Almond Flour Research Articles

Dextran-enriched pea-based ingredient from a combined enzymatic and fermentative bioprocessing. Design of an innovative plant-based spread.

In this study a plant-based spread was developed using dextran-enriched ingredients derived from pea flours, supplemented with defatted durum wheat germ and almond flour. Optimization of fermentation with Leuconostoc pseudomesenteroides DSM 20193, both with and without enzymatic hydrolysis, aimed to enhance exopolysaccharide production and the nutritional value of pea flours. Best results were achieved through enzymatic hydrolysis with Veron PS protease followed by fermentation at 25°C, resulting in elevated dextran levels and increased peptides and total free amino acid concentration in green and yellow pea-based ingredients. The yellow pea-based ingredient was selected for the final plant-based spread formulation, blended at 35% w/w, with 45% w/w defatted durum wheat germ, and 20% w/w almond flour. The resultant spread exhibited elastic and solid-like characteristics like milk-based spreadable cheese and yogurt, boasting 'high protein' (12.49 g/100g) and 'high fiber' (11.01 g/100g) designations. It maintained chemical, biochemical, and microbiological stability over a 10-day shelf-life under refrigerated conditions. Sensory evaluation confirmed the acceptability of the plant-based spread (PBS), highlighting a well-balanced aroma and a grainy, adhesive texture. This research underscores the potential of an integrated approach utilizing food-grade enzymes and fermentation for the in-situ production of dextran to create innovative, clean label, and plant-based foods.

Baru almond flour (dipteryx alata vog.) improves hepatic glutathione system in a high-fat diet murine model

A doença hepática gordurosa não alcoólica (DHGNA) afeta indivíduos em todo o mundo e é caracterizada por esteatose, estresse oxidativo, lipotoxicidade e inflamação. Nesse contexto, os antioxidantes dietéticos são importantes para a defesa eficiente contra os danos oxidativos. Nossa hipótese é que a amêndoa de baru (Dipteryx Alata Vog.) pode ser um agente terapêutico promissor para o tratamento da DHGNA. Assim, o objetivo do presente estudo foi avaliar o efeito da farinha de amêndoa de baru (BAF) no perfil lipídico e nas defesas antioxidantes em ratos alimentados com dieta hiperlipídica. Quarenta ratos Fisher foram divididos no grupo controle (C) (dieta AIN-93M); controle de baru (CB) (AIN-93M com 2% de BAF); alto teor de gordura (H) (AIN-93M com 2% de colesterol e 25% de óleo de soja); e baru com alto teor de gordura (HB) (dieta hiperlipídica com 2% de BAF) por 12 semanas. A dieta hiperlipídica reduziu o HDL-colesterol, aumentou os níveis séricos da fração não-HDL, colesterol total. Além disso, induziu esteatose hepática, dano hepático e estresse oxidativo, como demonstrado pela presença de ALT elevadas e níveis de GSSG. A amêndoa de baru demonstrou alto teor de compostos fenólicos e atividade antioxidante. O tratamento com BAF atenuou os níveis séricos de colesterol. Além disso, BAF melhorou o sistema de glutationa hepática, aumentando o conteúdo de glutationa. Esses resultados mostram que o BAF é uma fonte promissora de antioxidantes alimentares naturais e tem efeitos benéficos no estado redox in vivo. Mais estudos para elucidar suas propriedades funcionais e mecanismos subjacentes são, portanto, necessários. Palavras-chave: Dipteryx Alata Vog. Dieta hiperlipídica. Antioxidante. Fígado.

Inovasi Pengembangan Kulit Macaron Menggunakan Tepung Kacang Hijau (Vigna radiata L.) Dengan Tepung Almond dan Penambahan Serbuk Black Mulberry (Morus nigra Sp.)

