Processing of Water Chestnut Flour and Harnessing it through

Product Development Endeavours

A Synopsis

Submitted in

Partial fulfillment for the degree

of

Doctor of Philosophy

(NUTRITION & DIETETICS)

Supervised By: SubmittedBy:

JV’n Prof. (Dr.) Pramod K. Raghav JV’n Shalini

Enroll. No.: JVR-III/16/9005

Co-supervised By:

JV’n Dr. Pallavi Singh

Department of Food and Biotechnology

Faculty of Agriculture and Veterinary Sciences

Jayoti Vidyapeeth Women’s University

Jaipur, (Rajasthan) March, 2018

INTRODUCTION

Water chestnut (Trapa bispinosa Roxb.) commonly known in India, as Singhara. Water chestnut

is an annual aquatic warm season crop which found on water surface of lakes, pools throughout

India especially in Punjab, Bihar, Uttar Pradesh, Madhya Pradesh, Tamilnadu, Maharashtra and

in some parts of Uttarakhand and similar other countries (Puste, 2004; Takano and Kadono,

2005). Water chestnut belongs to family-Trapaceae, order- Mrytales, subfamily-Rosidae, class-

Magnoliopsida, subclass-Rosidaeand division- Magnoliophyta. Bhatiwalet al., (2012) suggested

that the water chestnut has completed store house of remedies to cure and prevent almost all

disease of humans. Singh et al., (2010) found the kernel of water chestnut is covered with a thick

and jet black outer pericarp shaped with like a horn. The taste of kernel has been delicious, sweet

and tender. Kernel of water chestnut contains carbohydrates, proteins and essential minerals, and

also contains such plentiful vitamins B (including B1, B2, B5, B6, E, A and vit.C).

Rani et al., (2016) studied the water chestnut biological and botanical name-Eleocharisdulcis.

Generally, deep green and red and a blend color varieties have been available in India. Bharthi et

al., (2015) investigated water chestnut pH range is between 6.7 and 8.2 and the alkalinity

between 12 and 128 mg/l of calcium carbonate. Walde and Misra (2016) consumed after

steaming when the outer cover get soften and white meat is cooked properly. Water chestnut has

starchy taste due to this property it has been used in making a variety of recipes. Fruit of water

chestnut eaten raw at tender stage and sometime roasted or boiled also and it compares well with

other food so, it have been used to making dessert. Singh et al., (2011) conducted that the water

chestnut flour prepared through optimized method have too higher breakdown at 898 cP, against

the value of 625cP for market WC flour. In future, WC flour cookies have good acceptance and

excellent scope to be used as a specialized product inIndia.

Chiang et al., (2008) suggested that the phenolic and flavonoids content are higher on fresh water

caltrop. Musarat et al., (2016) found that the water chestnut flour has higher phenolic, flavonoids

and mineral contents in comparison to wheat flour. Ivana et al. (2016) studied the extract of

water chestnut is a natural source of antimicrobial. It prevents the growth of pathogenic and food

spoilage microorganisms, in the pharmaceutical industry and it improve the health ofhumans.

(A) (B) (C)

Figure 1: (A) Fresh Wholesome Trapa natans L. (B) Fresh Trapa natans L. (C) Commercial

Dried Trapa natans L. kernel. Source: Rani et al., (2016).

Water chestnut contains various nutrients as shown in Table 1 values are per 100 gram of Indian

water chestnut.

Table 1: Nutrients composition of two varieties of Indian Water (Faruk et al ., 2012)

Nutrients Green variety Red variety

Water soluble Protein 0.275mg 0.251mg

Vit. C 1.1mg 0.9mg

Phenol 0.5mg 0.60mg

β carotene 60μg 92μg

Copper 430ppm 450ppm

Manganese 90ppm 110ppm

Zinc 600ppm 650ppm

Iron 200ppm 200ppm

Sulpher 0.38% 0.32%

Sodium 0.64% 0.59%

Potassium 5.22% 5.32%

Calcium 0.25% 0.26%

Phosphorus 6.77% 6.77%

Note: In both varieties of water chestnut, free amino acid, glutamic acid, tryptophan, tyrosine,

alamine, lysine and leucine has been commonly found.

