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

Agunbiade, S. O.; Olanlokun, John Oludele

doi:10.3923/pjn.2006.316.318

Cited by 32 publications

(16 citation statements)

References 4 publications

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“…Also, this result was similar (0.5) which reported by Liu and Chang, (2004) [27]. However, was higher than the result [28] 2% and also higher than that result .3% which reported by [29]. On the other hand, [29] reported that the ash content of soy milk was 0.9%.…”

Section: The Chemical Composition Of Peanut Milksupporting

confidence: 85%

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Production of Peanut Milk and Its Functional, Physiochemical, Nutritional and Sensory Characteristics

Siddeeg

Salih

Al‐Farga

et al. 2020

ARRB

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This study was aimed to investigate the functional properties of peanut seeds, and physicochemical, nutritional and sensory analysis of processed peanut milk. Standard methods were used in this research to determine the functional properties and proximate composition, while minerals were determined by a flame photometer and colorimeter. Firstly, the functional proprieties of the whole and defatted kernel of peanut seeds were studied, and the best results were found in the defatted sample. Peanut milk samples were divided into four samples depends on the percentage of powder milk addition (3, 6, 9 and 12%) as well as the control sample without addition. The pH, total soluble solids, viscosity, and density of samples were (6.2-6.5, 6-16%, 3-8 mPa/s, and 1.01-1.05 g/cm3, respectively), increased with the increasing of milk powder. About the proximate analysis, the highest values of ash, protein, fat, total carbohydrates (0.8, 6.3, 6.3, and 7.5%, respectively) were found in the sample of 12% powder milk. Sodium, potassium, and calcium in the samples (3, 6, 9 and 12%) were found in the range 38-58, 55-89, and 10-18 mg/100 g, respectively. Sensory evaluation results revealed great acceptance for peanut milk made with 3% powder milk addition, while we're not found a significant difference in the color and taste of all samples and control. This study proved the possibility of using Sudanese peanut as a milk substitute which was found to be a good source of nutrients. This study suggested using peanut milk as a milk substitute, and in yogurt manufacture, future work should aim at studying optimum storage conditions and stable packaging requirements.

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Section: The Chemical Composition Of Peanut Milksupporting

confidence: 85%

“…However, was higher than the result [28] 2% and also higher than that result .3% which reported by [29]. On the other hand, [29] reported that the ash content of soy milk was 0.9%. Ashes are the solid remains of fires.…”

Section: The Chemical Composition Of Peanut Milkcontrasting

confidence: 64%

Production of Peanut Milk and Its Functional, Physiochemical, Nutritional and Sensory Characteristics

Siddeeg

Salih

Al‐Farga

et al. 2020

ARRB

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“…Its fruits are nutritious due to their protein, fat, mineral substance, fibre and vitamin E content [4–10]. …”

Section: Introductionmentioning

confidence: 99%

“…Almond belongs to Rosaceae family and is an important product due to high commercial value of its fruits. Its fruits are nutritious due to their protein, fat, mineral substance, fibre and vitamin E content [ 4 – 10 ].…”

Section: Introductionmentioning

confidence: 99%

Evaluation of seasonal antioxidant activity and total phenolic compounds in stems and leaves of some almond (Prunus amygdalus L.) varieties

Sivaci

Duman

2014

biol res

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BackgroundThis study aimed to determine the seasonal changes of total antioxidant activity and phenolic compounds in samples taken from leaves (April, July, October) and stems (April, July, October, January) of some almond (Prunus amygdalus L.) varieties (Nonpareil, Ferragnes and Texas).ResultsIt was indicated that antioxidant activity and phenolic compounds in leaves and stems of Nonpareil, Ferragnes and Texas showed seasonal differences. Antioxidant activity IC50 of these varieties reached the highest value in April for leaves whereas in October for stems. The highest level of total phenolic compounds was in January for stems while in October for leaves.ConclusionsThese results showed that total antioxidant activity and phenolics in leaves and stems of almond varieties changed according to season and plant organ.

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“…The edible portion of PA is its nuts, commonly known as almonds or badam, and is a popular nutritious food. [ 9 ] Nuts of PA are found to possess various pharmacological properties, such as antistress,[ 10 ] antioxidant,[ 11 ] immunostimulant,[ 12 ] lipid lowering[ 13 ] and laxative. [ 8 ] The nuts of PA are mentioned as medhyarasayana (nootropic agent) in the classical Ayurvedic texts[ 8 ] and are also used in folklore practice.…”

Section: Introductionmentioning

confidence: 99%

Efficacy study of Prunus amygdalus (almond) nuts in scopolamine-induced amnesia in rats

2010

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Objective:Cognitive disorders such as amnesia, attention deficit and Alzheimer’s disease are emerging nightmares in the field of medicine because no exact cure exists for them, as existing nootropic agents (piractam, tacrine, metrifonate) have several limitations. The present study was undertaken to investigate the effect of Prunus amygdalus (PA) nuts on cognitive functions, total cholesterol levels and cholinesterase (ChE) activity in scopolamine-induced amnesia in rats.Materials and Methods:The paste of PA nuts was administered orally at three doses (150, 300 and 600 mg/kg) for 7 and 14 consecutive days to the respective groups of rats. Piracetam (200 mg/kg) was used as a standard nootropic agent. Learning and memory parameters were evaluated using elevated plus maze (EPM), passive avoidance and motor activity paradigms. Brain ChE activity and serum biochemical parameters like total cholesterol, total triglycerides and glucose were evaluated.Results:It was observed that PA at the above-mentioned doses after 7 and 14 days of administration in the respective groups significantly reversed scopolamine (1 mg/kg i.p.)-induced amnesia, as evidenced by a decrease in the transfer latency in the EPM task and step-down latency in the passive avoidance task. PA reduced the brain ChE activity in rats. PA also exhibited a remarkable cholesterol and triglyceride lowering property and slight increase in glucose levels in the present study.Conclusion:Because diminished cholinergic transmission and increase in cholesterol levels appear to be responsible for the development of amyloid plaques and dementia in Alzheimer patients, PA may prove to be a useful memory-restorative agent. It would be worthwhile to explore the potential of this plant in the management of Alzheimer’s disease.

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

Cited by 32 publications

References 4 publications

Production of Peanut Milk and Its Functional, Physiochemical, Nutritional and Sensory Characteristics

Production of Peanut Milk and Its Functional, Physiochemical, Nutritional and Sensory Characteristics

Evaluation of seasonal antioxidant activity and total phenolic compounds in stems and leaves of some almond (Prunus amygdalus L.) varieties

Efficacy study of Prunus amygdalus (almond) nuts in scopolamine-induced amnesia in rats

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