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

S.O. Agunbiade and J.O. Olanlokun

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.