DETERMINATION OF BIOACTIVE COMPONENTS, FIBER CONTENT FROM ALMOND SKINS AND FORMULATION OF SUPPLEMEND ALMOND SKIN POWDER CAKE

Abstract

Almond skins are by-products which contains a rich amounts of protein, fiber, vitamins other bioactive compounds. The study aimed to properly utilize almond skin as a supplemental nutritious food i.e. supplemented almond fiber. Bioactive Compounds like antioxidant capacity, total Phenolic content, flavonoids contents were also determined and found the values (0.04± 0.01) , (1.39± 0.003) , (0.27± 0.05) mg/100gm. respectively. The fiber content of almond skin powder was recorded (14.6± 0.04) %. The proximate compositions of cake formulas were determined. The cake formulas were prepared with three different substitution levels of almond skin powder (sample B=20 %, sample C=25 % and sample D=30%) in all purpose flour . All of these formulas were compared with control sample A which contained 0% almond skin powder. The highest moisture content was recorded in sample D (25.9±0.04) % which was substituted with 30 % almond skin powder. The lowest value founded in sample B (25.2±0.04) %. Sample D showed the highest protein value (7.7±0.04)% and sample C is the lowest (7.4±0.04) %. Sample A obtained the highest fat value (19.5±0.04) % and the lowest value observed in sample D (18.2±0.03) %. Sample D also showed the highest fiber and ash content (6.3±0.03) % and (0.7±0.04 ) %. Sample A scored the lowest as it contain 0% almond skin powder. The highest CHO value was (44.8±0.04) % scored by sample A and the lowest value by sample D (40.9±0.04)%. Sample D supplemented with 30% incorporation obtained the best acceptance (5.8±0.86) by panelists where sample A the lowest (4.7±1.003). Energy content of sample A was calculated in the highest amount (390.4 kcal/100 gm.) and the lowest in sample D (358.2 kcal/100gm.). Healthy cake formulas can be successfully prepared from almond skin powder.