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Chemical Composition of Raw and Cooked Walnut

Chemical Composition of Raw and Cooked Walnut

Project / Seminar Material
Reference ID: PS-3535-TM

DEDICATION

This research material titled “Chemical Composition of Raw and Cooked Walnut” is dedicated to God for his enabling grace, and to all computer enthusiasts who contributed to make life a pleasant experience during my research documentation.

ACKNOWLEDGEMENT

I extend my sincere gratitude to all those who contributed to the completion of this project. Special thanks to my Supervisor (Name of your Supervisor), the Head of Department (Name of your HOD), the Lecturers in the department of Food Science and Technology (FT), Book Authors and Profound Scholars of existing or related project material on “Chemical Composition of Raw and Cooked Walnut” for their invaluable guidance, support, and expertise throughout the journey.

I am also grateful to your study area (mention any funding organizations, if applicable) for their financial assistance. This research would not have been possible without the encouragement and assistance of some stakeholders (mention any mentors, teachers, or colleagues). Additionally, I would like to acknowledge the understanding and patience of my family and friends during this endeavor. Your unwavering support has been a constant source of motivation. Thank you all for being part of this meaningful endeavor.


Chemical Composition of Raw and Cooked Walnut

TABLE OF CONTENTS

PRELIMINARY PAGES


CHAPTER ONE

  • 1.0 Introduction 1 – 2

CHAPTER TWO

  • 2.1 Harvesting 3
  • 2.2 Nutritional profile 3
  • 2.3 In depth nutritional profile 4
  • 2.4 Adaptation 4
  • 2.5 Management 4
  • 2.6 Medical and non food uses 4 – 5
  • 2.7 History of walnuts 5
  • 2.8 Uses of block walnut shell 6
  • 2.9 Description 6 – 7
  • 2.10 Establishment 7
  • 2.11 Management 7
  • 2.12 Storage of walnut 7 – 8
  • 2.13 Uses 8

CHAPTER THREE

  • 3.1 Storage of walnut 9
  • 3.2 Uses 9 – 10
  • 3.3 Materials 10
  • 3.4 Esther extract 11
  • 3.5 Ash determination 11
  • 3.6 Bulk density 11
  • 3.7 Water absorption capacity 12
  • 3.8 Fat content 12
  • 3.9 Swelling index 12
  • 3.10 In-depth nutritional profile for walnuts 13

CHAPTER FOUR

  • 4.1 Proximate composition of walnut flour 14 – 16
  • 4.2 Carbiovascular benefit 16 – 17

CHAPTER FIVE

  • 5.1 Conclusion 18
  • 5.2 Recommendation 18

REFERENCES

19 – 20

ABSTRACT

The nutritional potential walnut was determined by analyzing the proximate composition of conophonut, functional properties, Bulk Density of walnut flour, the result indicated the proximate composition to be Protein (39.01 + 39.69) Fat (36.26 + 38.53) Ash (2.56 + 2.71) while the mineral composition of walnut flour indicated calcium (6.93 + 6.78) Iron (2.87 + 2.80) magnesium (3.74 + 3.52) the functional properties indicated Bulk Density (0.65 + 0.82) swelling index (2.14 + 3.50) water absorbing capacity (1.89 + 2.61) Solubility (1.52+ 2.78)


Chemical Composition of Raw and Cooked Walnut

CHAPTER ONE

1.0 Introduction

Nut crops such as walnut (juglas Nigra) and pecans (carya illinoenosis) have potential for small parts of Virginia. Growing and handling are specialized, and while marketing is hands oriented, demand can be good For fresh high quality nuts used both for eating out of hands and for cooking purposes (Carlson Jones 1940) there are many different edible net species found and gathered in the wild such as hickory (Shell Dark – Shag Dark, Carya sp) chest nut (Juglan Cineralal) is another once plentiful native nut but because of chest nut Blight Diseases, it is now a rare found in the woods (Cornel Disnmic Johnson 1970)

English walnut also called (Carpathan Peisan Walnut, Juglaus regia) almond (prunus amygida cus) and nazdnut (corylvs avellena) represent significant activated and nut production, yet they are limited to specific adaptive areas. California the leading producer of English walnut as well as almonds, while Oregon growers produce 95% of all hazel/nuts (lmore in 1977). in the east, hazelnut are also retrend to as fiibrerts and there are several wild species found with a slumbly habits of growth. Nut production on Eastern filberts is variable and highly affected by weather conditions in the winter typically flowers (cat kins) open in late winter to yearly spring and thought frost tolerant, they can be damaged by hand freezing weather (Hamel, Dictoskey 1975)

Commercially sputhern pecan (also known as paper sheel type) is the most important nut crop for the Eastern US, followed by wild gathered natives black walnuts the pecan industry is centered in the south and south easts, with Creogia a leading state and in the Sothern plans, many acres are raised in Texas and okahlahoma and even as tarwest as new Mexico (Harloro , , Harrar, Harden white 1996) variety development for southern Pecans has been extensive and they are renow for their large size and very thin shells however as a starting points, good site selection is imperative for success one must have an understanding of the frost potential and season growing length as related to the flowering and fruiting characteristics of the chosen variety. (Moerman 1998) Native black walnut are found in most part of the state there are a number of improved black walnut varieties selection from the wild and from limited breeding programes. In general, timber characteristics (fester growth) has been the focus of these programs dual use potential for black walnut varieties for timber and as a high quality net crop is an important characteristics.

There are several outstanding black walnut varieties known for their nut qualities, including sparrow's Emma Rupert “Hay” and Lawik corp the latter is often used as an Purdue University have developed a lene of black walnut known for their faster growth for timber purpose as predictable nut bearing habits (Carlson Jones 1940). The Northern pecan is a native of the olio, Wabash and upper Mississippi inver basins and in recent years a number of outstanding selection have been made from the world, this Northern pecan is know for its high ,quality nut meats houch has more oil content and better flavor than the southern types, they do however have been much smaller units in comparison (country man et al 1985) while Native (Southern) pecan are not as common in Nigeria as in the Midwest may find adaptability in many parts of the states, including middle and southern Premont regions, Northern pecans are noted for their cold hardness, later flowering to avoid frost, and reduced nut maturely periods as compound to the southern pecan (Chenoweth 1995 black walnut) the Northern pecan selection have fair to good nut size (through at best 50 – 60% of the southern pecan). In addition the widow for grafting is narrow, and the propagator needs to have on hand the scion (top) wood of the selected variety colour the sap begins to flow. Recently several keger nurseries have begun wider propagation of northern pecan and black walnut and certain named varieties are now available as poilted and pre grafter tries. (Fowels 1965) The objective of the work was to evaluate the chemical composition of walnut (C)

CHAPTER TWO

2.0 Literature Review

2.1 Introduction

This chapter focuses on the review of related literature. A literature review includes the current knowledge as well as theoretical and methodological contributions to a particular topic. It documents the state of the art with respect to the topic you are writing. It surveys the literature in the topic selected. In this research work the literature review includes the …

Summary Headlines for Chemical Composition of Raw and Cooked Walnut



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