Chemical Composition of Raw and Cooked Walnut

Chemical Composition of Raw and Cooked Walnut

Chapter One

Objectives Of the study

1. evaluate the chemical composition of walnut (C)
2. Investigate the nutritional potential walnut
3. Examine propagation of northern pecan and black walnut and certain named varieties

CHAPTER TWO

LITERATURE REVIEW

Harvesting

It is important to harvest the nut before the squirrels get them (Dana,. Lener 1994) the Nut are generally harvested after the first frost, the smooth, green endosing the nut turns blAck with time. Care has to be taken while rubbing off the hull because the residues are stain. (Gilmore  1997) the husk residues are than removed by rising the nut or by agitating the nut in a container of water, the nut are then kept dry and stored in mesh bags in a cool place the oil in the nut turns rancid if the nuts are not stored in a cool place. (Great plainness flora association 1986).

Nut are hulled, bagged and sold to processors who clean the outside and dry the nut to extract moisture specification (Haniel  Chiltosky 1975) processors are used to crack the shell by running the nuts between large stell wheels the nutmeats are separated from the shells by passing the cracked shells through another series of wollers with saw teeth the nut pieces are then graded, sterilized, boxed sea ledi and made ready fro transport (Thomas and schumann 1993)

Nutritional Profile

Walnut are an excellent source of anti inflammatory omega – 3 essential fatty acids, in the form of alpha – linoleni acid (ALA) (Harlow,  Harrar 1996) walnut are also rich in antioxidants including being source of copper, many other minerals are provided by walnuts in valuable amounts, these minerals include calcium, chromium, iron, magnesium, phosphorus, potassium, selenium vanadium and zinc (Hart J Cummings Carlson 1997). Vitamins BG while not especially concentrated in walnuts, may be more bio available in the food. In items of .phy to nutrients, walnut contain omit oxidant and anti inflammatory compounds including more than a dozen phenolic acids numerous tannis (especially ellagistamins including tellima gradins) and a wide variety of falconoids the vitmin E composition of walnuts is also of special mention, since there is an unusual concentration of the gamma to copherol form of vitamin E in this tree nut (Johnston Tim 2000)

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^{CHAPTER THREE}

^{MATERIALS AND METHODS}

^Materials

^{Walnut used were purchased from a local market at Ada International Market Osun State Iree}

^Methods

^{Preparation of Walnuts}

^{Processing of Walnut}

^{Walnut were cooked for about 45 minutes while the other one were spread in the sun for about 2 days that it was removed from the shell, the dried walnut were milled then we take it to extraction machine we extract oil  and was packed.}

• ^{Walnut – Cooked (45 minutes)}
• ^{Removed (from the shell) – Dried}
• ^{Mill – Extraction of oil}
• ^{Cake  – Milling}
• ^{Sieving –  Package}

_{CHAPTER FOUR}

_{RESULT AND DISCUSSION}

_{Proximate Composition of Walnut Flour}

_Discussion

_{The result above shows that the raw had the higher protein content then the cooked sample it ranged from 39.01 – 38.69 the crude protein reported by Eka (1985) yam flour was 12.68. this value was lower than the value reported by Eka (1985) triofoliate yam adopted protein are needed for growth and repaired for run out tissue for dioscorea dumetorum while the cooked sample had higher value. Fat contain ranged from 36.26 – 38.53 the cooked flour had higher value of ashs than the rough flour. Ash range from 2.56 – 2.71 it determined the amount of minerals component in the proximate analysis, the cooked value has higher value than the rough flour, according to Joselyn (1970) the ash content serves as an excellent index of the quality of flour.}

_{CHAPTER FIVE}

_{CONCLUSION AND RECOMMENDATION}

_Conclusion

_{This study evaluate the effect of processing method on the proximate and proprieties of walnut flour. Walnut rich in carbohydrate, protein and is seed contains vitamins when compared to other tuber and crops processing of the walnut flour would make walnut useful for human consumption.}

_{Recommendation}

• _{Walnut as been found to be highly nutritional and could be rich in protein which help to control high blood pressure and protect the heart. Therefore walnut should be consumption as it contains some essential nutrients which are needed in the body for proper metabolism.}
• _{More research should be done on walnut in other to know the other potential that may be present in it}

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