ABSTRACT

The study evaluated the micro nutrient composition and functional properties of fermented almond nuts. Almond nuts were divided into two portions, the first portion was milled into flour and fermented for 72 hours. While the second portion which served as the control was milled and unfermented. The functional properties, mineral and vitamin contents of the flour samples were evaluated using standard analytical methods. The data generated were statistically analyzed using T- test and reported as mean and standard deviation. The study showed that fermentation had effect on the functional properties and micro nutrient contents of almond flour. The result of functional analysis for fermented almond flour: bulk density(g/ml)=0.66±0.01, gelatinization temperature  (⁰C)=51.00±1.41, water absorption capacity(g/ml)=110.38±0.04, oil absorption capacity  (g/ml)=114.27±0.02, foam capacity(%)=4.26±0.02 foam stability(%)=1.77±0.22, wettability(sec)=1.07±0.3.Unfermented almond flour: bulk density(g/ml)=0.77±0.22, gelatinization temperature (℃)=60.00±0.00, water absorption capacity(g/ml)=140.22±0.03, oil absorption capacity (g/ml)=120.11±0.01, foam capacity(%)=8.37±0.03, foam stability(%)=2.63±0.04, wettability(sec)=1.23±0.04 revealed  that fermentation of the almond nut caused reduction in bulk density, gelatinization temperature, water absorption capacity, oil absorption capacity, foam capacity, foam stability and wettability with the unfermented almond flour having the highest values. In terms of mineral content, fermented almond flour: calcium (mg/100g)=26.53±0.02,magnesium(mg/100g)=33.75±0.01, phosphorus(mg/100g)=18.25±0.03, potassium(mg/100g)=32.67±0.04, zinc(mg/100g)=0.56±0.03.Unfermented almond flour: calcium (mg/100g)=37.63±0.04, magnesium(mg/100g)=41.24±0.03, phosphorus 25.79±0.04, potassium(mg/100g)=40.92±0.03, zinc(mg/100g0=0.88±0.02), unfermented almond flour had the highest calcium, magnesium, phosphorus, potassium and zinc content implying that fermentation caused reduction in the analyzed mineral. The result of vitamin content for fermented almond flour: vitamin B₁ (mg/100g)=0.76±0.03, vitamin B₂(mg/100g)=4.94±0.03, vitamin B₃(mg/100g)=0.75±0.04, vitamin E(mg/100g)=8.04±0.04. While unfermented almond flour: vitamin B₁(mg/100g)=0.58±0.04, vitamin B₂(mg/100g)=3.77±0.03,vitamin B₃(mg/100g)=0.56±0.03, vitamin E(mg/100g)=7.58±0.03). The result showed that fermented almond flour had the highest vitamin B₁, vitamin B₂, vitamin B₃ and vitamin E content thus, indicating that fermentation processes enhanced the vitamin content of the almond nuts flour. In conclusion, fermentation processes enhanced the vitamin content of the almond nut flour