OBJECTIVES

1. To develop the water chestnut flours by different drying processes.

2. To analyze the nutrient content of the water chestnut flours developed by different drying

processes.

3. To develop the value added food products from water chestnut flours developed by different

drying processes.

4. To determine the sensory acceptability, nutritional composition and cost of the developed

value added food products.

REVIEW OFLITERATURE

Gani et al., (2010) studied physico-chemical, morphological and pasting properties of starch

extracted from water chestnut (Trapa natans) from three lakes of Kashmir, India. The properties

of starch extracted from water chestnut to determine the differences between food products. Dal

lake water chestnut starch granules shape is differ from Wular and the Anchar lake. Dal lake

chestnut have higher water binding capacity, swelling, solubility, and gel firmness in comparison

to Wular and Anchar lake. In cooking process pasting properties indicates that the thickening is

stable. It has low crude protein content that make it useful in manufacturing of high glucose

syrup. The potential of the starch can be used as an ingredient to prepare a variety of food

products.

Razvyet al., (2011) studied environmental friendly antibacterial activity of water chestnut fruits.

The methanolic extract of water chestnut fruit varieties was studied by the disc diffusion method.

The red variety of Water chestnut extract shows high antibacterial potential against Bacillus

subtilis and the green variety of water chestnut extract showed high anti-bacterial activities in

comparison to Staphylococcus aureus and Shigella sonnei.

Bhatiwal and Jain, (2012) studied the water chestnut (Trapa natans). Water chestnut belongs to

family Trapaceae; it is also known as “Singhara” and “Paniphal”. It is an aquatic plant and

grows in shallow water field. The kernel of water chestnut is delicious to eat and contain many

essential minerals. It is also used in Ayurvedic medicines to treat various diseases such as

diarrhea, dysentery, kidney disease and cancer. Water chestnut is useful to make appetizer,

astringent and coolant.

Malik et al., (2012) conducted the extraction of starch from water chestnut (Trapa bispinosa

Roxb) and its yoghurt as a stabilizer. Water chestnut contains 72 % starch. It is a major source of

starch. It used as a stabilizing agent in yoghurt. Water chestnut starch gave better water holding

capacity due to this property it gives excellent result and this property increase shelf life of

yoghurt more than 25days. It starch gives better result for synersis, water holding, and viscosity

and for all sensory attributes.

Bharthi et al., (2015) studied the pharmacognostical evaluation and phytochemicals studies on

Ayurvedic nutritional fruits of Trapa natans L. water chestnut is a floating plant which mainly

grow in shallow water in the month of July to September. Seeds are dropped in dried form which

are enclosed in a thick and dark brown hard kernel which are delicious to eat and crunchy in

texture. Water chestnut pH range is between 6.7 and 8.2 and the alkalinity between 12 and 128

mg/l of calcium carbonate. It has many medicinal properties to treat many disease such as liver,

stomach and kidney disease and its kernel is used as appetizer, tonic and anti-inflammatory.

Lutfi et al., (2016) studied morphological, physicochemical and pasting properties of modified

water chestnut (Trapa bispinosa) starch. Single and dual modification was carried out through

the method of acetylation, pregelatinization and acid thinning. Unevenness is created on the

surface of starch granules by using chemical modification. Modification technique is used to

improve swelling power, solubility and water retention capacity. Modified starch viscosity is

reduced in comparison to native water chestnut starch. Pregelatinization and acid thinning

reduced retrogradation tendency in the starch paste but it increased byacetylation.

Rani et al., (2016) evaluated the health benefits of scrumptious water chestnut/water caltrop

(Trapa natans L.). Being remarkable nutritional composition, water chestnut is an excellent food

source. Water chestnut texture is crunchy and sweet with mild flavor. Water chestnut has

excellent properties to promote salivation and quenches thirst. It is effective to control loose

motion and it’s a food for being healthy lifestyle. Water chestnut is rich in nutrients and low in

calories. Having detoxifying property it is beneficial for the people that suffer from Jaundice.. In

the form of raw or in juice, it helps alleviate the problem of bad appetite in children as well as in

adult also.

