Introduction

Makhana seeds scientifically is called Euryale ferox and in English Gorgon Nut. Someone calls it fox
nut as well.

It is an aquatic fruit grown in ponds, ditches and low land having stagnant water areas of Bihar,
Assam, West Bengal etc. It is also found in many countries such as Japan, Taiwan, China,
Bangladesh etc.

Flower of makhana comes out in April – May and thereafter fruiting starts. Fruits get matured and
then ripen by July August. Ripened fruits bursts and all seeds get spread on the bottom of the pond,
which is latter collected by experienced fisherman by diving.

Collection and washing of makhana seeds using horn shaped bamboo split contrivance

Collected seeds are cleaned by threshing using feet and washed in ponds before bringing to home
for further processing.

Traditional Method of Makhana Processing

Clean seeds are sun dried to bring the moisture content to about 25 % from about 37 % of raw
seeds. Dried seeds are graded based on size using sieve sets. Number of grades varied from 7-8 to
12-16 depending upon size distribution of seeds.

The graded seeds are roasted at high temperature 250-300 degree Celsius pan temperature till its
moisture contents are brought to the level of about 20-21 %. These roasted seeds are kept for
tempering for 23-24 h.

These tempered seeds are again roasted on same temperature, but in small amount in single layer
for 2-3 minutes till moisture content of hot roasted seeds reaches to about 12 % and seed
temperature about 120 degree Celsius. These hot roasted seeds are taken one by one by one hand
and hit by mallet in another hand of an experienced processor to get the popped makhana.
This process is tedious and drudgery full. Hands’ fingers get burn and injured during this operation.
If there is delay in hitting the hot roasted seeds even by few seconds, popping does not takes place
properly.

Flow Chart of Traditional Makhana Processing Method

Raw makhana seeds m.c. = 37-38 % wet basis

Thin membrane, traces,

Cleaning & Washing
mud & snails

Water spray at
suitable intervals to Storage in tanks m.c.≈ 31 % w.b.
keep seeds wet

Sun Drying m.c. .≈ 25 % w.b.

Size grading 5 – 7 grades

Pre-heating/1st Roasting in open

cast iron pan Pan temp 280-335ºC (5.75–6 min);
m.c. ≈ 21 % w.b.

TEMPERING 45 – 60 hours at room conditions

Roasting in open cast iron pan Pan temp 280º-335º C; 1.55 – 2.2
min, m.c; ≈11 % (w.b.)

POPPING BY STRIKING HOT

ROASTED SEED using mallet Seed Coat

POPPED MAKHANA

Polishing

Grading Minimum 3 grades

Packing & Marketing

Fig. Traditional method of processing of gorgon nut