Department of Biochemistry, Faculty of Science, University of Ado-Ekiti, Ado-Ekiti, Nigeria
Agunbiade, S.O., Department of Biochemistry, Faculty of Science, University of Ado-Ekiti, Ado-Ekiti, Nigeria; Olanlokun, J.O., Department of Biochemistry, Faculty of Science, University of Ado-Ekiti, Ado-Ekiti, Nigeria
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. © Asian Network for Scientific Information, 2006.
calcium; carbohydrate; copper; cyanide; fatty acid; iron; magnesium; mineral; oleic acid; phosphorus; potassium; sodium; tannin; vegetable oil; vegetable protein; zinc; almond; article; chemical analysis; dry weight; food composition; nonhuman; nutrient; nutritional value; plant fiber; prunus amygdalus; Prunus dulcis; Terminalia catappa