Faculty of Medicine and Health Sciences

Department of Nutrition and Dietetics

PKK 4999A Final Year Project

Presentation

Proximates Composition
of Pulasans seed, Almond
and Cashew

Nur Syuhada Bt Rosli

175408
Prof Dr. Amin Ismail
Presentation outline

1.0 INTRODUCTION
2.0 METHODOLOGY
3.0 RESULTS AND DISCUSSION
4.0 CONCLUSION
5.0 RECOMMENDATION
REFERENCES
1.0 INTRODUCTION
 Those species with under-
exploited potential for
UNDER- contributing to food securities,
UTILISED health (nutritional/medicinal),
FRUITS income generation and
environmental services.
(International Centre for Underutilized Crops,
Global Facilitation Unit for Underutilized Species,
& International Plant Genetic Resources Institute,
2006)

When the process of

making one thing
results in a second
product as well, that
second thing is called BYPRODUCT
a byproduct. It can be
useful or waste.
Background -What are they?

Name : Pulasan
Sc. Name : Nephelium Mutabile
Malay name : Pulas (Twist)

The pulasan tree is an ornamental

with a height of 10-15m

The seed is ovoid, oblong or ellipsoid,

light brown, somewhat flattened on one
side, and 2 to 3.5 cm long and has nutty
taste.

Mostly grow in Peninsular

Malaysia in the area of Perlis
and Perak
Background -What are they?

Name :Almond
Sc. Name: Amigdalus
Communis L

The almond tree is a deciduous

tree which can grow as high as
10 meters

. Almond trees become

productive and begin bearing
fruit after five years. The fruit is
mature in the autumn, 78
months after flowering.

According to the FAO, major

producers are the USA (41%)
and Spain (13%) .
Background - What are they?
Name : Cashew
Sc. Name: Anacardium
occidentale

It can grow as high as 14 m

(46 ft), but the dwarf cashew,
growing up to 6 m (20 ft).

It takes three years from planting

before it starts production.

The species is originally native

to northeastern Brazil.
Viet Nam and India clearly led the
exports of cashews with more
than 237,500 MT and 128.827
MT respectively.
 Background
Overweight & Unhealthy
Obesity snacking

Snacking is an important contributor to overweight

(Duffey & Popkin, 2011; Zizza, Siega-Riz, & Popkin,
2001)

Snack foods tend to be high in fat and sugar, this

has implications for weight gain and obesity
(Bes-Rastrollo et al., 2010)
 Nuts and Seed as healthy
Snacks
Epidemiologic studies have been remarkably
consistent in showing a cardioprotective
effect associated with increased nut intake.
(Sabate & Ang, 2009)

Nuts are an excellent source of phytochemicals

(phyotsterols, phenolic acids, flavonoids,
stilbenes, and carotenoids).
The total phenolic constituents probably contribute to the
total antioxidant capacity of nuts, which is comparable to
broccoli and tomatoes.
(King, Blumbergh, Ingwersen, Jenab, & Tucker, 2008)
 Problem
Statement
Problem statement Low Nut And
Seed Intake

Consuming 4 servings/week of nuts reduced

the risk of T2DM compared with
< 1 serving/week.
(Asghari, Ghorbani, Mirmiran, & Azizi, 2016)

Global intake of nuts and seeds are under

optimal intake by USDG 2010 which is
4 servings/week or 28.35g/day. Current intake
only 8.9g/day.
(Micha et al., 2015)
Problem statement Healthy snacks
are Expensive

During exploration of Asia, nuts made their way

from Persia to China and became a highly prized
delicacy
(King, Blumbergh, Ingwersen, Jenab, & Tucker, 2008)

Eating a healthy diet (rich in fruits, vegetables,

fish, and nuts) cost about $1.50 more per day per
person than eating an unhealthy diet (the kind
full of processed foods and refined grains)
(Rao, Afshin, Singh, & Mozaffarian, 2013)
- A systematic review and meta-analyses of 27 studies across 10
countries
Problem statement cont.

On average, healthful snacks were

approximately 50% more expensive than
less healthful snacks ($0.26/snack)

(Mozaffarian, Andry, Lee, Wiecha, & Gortmaker, 2011)

Problem statement Low Omega-3
Intake

The basic daily EFA

The omega-3 fatty
acid intake of the
average Malaysian is
currently low
(RNI for Malaysia, 2015)
requirement is 3% kcal (about
6.7 g) of omega-6 LA and 0.3%
kcal omega-3 fatty acid based
on a 2,000-kcal diet.
(RNI for Malaysia, 2015)

The dietary levels of omega-3 fatty acids (ALA + EPA +

DHA) are very low among the Malaysian subjects.

