Assessing the Nutritional Composition and Acceptability of Indian Almond Drink
Felicia Bonnah Quansah *
Department of VOTEC, University of Cape Coast, Ghana.
*Author to whom correspondence should be addressed.
Abstract
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.
Keywords: Nutrient, acceptability, almond, juice, drink, minerals