1Universidad Autónoma de Sinaloa, Facultad de Agronomía, Culiacán, México
2Universidad Autónoma Metropolitana, Unidad Xochimilco, Ciudad de México, México
3Universidad Autónoma de Guerrero, Facultad de Medicina Veterinaria y Zootecnia, Cuajinicuilapa, México
4Instituto Politécnico Nacional, Centro Interdisciplinario de Investigación para el Desarrollo Integral Regional Unidad Oaxaca, Oaxaca, México
5Universidad Autónoma de San Luis Potosí, Facultad de Agronomía y, Veterinaria, México
6Universidad Juárez del Estado de Durango, Laboratorio de Biología y Ecología Forestal, Gómez Palacio, México
*Corresponding author e-mail: luisvn70@hotmail.com
Online published on 5 August, 2024.
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.
Extraction processes, Forest trees, Nutritional composition, Parota almond, Tropical legumes
