Abstract:
Water chestnut (Trapa bispinosa), locally known as 'Shinghara' is one of the essential medicinal winter crop. The water chestnut belongs to the Trapaceae own family. Water chestnut is an overlooked aquatic plant by many researchers for its seasonal availability. It's originated in Europe and Asia. China is the world's biggest producer of water chestnut. In Pakistan, around 28000kg to 35000kg per hectare land is cultivated. It is a high vitamins and minerals and has numerous health benefits such as an antibacterial characteristics, anti-ulcer properties, neuroprotective capabilities, and immunomodulation activities. Water chestnut has a high antioxidant concentration, with flavonoids and total phenol content. This is used in medicinal formulation as a nutrient, appetizer, and astringent, diuretic, aphrodisiac, cooling, anti-diarrheal, and tonic. It is also employed in the treatment of lumbago, sore throats, bilious disorders, bronchitis, fatigue, and inflammation. There are numerous fortified good on the market. Water chestnuts are rich in calcium and iron and fortification with other gluten-free flour helps in providing a suitable diet for celiac disease patients. Due to its special feature and medicinal values, People eat water chestnut as a raw or boiled, someone uses to make salad. During the study period some food item were made with water chestnut flour such as WC cake, Halua, Morobba, Yogurt, Jam, custard, cookies etc. They cook various curries with the raw Trapa bispinosa. In functional properties of water chestnut flour is shown to have water-binding and oil-binding capacity, swelling power, water absorption capacity, water solubility index, thermal properties, pasting properties etc.
Page(s):
68-68
DOI:
DOI not available
Published:
Journal: Abstract Book on International Conference on Life Sciences (ICLS-23) 11-12 May 22-23, Volume: 0, Issue: 0, Year: 2023