brahmins and Kaysath celebrated for newly married couples.Makhana contains protein and fiber, along with micronutrients like calcium, magnesium, iron, and phosphorus.
Health Benefits
Makhana is a healthy Indian snack cultivated majorly in the Mithila region of Bihar state in India. The seeds of the product are edible after they are processed. The seeds are put into very high temperature hot sand and then it is fried. After that the seeds got exploded and become snacks to eat like pop corn. It has lower cholesterol, fat and sodium, therefore it also an ideal weight-loss snack as it is low in calories. It has also a high nutritional value and is a rich source of proteins, carbohydrates, fibre, potassium, iron, and zinc. It also help us to overcome insomnia and arthritis, and improve cognitive functions. Makhana is rich in anti-oxidant and anti-inflammatory properties and therefore, it is also beneficial for heart health along with controlling blood sugar.
PROCESSING OF MAKHANA
Processing of makhana is cumbersome, labour intensive and time consuming process and involves human drudgery to a great extent. Seeds of Makhana (Guri) are sun dried for ease of transportation and temporary storage. It is stored in water tanks or water is sprinkled frequently to maintain the quality of the seed. Usually, guri is stored for 20-25 days in the clusters. The sun-dried nuts are then categorized into 5 to 7 grades according to their sizes by means of a set of sieves. Subsequently, nuts are heated in earthen pitcher or cast iron pan by placing them over fire and stirring them continuously. The pre-heated seeds are kept for tempering in basket/pots for 45-72 hours, which loosen the kernels from the hard seed coat.
Roasting and popping are the most painstaking operations of makhana processing. About 300 gm of pre-heated and tempered nuts are taken and roasted in a cast iron pan in single layer over the fire at 290 degree Celsius to 340 degree Celsius surface temperature with continuous stirring. When crackling sound is heard after 1.5 – 2 min, 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. It is followed by polishing and packing in gunny bags. The yield of makhana varies from 30 to 35% on raw nut weight basis.