Intake of these omega-3 fatty acids were reported to be

in the region of 0.22 - 0.28 % kcal, which is below the
Malaysian recommended range of 0.30- 1.2% kcal for
these omega-3 PUFAs.
(Ng TKW et al., 2012)
Significance of study

Potential solution Promote almonds,

to low intake of cashew and
Omega-3 fatty Pulasans seed as
healthier snacking
acid option.
(RNI, 2015)

Provide cheaper
Data can be used for
alternative of healthy
Food Composition
Database snack from Pulasans
(Malaysia ) seed.
Significance of study- cont.

Improve food
securities
(Mayes et al., 2011)

Exploit the
potential of
underutilised fruit
 To investigate
proximate
composition of
MAIN Pulasans seed,
Almond and
OBJECTIVE Cashew
 1. To determine the
SPECIFIC proximate composition of
OBJECTIVES Pulasans seed, Almond
and Cashew.
2. To compare the
proximate composition
between Pulasans seed,
Almond and Cashew.
Hypotheses
1) There is no difference between
proximate composition of Pulasans
seed, Almonds and Cashew.
2) Pulasans seed has high amount of fat
content.
 Purposive Sampling

Samples will be purchased at particular open market (n=9)

Pulasans seeds Almonds Cashews

(n=3) (n=3) (n=3)

Samples preparation

Total fat extraction

(Soxhlet Method) Protein Determination
Total Dietary Fiber
(Kjeldahl Method)

Moisture Ash
20
METHODOLOGY Samples Preparation

Samples

1) Wash thoroughly with tap water

2) Wipe with clean cloth

3) Cut into smaller piece and homogenize

4) Dry in air oven at 40 d.c, 24 hours

5) Grind into fine powder by using dry grinder

6) Store in freezer under -20 d.c.

Moisture content - Oven Dry Method
(AOAC, 1990)

Place 5g of crushed sample inside oven at 105 d.c.

around 5 hours

Weigh the samples and record the weight of the

samples.

Repeat step 1 until constant weight

 Ash Content -Dry Ashing Method
AOAC Official Method 999.11
(AOAC International, 2006)

3 grams of sample will be weighed into crucible

Crucible need to be place in a furnace at 550C for overnight

The process will be continued until white ash is obtained.

The crucible will be removed from furnace and cooled in desiccator

until reach room temperature

Ash will be weighed

Ash Content, % = Wt of ash (g) / Wt of sample (g) x 100%

 Protein Kjeldahl Method AOAC Official
Method 973.48
(AOAC International, 2006)

Weight to 1 gram sample using a weighing boat

Two digestion tablets will be placed into the digestion tube

Sample need to be transferred into the digestion tube using 12mL of

concentrated sulphuric acid

The mixture needs to be shaking in circular fusion and placed in digestion

stand

Digestion temperature will be set as recommended that is 420C for 60

minutes to heat up and the samples will be digested until clear appearance
with the blue or green solution is formed

When digestion is completed, stand with the digestion tubes need to left
approximately 20 minutes to cool down
 30 ml of 4% H3BO3 will be dispensed with Tashiros indicator into a
receiver flask

Distillation 50 ml of 40% NaOH will be added to the diluted digest

Using a burette, the distillate will be titrated with standardised 0.2 N

HCL until a pink or grey point is achieved

The blank will be carried out to test the colour change of T ashiros
indicator

Nitrogen content, % by weight = ((t-b) x 0.2 x 14 / 1000 x Wt sample) x 100%

Total Carbohydrate

Total carbohydrate content of foods has, for many

years, been calculated by difference, rather than analysed
directly. Under this approach, the other constituents in the
food (protein, fat, water, alcohol, ash) are determined
individually, summed and subtracted from the total
weight of the food (FAO, 1998).

Total Carbohydrate by difference =

100 - (weight in grams [protein + fat + water + ash + alcohol]
in 100 g of food)
TDF Analysis
Weighing of triplicate samples

Incubation1 ( gelatinization & degradation of starch)

Incubation 2 (degradation of protein)

Incubation 3 (degradation of starch)

Precipitation with alcohol

Filtration and washing with alcohol

Washing with acetone

Drying ashing and weighing

Fat content analysis- Soxhlet
AOAC Official Method 960.39
3 grams of samples will be put into extraction thimble

Thimble will be placed in an extraction chamber, with porosity permitting a

rapid flow above a weight round bottom flask that contains 150 ml
petroleum ether

