This study was conducted on peach and apricot meals to evaluate their chemical and biological characteristics as an alternative source of protein materials. Fats represent the major component of the peach and apricot kernel (48.3 and 47.95%) followed by protein (27.2 and 26.12%) and the total carbohydrate (13.14 and 12.87%). Removal of fats from peach and apricot resulted in considerable increase in protein content (50.82-48.96 %). The anti-nutritive factors, total cyanogenic, tannins and phytic acid in the peach and apricot kernel were 0.19 and
0.17 %, 0.18 and 0.23% and 0.11 and 0.13% respectively. Glutamic and aspartic acids were the most abundant amino acids followed by arginine. Sulfur amino acids cystine and methionine were the most limiting amino acids .Cystine and methionine were presented in minute quantities (1.37 and 0.47%) and (0.45 and 1.12%) in peach and apricot seeds respectively. The maximum apricot and peach protein extractions were achieved at pH 10. On the other hand , results showed that on the acidic pH range , the percentage of the extracted protein was very low and reached its lowest amount at pH 4.1 and 4.5 (isoelectric point ) in apricot and peach respectively . The effect of different heat treatments on the removal of anti-nutritional factor from peach and apricot meal was studied. Heating in water at 100°C for 3 min was the best heating treatment in removing the anti-nutritional factors. Rats fed on untreated peach meal and apricot meal showed a significant increase in lipid profile e.g. triglycerides and total cholesterol. The activities of liver enzymes (ALT & AST) were significantly increased; this indicates the incidence of liver disfunction. The level of serum creatinine and urea did not alter. On the other hand, the rats group which fed on treated peach meal and apricot meal improves liver and kidney functions.
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