Table 1 Amino acids composition of apricot, peach and mango kernel flours (g/100 g protein)

3.47 ±0.03^B

3.22 ±0.02^C

4.33 ±0.04^A

6.66 ±0.02^B

6.15 ±0.07^C

8.16 ±0.01^A

3.09 ±0.03^B

2.58 ±0.03^C

4.50 ±0.02^A

0.87 ±0.02^B

0.80 ±0.03^B

2.00 ±0.01^A

5.63 ±0.03^A

4.96 ±0.01^B

5.33 ±0.04^C

3.03 ±0.02^B

3.05 ±0.02^B

4.33 ±0.04^A

1.31 ±0.03^C

1.53 ±0.03^B

1.65 ±0.03^A

4.82 ±0.02^C

4.49 ±0.02^B

6.16 ±0.03^A

28.88 ±0.06^B

26.78 ±0.07^C

36.46 ±0.10^A

11.30 ±0.10^B

16.27 ± 0.02^A

10.50 ±0.20^C

23.52 ±0.02^A

23.25 ± 0.00^B

20.33 ±0.04^C

2.42 ±0.02^A

2.20 ± 0.03^C

2.33 ±0.03^B

9.43 ±0.02^A

8.91 ± 0.04^B

7.14 ±0.00^C

4.23 ±0.02^B

3.98 ± 0.01^C

4.50 ±0.10^A

1.63 ±0.01^B

1.48 ± 0.05^C

2.16 ±0.04^A

4.11 ±0.01^B

4.24 ± 0.07^A

4.27 ±0.02^A

5.34 ±0.01^A

5.05 ± 0.04^B

4.16 ±0.02^C

3.53 ±0.02^A

2.80 ± 0.10^B

3.51 ±0.03^A

4.99 ±0.00^A

4.32 ± 0.20^B

4.33 ±0.03^B

70.50 ±0.23^B

72.50 ± 0.56^A

63.23 ±0.35^C