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Nutritive value of lotus rhizome.

Moorjani, M. N. (1953) Nutritive value of lotus rhizome. Bulletin of Central Food Technological Research Institute, 2 (10). p. 263.

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THE lotus referred to as Nelumbium speciosum Willd., is commonly found in the lakes and ponds of India. It has stout creeping stems (rhizomes) which are separated from each other by constrictions at the nodes. Lotus rhizome is used extensively as a vegetable in North India. The fresh rhizome and dried slices are eaten prepared in the form of either curry or fried chips. Pickles are also made from it. Blasdale (1) has analysed a Chinese specimen of the lotus rhizome. No report however is available concerning the Indian lotus rhizome. This note gives in brief the composition of the rhizome and its use as an article of food.

Item Type: Article
Uncontrolled Keywords: Nelumbium speciosum, Lotus rhizome, vegetable, food
Subjects: 500 Natural Sciences and Mathematics > 10 Plants
600 Technology > 08 Food technology > 16 Nutritive value
Divisions: Dept. of Biochemistry
Depositing User: Food Sci. & Technol. Information Services
Date Deposited: 16 Aug 2012 04:43
Last Modified: 16 Aug 2012 04:43
URI: http://ir.cftri.com/id/eprint/4751

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