Roasted fox nuts (Euryale Ferox L.) contain higher concentration of phenolics, flavonoids, minerals and antioxidants, and exhibit lower Glycemic Index (GI) in human subjects

Abstract Fox nut ( Euryale ferox ) is categorized among superior quality foods because of its highly nutritious profile. It also serves as a good protein source for vegetarian diets. However, it not widely consumed, due to soggy texture and bland flavor compared other nuts. In this study, we used roasting seasoning enhance consumer acceptance. Furthermore, have biochemical, nutritional physical properties the roasted unroasted fox nuts; their Glycemic Index (GI) in human subjects. Results showed that significantly P ≤ 0.05) improved minerals content (from 0.58 0.66%), 11.40 14.57%), total phenolics 346.02 470.62 mg GAE/100 g), flavonoids 4.15 4.43 CE/g), 2,2-diphenyl-1-picrylhydrazyl (DPPH) radical scavenging activity 48.54 79.13% inhibition) Ferric Reducing Antioxidant Power 662.46 957.14 μmol FeSO 4 /g). Consumer acceptance was evaluated with without seasoning; both salt spice seasoned nuts had greater overall acceptability plain reported low GI (37%) subjects (ethical approval #1772/01-06-2020). Thus, can be consumed nutrient rich snack; only component healthy diet but served patients metabolic disorders like obesity diabetes.