ABSTRACT
The study evaluated the micro nutrient
composition and functional properties of fermented almond nuts. Almond nuts
were divided into two portions, the first portion was milled into flour and
fermented for 72 hours. While the second portion which served as the control was
milled and unfermented. The functional properties, mineral and vitamin contents
ofthe flour samples were evaluated using standard analytical methods. The data
generated were statistically analyzed using T- test and reported as mean and
standard deviation. The study showed that fermentation had effect on the
functional properties and micro nutrient contents of almond flour. The result
offunctional analysis for fermented almond flour: bulk density(g/ml)=0.66±0.01,
gelatinization temperature (°C)=51.00±1.41, water absorption
capacity(g/ml)=110.38±0.04, oil absorption capacity (g/ml)=l 14.27±0.02, foam
capacity(%)=4.26±0.02 foam stability(%)=l ,77±0.22,
wettability(sec)=1.07±0.03.Unfermented almond flour: bulk
density(g/ml)=0.77±0.22, gelatinization temperature^ )=60.00±0.00, water
absorption capacity(g/ml)=140.22±0.0 3, oil absorption
capacity(g/ml)=120.11±0.01, foam capacity(%)=8.37±0.03, foam
stability(%)=2.63±0.04, wettability(sec)=1.23±0.04 revealed that fermentation
of the almond nut caused reduction in bulk density, gelatinization temperature,
water absorption capacity, oil absorption capacity, foam capacity, foam
stability and wettability with the unfermented almond flour having the highest
values. In terms of mineral content, fermented almond flour: calcium(mg/100g)=26.53±0.02,magnesium(mg/100g)=33.75±0.
01, phosphorus(mg/100g)=18.25±0.03, potassium(mg/100g)=32.67±0.04,
zinc(mg/100g) =0.56±0.03.Unfermented almond flour: calcium
(mg/100g)=37.63±0.04, magnesium(mg/ 100g)=41.24±0.03, phosphorus 25.79±0.04, potassium(mg/100g)=40.92±0.03,
zinc(mg/l 00g0=0.88±0.02), unfermented almond flour had the highest calcium,
magnesium, phosphorus, potassium and zinc content implying that fermentation
caused reduction in the analyzed minerals. The result ofvitamin content for
fermented almond flour: vitamin Bi (mg/100g)=0.76±0.03, vitamin
B2(mg/100g)=4.94±0.03, vitamin B3(mg/100g)=0.75± 0.04, vitamin
E(mg/100g)=8.04±0.04. While unfermented almond flour: vitamin Bi(mg/10
0g)=0.58±0.04, vitamin B2(mg/100g)=3.77±0.03,vitamin B3(mg/100g)=0.56±0.03,
vitamin E(mg/100g)=7.58±0.03). The result showed that fermented almond flour
had the highest vitamin Bi, vitamin B2, vitamin B3 and vitamin E content thus,
indicating that fermentation processes enhanced the vitamin content of the almond
nuts flour. In conclusion, fermentation processes enhanced the vitamin content
ofthe almond nut flour.
CHINAZA, M (2024). Micro Nutrient Composition And Functional Properties Of Fermented Almond Nuts (Primus Dulcis):- Ndudiri, Chinaza M. Repository.mouau.edu.ng: Retrieved Nov 22, 2024, from https://repository.mouau.edu.ng/work/view/micro-nutrient-composition-and-functional-properties-of-fermented-almond-nuts-primus-dulcis-ndudiri-chinaza-m-7-2
MARYANN, CHINAZA. "Micro Nutrient Composition And Functional Properties Of Fermented Almond Nuts (Primus Dulcis):- Ndudiri, Chinaza M" Repository.mouau.edu.ng. Repository.mouau.edu.ng, 23 Sep. 2024, https://repository.mouau.edu.ng/work/view/micro-nutrient-composition-and-functional-properties-of-fermented-almond-nuts-primus-dulcis-ndudiri-chinaza-m-7-2. Accessed 22 Nov. 2024.
MARYANN, CHINAZA. "Micro Nutrient Composition And Functional Properties Of Fermented Almond Nuts (Primus Dulcis):- Ndudiri, Chinaza M". Repository.mouau.edu.ng, Repository.mouau.edu.ng, 23 Sep. 2024. Web. 22 Nov. 2024. < https://repository.mouau.edu.ng/work/view/micro-nutrient-composition-and-functional-properties-of-fermented-almond-nuts-primus-dulcis-ndudiri-chinaza-m-7-2 >.
MARYANN, CHINAZA. "Micro Nutrient Composition And Functional Properties Of Fermented Almond Nuts (Primus Dulcis):- Ndudiri, Chinaza M" Repository.mouau.edu.ng (2024). Accessed 22 Nov. 2024. https://repository.mouau.edu.ng/work/view/micro-nutrient-composition-and-functional-properties-of-fermented-almond-nuts-primus-dulcis-ndudiri-chinaza-m-7-2