Walnut

Walnut (Juglans regia L.)

✓Walnut is from family Juglandaceae, and is grown for its edible
seeds.

✓Originates from Central Asia.

✓China is the world's largest producer of walnuts.

✓ The other major producers of walnuts are Iran, United States,

Turkey, Ukraine, Mexico, Romania, India, France and Chile.
✓There are 20 species of walnut all over the world and Juglans consists
of four sections

✓Juglans (J. regia)

✓Rhysocaryon (black walnut)

✓Cardiocaryon (Japanese, Manchurian, Chinese walnuts)

✓Trachycaryon (Butternut )
Juglans

✓There are two sub species subsp. turcominica and subsps. fallax.

✓It is commonly known as English or Persian walnut.

Black walnut

✓Nuts are hard and difficult to crack.

✓ Its Shell are used in plastics, glue extends, sand slats cleaners and
metal polishers.

✓Black walnut has indehiscent, thick, adherent husks, four celled

nuts, and thick shells that are ridged.
Cardiocaryon
✓Heartnut is the most popular species in the section found often in
Japan.

✓They are easily cracked nuts.

Trachycaryon
✓Butternut is the only species.

✓They are very thick shells with eight ridges indehiscent.

 Morphology
✓Walnut trees are large and vigorous with a wide-spreading canopy.

✓The trunk of the tree can reach 2 m in diameter and mature trees
possess smooth, silver-gray bark.

✓ Walnut leaves are composed of an odd number of smaller, oval

shaped leaflets which are bright green in color.
✓The fruit of the walnut tree is a fleshy green drupe in which the nut is
encased.

✓The kernel of the nut is protected by a corrugated woody shell.

✓Walnut trees can reach 25–35 m in height and can live for periods in
excess of 200 years.
✓Walnuts are rounded, single-seeded stone fruits of the walnut tree
commonly used for the kernel after fully ripening.

✓Following full ripening, the removal of the husk reveals the wrinkly
walnut shell, which is usually commercially found in two segments
(three-segment shells can also form).

✓During the ripening process, the husk will become brittle and the
shell hard.
✓The shell encloses the kernel, which is usually made up of two halves
separated by a partition.

✓The seed kernels – commonly available as shelled walnuts – are

enclosed in a brown seed coat which contains antioxidants.

✓ The antioxidants protect the oil-rich seed from atmospheric oxygen,

thereby preventing rancidity.
 Climate

✓Persian walnuts are best adapted to Mediterranean climates, with dry,

hot summers and mild winters.

✓The growth of walnut trees may be slowed down if they are located in
a windy exposed position.

✓Walnuts thrive best in cool winters and dry summers with well
distributed rains from March to July.
 Soil
✓Deep, well-drained, loamy soils.

✓Sandy loams, loams, silt loams, clay loams, and silty clay loams,
provides ideal soil conditions and roots can grow up to 10ft or more
due to good permeability, available of soil moisture is high, and
aeration is adequate.
 Harvesting
✓Walnuts should be harvested when hulls exhibit change in colour from
green to yellowish with cracks or splitting at suture from pedicle
end.

✓Due to splitting, the moisture content of the nut is reduced

indicating that the nuts are ready for harvesting.

✓Nuts can be harvested when packing tissue of nut turns brown.

✓If nuts are harvested at immature stage hulls remain stick tight and
under over mature conditions insect pests harbor on the fruits.
 Nutritional value
✓ Walnuts contain about 65% fat by weight. This makes them an energy-
dense, high-calorie food.

✓However, even though walnuts are rich in fat and calories, studies
indicate that they do not increase the risk of obesity when replacing
other foods in the diet.

✓ The major fatty acids found in walnut oil are oleic (18:1), linoleic (18:2)
and linolenic (18:3) acids.

✓The most abundant one is an omega-6 fatty acid called linoleic acid.
✓They also contain a relatively high percentage of a healthy omega-3 fat
called alpha-linolenic acid (ALA).

✓ This makes up around 8–14% of the total fat content.

✓Proteins are present in abundant quantity in walnuts.

