Abstract

Lotus (Nelumbo nucifera Gaertn.) is an important aquatic economic plant. Lotus seeds are edible and medicinally versatile. The seeds are most commonly sold in the shelled and dried form. Fresh lotus seeds are relatively perishable due to high moisture. The objective of the present research was to investigate the effects of heat treatment during drying on the total polyphenol content and sensory characteristics of lotus seed. This research was conducted during 2018–19 in the Soc Trang Nanotech Scientific Laboratory. Results revealed that a high retention of polyphenols was recorded at drying temperature of 65°C in 14 h. From this approach, nutraceutical value of lotus seeds was established to enhance its added value as well as health promotion.