Effect of germination on physicochemical, functional and antinutritional characteristics of makhana seed (Euryale ferox) flour

The present study investigates the impact of 72-hour germination on the physicochemical, anti-nutritional, and structural properties of makhana seed flour. Germination resulted an increase in moisture, protein, and ash content. Moreover, it significantly enhanced water absorption capacity (2.48–5.65 g/g) and oil absorption capacity (1.33–2.63 g/g). Antinutrients were greatly decreased by germination, resulting in a decrease in phytic acid (168.64–82.94 mg/100 g) and tannins (3.69–2.65 mg/100 g). Scanning electron microscopy showed that the starch granules in the germinated flour had been disrupted, while structural investigations employing XRD and FTIR showed alterations in the crystalline and molecular structures. These findings demonstrate that germination enhances the nutritional value and functional qualities of makhana seed flour, expanding its potential for a variety of food application