Evaluation of Some Nutritional Characteristics of Indian Almond (Prunus amygdalus) Nut

Authors

  • S.O. Agunbiade Department of Biochemistry, Faculty of Science, University of Ado-Ekiti, Nigeria
  • J.O. Olanlokun Department of Biochemistry, Faculty of Science, University of Ado-Ekiti, Nigeria

DOI:

https://doi.org/10.3923/pjn.2006.316.318

Keywords:

Almonds, antinutrients, minerals, proximate composition.

Abstract

The study of nutritional characteristics of Indian almond ( Prunus amygdalus ) showed the proximate composition to be: 97.70% dry matter, 11.52±1.10% crude protein, 6.76±0.72% ash, 5.09±0.84% crude fibre, and 21.76±1.20% fat and 54.87±2.80% carbohydrate. The antinutrient composition was found to be 0.25% phytin, 0.07% phytin phosphorus, 0.04% cyanide, 1.82%Tannin. Its fatty acid and mineral contents were 0.65% oleic acid, 0.19% phosphorus, 0.17% potassium, 0.25%magnesium, 245.65ppm sodium, 845.45ppm calcium, 92.12ppm zinc, 70.62ppm iron and 9.21ppm copper.

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Published

15.06.2006

Issue

Vol. 5 No. 4 (2006)

Section

Research Article

License

Copyright (c) 2006 Asian Network for Scientific Information

Creative Commons License

This work is licensed under a Creative Commons Attribution 4.0 International License.

This is an open access article distributed under the terms of the Creative Commons Attribution License, which permits unrestricted use, distribution and reproduction in any medium, provided the original author and source are credited.

How to Cite

Agunbiade, S., & Olanlokun, J. (2006). Evaluation of Some Nutritional Characteristics of Indian Almond (Prunus amygdalus) Nut. Pakistan Journal of Nutrition, 5(4), 316-318. https://doi.org/10.3923/pjn.2006.316.318