Chemical characterization of almond meal as a co-product of the mechanical extraction of almond oil

¹ Laboratory for Agricultural Productions Improvement, Biotechnology and Environment, Faculty of Sciences, University of Mohammed Premier, Oujda, Morocco
² Laboratory of Biological and Industrial Chemistry, University of Liège, Gembloux, Belgium
³ Laboratory QSPA, Gembloux Agro Bio Tech, University of Liège, Gembloux, Belgium
⁴ Laboratoire de Biologie des Ligneux et des Grandes Cultures, Orleans University, France
⁵ Laboratory of Food Technology and Quality, CRRA, INRA, Oujda, Morocco.

^* Corresponding author: houmy.nadia@gmail.com

Abstract

Almonds harvesting, along with precleaning, hulling, shelling, and sorting, generate recoverable co-products such as double, malformed, or damaged almonds. The common way that generates more benefit is the extraction of almond oil for food and cosmetic uses. The aim of this study is to compare composition and nutritional value of almond meals of the main varieties from eastern Morocco, Marcona (M), Fournat de Breznaud (FNB), FerragnesandFerraduel (FF) and Beldi a local ecotype (B), during three consecutive crop years (2016-2018). Significant differences were observed, which mainly concern the residual oil in almond cakes and especially their fibres, sugars, and proteins. Differences depend on the quality of the raw material and the effects of the crop year on the variety. Besides, from a nutritional point of view, analysed almond meals still contain significant amounts of residual oil and the major constituents of almond seeds (sugars, fibres, and proteins). The amino acid profile presents eight essential amino acids (Cysteine, Methionine, Isoleucine, Leucine, Phenylalanine, Tyrosine, and Lysine Valine) and the Protein Digestibility Corrected Amino Acid Score (PDCAAS) ranges between 24.78% for (M) and 62.17% for (FF). We conclude the analysed almond meals present interesting nutritional values as a specific ingredient for gluten-free culinary preparations and light foodstuffs.