Nutritional evaluation and comparison of extraction processes of parota [Enterolobium cyclocarpum (Jacq.) Griseb. Mimosaceae] almonds

Abstract

This study aimed to evaluate the effect of different forms of mechanical extraction and treatment on the composition and nutritional value of parota almonds. The composition of raw, cooked, roasted and sprouted almonds was analyzed. The yield of recovered seeds was evaluated by comparing it with a hammer mill or manually. Three treatments were reevaluated with the dryer designed with processing times of 15, 30 and 60 minutes at 40°C. The germinated parota had a higher protein content (39.17%) followed by crude parota almond (34.9%). Thus it was feasible to take advantage of mechanical processing of parota almond for use as a potential protein resource for animal feeding.