Dr. Tanmay Sarkar is currently working as a Lecturer in the Government of West Bengal. With 9 years of experience in both teaching and research, his areas of interest include bioactive components from natural sources, ethnic foods, mathematical modeling, and phytochemicals. He is an editor for several SCI, SCIE, and Scopus- indexed journals and has edited numerous books with Elsevier and Springer.Dr. Manoj Kumar is a highly accomplished scholar in the field of Soil Science and Agricultural Chemistry (SSAC), with a strong academic foundation and a proven record of excellence, including a Gold Medal for outstanding performance during Ph.D. at Indian Agricultural Research Institute (IARI), New Delhi, from where he had also earned his Master’s degree (SSAC). He holds a Bachelor’s degree in Agricultural Science from UBKV, West Bengal. He has worked extensively in the area of Soil Science, plant nutrient management, acid soil management, climate change, and aquatic crops management over the course of his 16-year-long scientific career.

• 1. Introduction to Makhana: Botanical, Historical, and Cultural Significance2. Taxonomy, Morphology, and Growth Ecology of Euryale ferox3. Agro-Climatic Requirements and Cultivation Practices of Makhana4. Genetic Diversity, Breeding, and Crop Improvement Strategies5. Post-Harvest Handling, Drying, and Storage of Makhana Seeds6. Traditional and Modern Processing Techniques for Makhana Popping7. Physicochemical Properties of Makhana Seeds and Popped Kernels8. Nutritional Composition and Health Benefits of Makhana9. Phytochemicals and Bioactive Compounds in Euryale ferox: Extraction, characterisation, application10. Starch Chemistry and Functional Properties of Makhana Flour; Protein Quality and Functional Attributes of Makhana, Fatty Acid Profile and Lipid Stability in Makhana Products11. Makhana plant protection measures and nutrient requirements for successful crop production12. Makhana processing Waste valorization13. Shelf-Life Studies, storage and Preservation Strategies for Makhana14. Value-Added Product Development Using Makhana (Snacks, Flour, Bars, etc.)15. Packaging Technologies and Smart Packaging for Makhana-Based Products16. Safety, Quality Standards, Regulatory Aspects, and Value Chain Opportunities in Makhana Processing and Export17. Makhana Industry Landscape: Market Trends, Sustainability, Innovation, and Future Prospects

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