The aim of this study was to obtain the results of the ratio of mung bean flour with almond flour and the addition of black mulberry powder on the characteristics of macaron shell.This research consists of two stages, namely preliminary research and main research. Preliminary research was conducted to make mung bean flour and black mulberry powder and then analyzed. The main research used a 3x3 factorial Randomized Block Design (RAK) with 3 replications. The treatment design consisted of two factors, namely the factor of the ratio of mung bean flour to almond flour (T) consisting of 3 levels (70:30), (60:40) and (50:50) and the factor of adding black mulberry powder (B) consisting of 3 levels 0%, 1% and 2%. The responses in this study consisted of chemical responses namely moisture content, ash content, fat content and protein content, physical responses of swelling power and color intensity, and organoleptic responses namely color, aroma, taste and texture attributes The results showed that the ratio of mung bean flour to almond flour had an effect on moisture content, ash, fat, protein, swelling power, color intensity (L* a* b* value), hedonic attributes of color, aroma, taste and texture. The addition of black mulberry powder had a significant effect of swelling power, color intensity (L* a* b* value), hedonic attributes of color, aroma, taste and texture. The interaction between the ratio of mung bean flour with almond flour and the addition of black mulberry powder had an effect of swelling power, color intensity (L* a* b* value), hedonic attributes of color, aroma, taste and texture.

Gut Microbiota Fermentation of Digested Almond-Psyllium-Flax Seed-Based Artisan Bread Promotes Mediterranean Diet-Resembling Microbial Community.

Different modifications of the standard bread recipe have been proposed to improve its nutritional and health benefits. Here, we utilized the in vitro Human Gut Simulator (HGS) to assess the fermentation of one such artisan bread by human gut microbiota. Dried and milled bread, composed of almond flour, psyllium husks, and flax seeds as its three main ingredients, was first subjected to an in vitro protocol designed to mimic human oro-gastro-intestinal digestion. The bread digest was then supplied to complex human gut microbial communities, replacing the typical Western diet-based medium (WM) of the GHS system. Switching the medium from WM to bread digest resulted in statistically significant alterations in the community structure, encoded functions, produced short-chain fatty acids, and available antioxidants. The abundances of dietary fiber degraders Enterocloster, Mitsuokella, and Prevotella increased; levels of Gemmiger, Faecalibacterium, and Blautia decreased. These community alterations resembled the previously revealed differences in the distal gut microbiota of healthy human subjects consuming typical Mediterranean vs. Western-pattern diets. Therefore, the consumption of bread high in dietary fiber and unsaturated fatty acids might recapitulate the beneficial effects of the Mediterranean diet on the gut microbiota.

Production of Biscuits from Wheat, Almond and Pawpaw Flour Blends and Investigating It’s Physicochemical and Texture Characteristics

Biscuit, also known as a cookie is a nutritive snack produced from dough that is transformed into an appetizing product through the application of heat in an oven. This study was aimed at evaluating the quality of biscuit produced from wheat, African almond and pawpaw flour blends. From the flours, blends were made and six (6) samples, A to F formulated. Sample A (100 % wheat flour) was used as the control, B (60 % Wheat flour: 0 % Almond Flour: 40 % Pawpaw Flour), C (60 % Wheat flour: 10 % Almond Flour: 30 % Pawpaw Flour), D (60 % Wheat flour: 20 % Almond Flour: 20 % Pawpaw Flour), E (60 % Wheat flour: 30 % Almond Flour: 10 % Pawpaw Flour), F (60 % Wheat flour: 40 % Almond Flour: 0 % Pawpaw Flour). The physical, proximate, anti-nutrients, vitamins, minerals, antioxidants and sensory properties of the biscuits were evaluated using standard methods. For physical parameters of the biscuit, the weight ranged from 8.86 g-10.60 g, diameter from 6.60 mm- 6.80 mm, the spread ratio from 0.58-0.61, breaking strength from 0.25 kg- 0.29 kg and thickness ranged from 11.08 mm- 11.43 mm. The anti-nutrients content of the biscuits were considerably low and within safe limits. The results showed an increase in ash, fibre, fats and protein content while the carbohydrate content of the biscuit reduced upon substitution of wheat flour with almond and pawpaw flours. The vitamin content of the biscuit was also improved especially the vitamin A content upon addition of pawpaw flour. The result for mineral composition showed a significant increase from 46.00-89.35mg/100g for sodium, potassium from 323.44-486.95 mg/100g, calcium from 189.46-356.88mg/100g, magnesium from 44.34-132.88 mg/100g and phosphorus from 155.33-428.45mg/100g.6. Antioxidant activity also increased from 2.12-3.69mgAAE/g. The biscuit samples were all rated high in terms of their sensory attributes especially samples with high proportion of almond flour. This research indicates that almond and pawpaw flours are suitable for biscuit production especially at 40% and 10% substitution for almond and pawpaw flours respectively.

