As makhana (fox nut) gains popularity as a healthy snack in Indian households, scientists at Bihar Agricultural University (BAU), Sabour, have achieved a major breakthrough. They have identified a unique compound, N-(2-iodophenyl) methane sulfonamide, in makhana, which has vital medicinal property.
“This is the first time the bioactive compound has been identified as a naturally occurring component in makhana,” said Dr DR Singh, vice-chancellor (VC) of BAU. He added that the compound, a sulfonamide derivative of iodobenzene, is known for its pharmacological potential. In synthetic forms, it has been explored for medicine development. “This finding proves the therapeutic potential of makhana and promises to boost its global recognition and market value. It could revolutionize both the makhana industry and global snacking habits,” he added.
Dr Singh added, “The research reflects BAU’s commitment to innovation, uplifting farmers’ economic conditions and positioning Bihar as a hub for cutting-edge agricultural advancements. It benefits both the scientific community and farming sectors.” He said this finding would inspire farmers to combine traditional farming knowledge with modern science, ensuring Bihar remains at the forefront of agricultural innovation while improving farmers’ welfare.
Dr Anil Kumar Singh, director of research at BAU, filed a patent for the discovery. He said makhana, traditionally valued as a nutritious food, is now recognized as a bioactive resource with medicinal value. “This positions makhana as more than just a snack — it becomes a key player in the nutraceutical industry, attracting interest from pharmaceutical companies and boosting its economic potential,” he said.
The research team revealed that makhana is not only rich in nutrients but also has antioxidant and therapeutic properties. This discovery is expected to increase market demand and value for makhana, offering better income opportunities for farmers in Bihar and beyond.
Conducted in the university’s NABL-accredited laboratory, the study was led by a team of scientists and faculty members, including V Shajeeda Banu (plant biotechnology).
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