Chemical Composition and Functional Properties of Some Fruit Seed Kernel Flours

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.