Extraction of lipid of the samples will take about 8 hours

The petroleum ether will be removed through evaporation by using Rotary

Evaporator

The flask will be dried in an air oven at 100C for 1 hour

Cooling process of the flask is necessary for a desiccator and weighed

The process needs to be repeated until the results of three times weighing
not differ more than 0.1% of the mass of the test portion
 Statistical
analysis
IBM 22 MEAN, SD ANNOVA P< 0.05
Results & Discussions
Energy
Total
content^^
Moisture Protein Dietary Available
Types of Ash Fat (kcal/100g)
content Content Fiber Carbohydrate
nuts and content Content (dwb)
(%) (%) Content Content^ (%)
seeds (%) (wwb) (%) (dwb)
(wwb) (dwb) (%) (dwb)
(dwb)

5.595 2.735 26.76 46.63 1.721 16.55 596.35

Almond 0.2a 0.2a 0.2a 0.1a 0.3a 0.1a
Pulasan 8.635 2.145 13.59 61.29 0.435 13.91 662.46
0.5b 0.2a 0.4b 0.4b 0.6b 0.6b
seeds
18.46 2.785 22.00 44.79 0.533 11.43 537.90
Cashew 0.5c 0.4b 0.0c 0.5c 0.0b 0.0c
*Mean values of duplicate determination and standard deviation.
^ Values obtained from by different method
^^Values obtained from summation method
Values in the same column with different superscript letter were significantly different (p<0.05, ANOVA,Tukey- HSD)
 Figure 1: Differences of moisture
MOISTURE content (%) in samples
Almond Pulasan's seed Cashew
CONTENT 18.46

8.635

5.595

Moisture content (%)

 All samples Essential to preserve the quality of
consider have the seed and increase the shelf-life
of the seed.
LOW moisture
content because it Reduce the activities of
did not exceed 20% microorganisms, and thereby
of seed increase the shelf life of the seeds
composition. (Alozie et al., 2009)
(Jay, Loessner, & Golden, 2008)

A study that analyze 10 types of edible

seeds including Almond and Cashew
Previous study discovered that all seeds have low
also found the moisture content
similar pattern (Venkatachalam & Sathe, 2006)
with the present
A proximate composition of Glycine
study results. max seeds also has low moisture
content (Olitino et al., 2007)
 Figure 2: Differences of ash content
ASH (%) in samples
Almond Pulasan's seed Cashew
CONTENT
2.735 2.785

2.145

Ash content (%)

 Ash content is an indication of the
All samples
total mineral content in the samples
consider have (Owusu, Oduro & Ellis, 2011)
LOW ash content
During maturation, inorganic ions will
because it did not
migrate from different parts of the
exceed 11% of seed plant to the region of active growth
composition. (Snchez et al., 1991)

Cashew has the highest mineral content

Cashew > Almond > followed by Almond and Pulasans seed.
Pulasans seed However, Almond and Pulasans seed have
similar mineral amount of mineral content
since they have similar ash content,.

Other study result

Ash content reported in a study
discovered that Cashew (2.66 0.21) has
also in lines with
significantly higher ash content
present study percentage compare to Almond (2.48
result. 0.05) (Venkatachalam & Sathe, 2006).
PROTEIN
Figure 3: Differences of protein
CONTENT content (%) in sample

Almond Pulasan's seed Cashew
26.76
22

13.59

Protein content (%)

 All samples They meet up criterion which is more
consider have than 10% of NRV per 100kcal (Expert
Committee on Nutrition, Health Claim &
HIGH protein Advertisement (2010)
content Pulasans seed is a good source of protein
in addition to other foods such as cereal,
whole grains, legume or animal protein

Study that in Protein content in Cashew in Oyo, Nigeria was

aggreement with 23.42% 0.02 (Ologunde et al., 2011). It is a bit
the present study higher compare to present study result.
results. A study by Akpapan & Akpabio (2012) , found that
proximate composition of almond was 33.690%
which is higher compare to present results.

An important factor in achieving a healthy and nutritionally

Health balanced diet (De Vasconcelos et al., 2010) .
function
It serves as a dietary protein especially for those people
of suffering from hypertension (Akpakpan and Akpabio 2012).
protein High source of protein in the seeds may help in combating
the PEM issue such as Kwashiorkor and Marasmus (RNI, 2005)
 FAT Figure 4: Difference of fat content
CONTENT (%) in all samples

Almond Pulasan's seed Cashew

61.29

46.63 44.79

Fat content (%)

 All samples Pulasans seed contained the significantly
highest fat content among samples.
consider have
HIGH fat content One of key factor to improve their storage
Pulasans seed> stability (Kita & Talbot, 2011).
Almond> Cashew
Fat content percentage of Almond (43.36 0.62) is
slightly lower than Cashew (43.71 1.13)
(Venkatachalam & Sathe, 2006)
Consistent
finding on the fat Fat content of Cashew in Anambra ranged from
content of the 40% to 42% which is slightly lower compare to
present result. (Olugunde et al., 2011)
seeds.
Fat content of Almond by Akpobio (2012) was 32.73%
which is slightly lower compare to present result

