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 . |
