Chemical composition of "Deǧi̇rmendere" halzenut and its importance in human nutrition

Abstract

Turkey has both suitable ecological conditions an also high quality varieties for hazelnut cultivation. Two cultivars (yassi and yuvarlak) of "Deǧirmendere" variety (syn.badem) that grown in Western part of Black Sea Region is very important specially for fresh consumption. In this study the changes of some important quality criteria such as dry matter, fat, protein, carbohydrate, ash and the other physical parameters were investigated. The results shows that the yassi cultivar has richer nutrient for example fat, protein, ash and carbohydrates than yuvarlak. On the contrary, the yuvarlak cultivar performs better than yassi in aspect of physical values.