Almond flour and its potential in diabetes management: A short review

Diabetes is caused by higher glucose in the bloodstream and is considered one of the major health problems in Indonesia. Wheat flour-based meals are unsuitable for people with diabetes due to their high glycaemic index (GI), which may rapidly increase blood glucose levels. The low-GI characteristic of almonds (Prunus dulcis) makes it very potential to replace the wheat flour used in foods. Almonds have a high fiber, unsaturated fat, magnesium, and vitamin E content but low in carbohydrates. Almond consumption also enhances satiety and lowers postprandial glycemia, hence making it suitable alternative flour for people with diabetes. This review aims to provide scientific information regarding the processing technique, nutritional content, bioactive compounds, antioxidant activity, and the diabetes-related health benefits of almond flour. This information is important for supporting almond flour’s potential in diabetes management through food controlling approach.

Development of almond flour bread recipe

The industry of bakery products that do not contain gluten has not been studied enough, so this topic is gaining popularity among scientists. The subject of the study was the development of a bread recipe using almond flour. Pumpkin puree and dried seaweed Laminaria ochroleuca were selected as additives. To improve the taste characteristics of the product, it was decided to add dietary fiber, which can add value to the finished product. The goal of the work was to develop a bread recipe using almond flour. The research was carried out in several stages: 1. development of a recipe and production of prototypes;2. analysis of organoleptic indicators; 3. carrying out physical and chemical studies (determination of humidity, acidity). To carry out the analysis, instrumental and visual research methods were used. During the experiment, five samples of bread were obtained, four of them with the addition of different concentrations of pumpkin and seaweed puree. The rate of dietary fiber was calculated based on the daily consumption rate. Sample No. 2, made with the addition of pumpkin puree in an amount of 100 g, had the best organoleptic properties. The bread had a pleasant taste and smell characteristic of the added raw materials, a soft and baked crumb, and the presence of pores. Samples of bread with added seaweed had a specific taste and smell, and traces of unkneading. The research results can be used in the baking industry to expand the range of bakery products. The developed bread can become a very useful product, especially for those categories of the population who are deficient in certain components. Also, given that for the majority of the population bread is a commodity of everyday demand, its preparation will be in great demand.

Almond flour a by‐product of oil extraction: nutritional characterisation and impact on rheological properties of premixes for bakery products

SummaryThe press cake of almond oil extraction contains macro‐ and micronutrients of high nutritional quality. From the milling of this press cake, almond flour (AF) is obtained. The objectives of this work were to evaluate the nutritional and techno‐functional properties of AF and the impact of AF (10%, 20% and 30%) addition on rheological and techno‐functional properties of wheat flour, and maize and potato starches. AF presented a high level of lipids (43.56%), oleic acid being the major one. However, AF presented a long estimated shelf life (18 months). Also, AF was a good source of Mg, P, Cu, Fe, Mn and Zn. Moreover, AF added to wheat flour reduced water absorption and dough farinograph stability. Besides, AF caused a reduction of starch swelling and retrogradation, evidenced by lower peak viscosity and setback values in the viscoamylograph curves of wheat flour; maize and potato starches. This study showed the potential impact of AF use for the development of new bakery products.

Inovasi Kue Talam dengan Tepung Almond

The background of this research is the innovation of modified talam products using almond flour. In the culinary world, product innovation is a factor supporting the progress of a culinary product so that it follows its target market. With product innovation, new products can be created that can attract new consumers and meet consumer needs. In this study, the authors will compare the use of almond flour in platters in 4 types, namely 100, 75, and 50 of almond flour in talam. The research method that the writer uses is descriptive qualitative, where the writer will write down the facts that are appropriate when the writer is conducting the research and the technique of collecting data is done by means of observation, interviews and literature studies. The author identifies the problems into 3 main points of discussion, namely the influence of aroma, taste, shape and texture of the product. Second, consumer acceptance and third, the right formulation. This research was conducted by the author through the author's house and the location of the panelists when the author met. In the results of the temporary research that the author got, the use of almond flour in the talam gives a unique taste to the talam. Research will continue to be carried out by the author until all the required data has been collected.

Chicken eggshell waste and almond flour as potential ingredients in sustainable product development

Chicken eggshell waste and almond flour as potential ingredients in sustainable product development

Effects of animal fat replacement with almond flour on quality parameters of beef patties.

