Chemical characterization of almond meal as a co-product of the mechanical extraction of almond oil

Abstract

Almonds harvesting, along with precleaning, hulling, shelling, and sorting, generate recoverable co-products such as double, malformed, or damaged almonds. The common way that generates more benefit is the extraction of almond oil for food and cosmetic uses. The aim of this study is to compare composition and nutritional value of almond meals of the main varieties from eastern Morocco, Marcona (M), Fournat de Breznaud (FNB), FerragnesandFerraduel (FF) and Beldi a local ecotype (B), during three consecutive crop years (2016-2018). Significant differences were observed, which mainly concern the residual oil in almond cakes and especially their fibres, sugars, and proteins. Differences depend on the quality of the raw material and the effects of the crop year on the variety. Besides, from a nutritional point of view, analysed almond meals still contain significant amounts of residual oil and the major constituents of almond seeds (sugars, fibres, and proteins). The amino acid profile presents eight essential amino acids (Cysteine, Methionine, Isoleucine, Leucine, Phenylalanine, Tyrosine, and Lysine Valine) and the Protein Digestibility Corrected Amino Acid Score (PDCAAS) ranges between 24.78% for (M) and 62.17% for (FF). We conclude the analysed almond meals present interesting nutritional values as a specific ingredient for gluten-free culinary preparations and light foodstuffs.

Proximate Composition, Antioxidant Activity, Lipids and Elemental Profiling of Argan, Almond, Sesame, Nigella, Soybean and Sunflower Oil Press Cakes Reveal a Great Potential of Valorization

“…Signi cantly distinct oilcake types emerge from these ndings. The ALPC, SEPC, and NIPC results align with values reported by [49][50][51],…”

Valorisation of cold-pressed almond oil’s cake as raw material for the preparation of naturally gluten-free flour for specific food applications

“…▪ Bulk density (BD) by ASTM D7481-09 standard [8]; ▪ Colour by Konica Minolta-410 chromamètre according to ISO 11664-4 and L*, a*, b* system [9]; ▪ Total sugars (TS) by [4]; ▪ Reduced sugars (RS) by Bertand method; ▪ Crude fibre (CF) by AOAC (1990) standard [10]; ▪ Ash by AOAC (2003) standard [11]; ▪ Proteins by Kjeldahl method (AFNOR: NF V04-407: 2002) and 6.25 as conversion factor [12]; ▪ Gluten was measured by AACC 38-10 Gluten-Hand Washing method [13].…”

“…Almond oil is known for its rich natural antioxidants (tocopherols (vitamin E), polyphenols), which makes it an excellent edible oil, but it is widely used in cosmetics [1][2][3] due to its profitability. Almond oil extraction generates by-products, almond oil extraction residues known as almond meal or almond cake, which is rich in proteins, fibres and minerals [4][5][6], which can be valued.…”

“…(2017) and [4,6], for the Ferragnes and Ferraduel cultivars.The almond-cake flour fractions (A, B, C, D) have comparable protein contents ranging from 45 to 49%DW, which are largely higher than whole-wheat flour (SWF) protein content (8,79% DW). Proteins are the main components of defatted almond-cake flour, and the registered results in this work are consistent with the literature (Rabadan et al (2017) [6] Melhaoui et al (2017)…”

The Quality of Wheat Bread With Ultrasonicated and Fermented By-Products From Plant Drinks Production

“…However, during the technological production process, raw material (cereals, nuts, fruits) is extracted with water, and the solid part, usually called press cakes or meal, is generated in significant amounts. The formed BPs are still rich in dietary fibers, proteins, and macro-and micronutrients (Houmy et al, 2020;Sobczak et al, 2020). Moreover, the other compounds, such as phenols, flavonoids, or fatty acids, in the coconut press cake possess antidiabetic and anticancer properties, while oats are characterized by a high content of β-glucan and positively affect human health (Karandeep et al, 2019;Krochmal-Marczak et al, 2020).…”