Fruit Analysis pp 133-148 | Cite as

Almond Nut Analysis

  • A. Vezvaei
  • J. F. Jackson
Part of the Modern Methods of Plant Analysis book series (MOLMETHPLANT, volume 18)


A considerable amount of data on the nutritional aspects of almond nuts is available in the scientific literature, including quantitative analysis for such components as oil, protein, sugars and crude fibre (Kester and Asay 1975; Kester et al. 1990). Other components that have been determined include soluble sugars, amino acids, minerals, gums and mucilage, pectin and cyanide. Some of these substances play an important role in health; for example, there is a negative correlation between usage of dietary fibre and some diseases (Mod et al. 1981). According to Hartwell (1982) the seed and/or its oil are anti-cancer agents, the kernels are valued in diet, for peptic ulcers. It is no surprise that the seeds and/or oil which contain amygdalin or benzaldehyde are widely acclaimed as folk cancer remedies, for all sorts of cancers and tumours, calluses, condylomata and corns. Almond oil is also used for cosmetic, pharmaceutical and pastry production (Vaughan 1970; Rugraff et al. 1982). Bitter almond is used for flavouring extracts and for manufacture of prussic acid (Woodroof 1967). Bitter almonds when eaten in small quantity sometimes produce nettle-rash. When taken in large quantity, they may cause poisoning. The hull contains about 25% sugar and can be used for livestock feed (Weir 1951). In this chapter methods for analysis of some of these compounds are described.


Concentrate Sulphuric Acid Total Dietary Fibre Insoluble Dietary Fibre Boric Acid Solution Almond Cultivar 
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© Springer-Verlag Berlin Heidelberg 1996

Authors and Affiliations

  • A. Vezvaei
  • J. F. Jackson

There are no affiliations available

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