Chemical Composition and Functional Properties of Some Fruit Seed Kernel Flours | ||
| Journal of Sohag Agriscience (JSAS) | ||
| Article 9, Volume 6, Issue 2 - Serial Number 11, December 2021, Pages 184-191 PDF (1.25 M) | ||
| Document Type: Research and Review Papers | ||
| DOI: 10.21608/jsasj.2021.222733 | ||
| Authors | ||
| Mohamed Abd Elhamed Sorour1; Abul-Hamd El‐Sayed Mehanni1; Saleh Mahmoud Hussien2; Mustafa Abdelmoneim Mustafa Hassan* 3 | ||
| 1Food Science and Nutrition Department Faculty of Agriculture Sohag University Sohag Egypt 82524 | ||
| 2Food Science and Technology Department Faculty of Agriculture Al-Azhar University Assiut Egypt 71524 | ||
| 3Food Science and Technology Department, Faculty of Agriculture, Al-Azhar University, 71524 Assiut, Egypt | ||
| 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. | ||
| Keywords | ||
| Fruits; By-product; Seed Kernels; Chemical Composition; Functional Properties | ||
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