CHANGES IN CHEMICAL-COMPOSITION, NUTRITIONAL QUALITY, PHYSICOCHEMICAL AND FUNCTIONAL-PROPERTIES OF PEACH KERNEL MEAL DURING DETOXIFICATION

The detoxification of peach kernel by distilled water decreased total protein, non-protein nitrogen, total ash, glucose, non-essential amino acids, acidic amino acids, antinutritional factors (hydrocyanic acid, tannin and phytic acid), Chemical Score, Mitchel Essential Amino Acid Index, fat absorption, emulsification capacity, foam capacity and stability. On the other hand, detoxification increased crude fibre, total carbohydrates, non-polar amino acids, polar amino acids, basic amino acids, sulphur amino acids, aromatic amino acids, essential amino acids, water absorption and also in-vitro protein digestibility and biological values by FAO/WHO, Gaussian Index and Morup Olesen's Index. However, detoxification showed no effect on the limiting amino acid which was methionine for both peach meal and detoxified peach meal. Also, both protein meals were fractionated by gel filtration into three peaks with the same elution volume, but with different proportions. High-performance liquid chromatography showed the disappearance of one peak due to detoxification.