Literature review on almond fruit

One crucial factor that seems to explain these putative health benefits is the physical behaviour of almonds in the gastrointestinal (GI) tract, especially how almonds are disassembled and the rate and extent to which they release macronutrients such as lipid.

The contents of available carbohydrates (i.e. mostly sugars) and dietary fibre (i.e. cell walls) in almond kernels are about 5.5% and 11.8%, respectively (Ellis et al ., 2004 ). Little is known, however, about the structural organisation of the almond cell walls in any part of the kernel.

The major storage protein found in almonds, sometimes called amandin or almond major protein, belongs to the legumin class of seed proteins, which itself is a part of the globulin family (Osborne & Campbell, 1896; Kshirsagar et al ., 2011 ).

This review aims at discussing the commercial methods of almond processing and the different almond forms produced for human consumption, mainly with respect to their impact on nutrient composition, digestion and metabolism. Almond seeds or kernels are highly versatile and can be eaten on their own or as part of a number of food products.