High fat foods are rich in energy. However, excess fat intake
may contributed to chronic disease ("Impact of Nonoptimal Intakes of
High Saturated, Polyunsaturated, and Trans Fat on Global Burdens of Coronary Heart Disease," 2016).
In other hand, fat in the seed are mainly composed by
PUFA & MUFA and PUFA regardless the seed types (Venkatachalam &
Sathe, 2006).
MUFA It indicates high good fatty acid such as omega 3 is high in
Pulasan seed.
Consumer should take the seeds in moderate amount
according to the recommendation .
 TOTAL
DIETARY
FIBER Figure 5: Differences of TDF (%) in

samples.
Almond Pulasan's seed Cashew

1.721

0.533
0.435

TDF (%)
 The TDF content in
Almond is significantly
higher compare to
Pulasans seed and
Cashew.
The sugar content of nut seeds is known to
vary considerably, depending on growing
conditions, seed maturity, cultivar, and growth
location (Venkatachalam and Sathe, 2006)

TDF content in Almond is 2.11 0.11 while

Cashew is 3.96 0.08 (Venkatachalam and Sathe, 2006) .
Other study on TDF content in Cashew found to be 1.42 0.2 (Segun
TDF of seeds was et al., 2009).
inconsistent with Protein, ash and blank corrections in gravimetric analysis
present study . involve a lack of precision, over- or undervaluing the actual
DF contents. The results of gravimetric DF quantification do
not correspond to actual DF content. Depending upon the
sample, the DF value can be over- or undervalued (Maas,
Bravo, & Saura-Calixto, 1994)

Plays important role in the prevention of constipation,

TDF colon cancer, CVD, hypertension and DM (Anderson, 2008).
According to ECNHCA (2010), at least 3% of DF in the
function composition to claim the food as a source of DF. However,
for health from present result, all 3 samples not achieve this value.
Therefore, it best to consume the seeds with fruits and
vegetables to achieve the required amount of fibers.
 TOTAL Figure 6: Difference of total
AVAILABLE available CHO (%) in samples.

CARBOHYDRATE Almond Pulasan's seed Cashew

16.55
13.91
11.43

Total available carbohydrate (%)

 All samples
consider have A vegetable-based low-carbohydrate
LOW diet was associated with lower all-
carbohydrate cause and cardiovascular disease
mortality rates (Fung, 2010).
content as it did not
exceed 20% of seed
composition OR
less than 0.5g per
100g
TAC in almond was 25.47% (Akpapan
&Akpobio, 2012).
Previous study TAC in Cashew was 25.39% (Segun et
also found the al., 2009)
similar pattern TAC of Cashew in 3 different states
with the present (Anambra, Oyo & Kogi) were 19.17%,
study results. 19.47% and 20.21% respectively
(Ologunde et al., 2011).
By difference method used provides
more errors possibility
ENERGY
Figure 7: Difference of energy
CONTENT content (%) in samples.

Almond Pulasan's seed Cashew
662.46
596.35
537.9

Energy (%)
 All the samples Macronutrients are the main component that
considered as contribute on ED.
ENERGY-DENSE food
because it have more Water can lower ED of food as it adds bullets
than 4kcal/1g sample to food without adding energy (Rolls et al.,
(British Nutrition Foundation) 2005).

Almond (581kcal) has slightly higher energy
Other study on content than Cashew (553kcal) (Brufau, Boatella, &
energy found Rafecas, 2006) .
similar results.
Almond contain 534kcal energy (Akpapan &Akpobio,
2012).

Nuts are high energy density foods and their consumption

could contribute to a high energy intake and weight gain
(Brufau, Boatella, & Rafecas, 2006) .
High However, Rajaram & Sabate (2006) discussed that available
energy data suggest that adding nuts to the habitual diets of free-
living individuals does not induce weight gain and may even
of the help lose weight.
seeds Energy-dense diet used as intervention diet to undernutrition
in poverty population and provides food security
(Drewnowski and Specter, 2004).
CONCLUSION
1) The proximate analysis revealed that the
content of moisture, ash, protein, fat and
dietary fiber were found to be 8.635%,
2.145%, 13.59%, 61.29% and 0.435%. Calculated
available carbohydrate and energy content
were 13.91% and 662.46 kcal respectively.

2) Pulasans seed can be an alternative of cheap

and healthy snack as it provides high energy,
rich with good fatty acids, high protein
content and source of dietary fiber.
 Study will be
more

SUGGESTIONS
Cover other completed if
types of include fatty
underutilised acids analysis
fruits seed. and antioxidant
compound
analysis

Avoid by
difference
method Use direct
because errors measurement
might occur method to
during analyses determine CHO
of protein, such as GC and
moisture, ash, HPLC
fat and dietary
fiber.
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