Moisture Contentनमी की मात्रा
Moisture content is the percentage of water in raw or popped makhana — the single most critical quality parameter that determines popping success, shelf life, and texture preservation.
For raw thurri, the ideal moisture content is 12–14 % for storage and 8–10 % for popping. If moisture is too high, the seeds won't pop (steam doesn't build enough pressure). If too low, the seeds shatter during popping instead of puffing (brittle failure). For popped makhana, the target moisture content is 3–5 %. Above 5 %, the makhana loses its crunch and becomes chewy — it's hygroscopic, meaning it absorbs ambient moisture. Below 3 %, it becomes brittle with a higher breakage rate. Golden Eagle measures moisture content at three stages: receiving (raw thurri from cooperatives), pre-pop (conditioned seeds), and finished product. Digital moisture analysers provide results in minutes, and every production lot is tested before release.
Related Terms
Lawa (लावा) is the traditional Bihar term for the popping process that transforms dense raw makhana seeds into light, edible white puffs through controlled heat and moisture.
Nitrogen-Flushed Packagingनाइट्रोजन फ्लश पैकेजिंगNitrogen-flushed packaging replaces the oxygen inside a sealed pouch with food-grade nitrogen gas before sealing, eliminating the primary cause of rancidity and moisture absorption in makhana.
Thurri (Raw Seed)थुर्रीThurri (थुर्री) is the Bihar trade term for raw, unpopped makhana seeds — hard, dark-brown-to-black seeds harvested directly from Euryale ferox seed pods, dried to 12–14 % moisture for storage and trade.