The present study reveals that lotus seeds constitute a
rich source of nutrients, with the presence of minimal
amounts of antinutrients, and can be successfully utilised
as an important source of protein and carbohydrates for
humans and livestock. The high amount of unsaturated
fatty acids in lotus seed fat might form a suitable substitute
or alternative to highly unsaturated oils. The seed flours
exhibited better functional properties than many of the
conventional grains or legumes, indicating the potential
for addition to food systems, especially bakery products,
as nutrient supplements as well as functional agents. A spe-
cific dose of electron beam irradiation can be chosen
depending on the technical criteria to be achieved (e.g.,
increase in protein, improvement in gelation capacity,
decrease in antinutrients). Electron beam irradiation as a
physical method of preservation proved its efficacy in
maintaining the overall quality of lotus seeds.