A study on fuelwood consumption in two villages of Bhaderwah forest division (J&K), India
Abstract
Makhana, also known as fox nuts or lotus seeds, is a popular ingredient in Indian cuisine. It is mostly developed in the state of Bihar, India and East Asia. The scientific name of makhana is Euryale ferox. The study was framed to standardised makhana laddu and to know quality parameters. The nutritional analysis of the selected sample A Makhana laddu had a energy 394.78 K. Cal, protein of 1.5 g/100 gm, carbohydrates of 82.57 g/100 gm, moisture of 8.23 g/100 gm, ash content of 1.2 g/100 gm, total fat of 6.5 g/100 gm, fiber of 1.5 g/100 gm, calcium of 60 mg/100 gm, and iron of 1.4 mg/100 gm. The antioxidant potential of Makhana Laddu after 30 days of storage. The results showed significant antioxidant activity, with a DPPH radical scavenging activity of [1278 ppm], FRAPS value of [9.797µmol], and ABTS radical scavenging activity of [76.07GAE/g], making it a promising food product with potential health benefits. Also, the microbial analysis showed the results such as for aerobic plate count below
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