Almond is a stone fruit (drupe) and consists of three layers, the outer exocarp, the middle fleshy mesocarp, and the inner endocarp.Almond is a nutrient-dense tree nut recognized for its favorable lipid profile, vitamin E content, and polyphenols The edible part of the fruit is the seed, which can be sweet, slightly bitter or bitter. However, only sweet almonds can be consumed plain or be used in cooking. Bitter almonds contain a substance that can be transformed in another poisonous substance, which may result in life threatening situations for humans. It is estimated that -on average- a bitter almond contains amygdalin capable of producing 1 mg of hydrocyanic acid (poison). The lethal dose of hydrocyanic acid is about 40 mg for the average adult (about 40 bitter almonds) and about 5-10 mg (5-10 bitter almonds) for kids. However, these data may differ significantly according to the variety and distinct characteristics of each bitter almond. Moreover, the lethal doses of poisonous substances have been found to vary significantly even among humans with the same weight, age and physical condition.

Almond kernels are concentrated energy sources because of their high lipid content. The oil is primarily unsaturated, composes mostly oleic and linoleic fatty acids (García-López et al. 1996). The kernel also contains considerable proteins, minerals, and some vitamins (Kester et al. 1991; Kester and Gradziel 1996). However, native almond species predominantly have bitter kernels because of high levels of the glucoside amygdalin (Grasselly 1976b; Kester et al. 1991)

 Almond nuts are light in colour, have a semi-hard shell with a wrinkled skin. Depending on the skin, many varieties are available, including green almonds, molar, sanora, ferradual, green almonds, peerless almonds and Carmel almonds; the California variety is considered to be the best. Apart from their use in the kitchen, almonds are good for health.

Research works done in the past on Almond has been majorly on the antoxidants properties,phenolic compound,health benefits.etc ,no research work as been done on the preservative potentials of almond nut oil.

Almond is an underutilized fruit which is only known and used in the Western world for it’s health and nutritional qualities.

This research work is centred around reducing almond w layers, the outer exocarp, the middle fleshy mesocarp, and the inner endocarp. The edible part of the fruit is the seed, which can be sweet, slightly bitter or bitter. However, only sweet almonds can be consumed plain or be used in cooking. Bitter almonds contain a substance that can be transformed in another poisonous .The flowers are self-incompatible and thus require insect pollinators to facilitate cross-pollination with other cultivars. The growing fruit (a drupe) resembles a peach until it approaches maturity; as it ripens, the leathery outer covering, or hull, splits open, curls outward, and discharges the pit. Despite their common label, almonds are not true nut(a type of dry fruit) but rather seeds enclosed in a hard fruit covering.

Sweet almonds and bitter almonds

There are two varieties: sweet almond (P. dulcis, variety dulcis) and bitte almond(P. dulcis, variety amara). Sweet almonds are the familiar edible type consumed as nuts and used in cooking or as a source of almond oil or almond meal. The oil of bitter almonds is used in the manufacture of flavouring extracts for foods and liqueurs, though prussic acid must first be removed.

Bitter almonds and sweet almonds have similar chemical composition. Both types contain between 35 and 55 percent of fixed oil (nonvolatile oil), and both feature the enzyme emulsin, which yields glucose in the presence of water. Bitter almonds have amygdalin, which is present only in trace amounts in sweet almonds, and the oil of bitter almonds contains benzaldehyde and prussic (hydrocyanic) acid. It is estimated that on average- a bitter almond contains amygdalin capable of producing 1 mg of hydrocyanic acid (poison). The lethal dose of hydrocyanic acid is about 40 mg for the average adult (about 40 bitter almonds) and about 5-10 mg (5-10 bitter almonds) for kids. However, these data may differ significantly according to the variety and distinct characteristics of each bitter almond.

2.2  Origin

Almonds have a long and rich history that can be traced back for thousands of years. Originating in Western and Central Asia, almonds grew wild and were likely foraged by our ancestors before their domestication in 4000BC, at which time they were cultivated, becoming a popular food across Asia. Explorers traveling the ‘Silk Road’ between Asia and the Mediterranean from 600-900AD enjoyed the nutritious properties of almonds on their travels, discarding uneaten kernels across Italy and Spain and spreading almond cultivation abroad. It wasn’t until the mid-1700s that the first almond groves were planted in California, but these trees didn’t enjoy their home on new soil, and it took a further 100 years for an almond cross-breed to be cultivated that thrived in the dryer Californian climate. California in the United States is one of the main regions of the world producing almonds (around 80% of the world’s almonds). About 30 varieties of almonds are commercialized in California, but only 10 account for most of the production. The most important variety in terms of production and marketing is Nonpareil, due to their excellent tree and nut characteristics (Yada S et al 2013)

 

Prunus spp. is a member of the plant family Rosaceae which is widely distributed in most countries of the world. It also grows well in different regions of Turkey (Özcan, 2000). Prunus species are also of some economic importance in the fresh and processed market (Gao and Mazza, 1995).