Almond is rich in vitamins, minerals, and dietary fiber and contains high fat and protein. For this reason, almond flour can be used as an additive in the production of various foods to increase nutritional value, improve texture and flavor, and produce healthier products. The purpose of this study is to determine the availability of almond flour as an animal fat replacer in the production of beef patties. For this purpose, beef patties were produced in five different formulations containing animal fat and/or almond flour, and pH, moisture content, color, and TBARS values were detected in both raw and cooked samples. In addition, cooking yield and shrinkage were calculated and fatty acid composition, texture profile, and sensory analyses were performed on cooked samples. Replacing animal fat with almond flour increased pH in raw and cooked beef patties but decreased moisture content, b* value, and TBARS in cooked samples compared to the control. While cooking yield increased in beef patties containing almond flour, shrinkage decreased. In addition, the cooking process caused decreases in L*, a*, and b* values. Using almond flour in beef patties decreased the SFAs and increased the amounts of oleic and linoleic acids. Hardness, cohesiveness, resilience, and chewiness were significantly affected by the use of almond flour (p < .01), and higher hardness and chewiness, and lower cohesiveness and resilience were determined in the samples containing almond flour compared to the control. On the other hand, the use of almond flour instead of animal fat in beef patties did not have a significant effect on the determined sensory properties (p > .05).

Functional and Selected Chemical Properties of Wheat, Tropical Almond and Pawpaw Fruit Flours and Their Blends

Tropical Almond and pawpaw fruits are highly underutilized hence; the objectives were to improve their utilization in preparation of conventional foods. Six (6) blend samples A to F were formulated. Sample A (100 % wheat flour) was used as the control, B (60 % Wheat flour: 0 % Almond Flour: 40 % Pawpaw Flour), C (60 % Wheat flour: 10 % Almond Flour: 30 % Pawpaw Flour), D (60 % Wheat flour: 20 % Almond Flour: 20 % Pawpaw Flour), E (60 % Wheat flour: 30 % Almond Flour: 10 % Pawpaw Flour), F (60 % Wheat flour: 40 % Almond Flour: 0 % Pawpaw Flour). The functional, proximate and selected phytochemicals of the flours and their blends were evaluated using standard methods. Results showed that the bulk density, foaming capacity, water absorption capacity, oil absorption capacity, swelling capacity and gelation temperature of the flours ranged from 0.63-0.70 g/ml, 0.10-0.55 %, 1.15-2.65 ml/g, 0.46-1.65 ml/g, 0.10-2.90 ml/g and 86.00 oC-90.00 oC respectively. The proximate composition ranged from 6.27-9.77% for moisture, 2.01-5.80 % for ash, 6.56-37.6 % for fat, 0.35-1.12 % for fiber, 6.01-20.67 % for proteins 27.93-77.34 % for carbohydrates and 369.8-534.08 Kcal/100g of energy. The anti-nutrients content of the flours ranged from 0.70-0.90 mg/100g, 0.01-0.17 mg/100g, 0.20-0.96 % for oxalates, cyanide and tannins respectively. This research indicates that almond and pawpaw floor blends could serve as functional and nutritional ingredients in foods at 40 % and 10 % almond and pawpaw flours in wheat respectively.

Simulated Gastrointestinal Digestion of Nutritive Raw Bars: Assessment of Nutrient Bioavailability.

Raw bars have become popular among health-conscious consumers due to their nutrient-dense ingredients and lack of additives and preservatives. However, the effect of simulated gastrointestinal digestion on the nutrient content of these bars has yet to be extensively studied. In this study, four different raw bar recipes were subjected to simulated gastrointestinal digestion to evaluate the impact on their nutrient content. The recipes have dates and almond flour as base ingredients and specific ingredients such as Maca root powder, Ginger powder, Aronia powder, Pollen, Propolis extract, Astragalus powder, and Cacao powder. These variations were intended to provide diverse flavors and potential health benefits to cater to different preferences and needs. The in vitro digestion model was designed to mimic the conditions of the human gastrointestinal tract, including the mouth, stomach, and small intestine. The results showed that the simulated gastrointestinal digestion significantly impacted the nutrient content of the bars, with varying degrees of nutrient loss observed depending on the recipe. The highest phenolic content and antioxidant activity were observed in the salivary phase for all samples. Vitamin B content generally decreases from the salivary to the intestinal stage. After digestion, the recovery rates of total phenols, antioxidant capacity, and vitamins B1, B3, and B6 varied across the recipes. The recovery rates of vitamins B1, B3, and B6 were generally high across all recipes, indicating their stability and retention during digestion. The findings suggest that simulated GI digestion provides insights into the nutrient bioavailability of raw bars. These results can inform the formulation and optimization of raw bars to enhance nutrient absorption and nutritional value. Further research is warranted to investigate the effects of different processing techniques and ingredient combinations on nutrient bioavailability.

