Chemical Composition and Functional Properties of Some Fruit Seed Kernel Flours
Mohamed Sorour, Abul-Hamd E. Mehanni, Saleh Mahmoud Hussien, Mustafa Mustafa Hassan
Abstract
Many fruits and vegetables are processed, resulting in aconsiderable amount of waste that could contaminate theenvironment. The most important fruits farmed and processed inEgypt are apricot, peach, and mango. This work aimed to studythe proximate composition, functional characteristics, andmineral content of seed kernel flours from apricot, peach, andmango. According to the results, oil makes up the majority ofthe apricot and peach kernels (48.52 and 41.26 %, respectively),followed by protein (27.67 and 25.51 %, respectively), whilecarbohydrates 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 amountsignificantly (47.37, 43.34 and 13.31 %; respectively). Defattedapricot, peach, and mango kernel flours were shown to havehigh functional qualities during the study. All of the defattedkernel flour samples included significant quantities of mineralsmaking them viable food supplements in the future.