Assessing the Nutritional Composition and Acceptability of Indian Almond Drink

Main Article Content

Felicia Bonnah Quansah


This study was to find out the nutritional composition and acceptability of Indian Almond Nuts (IAN) drink among the students of the University of Cape Coast. Experimental and descriptive research designs were adopted for the study. Proximate analysis was done on the dry matter of IAN to determine the nutrient in the nuts, juice and drinks. Mean, standard deviation and One-way ANOVA were used to analyse the data. The result had shown that IAN had protein, Oil/Fat, fibre and carbohydrate, as well as mineral elements. The mineral elements found were Phosphorous, Potassium, Sodium, Iron, Copper, Zinc, Calcium, Magnesium, Protein and carbohydrate at varied degrees in Juice with un-spiced syrup (JUS), Juice with spiced syrup with vanilla flavour (JSV), Juice with spiced syrup and pineapple (JSP); Juice with spiced syrup and strawberry flavour (JSS). Also, the result showed JSS was the most accepted formulation (4.09). The study recommends that health personnel to encourage people to take the IAN drink for the health benefits and Agriculture extension officers should educate farmers to grow more of India Almond trees for the nuts.

Nutrient, acceptability, almond, juice, drink, minerals

Article Details

How to Cite
Quansah, F. B. (2021). Assessing the Nutritional Composition and Acceptability of Indian Almond Drink. Asian Journal of Advanced Research and Reports, 15(2), 26-36.
Original Research Article


Ros E. Health benefits of nut consumption. Nutrients. 2010;2(7):652–682.

Barku VYA, Nyarko HD, Dordunu P. Studies on the physicochemical characteristics, microbial load and storage stability of oil from indian almond nut (Terminalia Catappa L.). Food Science and Quality Management. 2012;8:8-17.

Bolaji OS, Ogunmola OO, Sodamade A. Chemical profile of the mesocarp of three varieties of Terminalia catappa L (Almond Tree). IOSR Journal of Applied Chemistry (IOSR-JAC). 2013;4(4):10-12.

Weerasekara WMRAB, Rathnayaka RMUSK, Saranandha KH. Preparation of ready-to-serve beverage from tropical Almond (Terminalia cattappa) fruit pulp. Tropical Agricultural Research & Extension. 2012;15(4):1-3.

Alozie YE, Udofia US. Nutritional and sensory properties of almond (Prunus amygdalu Var. Dulcis) seed milk. World Journal of Dairy & Food Sciences. 2015;10(2):117-121.

Mitchell O. Experimental research design. John Wiley & Sons, Inc. Published 2016 by John Wiley & Sons, Inc; 2015.

Lim J. Hedonic scaling: A review of methods and theory. Food Quality and Preference. 2011;22:733–747.

Matos L, Nzikou JM, Kimbonguila A, Ndangui CB, Pambou-Tobi NPG, Abena AA, Silou T, Scher J, Desobry S. Composition and nutritional properties of seeds and oil from Terminalia catappa L. Advance Journal of Food Science and Technology. 2009;1(1):72-77.

Akpakpan AE, Akpabio UD. Evaluation of proximate composition, mineral element and anti-nutrient in almond (Terminalia catappa) Seeds. Research Journal of Applied Sciences. 2012;7(12):489-493.

Adigbo EC, Madah CK. A Complete course in food and nutrition for senior high schools. Accra. Kwadwoan Publishing; 2011.

Alberts B, Johnson A, Lewis J, Raff M, Roberts K, Walter P. Molecular biology of the cell (4th ed.). Garland Press; 2002.

Oduro I, Larbie C, Amoako TNE, Antwi-Boasiako AF. Proximate composition and basic phytochemical assessment of two common varieties of Terminalia catappa (Indian Almond). Journal of Science and Technology. 2009;29(2):1-6.

Anuforo PCA, Achi NK, Egbuonu ACC, Egu EU. Proximate analysis and determination of some selected vitamins and minerals contents of terminalia catappa endocarp flour. Journal of Nutritional Health & Food Science. 2017;5(5):1-4.

AACC. The definition of dietary fibre. Report of the Dietary Fibre Definition Committee. American Association of Cereal Chemists; 2021. Available: my/images/gallery/rni/4_chat.pdf.

FAO/WHO. Proposals for a definition and methods of analysis for dietary fibre content. CX/NFSDU 04/3 Add 1. Codex Committee on Nutrition and Foods for Special Dietary Uses. Codex Alimentarius Commission; 2004. British Nutrition Foundation. Vitamin E; 2017. Available: /article/pregnancy-nutrients-vitamine.

Santos OV, Lorenzo ND, Lannes SCS. Chemical, morphological and thermogravimetric of Terminalia catappa Linn. Food Sci. Technol, Campinas. 2016;36(1):151-158.

Ahrens S, Venkatachalam M, Mistry AM, Lapsley K, Sathe SK. Almond (Prunus dulcis L.) protein quality. Plant Foods for Human Nutrition. 2005;60(3):123-8.