Almond (Prunus dulcis L.) Protein Quality

Abstract

Three marketing varieties of almonds; Carmel, Mission, and Nonpareil; were analyzed for proximate composition and protein nutritive quality. Moisture, lipids, protein, ash, sugars, and tannins ranges were 3.05-4.33%, 43.37-47.50%, 20.68-23.30%, 3.74-4.56%, 5.35-7.45%, and 0.12-0.18%, respectively. No detectable hemagglutinating and trypsin inhibitory activities were present in Carmel, Mission, and Nonpareil almonds. Amino acid analyses indicated the sulfur amino acids (methionine + cysteine), lysine, and threonine to be the first, second, and third limiting amino acids in almonds when compared to the recommended amino acid pattern for children 2-5-year old. However, compared to the recommended amino acid pattern for adults, sulfur amino acids were the only limiting amino acids in almonds tested. True Protein Digestibility (% TPD) values for Carmel, Mission, and Nonpareil were 88.55 +/- 1.26, 92.25 +/- 1.05, and 82.62 +/- 1.47, respectively. Protein Digestibility Corrected Amino Acid Scoring (PDCAAS) values suggested almond proteins to be of poor nutritional quality.

Fatty Acid, Mineral and Proximate Compositions of Various Genotypes and Commercial Cultivars of Sweet Almond From the Same Ecological Conditions

“…Summers are arid and very hot, winters are rainy and partly temperate. The area of the province which is 55 km away from Sanliurfa is 1.278 km 2 (IHI, 2018). In the Southeastern Anatolia Region, Şanlıurfa province is surrounded by an illegal district of Hilvan, with Adiyaman and Siverek in the north, Siverek in the east, Central district in the south, Bozova in the south, and Adiyaman in the west.…”

A nutrition and health perspective on almonds

“…In addition, almond proteins are unusually high in arginine and possess good digestibility. 11 The 164 kcal provided by almonds are derived largely from their fat content (49.4% of weight), though it is important to note that its composition is largely (67%) of monounsaturated fatty acids (MUFA). Recent studies have shown that almonds also contain a diverse array of phenolic and polyphenolic compounds at 118.5 mg per serving.…”

Antioxidant capacity of hydrolyzed protein fractions obtained from an under-explored seed protein: Gingerbread plum (Neocarya macrophylla)

“…1 a Gingerbread plum fruits and seeds; b and c Comparative appearance of gingerbread plum (Neocarya macrophylla) kernels and peanut (Arachis hypogaea L.). Note the more smoothness as well as shininess of gingerbread plum kernels surface when compared with peanut seeds Means of three determinations±SD a Ahrens et al (2005) b Amza et al (2010) c Fetuga et al (1974) d Khalil and Chughtai (1983) were kept dried in a desiccator at room temperature until use. Preparation of defatted gingerbread plum kernels flour…”

“…Gingerbread plum kernels are of high nutritional value (about 47 % oil and 20 % protein contents) (Amza et al 2010) and comparable in proximate chemical composition to those of almond (Prunus dulcis L.) (Ahrens et al 2005), cashew (Anacardium occidentale, L.) (Fetuga et al 1974) and peanut (Arachis hypogaea L.) (Khalil and Chughtai 1983) seeds (Table 1). Additionally, they are a good source of certain amino acids, such as lysine, valine and phenylalanine (Amza et al 2010), which is important for balancing the deficiency of these essential amino acids in cereal-based diets.…”