Combination of buckwheat and almond flour as a raw material for gluten-free bakery products

Combination of buckwheat and almond flour as a raw material for gluten-free bakery products

The Effect of Erythritol on the Physicochemical Properties of Reformulated, High-Protein, and Sugar-Free Macarons Produced from Whey Protein Isolate Intended for Diabetics, Athletes, and Physically Active People

This study reports the possibility of obtaining sugar-free WPI-based macarons with erythritol addition. The whey protein isolate (WPI) solution (20%, w/v) was whipped, and erythritol was added to the foam at concentrations of 20, 40, and 60 g, with 125 g of almond flour. The rheological properties (τ, G', G″, and tan (δ)) and stability of the macaron batters before baking were evaluated. In order to produce the macarons, the batters were solidified at 147 °C for 12 min. The textural and surface properties (roughness and color), as well as the microstructures and water activities, were determined for the macarons. It was feasible to produce macarons over the entire range of the tested erythritol content. Even the smallest amount of erythritol (20 g) facilitated the preservation of the macaron structure. The medium erythritol concentration (40 g) improved the stability of the batters and their rheology and was the most effective for air pocket stabilization during baking; however, its largest addition (60 g) resulted in an increase in the final macaron volume. The increased erythritol addition improved mechanical properties and shelf life, producing a smoothing effect on the macaron surfaces and having a significant effect on their color co-ordinates.

Nutritional and Anti-Nutritional Compositions of Kernel Almond Flour from Kent Variety Mango (Mangifera Indica L.) Grown in Northern Côte d’Ivoire

Mango is an important tropical fruit around the world which is subject of large-scale production and extensive marketing. Unfortunately, much of its production is discarded as waste, usually consisting of its peel and kernel. This leads to high losses in mango sector and also ecological problems. This study aims to characterize nutritional and anti-nutritional properties of almond flour from Kent mango kernel. Also, after sampling Kent kernels from dried mango factories of Korhogo (Northern Côte d’Ivoire), they were washed and sun dried at 32- 35°C for 10 hours a day during 8 days. The drying mango kernels were peeled and almonds inside were removed, cut into small pieces and sun-dried to constant mass. The dry almond were crushed to obtain flour. Some nutritional and anti-nutritional properties of flour were determined. For nutritional compositions, analysis show that almond flour contains 7.6±0.35% moisture, 4.25±0.04% protein, 16.14±0.21% lipids, 1.95±0.15% ash and 70.06±0.56% carbohydrates. In addition, this almond flour contains amino acids which are mostly including lysine and leucine with respectively content of 64.19% and 13.89%. Also, flour contains minerals between 1.70 and 0.2 % which most important are potassium, magnesium, calcium and phosphorus. The almonds flour is composed of vitamin C and vitamins B1, B2 and B9. Concerning anti-nutritional factors, analysis of almond flour show that it contains tannins and phytates with respectively content of 119.27±1.47 mg/100g and 65.82±0.28 mg/100g. These above results show that almond flour of Kent mango kernel can be used for food purposes after elimination of anti-nutritional factors.

Development of vegan, gluten-free macarons using Artocarpus heterophyllus Lam. (jackfruit) incorporated with wheatgrass powder

Artocarpus heterophyllus Lam. is commonly referred as jackfruit. A widespread fruit in Asia, Africa, and some parts of South America, jackfruit is a tropical climacteric fruit that is native to India's Western Ghats and is a member of the Moracae family. Jackfruit is a nutritious, high-energy food. The freshly sprouted initial leaves of the Triticum aestivum, a species of common wheat, are used as a food, beverage, or dietary supplement known as wheatgrass. Therefore, this study was aimed to develop a portable, nutritious, ready-to-eat jackfruit product (macaron) incorporated with wheatgrass powder and to evaluate the nutritional properties of the product. Flour made from jackfruit and almond flour were utilized for the development of macarons. Egg white was replaced by aquafaba. Aquafaba is the viscous water in which legume seeds such as chickpea have been cooked. It forms stable edible foams and emulsions with functional properties which are similarly produced by whole egg and egg white. Three different formulations were prepared. Sample 1 (F1) received rating of liked extremely as per 9-point hedonic scale. Analysis of macaron reveals that the jackfruit macaron is high in carbohydrates (95.56 g) and low in fat (0.27 g). Thus, jackfruit macaron is an appealing and inexpensive vegan and gluten-free food source for vegetarians and consumers with animal protein allergies and allergic to gluten respectively.

