ABSTRACT
Chemical composition, cooking quality, color as well as sensory and biological evaluation of supplemented spaghetti with apricot kernel flour at 4, 8, 12 and 16 replacement levels were studied and compared with semolina spaghetti as a control sample. The results indicated that the supplemented spaghetti samples with apricot kernel showed more protein, fat, ash, fiber contents and nutritive value; but less total carbohydrates than the semolina spaghetti sample at all replacement levels. Less than 45% of potassium and sodium was retained in the investigated spaghetti samples after cooking. Spaghetti processed from 100% durum semolina showed the highest quality characteristics [cooking quality, color, sensory parameters and consumer acceptability], followed by spaghetti samples supplemented with apricot kernel flour at levels until 12%. Further supplementation above this level improved food efficiency ratio [FER], net protein utilization [NPU], digestibility [D] and biological value [BV], but decreased the quality attributes of produced spaghetti