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.
Highlights
Almonds are the edible seeds of the Prunus amygdalus Dulcis tree, more commonly known as the almond tree, which is native from its wild ancestors of the central plateau of Asia, currently domesticated, and widely cultivated in Mediterranean climate areas [1]
The results are similar to the literature, for instance, Arbouche R (2013) found 94.6% dry matter in the almond meal [17], which is very similar to our findings for M-CY2 (94.56 %)
This study focused on the characteristics of oil cake as an extraction residue from almond oils and showed, in view of their major constituents, that they can be used as an ingredient or food additive, with an economic advantage for producers, and from a zero-waste perspective of great environmental interest
Summary
Almonds are the edible seeds of the Prunus amygdalus Dulcis tree, more commonly known as the almond tree, which is native from its wild ancestors of the central plateau of Asia, currently domesticated, and widely cultivated in Mediterranean climate areas [1]. Almond kernels can be consumed raw or cooked, blanched, ground into flour and even made into non-dairy milk. It can be incorporated, as an ingredient, into culinary recipes. In eastern Morocco, thanks to the Moroccan green plan and the PROFAO (Solidarity farming Project of Almond Sector in Eastern Morocco, 2011-2018); 6000 hectares of new almond orchards were created. PROFAO, as an integrated project, allows the organisation of almond's farmer cooperatives and facilitates the creation of economic interest grouping for almond post-harvest facilities, processing, production and marketing of almonds and derivatives [4]
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