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Water chestnut (Trapa spp.) commonly known as singhara in India, is a floating-leaved aquatic plant with high edible and medicinal value.The kernels are refreshing, delicious to eat and highly nutritious to be used in many Ayurvedic compositions as coolant, diuretic, aphrodisiac, antidiarrhoeal, appetizer, astringent, and tonic.Its byproduct the pericarp contains phytochemical compounds with significant nutritional and functional potential.However, the pericarp has been overlooked and discarded, primarily utilized as animal feed.Water chestnut finds application across diverse sectors, both in food and non-food industries.Therefore, delving deeper into its chemistry and potential uses could unveil strategies for harnessing this aquatic plant.This review provides an overview of the chemical composition, processing methods, nutritional benefits, and the various food, therapeutic, and industrial applications of different parts of water chestnut from various species.Additionally, it explores the correlations between the various endogenous components and the potential utilization of water chestnuts.
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Kumari et al. (2024) studied this question.
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