✓The value of protein content of walnuts is reported to range from 13.6 to

18.1g crude protein/100 g DM.

✓ Walnuts contain a relatively low content of lysine and high levels of

arginine. A low ratio of lysine/arginine in a protein has been identified as
a positive feature for reduction of the development of atherosclerosis.
✓The total dietary fiber content of 12 different cultivars of walnuts
ranged from 3.1 to 5.2 g/100g dry matter.

✓Phytosterols have been recognized as cholesterol-lowering agents.

✓Walnuts are an excellent source of several vitamins and minerals,

including,

✓Vitamin E: As compared to other nuts, walnuts contain high levels of

a special form of vitamin E called gamma-tocopherol.
✓Vitamin E has high antioxidant activity and plays an important role
against oxidation of fats in lipid membranes.
✓Vitamin B6: This vitamin may strengthen the immune system and
support nerve health.

✓A vitamin B6 deficiency may cause anemia.

✓Folic acid: Also known as folate or vitamin B9, folic acid has many
important biological functions.

✓ A folic acid deficiency during pregnancy may cause birth defects.

✓Copper: This mineral promotes heart health.

✓It also helps maintain bone, nerve and immune system function.

✓Manganese: This trace mineral is found in the highest amounts.

✓Phosphorus
✓Other Plant Compounds: Walnuts contain a complex mixture of
bioactive plant compounds.

✓They are exceptionally rich in antioxidants, which are concentrated

in the thin, brown skin.

✓Some notable plant compounds found in walnuts include:

✓Ellagic acid: This antioxidant is found in high amounts in walnuts,

along with other related compounds like ellagitannins.

✓ Ellagic acid may reduce the risk of heart disease and help suppress
cancer formation.
✓Catechin: Catechin is a flavonoid antioxidant that may have various
health benefits.

✓ It may also promote heart health.

✓Melatonin: This neurohormone helps regulate the body clock.

✓It is also a powerful antioxidant that may reduce the risk of heart
disease.
 Health Benefits
Reduce Risk of developing cancer

✓Eating walnuts reduced cancer mortality.

✓Animal studies have shown consuming walnuts significantly reduced

the number and size of breast cancer tumors.

✓ Researchers suggested that omega-3 fatty acids, antioxidants, and

phytosterols in walnuts are responsible for the benefits.
Decreases cardiovascular risk
✓Various studies have shown that adding walnuts can significantly
decrease total and LDL cholesterol.

Help to reduce body weight

✓Walnut shake intake reported to feel more satisfied and less hungry.

✓Improve endocrine parameters in polycystic ovary syndrome

(PCOS)

✓Help to control Diabetes

✓Improve Thinking Ability

 uses
✓Leaves: The walnut leaves can be used as an infusion as well as
eyewash.

It is beneficial for skin disorders and irritations in the eyes, and can
also be used to stimulate poor appetite.

✓Outer nut rind: The exterior of the walnut nut crust is beneficial for
chronic diarrhea when it is taken as a tonic.

Even people suffering from anemia may use an infusion prepared from
the outer crust of the walnut nuts.
✓Shell: walnut shell flour is extensively used as an ingredient in plastic
fillers, battery cases, molding resin forms, industrial tile and as
insecticide spreader.

It is also used on large scale a diluents for agricultural insecticides as

lignin.

✓Inner bark: The inner bark of the walnut may be used both as
decoction as well as a tincture.

The decoction may be used to heal constipation, slow digestion, as a

stimulant for the liver or even to cure skin disease.
 Processing of walnut
Harvesting

✓The walnuts are ready for harvest when the outer green hulls being to
dry and split.

✓This allow in shell walnuts to be removed.

✓Mechanical shaking is done.

✓Fallen walnuts are carefully swept.

Hulling
✓When walnuts grow on the tree, there is an exterior layer over the
shell known as the hull.

✓Hulling, which is the process of removing of the hull.

✓Hull the walnut as soon as possible after harvest.

✓Hulling can be done manually or mechanically.