The major constituents of the oil are triacylglycerides; free fatty acids, di-acylglycerides, mono-acylglycerides while sterols are only present in minor quantities (Prasad, 1994).

The principal almond-producing area of the world is the central valley of California with around 50% of the world production. In 2003, worldwide annual almond production exceeded 1679 thousand metric tons, including 741 thousand metric tons in California. The second major almond-producing area includes the European countries including Spain (the second leading country after the United States with 197 thousand metric tons in 2003),

The almond tree is cultivated for its fruit, almonds. The sweet almond (kernel) can be eaten plain or be used as ingredient in desserts and confectioneries (sugared almonds, pastries, almond milk). Moreover, bitter almonds are used for producing almond oil, which is widely used in pharmacy (cosmetics and other). The residues from the production of almond oil are poisonous and should not be used as a source for l The almond is a valued nutritious commodity with excellent nutritional value. Consuming almonds has been found to lower cholesterol effects, reduce risk of heart attack, boost energy and have positive effect on fertility problems.

Almond oil is a well known by product of Almond which is used in cosmetics and for medical purposes since many years (Hallabo et al., 1975), but also the fatty acid composition of other Prunus kernels like peach, apricot, plum or cherry has been characterized (Helmy, 1990, Femenia et al., 1995, Johansson et al., 1997). In addition, almond is an important food crop, varying in use from local consumption as an edible nut in its natural state to inclusion as a major ingredient in manufactured food products.

The residues from the production of almond oil are poisonous and should not be used as a source for livestock feed.  

Almond is a stone fruit (drupe) and consists of three layers, the outer exocarp, the middle fleshy mesocarp, and the inner endocarp.Almond is a nutrient-dense tree nut recognized for its favorable lipid profile, vitamin E content, and polyphenols The edible part of the fruit is the seed, which can be sweet, slightly bitter or bitter. However, only sweet almonds can be consumed plain or be used in cooking. Bitter almonds contain a substance that can be transformed in another poisonous substance, which may result in life threatening situations for humans. It is estimated that -on average- a bitter almond contains amygdalin capable of producing 1 mg of hydrocyanic acid (poison). The lethal dose of hydrocyanic acid is about 40 mg for the average adult (about 40 bitter almonds) and about 5-10 mg (5-10 bitter almonds) for kids. However, these data may differ significantly according to the variety and distinct characteristics of each bitter almond. Moreover, the lethal doses of poisonous substances have been found to vary significantly even among humans with the same weight, age and physical condition.

Almond kernels are concentrated energy sources because of their high lipid content. The oil is primarily unsaturated, composes mostly oleic and linoleic fatty acids (García-López et al. 1996). The kernel also contains considerable proteins, minerals, and some vitamins (Kester et al. 1991; Kester and Gradziel 1996). However, native almond species predominantly have bitter kernels because of high levels of the glucoside amygdalin (Grasselly 1976b; Kester et al. 1991)

 Almond nuts are light in colour, have a semi-hard shell with a wrinkled skin. Depending on the skin, many varieties are available, including green almonds, molar, sanora, ferradual, green almonds, peerless almonds and Carmel almonds; the California variety is considered to be the best. Apart from their use in the kitchen, almonds are good for health.

Research works done in the past on Almond has been majorly on the antoxidants properties,phenolic compound,health benefits.etc ,no research work as been done on the preservative potentials of almond nut oil.

Almond is an underutilized fruit which is only known and used in the Western world for it’s health and nutritional qualities.

This research work is centred around reducing almond wastage in Nigeria and using the oil extracted from it for preservative purposes for plantain during it’s off season

Almond nut oil is intended to be used as a coatings so as to slow down the ripening processes ,prevent spoilage and increase the shelf life of Food(using plantain as a case study).

The main objective of this research work was to determoine the preservative potentials of Almond Nut Oil.

The  specific objectives are:

·       Determine the proximate composition of the coated(with Almond nut oil) and uncoated plantain

·       Determine the physic-chemical compostions of the coated(with Almond oil) and uncoated plantain

·       Determine the Preservative Potentials of Almond nut oil on users

Almond is a stone fruit (drupe) and consists of three layers, the outer exocarp, the middle fleshy mesocarp, and the inner endocarp. The edible part of the fruit is the seed, which can be sweet, slightly bitter or bitter. However, only sweet almonds can be consumed plain or be used in cooking. Bitter almonds contain a substance that can be transformed in another poisonous .The flowers are self-incompatible and thus require insect pollinators to facilitate cross-pollination with other cultivars. The growing fruit (a drupe) resembles a peach until it approaches maturity; as it ripens, the leathery outer covering, or hull, splits open, curls outward, and discharges the pit. Despite their common label, almonds are not true nut(a type of dry fruit) but rather seeds enclosed in a hard fruit covering.

