Chemical Composition and Functional Properties of Some Fruit Seed Kernel Flours

Document Type : Research and Review Papers

Authors

1 Food Science and Nutrition Department Faculty of Agriculture Sohag University Sohag Egypt 82524

2 Food Science and Technology Department Faculty of Agriculture Al-Azhar University Assiut Egypt 71524

3 Food Science and Technology Department, Faculty of Agriculture, Al-Azhar University, 71524 Assiut, Egypt

Abstract

Many fruits and vegetables are processed, resulting in a
considerable amount of waste that could contaminate the
environment. The most important fruits farmed and processed in
Egypt are apricot, peach, and mango. This work aimed to study
the proximate composition, functional characteristics, and
mineral content of seed kernel flours from apricot, peach, and
mango. According to the results, oil makes up the majority of
the apricot and peach kernels (48.52 and 41.26 %, respectively),
followed by protein (27.67 and 25.51 %, respectively), while
carbohydrates was the majority in the mango kernel (74.10 %),
followed by oil (12.70 %). The removal of lipids from apricot,
peach, and mango kernels increased the protein amount
significantly (47.37, 43.34 and 13.31 %; respectively). Defatted
apricot, peach, and mango kernel flours were shown to have
high functional qualities during the study. All of the defatted
kernel flour samples included significant quantities of minerals
making them viable food supplements in the future.

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