Almond (Prunus dulcis L.) Protein Quality

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. N...

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Bibliographic Details
Published in:Plant foods for human nutrition (Dordrecht) 2005-09, Vol.60 (3), p.123-128
Main Authors: Ahrens, S, Venkatachalam, M, Mistry, A.M, Lapsley, K, Sathe, S.K
Format: Article
Language:English
Subjects:
almonds
Amino Acids - analysis
Amino Acids, Essential - analysis
Biological and medical sciences
digestible protein
Digestion
Fats - analysis
Food industries
Fruit and vegetable industries
Fundamental and applied biological sciences. Psychology
Humans
Nutritional Requirements
Nutritive Value
Plant Proteins - analysis
Plant Proteins - standards
protein value
proximate composition
Prunus - chemistry
Tannins - analysis
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Summary: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.
ISSN:0921-9668
1573-9104
DOI:10.1007/s11130-005-6840-2