Utilization of Apricot kernels

Recently, more attention has been focused on the utilization of food processing by products and wastes, as well as under-utilization agricultural products. So this study was carried out to utilize of the Apricot kernel wastes for production of some nutritional products and economics such as Noga, Folea, Raw chocolate, Chocolate+Nescafe, Caramel+Nescafe,Caramel +Coconut, Salt+vinegar and Salt+Lemon. As well as reduce environment pollution being from these wastes. Apricot seeds represent 15% 0f the fruits while kernel represent 40% of the Apricot seeds. Chemical and physical properties, mineral contents, amino acid and fatty acid composition of apricot kernels were determined in additionAmygdaline content, aninutritional Factors and Sensory evaluation. Apricot kernel were found to contain high lipids (47.8%) and protein (25.3%) while it contains 2.86% crude fiber, 2.32% ash, 5.76% total sugars and 15.62% total carbohydrates. However, Apricot kernel had relatively high content in Calcium (193.1), Potassium (1135), Phosphorus (487) and Magnesium (158.7 mg/100gm dry weight basis). Also it contains moderate amounts of iron (10.91), Zinc (7.61) and Sodium (9.2 mg/100gm dry weight basis). On the other hand Apricot kernel had the highest content of Lucine (7.76), followed by Lysine (4.25), phenylalanin (3.44), Isolucine (3.21), Thereonine (2.88), Valine (2.31), Tyrosine (2.19), Methionine (1.34) and Cystine (1.21g/100g protein). However Apricot kernel contained saturated fatty acids like Palmetic (4.82) and Stearic (0.34%), besides unsaturated fatty acids like Palmitoleic (0.95), Oleic (64.32) and Linoleic (27.41g/100g Apricot kernel oil). It was also found that total contents of saturated and unsaturated fatty acids were 5.25 and 92.68%, respectively. On the other hand Apricot kernel contained 3.61% amygdaline, Also found other antinutritional factors such as phytic acid, trypsin inhibitors, tannins and oxalate were 3.44, 1.43, 4.63 and 1.06 mg/100g dry weight respectively. So detoxification treatments were done to remove bitterness by boiling for 30 min. in 0.1% sodium bicarbonate and soaking for 48 min. in distilledwater.