Walde and Misra, (2016) studied the physiochemical properties and effect of pretreatment on

drying characteristics of water chestnut. Water chestnut is known as Singhara or Paniphal. It is

an aquatic angiosperm covered with a thick and black outer cover. It consumed after steaming

when the outer cover get soften and white meat is cooked properly. Meat of water chestnut is

good source of nutrients. It is usually eaten as a snack. In the study see the effect of pretreatment

on water chestnut .Buttermilk treatment on water chestnut have a small effect for faster

evaporation of moisture. Water chestnut powder particle size in dried state was 65.82micron and

39.54micron in dispersed aqueousphase.

Musarat et al., (2016) concluded wheat and water chestnut flour blends effect of baking on

antioxidant properties of cookies. Proximate composition, mineral content, functional, pasting

and antioxidant properties of Water chestnut flour compared to refined Wheat flour. WCF have

higher phenolic, flavonoids and mineral contents in comparison to wheat flour. To determine the

water activity, physical and texture properties of wheat flour and WC flour blend cookies has

been evaluated. In sensory analysis WC cookies (100%) had a fair acceptability due to their

characteristics flavor.

Ivana et al., (2016) studied the antimicrobial and antibiofilm effects of extracts from Trapa

natans L. by evaluation the total phenolic and flavonoids content by GC-MS analysis. Acetone

extract of water chestnut is a natural source of antimicrobial. It prevents the growth of

pathogenic and food spoilage microorganisms, in the pharmaceutical industry and it improve the

health of humans. In the study use tissue culture plate, different calorimetric methods and

microdilution.

Singh et al., (2017) suggested the studies on quality parameters of bun incorporated with wheat

flour, water chestnut and soya flour. To develop bun by incorporation of various flours such as –

wheat flour, water chestnut flour and soya flour. The quality parameters of water chestnut

evaluated such as protein, carbohydrate, fat, ash, moisture and total solid. It has four treatments

and each treatment have replicated five times. Every sample has different names T1, T2 and T3.

Sample T1 prepared by adding 85% of wheat flour, 10% of WC flour and 5% of soya flour. In

the next sample T2 has prepared with 80%of wheat flour, 10% of WC flour and 10% of soya

flour and the last sample prepared by incorporating 75% of wheat flour, 10% of WC flour and

15% of soya flour. In the end the best score of protein, moisture, ash, fat, carbohydrate and total

solid has been found in the sample ofT2.

Shaminet al., (2017) studied the utilization of flours of fox nuts and water chestnuts for

preparation of PUA. The idea of making healthy snacks by incorporating of flour to make

nutritionally rich snacks to fulfill the requirement. Effect underway to enrich cereals,

supplements with vegetables have used in effective manner to reduce protein and vitamin

deficiencies in India. The product has evaluated through nine point hedonic scales and nutritional

composition has determined through the method of standardized AOAC (2005). T2 treatment

compared to control and other treatment, all the T2 treatment has acceptable. In the T2 treatment

of PUA making, the nutrient composition has rich in protein, carbohydrate, and iron content. By

incorporation of fox nut and water chestnut flour have used to develop the food product and it is

well acceptable for makingPUA.

METHODOLOGY

The present study will be conducted under the following headings. These are:

4.1. Collection of fresh waterchestnut

Fresh water chestnut will be collected from local farmer’s field of Jaipur, Rajasthan.

4.2. Preparation of water chestnut flour by different drying methods

The different versions of water chestnut flour will be prepared by drying water chestnut kernel

by different methods.

4.2.1. Commercial Water Chestnut Flour (CWCF) or Control: The commercial grade water

chestnut flour of Indian origin will be purchased from a local store of Jaipur. The sample will be

stored in air-tight polyethylene terephthalate (PET) bottles at5°C.

4.2.2. Pre-treatment before following the Drying Methods: Wholesome matured fresh water

chestnuts harvested from the farmer of Jaipur area and peeled manually after cutting two sides.

The peeled kernels will be sliced into small parts and then the whole lots of cut slices will be

immediately dipped into water containing 0.5% KMS for 20 min then it will be proceed to

further dryingprocess.