✓Walnut contain chemical compound (phenol) that stain hands and

cause skin irritation.

✓So wear rubberized gloves during hulling.

Cleaning

After hulling nuts are soaked in water to remove stains and any other
residues.

If any walnuts float to the top of the water, discard them.

It means they don’t have a nut inside.

Drying

✓Drying spread the hulled nuts in a single layer on a smooth flat surface
in a shady area where air can circulate freely.

✓Walnuts are dried until they reach the desired moisture content.

✓Drying temperature should be less than 43oC to prevent quality

deterioration and rancidity. Stir the nuts daily.
✓3 to 4 days drying.

✓Adequately dried when brittle kernels and Rubbery kernels require

further drying.

Walnut Shelling

The walnuts go through a shelling process, where the shells are

cracked and removed.
Grading

✓Based on size.

✓In-shell walnuts are sized as jumbo, large, medium or baby

according to USDA standards.
 USDA Standard Sizes For Shelled Walnuts
1. Walnut Halves

✓Description: 7/8 or more of the kernel is intact.

✓85% or more of lot, by weight, are half kernels.

2. Walnut Pieces

✓Description: Portions of kernels in lot cannot pass through 9.53 mm

round openings.
3.Walnut Pieces and Halves

✓Description: 20% or more of lot, by weight, are half kernels.

4. Walnut Small Pieces

✓Description: Portions of kernels in lot pass through 9.53 mm round

openings but cannot pass through 3.18 mm round openings.
✓California walnuts may be color sorted to meet specific product needs.

✓The walnut spectrum chart illustrates the wide range of color

classifications available.
Packaging

✓To prevent rancidity and extend finished product shelf life, the
product should be packaged in materials that do not allow light or air
to come into contact with the product.

✓Packages that can be resealed are ideal for snack mixes which may
be opened and closed several times by the consumer.

✓Nitrogen flushing (replacing the oxygen with nitrogen) can also

extend the shelf life of unopened sealed product.
Storage

✓Poor storage makes walnuts susceptible to insect and fungal mold

infestations; the latter produces aflatoxin–a potent carcinogen.

✓The kernels must be kept with out light and with limited conditions
of moisture, temperature and oxygen.

✓Once dried, the whole walnut can be kept in a ware house with
satisfactory sanitary and ventilation conditions, for 5-6 months at a
temperature below 15ºC and relative moisture inferior to 70%.
✓At maximum temperature of 10ºC in cold storage rooms and relative
humidity of 60-70%, the walnuts are kept up to 12 months.

✓They may be stored frozen at-18ºC for more than a year, keeping
them in good conditions.

✓In developing countries walnuts are best stored below 25°C (77°F)
with low humidity.

✓Temperature above 30°C (86°F), and humidity above 70% can lead
to rapid and high spoilage losses.

✓Above 75% humidity fungal molds that release dangerous aflatoxin

can form.
 Walnut oil
✓Golden brown, slightly sweet and nutty flavor.

✓Walnut kernels have a high oil content which varies from 52 to 72%.

✓ walnut oil use is currently limited by its poor oxidative stability due
to the high percentage of polyunsaturated fatty acid.
✓Oil from walnut kernel can be obtained in three ways, mechanical
extraction (pressed oil), chemical or solvent extraction and
supercritical CO2 extraction.

✓The extraction by mechanical screw presses is typical for lower

proportion of collected oil.

✓benefits of screw pressing are to produce high-quality oil containing

bioactive compounds, without using organic solvent.

✓Screw pressed method have low investment costs for equipment

compared with supercritical fluid extraction method.
✓Conventional solvent extraction produces low-quality oil that
requires extensive purification operations while screw pressing
does not require the use of organic solvent and is able to retain
bioactive compounds such as essential fatty acids, phenolics,
flavonoids and tocopherols in the oils.

✓Oil extraction using supercritical fluids is an alternative method to

replace conventional industrial process such as pressing and solvent
extraction as it offers a number of advantages, including the absence
of solvent residue and better retention of aromatic compounds Carbon
dioxide (CO2) as an environmentally-friendly substance.
✓However, its main disadvantage is that it generates low extraction
yields, which limits its industrial use.

