Fat Free Flavored Makhana
About the Technology
Flavoured makhana products are generally manufactured with edible oil or fat along with other flavouring materials and spices. In such processes, a fat free raw material i.e. makhana is converted into a product that may contain oil even up to 30%. Thus increased the calorific value of makhana due to additional fat or oil, which is not desirable for health of consumers. The process of flavoured makhana, without using any kind of fat or oil or oilseeds, was developed at ICAR- CIPHET to address the demand of the health conscious consumers.
| Nutritive Value per 100g (Dry Basis) | |
| Protein (%) | 10.54 |
| Fat (%) | 0.21 |
| Total Minerals (%) | 0.38 |
| Total dietary Fibre (%) | 3.26 |
| Soluble dietary fibre (%) | 2.83 |
| Insoluble dietary fibre (%) | 0.43 |
| Carbohydrates (%) | 85.61 |
| Energy, mg | 386.49 |
| Calcium, mg | 20.94 |
| Potassium, mg | 48.39 |
| Magnesium, mg | 12.71 |
| Phosphorus, mg | 127.01 |
| Iron, mg | 2.67 |
| Zinc, mg | 1.04 |
| Copper, mg | 0.76 |
Salient Features
- Fat free
- Gluten free
- Rich in antioxidants and minerals
- Better availability of nutrients
- Good sensory quality
- No added artificial preservatives
- Shelf life in appropriate packaging (more than 6 months)
Stakeholders
- Health promoting food industries.
- Functional food industries
- Hospitals, all food products outlets
- Self Help Groups /Commodity Groups/ Farmers groups
