By applying multivariate statistical analysis, this research aimed to estimate the heritability and find relationships between the vegetative and reproductive characteristics of Prunus scoparia and Prunus elaeagnifolia. Twenty genotypes of each species were selected randomly from cultivated populations and twenty-two traits including the tree, leaf, flower, nut and kernel attributes were measur...

The study was conducted to evaluate the pomological attributes and chemical composition of 35 pistachio (Pistacia vera L.) genotypes, including fifteen wild-types and twenty of the important cultivar pistachios from Iran. The results revealed that cultivar pistachios in terms of important characters such as the split nuts (78.57%), blank nuts (6.96%), 100-nuts weight (118.86 g), and si...

This work reports the application of oxygen-(O(2)-) reducing atmosphere methods on stored shelled Brazil nut (Bertholletia excelsa H.B.K.) packs aiming to evaluate the degree of aflatoxin degradation, nuts lipid oxidative stability, fungi control, and hygienic conditions improvement. The methods applied were (a) ozone: O(3), (b) carbon dioxide: CO(2), and (c) O(2) absorber pads with and without...

The aim of this paper is to evaluate nut-related epidemiological and human feeding study findings and to discuss the important nutritional attributes of nuts and their link to cardiovascular health. Frequent nut consumption has been found to be protective against coronary heart disease in five large epidemiological studies across two continents. A qualitative summary of the data from four of th...

The processing of dried betel nut by the people West Kalimantan consists 2 stages, namely drying and stripping nut. process usually carried out farmers is directly in sun, smoking uses fire to heat. method areca nuts takes about 14-15 days. This study will examine problems faced nuts. Based on issue nuts, it necessary have an alternative that more efficient. Areca machine obtain relatively quic...

Comparison of different methods of producing bambara (Voandzeia subterranean L. Thou) flours for preparation of ‘moin-moin’ Bambara nut was subjected to different treatments prior to mechanical dry dehulling and milling into flours. Physicochemical properties of the flours and sensory attributes of moin-moin prepared from the flours were compared with that of moin-moin from fresh pastes from co...

A cashew nut-based beverage was obtained using broken kernels and its composition stability were evaluated during refrigerated storage for 60 days. Sensory tests performed to define the formulation, testing best proportion between water, effect of kernel roasting, ideal sweetness, attributes sensory acceptance. nut can be by grinding with water in 1:10 (m/m) added sugar at 3%, followed heat tre...