ABSTRACT

The aim of this study was to determine the proximate composition, antinutritional factors and functional properties of almond nut (prunus dulcis), using 3 different treatments which include drying, fresh and fermenting on the nut and using the 3 treatments to prepare soups and comparing the sensory characteristics of the soups with melon soup. The proximate and 4 antinutritional composition of the 3 treatments carried Out on the nut were determined using standard analytical methods. The proximate analysis showed that the dried almond nut contained 8.45% moisture content, 91.55% dry matter, 4.76% ash. 4.85% fiber, 84.80% fat. 11.69% protein and 45.45% carbohydrate. The raw almond nut contained 15.43% moisture content, 84.58% dry matter, 4.54% ash, 4.7 1% fibre, 21.34% fat, 11.25% protein and 42.71%. the fermented nut contained 32.46% moisture content, 67.55% dry matter, 4.85% ash, 4.71 fibre, 23.61% fat, 11.47% protein and 21.86% carbohydrate (by difference). The anti-nutntional analysis showed that dried almond nut contained 0.25% phytate, 0.12% Hydrogen cyanide (HCN) 1.27% tannin, 0.45% alkaloid and 0.65% saponin. The raw almond nut contained 0.37% phytate, 0.16% HCN, 1.44% tannin, 0.62% alkaloid, 0.84% saponin and the fermented almond nut contained 0.08% phytate, 0.03% HCN, 0.25% tannin, 0.19% alkaloid and 0. 15% saponin. The sensory evaluation showed significant difference between melon soup and the Almond soup samples in colour, taste, flavour, texture and general acceptability. The sensory evaluation which was carried out by 20 panelists showed significant difference between melon soup and the almond soup samples in colour, taste. flavor, texture and general acceptability. It is recommended that households, restaurants. eateries and individuals include soups thickened with almond nut in their food menu.