Economic and Nutritional Values of Walnut: The Main Reason for Development of Walnut in Uzbekistan
This work systematically addresses the chemical composition, use, production and consumption of walnuts. The protein amino acid composition, fatty acid composition and vitamin contents of walnut kernel was analyzed. It was shown that walnut oils may be used to treat inflammatory processes and ulcers...
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| Format: | Article |
| Language: | English |
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Islamic Azad University
2021-06-01
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| Series: | Journal of Nuts |
| Subjects: | |
| Online Access: | http://ijnrs.damghaniau.ac.ir/article_682371_2f8b9c28467fbb6c6066963fb3d73508.pdf |
| Summary: | This work systematically addresses the chemical composition, use, production and consumption of walnuts. The protein amino acid composition, fatty acid composition and vitamin contents of walnut kernel was analyzed. It was shown that walnut oils may be used to treat inflammatory processes and ulcers of the stomach and intestines and its therapeutic effect is associated with the presence of linoleic acid. The kernel cake remaining after the extraction of the oil contains a great deal of protein with high levels of essential amino acids. A delicious, useful and nutritious halva can be prepared from kernel cake. The kernel can also be used in the confectionery industry for the production of fillings for sweets, cakes, and chocolate. The review also describes the dynamics of walnut production, in the USA, Ukraine, Turkey, Iran, China, India, Brazil, Chile and the countries of the European Union as the largest producers. It also discusses that in Uzbekistan, walnuts were historically collected on farm plots as natural walnut forests, small plantations and household plots, but now there is an increased interest in improving walnut crops using the achievements of science and technology, as well as agrotechnical methods of cultivation. Using the work of scientists at the Uzbek Research Institute of Horticulture, Viticulture and Wine making the volume of production of this valuable product will increase in near future. |
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| ISSN: | 2383-319X 2383-3416 |