✓Aqueous enzymatic extraction (AEE) is a promising methodology

since it is ecofriendly and provides healthful nutrition.

✓In addition, the oil obtained is of better quality because it does not
present organic solvents or antinutritional compounds (3,4-
benzypyrene and other polycyclic aromatic compounds) and the
walnut meal is also of superior quality for human and animal
consumption
✓ The subcritical butane extraction (SBE) method is another
environmentally friendly process method, which is also proven to
reduce the degradation of the bioactive components, resulting in a
final extracted product that is free of toxic residual solvents.
 Walnut Butter
Raw Walnuts

✓Use raw walnuts for a very creamy and smooth texture that tastes like
a just-shelled walnut.

Soaking

✓This method will remove some of the tannin from the walnut skin, and
offer a more textured walnut butter.

✓Soak walnuts overnight ,drain and discard the water.

Roasting
✓Enhance the sweet and nutty flavor.
✓170°C for 8 to10 minutes, or until fragrant.

Cooling
✓Stop the roasting process.

Blending
✓Until sticky or paste like texture.
Add other ingredients

✓Add the salt, oil, a little bit at a time until the walnut butter binds
together.
✓ Sometimes add small touches of honey and/or cinnamon to taste.

Mixing

Refrigeration
 Uses of walnut in food industry
Large Pieces

✓Use larger walnut pieces in applications where a large nut pieces are
desired for texture and appearance.

✓ Typical applications include trail mixes, energy bars, frozen dairy

inclusions and baked good toppings.
Medium Pieces

✓Use medium walnut pieces in products where equal flavor and texture
is needed throughout the product.

✓Baking mixes, pizza toppings, chocolate based candy bars.

Small Pieces

✓Use small pieces in seasoning blends, baking mixes, breading mixes

and frozen dairy toppings.

✓ Small pieces work especially well in premixed bakery blends because

the small size allows for even distribution throughout the entire.

✓Meal can also be used in seasoning blends and breading mixes

 By-Products
Walnut husk

✓Walnut husk is a characteristic by-product of walnut cultivation, it is

generated in the harvest, when the ripe fruit breaks to give rise to the
fruit.

✓ In rural areas, it is used as a source of energy for heating.

✓ In traditional medicine, it is used for the treatment of skin diseases

and pain relief.
✓Currently, the green walnut husk has different applications in the
industry. For example, it is used for the elimination of dangerous
materials and heavy metal ions in industrial effluents, as well as
for the elimination of synthetic dyes or other dangerous
compounds.

✓ In addition, considering the presence of juglone, a natural dye, this

byproduct can be used as a hair dye.

✓It is also a profitable, valuable, environmentally friendly

compound.

✓For the food industry, it is described as a natural antioxidant and as a

functional additive.
Shell

✓It is an inert, hard and biodegradable material, which constitutes about

70% of the total weight of the fruit.

✓Thus, it is the most abundant by-product of the walnut.

✓A study reported a chemical composition of 3.4% ash, 50.3% lignin,

22.4% hemicellulose and 23.9% cellulose.
✓Despite its high potential as a source of chemicals, it has been
traditionally used as a source of energy for heating, an abrasive
agent to clean and polish metals, plastics, wood, and as a filter
medium to separate oil, hazardous materials, and heavy metals.

✓Currently, due to this biofiltration potential, it is used to treat water

extracted from oil fields and wastewater.

✓In recent years, research has focused on the production of

antioxidants and antimicrobials from walnut shells , which have
been linked to the presence of phenolic compounds.
Leaves

✓Leaves are generated in large quantities during harvest.

✓ They have been used in traditional medicine for the treatment of

hemorrhoids.

✓3- and 5-caffeoylquinic acids, 3- and 4-p-coumaroylquinic acids,

p-coumaric acid, quercetin 3- galactoside, quercetin 3-pentoside
derivative, quercetin 3-arabinoside, quercetin 3-xyloside and
quercetin 3-rhamnoside.