ABSTRACT
Lotus (Nelumbo nucifera), an aquatic plant belonging to the Nelumbonaceae family is known for its medicinal and nutritional properties. Extracts of different parts such as rhizome, seeds, flower, and leaves are studied for the various pharmacologically active constituents such as glycosides, flavonoids, triterpenoids, alkaloids & polyphenols. Studies have shown the medicinal uses of these flavonoids as anticancer, anti-diabetes, antipyretic, antibacterial, diuretics, antiviral, hypocholesterolemic, antifungal and diuretic activities. The lotus seed flours showed potential as a non-conventional source of carbohydrates, dietary fiber, proteins, vitamins and minerals and have found its utilization in extruded products, meat products, baby foods, development of value-added products, and in the bakery industry as a functional agent. Starch from lotus is underutilized and is a novel starch source for food and non-food uses and its various properties have been under study. This chapter recognizes the chemical, functional, thermal, rheological and nutritional, and applications of the lotus seed flour and starch.