4.2.3. Sun Dried Water Chestnut Flour (SDWCF): The pretreated water chestnut kernels will

be dried in sunlight for 48 hrs. Then the dried sample will be grind into the flour using

commercial grade mixer and grinder.

4.2.4. Shade Dried Water Chestnut Flour (ShDWCF): The pretreated kernels will be dried

under the shade ambient temperature in field yard for 72 hrs. Then the dried sample will be grind

into the flour using commercial grade mixer andgrinder.

4.2.5. Tray Dried Water Chestnut Flour (TDWCF): All the samples after its pre-treatment

will be taken to perforated trays in cabinet tray dryer at 60°C for 5 hrs. Then the dried sample

will be grind into the flour using commercial grade mixer and grinder (Peng and Jiang 2004).

Effect of heat treatment on the quality of fresh cut waterchestnut.

4.2.6. Hot Air Oven Water Chestnut Flour Dried (HAOWCF): Pretreated water chestnut will

be subjected to 70°C. Then the dried sample will be grind into the flour using commercial grade

mixer and grinder. Singh et al. (2008) drying and rehydration characteristics of water chestnut

(Trapa Natans) as a function of drying airtemperature.

4.2.7. Microwave Dried Water Chestnut Flour (MDWCF): Pretreated water chestnut will be

subjected to microwave drying with specific time-temperature combination based on the trials.

Then the dried sample will be grind into the flour using commercial grade mixer and grinder.

4.3.1. Analysis of Nutrient Content:

4.3.2. Proximate Principles: The proximate principles analyses will be done by AOAC (2000)

methods. Theseare:

4.3.2.1. Moisture: The sample will be dried in hot air oven at 105°C until constant weight to

obtain the moisturecontent.

4.3.2.2. Protein: Macro-kjeldahl method will be used for evaluation of total nitrogen and

crude protein content(N*6.25).

4.3.2.3. Fat: The Soxhlet extraction will be used to measure fat content of the sample using

petroleum ether as asolvent.

4.3.2.4. Ash: The ash content will be analyzed by weighing the sample before and after

burning at500°C

4.3.2.5. Crude fiber: The sample will be digested with the diluted acid, alkali and alcohol to

obtain the crudefiber.

4.3.2.6. Carbohydrates: The carbohydrate will be calculated by difference method using the

formula given below:

Carbohydrate (g/100g) =100- % (moisture + ash + crude protein + fat + crude fibre

4.3.3. Minerals:

4.3.3.1. Calcium: Calcium content will be determined by titration with potassium

permanganate (Hawk et al., 1957)

4.3.3.2. Potassium: The potassium will be estimated by the flame photometry

(Mazumdar and Majunder,2001)

4.3.4. Antioxidants Activity:

4.3.4.1 Percent Anti Radical Activity: The antioxidant activity of water chestnut flours will be

done by DPPH methods.

4.3.4.2 Total Phenolic Content: Water chestnut flour will be done by Folin-ciocalteau-phenol

reagent method.

4.4 Utilization of Processed Water Chestnut Flours for the development of Value added

products: Different dried water chestnut like CWCF, SDWCF, ShDWCF, TDWCF and

HAOWCF, MWWCF will be incorporated in food products to make the healthy and

nutritious food products.

4.5 Sensory Evaluation: Sensory evaluation of developed food products will be done by 9

point hedonic scale (Srilakshmi, 2010).We will take different sample with different

percentage of water chestnut flour.

4.6 Treatment and replication of the value added food product: The treatment of the value

added product will be prepared in following combination-

Treatmen

t

Types of processing

Sun

Drying(SDWC

F)

Shade

Drying(ShDWC

F)

Tray

Drying(TDWC

F)

Hot Air Oven

Drying(HAOWC

F)

Microwave

Drying(MWC

F)

T0

T1 5% 5% 5% 5% 5%

T2 10% 10% 10% 10% 10%

T3 15% 15% 15% 15% 15%

T4 20% 20% 20% 20% 20%

All treatment will be done in triplicates.

4.7 Cost: The cost of the product will be calculated with market prize of the raw materials.

4.8 Statistical Analysis: The statistical analysis will be done by using appropriate statistical

methods.

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