BIOCHEMICAL-STUDIES OF SOME NONCONVENTIONAL SOURCES OF PROTEINS .7. EFFECT OF DETOXIFICATION TREATMENTS ON THE NUTRITIONAL QUALITY OF APRICOT KERNELS

Detoxification of apricot kernels by soaking in distilled water and am monium hydroxide for 30 h at 47-degrees-C decreased the total protein, non-protein nitrogen, total ash, glucose, sucrose, minerals, non-esse ntial amino acids, polar amino acids, acidic amino acids, aromatic ami no acids, antinutritional factors, hydrocyanic acid, tannins and phyti c 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 an d biological value was also observed. Generally, the detoxified aprico t kernels were nutritionally well balanced. Utilization and incorporat ion of detoxified apricot kernel flours in food products is completely safe from the toxicity point of view.