BIOCHEMICAL AND SENSORY EVALUATION OF ALMOND SEED FLOUR ADDITION TO MILLET SEED FLOUR

Abstract

Almond tree is a drupe, composed of a fleshy hull surrounding a hard shell, which protects the edible seed or kernel. Kernels of the cultivated sweet almond consist mainly of lipids, protein, fiber, and high concentrations of vitamin E.6 Almond kernels contain varying amounts of amygdalin, a diglucoside that is broken down into hydrogen cyanide and Benz aldehyde in response to crushing of the kernel and exposure to water or saliva. This research work is aimed to investigate the Biochemical and sensory evaluation of Almond seed flour addition to millet seeds plants extraction and biochemical determination methods have been used to analyze the samples for the study. The results show that  Almond seed flour [[100  Almond: 0  Millet Seed powder]; AM1 [[97.5  Almond seed Flour: 2.5  Millet Seed powder]; AM2 [[95  Almond Seed flour: 5 Millet Seed powder]; AM3 [[92.5 Almond seed Flour : 7.5 Miller powder]; AM4 [[90 Almond Seed flour : 10 Millet seed powder]; AM5 [[87.5  Almond Seed flour: 12.5 Millet seed powder]; AM6 [[85 Almond seed flour: 15 Millet seed powder]; while table 3 indicate the mineral determination of A [[100 Almond seed flour: 0 Millet seed powder]; AM1 [[97.5 Almond seed flour: 2.5 Millet seed powder]; AM2 [[95 Almond seed flour: 5 Millet seed powder]; AM3 [[92.5 Almond seed flour: 7.5 Millet seed powder]; AM4 [[90 Almond seed flour : 10 Millet seed powder]; AM5 [[87.5 Almond seed flour : 12.5 Millet seed powder]; AM6 [[85 Almond seed flour : 15 Millet seed powder]; respectively.