Nutritional Characteristics (Fatty Acid Profile, Proximate Composition and Dietary Feature) of Selected Nuts Available in Local Market

Abstract

The present work describes fatty acid profile, proximate composition and nutritional quality of selected nuts (Almond, Pistachio, Walnut, Pine nut and Peanut). Differences (p < 0.05) were noticed in the crude protein (17.85-31.17%), total lipids (49.81-66.96%), carbohydrate (1.46-14.14%), moisture (2.50-4.50%) and ash (1.50-3.60%) contents of the nuts. The palmitic acid and stearic acid were the main saturated fatty acids (SFA), oleic acid was the predominant monounsaturated fatty acids (MUFA), while the linoleic and linolenic acid were the major polyunsaturated fatty acids (PUFA). The percentage of linoleic acid exceeded that of linolenic acid in all analyzed nut samples. A major finding of LC-PUFA (Long Chain PUFA) among walnut was found higher (72.14 g/100g), due to higher linoleic and linolenic acid (57.26 and 14.88 g/100g). In addition the calculated essential PUFA/SFA ratio was ranged as 3.10-11.49. However ratio of n-6/n-3 FA ranged 3.83-11.05, lower n-6/n-3 for walnut is beneficial for nutrition purpose by providing more n-3 essential FAs in comparison of other analyzed nuts. The results showed that all selected nuts have good nutritional quality and could be used in fighting malnutrition and can serve as valuable source of oil for industrial purposes.

Keywords

• Edible nuts
• Proximate composition
• Fatty acid profile