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Chemical Composition Of Raw And Cooked Walnut
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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)
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ABSRACT - [ Total Page(s): 1 ]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 c ... Continue reading---