PENGGUNAAN AQUAFABA KACANG ARAB SEBAGAI ALTERNATIF PENGGANTI PUTIH TELUR DALAM PEMBUATAN MACARON

Macaron is an Italian pastry made from almond flour, sugar and egg whites. This research was developed to use chickpea aquafaba as a substitute for egg whites in macaron. This research was conducted as a way to find alternatives for those who have allergies or vegetarians, vegans and lacto vegetarians, to be able to consume macaron products. The method used was an experiment with organoleptic tests on 33 trained and untrained panelists as respondents. The results of this study indicate that the texture of aquafaba macaron is not as crunchy as using egg white, in terms of taste it is not too sweet and a little savory, the color is duller and paler, and has a stronger peanut aroma, but overall the use of chickpea aquafaba can approach the characteristics of macaron using eggs.

Теоретичні аспекти доцільності створення безглютенових кексів, збагачених сиром кисломолочним, для закладів ресторанного господарства

In this article, the experience of using gluten-free flour for special-purpose confectionery products for restaurants was analyzed. Fortified cupcakes have high customer appeal and a higher nutritional value. A mix of rice and almond flour as an alternative to wheat flour, and cottage cheese with a fat content of 5% as source of protein were selected. The nutrition value, energy content, and biological value of the chosen raw materials (rice flour, almond flour and cottage cheese) were determined. A recipe for low-fat (less than 2,3 times) cupcakes with high protein content (more than 1,7 times) was created. The possibility of replacing wheat flour with other types of flour, such as rice flour and almond flour, in the ratio 2:1 was confirmed. The possibility of replacing a portion of the butter with cottage cheese in a 1:2:3 ratio was established. In the process of analyzing organoleptic properties, profile-graphics compositions for various properties like color, smell, shape, taste, and texture were made. The result shows that the new cupcakes have high-quality properties; the main difference is 24% due to the fact that the products have different taste, structure, and amount of water when compared to the control sample. Indicators for new cupcakes, such as moisture content (increasing to 5%) were determined. New cupcakes have a reduced fat content (43%)compared to the control sample. As a result of the experiments, the recipe for new fortified cupcakes for restaurants with high customer properties, nutrition, biological value, and low energy value was researched and justified. The new fortified cupcakes have good nutrition value with a high level of essential amino acids, which proves that the balance of essential amino acids is about the physiologically necessary norm.

Cerrado and Pantanal fruit flours affect gut microbiota composition in healthy and post-COVID-19 individuals: an invitro pilot fermentation study.

Cerrado and Pantanal plants can provide fruits with high nutritional value and antioxidants. This study aims to evaluate four fruit flours (from jatobá pulp, cumbaru almond, bocaiuva pulp and bocaiuva almond) and their effects on the gut microbiota in healthy (HD) and post-COVID-19 individuals (PC). An invitro batch system was carried out, the microbiota was analysed by 16S rRNA amplicon sequencing and the short-chain fatty acids ratio was determined. Furthermore, the effect of jatobá pulp flour oil (JAO) on cell viability, oxidative stress and DNA damage was investigated in a myelo-monocytic cell line. Beyond confirming a microbiota imbalance in PC, we identified flour-specific effects: (i) reduction of Veillonellaceae with jatobá extract in PC samples; (ii) decrease in Akkermansia with jatoba and cumbaru flours; (iii) decreasing trend of Faecalibacterium and Ruminococcus with all flours tested, with the exception of the bocaiuva almond in HD samples for Ruminococcus and (iv) increase in Lactobacillus and Bifidobacterium in PC samples with bocaiuva almond flour. JAO displayed antioxidant properties protecting cells from daunorubicin-induced cytotoxicity, oxidative stress and DNA damage. The promising microbiota-modulating abilities of some flours and the chemopreventive effects of JAO deserve to be further explored in human intervention studies.