Nutritional Profile and Functional Attributes of Almond Press Cake as a Sustainable Food Source

Abstract

Aims: The rising demand for sustainable and nutrient-rich foods has intensified interest in using agro-industrial byproducts, particularly oilseed press cakes, as functional food ingredients. This study investigates the functional and proximate composition of almond press cake (APC), a byproduct of cold-pressed almond oil extraction. Type of Study: This study is original research work.  Place and Duration of Study: The present research work was done in the Department of Home Science, Kurukshetra University, Kurukshetra, Haryana between April 2024 to April 2025. Methodology: The almond press cake was procured from Multan Oil Kolhu, New Delhi, on the day of extraction. The almond press cake was defatted and evaluated for changes in bulk density, water and oil absorption capacity, swelling capacity. Effect of defatting was also assessed on the proximate composition of almond press cake. Results: Results indicated that defatting significantly(p≤0.05) improved the functional properties of the flour, increasing the bulk density (38.18%), tapped bulk density (4.88%) and water absorption capacity (8.69%). Proximate analysis revealed that the protein content significantly (p≤0.05) increased from 43.63% to 48.86%, while the fat content decreased from 5.28% to 0.92% significantly (p≤0.01). Additionally, the defatted APC showed improved levels of dietary fiber and ash, confirming its potential as an effective functional ingredient in food formulations. Conclusion: These findings underscore the potential of defatted almond press cake as a valuable plant-based resource aligned with sustainable food system goals.