Chemical and Amino Acid Composition of Cooked Walnut (Juglans regia) Flour

Chemical Composition of Walnut Flour

Authors

  • Henry Niyi Ogungbenle Department of Chemistry, University of Ado - Ekiti, Ado - Ekiti, Nigeria

Keywords:

Juglans regia, nutritional composition, amino acids; antinutritional factors

Abstract

The proximate analysis of cooked walnut (Juglans regia) flour revealed the composition as protein (14.18%), moisture (11.01%), ash (3.14%), crude fibre (3.03%), crude fat (10.22%), carbohydrate (58.42%), phytate (20.18 mg/g), oxalate (1.13 g/g) and tannin (2.33%). Glutamic and aspartic acids were the most predominant amino acids in the sample with values of 151.6 mg/g and 89.5 mg/g, respectively.

 

 

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Published

2009-04-27

How to Cite

Ogungbenle, H. . N. (2009). Chemical and Amino Acid Composition of Cooked Walnut (Juglans regia) Flour: Chemical Composition of Walnut Flour. Biological Sciences - PJSIR, 52(3), 130–133. Retrieved from https://v2.pjsir.org/index.php/biological-sciences/article/view/534

Issue

Vol. 52 No. 3 (2009): Pakistan Journal of Scientific and Industrial Research

Section

Articles