Sweet almonds and bitter almonds

There are two varieties: sweet almond (P. dulcis, variety dulcis) and bitte almond(P. dulcis, variety amara). Sweet almonds are the familiar edible type consumed as nuts and used in cooking or as a source of almond oil or almond meal. The oil of bitter almonds is used in the manufacture of flavouring extracts for foods and liqueurs, though prussic acid must first be removed.

Bitter almonds and sweet almonds have similar chemical composition. Both types contain between 35 and 55 percent of fixed oil (nonvolatile oil), and both feature the enzyme emulsin, which yields glucose in the presence of water. Bitter almonds have amygdalin, which is present only in trace amounts in sweet almonds, and the oil of bitter almonds contains benzaldehyde and prussic (hydrocyanic) acid. It is estimated that on average- a bitter almond contains amygdalin capable of producing 1 mg of hydrocyanic acid (poison). The lethal dose of hydrocyanic acid is about 40 mg for the average adult (about 40 bitter almonds) and about 5-10 mg (5-10 bitter almonds) for kids. However, these data may differ significantly according to the variety and distinct characteristics of each bitter almond.

2.2  Origin

Almonds have a long and rich history that can be traced back for thousands of years. Originating in Western and Central Asia, almonds grew wild and were likely foraged by our ancestors before their domestication in 4000BC, at which time they were cultivated, becoming a popular food across Asia. Explorers traveling the ‘Silk Road’ between Asia and the Mediterranean from 600-900AD enjoyed the nutritious properties of almonds on their travels, discarding uneaten kernels across Italy and Spain and spreading almond cultivation abroad. It wasn’t until the mid-1700s that the first almond groves were planted in California, but these trees didn’t enjoy their home on new soil, and it took a further 100 years for an almond cross-breed to be cultivated that thrived in the dryer Californian climate. California in the United States is one of the main regions of the world producing almonds (around 80% of the world’s almonds). About 30 varieties of almonds are commercialized in California, but only 10 account for most of the production. The most important variety in terms of production and marketing is Nonpareil, due to their excellent tree and nut characteristics (Yada S et al 2013)

 

Prunus spp. is a member of the plant family Rosaceae which is widely distributed in most countries of the world. It also grows well in different regions of Turkey (Özcan, 2000). Prunus species are also of some economic importance in the fresh and processed market (Gao and Mazza, 1995).

The major constituents of the oil are triacylglycerides; free fatty acids, di-acylglycerides, mono-acylglycerides while sterols are only present in minor quantities (Prasad, 1994).

The principal almond-producing area of the world is the central valley of California with around 50% of the world production. In 2003, worldwide annual almond production exceeded 1679 thousand metric tons, including 741 thousand metric tons in California. The second major almond-producing area includes the European countries including Spain (the second leading country after the United States with 197 thousand metric tons in 2003),

The almond tree is cultivated for its fruit, almonds. The sweet almond (kernel) can be eaten plain or be used as ingredient in desserts and confectioneries (sugared almonds, pastries, almond milk). Moreover, bitter almonds are used for producing almond oil, which is widely used in pharmacy (cosmetics and other). The residues from the production of almond oil are poisonous and should not be used as a source for l The almond is a valued nutritious commodity with excellent nutritional value. Consuming almonds has been found to lower cholesterol effects, reduce risk of heart attack, boost energy and have positive effect on fertility problems.

Almond oil is a well known by product of Almond which is used in cosmetics and for medical purposes since many years (Hallabo et al., 1975), but also the fatty acid composition of other Prunus kernels like peach, apricot, plum or cherry has been characterized (Helmy, 1990, Femenia et al., 1995, Johansson et al., 1997). In addition, almond is an important food crop, varying in use from local consumption as an edible nut in its natural state to inclusion as a major ingredient in manufactured food products.

The residues from the production of almond oil are poisonous and should not be used as a source for livestock feed.

 

badem) seeds were used for all the experiments in this study. The crop was collected from Konya in Turkey during the spring season in 2001 year. The seeds were cleaned in an air screen cleaner to remove all foreign matter such as dust, dirty, stones and chaff as well immature and broken seeds. The nuts were cracked by hammer on a handle. And than the kernels were separated by hands from hulls.

The initial moisture content of Almond seeds was determined by using a standard