Advertisement

Zeitschrift für Ernährungswissenschaft

, Volume 20, Issue 3, pp 208–215 | Cite as

Unconventional protein sources: apricot seed kernels

  • G. N. Gabrial
  • F. I. El-Nahry
  • M. Z. Awadalla
  • S. M. Girgis
Originalarbeiten

Summary

Hamawy apricot seed kernels (sweet), Amar apricot seed kernels (bitter) and treated Amar apricot kernels (bitterness removed) were evaluated biochemically.

All kernels were found to be high in fat (42.2–50.91 %), protein (23.74–25.70 %) and fiber (15.08–18.02 %). Phosphorus, calcium, and iron were determined in all experimental samples.

The three different apricot seed kernels were used for extensive study including the qualitative determination of the amino acid constituents by acid hydrolysis, quantitative determination of some amino acids, and biological evaluation of the kernel proteins in order to use them as new protein sources.

Weanling albino rats failed to grow on diets containing the Amar apricot seed kernels due to low food consumption because of its bitterness. There was no loss in weight in that case. The Protein Efficiency Ratio data and blood analysis results showed the Hamawy apricot seed kernels to be higher in biological value than treated apricot seed kernels.

The Net Protein Ratio data which accounts for both weight, maintenance and growth showed the treated apricot seed kernels to be higher in biological value than both Hamawy and Amar kernels. The Net Protein Ratio for the last two kernels were nearly equal.

Key words

apricot seed kernels amino acid composition PER-data 

Preview

Unable to display preview. Download preview PDF.

Unable to display preview. Download preview PDF.

References

  1. Abdou, I. A., M. Z. Awadalla: J. Egypt. Med. Assoc.56, 9 (1973).Google Scholar
  2. Association of Official Agricultural Chemists (A.O.A.C.): Methods of Analysis 11th ed. (Washington, D.C. 1965).Google Scholar
  3. Bender, A. E., B. H. Doell: Brit. J. Nutr.11, 40 (1957).Google Scholar
  4. Block, R. J., E. L. Durrum, G. L. Zweig: “A manual of paper chromatography and paper electrophoresis”. 2nd edition Academic Press, N.Y. (1958).Google Scholar
  5. Campbell, J. A.: Methodology of protein evaluations. Nutrition Document R. 10, Add 37, June meeting, N.Y. (1961).Google Scholar
  6. Dang, R. L., R. Nardyanan, P. S. Rao: Indian Oil Deeds J.82, 110 (1964).Google Scholar
  7. Durrum, J. A. J.: Amer. J. Chem. Soc.72, 2943 (1950).CrossRefGoogle Scholar
  8. Eckay, E. W.: “Vegetable fats and oils”, Reinhold Publishing Corporation, N.Y.Google Scholar
  9. Elvehjem, J. B. C.:86, 463 (1930).Google Scholar
  10. Giri, K. V., A. N. Radhakrishnan, C. S. Vaidyanathan: Analyt. Chem.24, 1677 (1952).CrossRefGoogle Scholar
  11. Hallabo, S. A. S.: “Chemical and biological evaluation of apricot kernel oil and cake”. M.Sc. Thesis, Fac. of Agriculture, Cairo University (1952).Google Scholar
  12. Hubbbel, Mendel, Wakeman: J. Nutr.14, 373 (1937).Google Scholar
  13. Kramer, T.: J. biol. Chem.47, 475 (1921).Google Scholar
  14. Ministry of Agriculture, Egypt: Food balance sheet, Dept. of Statistics (1978).Google Scholar
  15. Mitchell, H. H., J. R. Beadles: J. Nutr.40, 25 (1950).Google Scholar
  16. Oborne, T. B., Mendel: J. biol. Chem.26, 1 (1911).Google Scholar
  17. Pearson, David: The chemical analysis of foods, 5th edition, J. & A. Churchill, London (1962).Google Scholar

Copyright information

© Dr. Dietrich Steinkopff Verlag 1981

Authors and Affiliations

  • G. N. Gabrial
    • 1
  • F. I. El-Nahry
    • 1
  • M. Z. Awadalla
    • 1
  • S. M. Girgis
    • 1
  1. 1.Food Science and Nutrition Research DepartmentNational Research CentreDokki, CairoEgypt

Personalised recommendations