Abstract:
The study was carried out for comparing between Almond flour with Market Available All Purpose flour.
Almond flour produced from mature almond nuts. There were two sample has been taken one was (S1)
almond flour, another was (S2) All Purpose flour. It was observed that (S1) contains 14% protein, 22.5%
fat, 5.91% moisture, 3.83% ash, 50.65% carbohydrates and 3.11% fiber. And the other hand, (S2)
contains 12% protein , 7.55% fat , 4.90 % moisture , 2.80% ash , 70.05% carbohydrates and 2.7% fiber
.From this analysis we can find out that (S1) is high source of protein , fat ,moisture, ash and fiber then
(S2) . And the other side (S2) is high source of carbohydrates then (S1). This study showed that (S1)
contains high percentages of protein and low percentages of carbohydrates compare to (S2), which is
good for our health .
