Plant Foods for Human Nutrition

, Volume 60, Issue 3, pp 123–128 | Cite as

Almond (Prunus dulcis L.) Protein Quality

  • Susan Ahrens
  • Mahesh Venkatachalam
  • Anahita M. Mistry
  • Karen Lapsley
  • Shridhar K. SatheEmail author


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.

Key words

Almond Amino acid Digestibility Hemagglutinating activity PDCAAS Trypsin inhibitory activity 


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Copyright information

© Springer Science + Business Media, Inc. 2005

Authors and Affiliations

  • Susan Ahrens
    • 1
  • Mahesh Venkatachalam
    • 1
  • Anahita M. Mistry
    • 1
  • Karen Lapsley
    • 2
  • Shridhar K. Sathe
    • 1
    Email author
  1. 1.Department of Nutrition, Food and Exercise Sciences, College of Human SciencesFlorida State UniversityTallahasseeUSA
  2. 2.Almond Board of CaliforniaModestoUSA

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