The Impact Of Fiscal And Monetary Policy On The In Manufacturing Sector Of The Nigerian Economy

ABSTRACT

The proximate composition and functional properties of raw and roasted almond (Terminal/a catappa) nut to ascertain different products that can be produced from it were investigated. Chemical analyses showed that the crude protein and fat contents of raw and roasted almond nuts. were 19.25%, 19.78% and 54.30%, 56.30% respectively. There were significant differences (p< 0.05) in the protein, fat, crude fibre, moisture and carbohydrate between the raw and roasted almond nuts except for ash content which showed no significant difference (P~0.05). The following functional properties - water and oil absorption capacities, bulk density, foam capacity/stability, gelatinization temperature and wettability tests were carried Out. There was significant difference at (P 0.05) in the functional properties of raw and roasted almond nuts except for water absorption capacity which showed no significant difference (P~0.05). The gelatinization ability of raw almond nuts indicated that it can be used in thickening of soups and sauces.