Detoxification of apricot kernels by soaking in distilled water and ammonium hydroxide for 30 h at 47 °C decreased the total protein, non‐protein nitrogen, total ash, glucose, sucrose, minerals, non‐essential amino acids, polar amino acids, acidic amino acids, aromatic amino acids, antinutritional factors, hydrocyanic acid, tannins and phytic acid. On the other hand, removal of toxic and bitter compounds from apricot kernels increased the relative content of crude fibre, starch, total essential amino acids. Higher in‐vitro protein digestibility and biological value was also observed. Generally, the detoxified apricot kernels were nutritionally well balanced. Utilization and incorporation of detoxified apricot kernel flours in food products is completely safe from the toxicity point of view.
ASJC Scopus subject areas
- Food Science